Avocado Sticky Rice Dumplings In Sweet Ginger Syrup Recipe by Huyen le Tran
Cooking Instructions 45 minutes 1 Soak the mung beans until softened, then cook until tender. Puree the beans, mix in 3 tablespoons (40 grams) of sugar and a pinch of salt. Let cool, then roll into balls, about 1/2 ounce (15 grams) each. 2 Puree the avocado, then gradually add glutinous rice flour until you have about 3/4 cup (150 grams) of dough that can be shaped. Use the remaining flour to make plain (white) dough, adding water little by little until the dough is soft and pliable, similar to the green dough. 3 Divide the dough into portions of about 2/3 ounce (18 grams) each. Flatten each piece, place a mung bean ball in the center, and shape into a ball. Place on a tray. Bring a pot of water to a boil, then gently drop in the dumplings. When they float to the surface, they are cooked. Remove and place in a bowl of cold water to soak. Thinly slice the ginger, sprinkle with a little salt, let sit briefly, then rinse and squeeze dry. This helps keep the syrup clear when adding ginger. At this point, change the soaking water for the dumplings and add 1 tablespoon of sugar to the water. 4 In a pot, combine about 1 1/4 cups water (300 grams) and 1 1/2 cups sugar (300 grams). Bring to a boil, adjusting the sugar to taste. Once the syrup is boiling, add the dumplings and ginger. Let the syrup come to a boil a few more times, then serve the dumplings in bowls and enjoy. 1 Soak the mung beans until softened, then cook until tender. Puree the beans, mix in 3 tablespoons (40 grams) of sugar and a pinch of salt. Let cool, then roll into balls, about 1/2 ounce (15 grams) each. 1 Soak the mung beans until softened, then cook until tender. Puree the beans, mix in 3 tablespoons (40 grams) of sugar and a pinch of salt. Let cool, then roll into balls, about 1/2 ounce (15 grams) each. 2 Puree the avocado, then gradually add glutinous rice flour until you have about 3/4 cup (150 grams) of dough that can be shaped. Use the remaining flour to make plain (white) dough, adding water little by little until the dough is soft and pliable, similar to the green dough. 2 Puree the avocado, then gradually add glutinous rice flour until you have about 3/4 cup (150 grams) of dough that can be shaped. Use the remaining flour to make plain (white) dough, adding water little by little until the dough is soft and pliable, similar to the green dough. 3 Divide the dough into portions of about 2/3 ounce (18 grams) each. Flatten each piece, place a mung bean ball in the center, and shape into a ball. Place on a tray. Bring a pot of water to a boil, then gently drop in the dumplings. When they float to the surface, they are cooked. Remove and place in a bowl of cold water to soak. Thinly slice the ginger, sprinkle with a little salt, let sit briefly, then rinse and squeeze dry. This helps keep the syrup clear when adding ginger. At this point, change the soaking water for the dumplings and add 1 tablespoon of sugar to the water. 3 Divide the dough into portions of about 2/3 ounce (18 grams) each. Flatten each piece, place a mung bean ball in the center, and shape into a ball. Place on a tray. Bring a pot of water to a boil, then gently drop in the dumplings. When they float to the surface, they are cooked. Remove and place in a bowl of cold water to soak. Thinly slice the ginger, sprinkle with a little salt, let sit briefly, then rinse and squeeze dry. This helps keep the syrup clear when adding ginger. At this point, change the soaking water for the dumplings and add 1 tablespoon of sugar to the water. 4 In a pot, combine about 1 1/4 cups water (300 grams) and 1 1/2 cups sugar (300 grams). Bring to a boil, adjusting the sugar to taste. Once the syrup is boiling, add the dumplings and ginger. Let the syrup come to a boil a few more times, then serve the dumplings in bowls and enjoy. 4 In a pot, combine about 1 1/4 cups water (300 grams) and 1 1/2 cups sugar (300 grams). Bring to a boil, adjusting the sugar to taste. Once the syrup is boiling, add the dumplings and ginger. Let the syrup come to a boil a few more times, then serve the dumplings in bowls and enjoy. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry Cake with Cream Cheese Frosting 🎂 Stirfry vegetables and rice noodles Fried Milk California Farm Tiger Shrimp Cauliflower Polenta Black Beans Strawberry Cake with Cream Cheese Frosting 🎂 Stirfry vegetables and rice noodles Fried Milk California Farm Tiger Shrimp Cauliflower Polenta Black Beans Crockpot Girl’s Special Hot Dogs 🌭 Bihari Style Dry Parwal Aloo Masala Vietnamese Lemongrass Chicken Curry! (Cà Ri Gà) Egg butter masala California Farm Tiger Shrimp Cauliflower Polenta Raw Mango Chhunda Kale salad with crushed peanuts Instant karonda mirchi achaar Raw Mango Gumberry Pickle - Gunda Keri nu Athanu - (Gujarati Style) Fried Milk Crockpot Girl’s Special Hot Dogs 🌭 Bihari Style Dry Parwal Aloo Masala Vietnamese Lemongrass Chicken Curry! (Cà Ri Gà) Egg butter masala California Farm Tiger Shrimp Cauliflower Polenta Raw Mango Chhunda Kale salad with crushed peanuts Instant karonda mirchi achaar Raw Mango Gumberry Pickle - Gunda Keri nu Athanu - (Gujarati Style) Fried Milk