Che Con Ong Vietnamese Sweet Ginger Rice Recipes
CHE CON ONG - VIETNAMESE SWEET GINGER RICE
This is a sticky, sweet rice, I got from my husband's family. It can be molded and then sliced to serve. It seems like a long process, but it's not that bad. I omit the peanuts because of my son's allergies. As commented by Elmotoo, you can add the syrup in stages until you get the desired consistency. (Thanks Elmo!)
Provided by Kiersten Phae
Categories Dessert
Time 8h30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- To Steam the Rice:.
- Soak the rice in water for 8 hours, drain.
- Put rice into a steamer basket that is lined with cheesecloth.
- Cover and cook over boiling water, about 20 minutes, until tender.
- Place rice in a bowl, cover to keep warm.
- For the Syrup:.
- In small saucepan, add water and sugar.
- Cook over medium heat.
- Stir until sugar is dissolved.
- Boil for about 1 minutes.
- Add grated ginger.
- Reduce heat to a light simmer for 5 minutes.
- Add red food coloring, if desired.
- Pour syrup over rice, stir to completely mix. You can shaped the rice now. Disks are easy, especially to hold the coconut. If using shapes, can press garnishes into the rice slightly. =).
- Garnish with coconut and peanuts.
Nutrition Facts : Calories 347.9, Fat 5.4, SaturatedFat 3, Sodium 36.6, Carbohydrate 70.5, Fiber 1.4, Sugar 30.6, Protein 4.7
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- If you have time, soak mung bean in water for 4-6 hours or overnight. You can skip soaking, but you will need to increase cooking time.
- In a mixing bowl, add glutinous rice flour and mix in salt. Add lukewarm water, mix to combine and knead for a couple of minutes into smooth dough. (If mixture is too wet, add a little more flour. If mixture is too heavy and dry, add a small amount of water.)
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