HCM cooking class stick rice stuff with vegetarian

[MasterchefTan]

sticky rice ball – Xôi nhân chay chiên

Serves 4 (12 balls)
Ingredients for the balls
Steamed sticky rice, 160 g (“nếp”)
Steamed mung bean, 60 g (“đậu xanh”)
Sugar, 1 teaspoon
Salt, 2 pinches
Cooking oil, 1 teaspoon

Ingredients for the tofu stuffing
Minced deep fried tofu, 150 g
Minced carrot, about 40 g
A pinch of pepper
Soya sauce 1tablespoon
1tablespoon sugar
Cooking oil, 2 tablespoons

Method
Prepare the sticky rice:
• Bring mung bean to a steam, drained and then blend with the sugar and
salt until you obtain a paste.
• Mix the mung bean paste with the sticky rice, sugar and 1 teaspoon of
oil. Set aside.

The balls:
• Separate the sticky rice in 12 equal pieces. Wear gloves. Take 1 piece
in your hand and flat it down to have a thin round shape (like a
pancake).
• Add one part of the stuffing in the center and then close the ball.
• Press firmly the ball in your hands. Roll the ball between your 2
hands to obtain a nice round shape with a diameter of 4cm. Keep all the
balls on an oiling surface to make sure they won’t stick. Continue until
all the sticky rice and stuffing are finished.
• Fried the balls until the color becomes light brown. Drained the fried
balls on a kitchen tissue.
Place on a serving platter, serve warm with a small bowl of soya sauce.
more information please visit here: hochiminhcookingclass.com




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MasterchefTan