Bánh Phục Linh (Traditional Vietnamese Sweet Dumplings)
Món truyền thống · Vietnamese
A traditional Vietnamese dessert featuring chewy, glutinous rice flour dumplings filled with a sweet mung bean paste, often served in a fragrant ginger-infused syrup. These dumplings are typically shaped into small, round balls.
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Nguyên liệu
- Glutinous rice flour2 cups
- Mung beans (split, hulled)1 cup
- Sugar1 cup
- Water3 cups
- Fresh ginger2-inch piece
- Salt1/4 teaspoon
- Vegetable oil1 tablespoon
Các bước
- 1
Rinse mung beans and soak in water for at least 2 hours or overnight. Drain.
- 2
Steam the soaked mung beans until tender, about 20-30 minutes. Mash them into a smooth paste.
- 3
In a pan, cook the mung bean paste with 1/4 cup sugar and 1 tablespoon oil over medium-low heat until it forms a thick, cohesive ball. Let cool, then divide into small portions and roll into balls.
- 4
In a bowl, combine glutinous rice flour and 1/4 teaspoon salt. Gradually add about 3/4 cup of warm water, mixing until a soft, pliable dough forms. Knead until smooth.
- 5
Divide the dough into small portions. Flatten each portion, place a mung bean ball in the center, and carefully wrap the dough around it, sealing completely. Roll into a smooth ball.
- 6
Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Cook until they float to the surface, then continue boiling for another 2-3 minutes.
- 7
While dumplings cook, prepare the syrup: In a saucepan, combine 2 3/4 cups water and 3/4 cup sugar. Bring to a simmer, stirring until sugar dissolves. Add thinly sliced ginger.
- 8
Remove cooked dumplings with a slotted spoon and transfer them to the ginger syrup. Simmer gently for 5-10 minutes.
- 9
Serve warm in bowls with syrup and ginger slices.
