Cambodian Glutinous Rice Ball

This Cambodian Glutinous Rice Ball is Cambodian sweet that get influence from Chinese food. These glutinous rice balls are encasing to a mung bean filling, and finished with Ginger Syrup.

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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