Bánh Trôi Nước

Bánh Trôi Nước is a vietnamese dumpling dish that is mainly glutinous rice flour balls with some sugar syrup topped with toasted sesame seeds. Other variation of this dish exists all over Asia under different names, different toppings, and fillings but for now I decided to make the one with the palm sugar syrup as it calls for an ingredient which incidentally, I already have. Now I didn't think I made a great job with this as it was my first time, I didn't achieve the texture that I want. Maybe it was really supposed to be boiled (I steamed it cause I chickened at the last minute fearing that it would break apart during the boiling process). But that aside, it still tastes the way it should be. Next time, I will face my fear and boil these little balls, you guys, boil it okay? ;)

Palm Sugar Dumplings

By Claire A. Suarez
Bánh Trôi Nu?c. A Vietnamese chewy glutinous rice flour balls filled with palm sugar syrup topped with toasted sesame seeds.

Prep time: 00:15, Cook time: 00:15, Total time: 00:30
Yield: 5 servings (6 balls per serving)

Ingredients:
1 cup glutinous rice flour
3/4 cup water
Palm sugar
toasted sesame seeds
water for boiling
Instructions:

In a bowl, mix together glutinous rice flour with enough water. It should resemble a dough-like consistency and not sticky.

Roll out the dough into tiny balls. It should yield about 25-30 balls.

Flatten each balls into a disc shape, place some palm sugar at the center (depending on how much filling you want), seal it and gently shape it into balls again.

In a pot of boiling water, drop the balls one at a time. when they start to float, it means they're cooked.

Sprinkle the balls with some toasted sesame seeds and serve! :)

Calories per serving: 165 calories
Fat per serving: 0.88grams