Cambodian Sweet Savory Dumplings - Bang Chen Neurk
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- čas přidán 11. 09. 2024
- Cambodian Dessert Sweet Savory Dumplings (Bang Chen Neurk) Ingredients:
1 Ginger 2 inches in width & length peel & slice.
2 each green onion stalks thinly slice
16oz glutinous rice flours
19oz coconut milk
1 3/4c water for dough
1 1/2c for the coconut sauce
1c yellow split pea mung bean
2c sugar
1tsp salt for mung beans 1tsp for the coconut sauce
1tbsp white sesame & 1tbsp black sesame both toasted
oil as needed
Equipment
pot
sauté pan
ladle
measuring cups & spoons
knife
peeler
cutting board
Directions
1. Cook mung beans for 20 mins in a pot and cover 2inches above mung beans.
2. lightly sauté the sesame for 5 mins set aside.
3. Prepare the dough mix in the flour & water together. Optional add a pinch salt and 1tsp sugar. Kneading it until it form a gummy paste.
4. After 20 mins strain the mung beans and set aside to sauté. Prepare pan and sauté the green onions for 3 mins than add the mung bean & salt. Cook together on medium high for 7 mins. Set aside and let cool.
5. Prepare a pot and fill with water more than half of the pan for the dumplings to float, let it simmer.
6. Prepare the mung bean paste. Powder your hand with glutinous flour or cornstarch. Take 1/2 tbsp. of the mung bean paste and form 1/2 inch in circumference with your hands. Than set on flat sheet pan.
7. Transfer the dough, mung bean paste, oil set it by the area where the simmering pot of water is.
8. Dip your hand into the oil and take lil more than 1tbsp of dough and from into a ball and than flatten it with your palm to 1/8 of an inch thickness. Place the mung beans balls in the center of the dough and take the edges of the dough and cover the mung bean ball. Forming into a ball and lightly press into a thick disk shape. The dumpling should be about 1 1/2 inches in diameter and 1inch thick. Size does not matter but this is the prefer size. Place into the simmering water. When it floats up place into a bowl with cold water.
9. For the baby dumpling take 1/2 tbsp. and form a ball and place into the simmering water and remove when it floats up place into the bowl with cold water.
10. Prepare the coconut and ginger sauce. Place a pot from high to medium high heat add the sugar cook for 30 secs add the ginger and cook for another 30 seconds add the coconut milk water and salt. Let it come to a boil. Strain the dumpling with the pot it is in do not use a strainer they are so delicate they can break. Now add them into the boiling coconut milk. now cook all together until it comes to boil.
11. Remove from heat and let it cool. Once cool add into a bowl and sprinkle with toasted sesames seeds and ENJOY!!!
You make it looks so easy. Thank you
Food is the best memory
remember we hated doing it lol I love it but u still hate it lmao
@@_stay_cookin3455 lol standing there rolling them thangs
Your recipe was very easy to follow, thank you!
Thank you ming your videos teach me something new everyday
Omg haven’t ate those in forever 😭!!❤️❤️ and them tulips are my fav flower!!!!❤️❤️🤪
I'll give you a tulip
i’m new to your channel, love your videos❤️🇰🇭
My favorite Khmer desert.
Please upload more Cambodian food recipes 💕
Your the best ming 😇🙏❤🇰🇭
What’s the name of the music that’s playing? I love that song growing up as a kid
Just sub ty for the recipe
Yr welcome
Thank you ming 😇🙏❤
Man I wish AJ Market 😋 sold this in Stockton...🤪
lol
If i am allergic to nuts n beans can i substitute it with something else like potato or sweet potatoes.
Yes you can i would do potatoes j
Use taro
Pumpkin
We wanna be friends. Keep in touch!
Want to taste better, use palm sugar. Do not add coconut milk in the sugar because it can get spoil easily especially during Summer! Just leave it on the side.
សូមអរគុណ 😇🙏❤🇰🇭🇰🇭
I remember making coconut ball desert i forgot what is it called ming 🤣