Glutinous Rice Ball with Ginger Syrup

This is Chinese sweet and serves during their New Year celebration.  I twisted a bit to my taste.

1 bag of glutinous rice flour
1 ¾ cups of water
Mix and knead to soft dough cover and set aside

For the Ginger Syrup (do adjust the sweetness and water)
2 cup of brown or palm sugar or white sugar whatever you have best is brown or palm.
4 cup of water
3 slices of ginger
Roasted Sesame seeds for garnish (keep this last)
1 Pandand leave tight it into a knot (if you don’t have pandand leave use any flavoring like vanilla, rose or Jasmine to flavor your 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)

For the filling
1 cup of palm sugar soften
1/2 cup of roasted crust peanut
1/2 cup of roasted coconut flake
It is easy if you heat the sugar a bit before add the peanut and coconut flake.

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.

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.

Fill a pot of water and bring to a boil enough to cook the round ball dough few at a time.

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. 

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.

Coconut Banana Cassava Dessert

Coconut Banana Cassava Dessert

This is very simple and quick dessert if you use frozen cassava it cook quickly.  If you don’t like banana you can use all cassava but use 2 packages instead of one frozen cassava.

1 (16oz) Frozen Cassava or Fresh Cassava up to you but I like frozen so I don’t have to peel it, cut to bite size

1 can of coconut milk

4 cups of water

2 bananas cut to bite size

1/3 cups of white or color tapioca wash and soak in water

1/2 t of salt

1 1/3 to 1 ½ cup of sugar up to your liking

Roasted sesame seeds to sprinkle when serve

In a pot boil 4 cups of water then add cassava cook until cassava is soft

Add coconut milk sugar, salt; boil it on medium heat keep eyes on the stove because coconut milk can boil over the pot.  When it is boiling add tapioca to it

Let it boil again until the tapioca is cook completely then add banana cook just few minutes until banana is soft to the taste then turn the heat off.

When ready to serve sprinkle some roasted sesame seeds on top serve warm or cold.

Enjoy!

Khmer Thai Grapefruit or Pomelo Salad with Grilled Shrimp

Khmer Thai Grapefruit or Pomelo Salad with Grilled Shrimp

Grapefruit and Pomelo are refreshing salad and it is very quick and easy to make.

For the dressing

1 T of sugar (you need sugar to make cut down the sour taste)

2 T of fish sauce

2 T of lime juice

2 Thai red chilies thinly slice

Mix the all the ingredients together set aside

For the Grill Shrimp

1 1/2 cup of big shrimp or prawn

Marinate with 2 T of olive oil

1/2 t of garlic salt (I like the one from Costco it has parsley in it)

Let it marinate for an hour

Then grill until both sides turn pink for 4 minutes each side

For the Salad

2 Big grapefruit or one Pomelo peel take the seeds out and set aside

2 cups of chop Romaine lettuce

2 T of fry shallot (buy at the Asian store ready to use in a jar)

2 T of fry or roasted coconut flakes

2 T of roasted chopped peanut or any nut you like but make sure you roasted

Handful of mints or Thai Basil to garnish the salad

When ready to serve arrange the salad on a serving plate with everything on it and drizzle with the dressing mix gently and top with mints or basil leaves and serve right away.

Enjoy!