Vietnamese Sweet Soup

Ingredients

• •2 cups Glutinous rice flour
• •1 cup Water
• •1 cup Palm sugar
• •2 inches Ginger
• •1 cup Coconut milk
• •0.25 tsp Salt
• •2 tbsp Toasted sesame seeds

Instructions

1. 1

   Mix glutinous rice flour with water gradually, kneading until smooth dough forms.

   💡 Rinse until water runs clear for fluffier results. Do not lift the lid while cooking.

2. 2

   Roll dough into small balls about 1 inch in diameter. Flatten slightly.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.

3. 3

   Bring a pot of water to boil. Add rice balls and cook until they float, about 5-7 minutes.

   💡 Ice bath immediately to stop cooking and preserve color. Do not skip the salt in the water.

4. 4

   Remove cooked balls and place in cold water to prevent sticking.

   💡 Taste at every stage. Seasoning develops as food cooks.

5. 5

   In another pot, combine palm sugar, sliced ginger, and 4 cups water. Simmer for 15 minutes.

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

6. 6

   Add coconut milk and salt. Simmer for another 5 minutes.

   💡 Keep at a gentle bubble - rapid boiling toughens proteins and makes liquids reduce too quickly.

7. 7

   Add the cooked rice balls to the soup. Serve hot or warm.

   💡 Rinse until water runs clear for fluffier results. Do not lift the lid while cooking.

8. 8

   Garnish with toasted sesame seeds before serving.

   💡 Work methodically. Attention to detail separates home cooking from restaurant quality.