Vietnamese Purple Sweet Potato Sticky Rice Dumplings (Chè trôi nước khoai lang tím) Recipe

 

Ingredients

1 Purple Sweet Potato (about 5 oz.)

3/4 cup Mung Bean

1/2 tsp. Kosher Salt (for the Mung Bean)

1 large Shallots

2 Tbsp. Olive Oil

4 oz. Ginger

1 cup Sugar

1 tsp. Kosher Salt (for the Ginger Syrup)

1 cup Glutinous Flour (white dough)

2 cups Glutinous Flower (purple dough)

Water 

Rinse 1 Purple Sweet Potato.  Place the Purple Sweet Potato in steamer.  After a  few minutes turn the Purple Sweet Potato. Continue to steam. Steam until you can easily push  chopstick through.  Remove from steamer.  Peel the skin and cut into smaller pieces.  Using the back of a spoon, smash the Sweet Potato into a paste.  You need about 5 oz. 

Soak 3/4 cup Mung Bean overnight.  Next day, pour it into a pan.  Rinse until the water is clear.  Place over stove.  Add in 1/2 tsp. Kosher Salt.  Add enough water to cover the Mung Bean.  Cook on medium-low heat.  Remove the foams.  Remember to stir, continue to let it simmer. When the water has been absorbed, use a spoon to smash the Mung Bean into a paste. 

Cut 1 large Shallots into slices. Add 2 Tbsp. Olive Oil.  Using medium heat, add in the Shallots.  Remove from heat when it’s golden. Mix it in with the cooked Mung Bean.  Roll into 15 equal balls and set aside. 

Add 1 cup Glutinous flour into a bowl.  Start with adding 1/2 cup Water.  Mix until it turns into a soft dough. Add more water as needed.  You don’t want it to be too sticky or too dry.  Cover and set aside. 

In a large bowl, add in the Purple Sweet Potato.  Add in 2 cups Glutinous Flour. 

Start with adding 1 cup Water.  Add more as needed.  Mix until it turns into a soft dough. Cover and set aside. 

Cut 4 oz. Ginger.  Some into slices and some into strips. 

To make the Ginger Syrup. Boil 3 1/2 cups Water.  Add in 1 cup Sugar (add more if you want it to be sweeter).  Mix. Add 1 tsp. Kosher Salt.  Add in the sliced Ginger.  Let it simmer on low heat. 

Divide the Purple Sweet Potato dough into 15 equal pieces.  Roll the purple dough flat, add in the Mung Bean ball.  Wrap around the Mung Bean and roll into a large ball. 

If you have leftover purple dough, roll it into small balls.  Roll all the white dough into small balls. 

Boil some water.  Add in the balls. Boil for a few minutes.  Take it out of the boiling water and drop it into the Ginger Syrup.  Let it simmer on high heat in the Ginger Syrup.  Add in the Ginger strips.  Remove from heat and serve while hot. Enjoy.