Cambodian Glutinous Rice Ball

The Cambodian Glutinous Rice Ball is a sweet treat that draws influence from Chinese culinary traditions. These rice balls are crafted with a soft glutinous rice dough, which encases a delectable mung bean filling. The final touch comes in the form of a ginger-infused syrup that adds a delightful layer of flavor to the dessert.

To prepare the dough, glutinous rice flour is combined with water and kneaded until it forms a soft, pliable dough. This dough is then covered and set aside for later use. Meanwhile, the filling is created by combining softened palm sugar with roasted crushed peanuts and coconut flakes. Warming the sugar slightly makes it easier to incorporate the other ingredients. The resulting mixture is then rolled into small balls, each slightly larger than a thumb.

With the filling prepared, the next step involves assembling the rice balls. A small piece of the rice dough is flattened in the palm of the hand, and a ball of the sugar filling is placed in the center. The dough is then carefully wrapped around the filling, creating a smooth, round ball. This process is repeated until all the dough and filling have been used, resulting in a collection of filled rice balls ready for cooking.

To cook the rice balls, a pot of water is brought to a boil. The balls are gently dropped into the boiling water and cooked until they float to the surface. Once they rise, they are allowed to cook for a few more minutes to ensure they are fully cooked. Meanwhile, a ginger syrup is prepared by boiling brown or palm sugar with water, slices of ginger, and a knotted pandan leaf. The syrup is then adjusted for sweetness and set aside. To serve, the cooked rice balls are placed in a bowl, drizzled with warm ginger syrup, and sprinkled with roasted sesame seeds. Optionally, warm sweet coconut milk can be added for an extra layer of flavor. This Cambodian dessert is a delightful combination of textures and flavors, making it a comforting and enjoyable treat, especially when served with tea.

Ingredients

For the filling

For the Ginger Syrup

Directions to make Cambodian Glutinous Rice Ball

1. For the Ginger Syrup: Boil everything together until it is thicker, taste and adjust the sweetness, set aside (do take the Pandand leave out and through away when it is done)
2. Mix all the filling together until well combine then take a small piece of sticky filling and roll in to a small ball (a bit bigger than your thumb) set aside and finish the rest.
3. Now take a small piece of dough and flat in the palm of your hand and put the sugar filing in the middle wrap the dough and around the filling and roll it to a round ball, set aside finish the rest of dough and filling.
4. Fill a pot of water and bring to a boil enough to cook the round ball dough few at a time.
5. When the water is boiling drop dough in and let it boil when the dough float to the top let it cook for few more minutes than it should be done.
6. When ready to serve keep the syrup warm, spoon some cooked rice ball into a small bowl then add the ginger syrup to it and sprinkle with sesame seeds. Serve warm with Tea. You can drizzle warm sweet coconut milk to it if you like.

Enjoy

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