Vietnamese Orange Dumpling Sweet Soup (Chè trôi nước gấc) Recipe

 

Ingredients

1 Japanese Sweet Potato

1 cup Mung Bean

Pinch of Salt

1 bag Glutinous Flour (16oz)

Gac Meat

2 Shallots

Oil

1 Ginger

1 cup Sugar (add to taste)

Water

Rinse 1 Japanese Sweet Potato.  Wrap in wet paper towel and plastic wrap, microwave until soften (other option is to steam). Peel and cut in small pieces.  Smash until it’s broken up, you will need about 1/2 cup.  Set aside. 

Soak 1 cup Mung Bean overnight.  Next day, rinse a few times. Place in a pot and add in enough water that it covers the Mung Bean.  Add in a pinch of Salt and cook on medium-low heat until the mung bean are soften.  Remember to skim the top.  When it’s done remove from heat and set aside to cool. 

In a large bowl add in 1 bag (16oz) Glutinous Flour.  Add in the mashed potato.  Mix some Gac meat with some water, about 1-2 cups add more as needed.  Pour the water into the flour and mix until it turns into a dough. Then cover with plastic wrap and set aside.

Cut 1 large Shallot into slices.  Add oil into a pan and pan fry the shallot until golden.  Drain out the oil.  Put the shallot into the cooked Mung Bean and mix.  Roll the mung bean into 15 balls.  Wrap the orange dough around the mung bean.  Repeat until you used up all the dough. 

Cut 1 Ginger Knob into strips. Place water into two pots.  Bring to a boil.  Use one pot to boil the dumplings.  Wait for it to float to the top and transfer it into the other pot. Now add in the Ginger strips, pinch of Salt and 1 cup Sugar or to taste. 

Serve and enjoy!