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Glutinous Rice Balls in Coconut Milk - Flavourfully Good
Flavourfully Good

Glutinous Rice Balls

Num Angkunh Andaet, is one of the most popular Cambodian dessert, which are filled with a mung bean paste and served in a sweet coconut ginger sauce prepared with palm sugar.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 5 people
Course: Dessert
Cuisine: Asian, Cambodian
Ingredients Method

Ingredients
  

Filling:
  • 150 g peel split mung bean
  • 1 cup water
  • 1 tbsp sugar
  • 1/4 tsp salt
Dough:
  • 300 g glutinous rice flour
  • 250 ml water
  • Water ( for cooking the dough )
Coconut milk ginger syrup:
  • 20 g sesame seeds
  • 500 ml water
  • 400 ml coconut milk
  • 150 g palm sugar
  • 1/4 tsp salt
  • 4 slices ginger

Method
 

Filling:
  1. Soak the split mung bean for 1 hour in warm water, then rinse thoroughly until the water runs clear, drain, and transfer to a medium pot.
  2. Over medium heat, add 1 cup of water to the pot and cook until the water has evaporated and the mung beans are mushy.
  3. Mash the mung bean with a folk, then add the sugar and salt and mush until smooth.
  4. Spoon 1/2 tablespoon, rolled into a ball, set aside while you prepare the rest.
Dough:
  1. In a large mixing bowl, mix the glutinous rice flour, and gradually add the water and constantly stir until the dough can be worked with your hand.
  2. Once the dough has formed, knead it for about 3 minutes in the bowl or on a clean flat surface with your hand until it is smooth.
  3. Take a small piece of dough and flatten it in the palm of your hand, then place the mung bean filling in the centre and wrap the dough around it, rolling it into a round ball and flattening the ball to form an "Angkunh" shape. Set aside while you complete the remainder of the dough and filling.
  4. Bring a large pot of water to a boil over medium-high heat, then carefully drop in the dough and return to boil.
  5. When the dough floats to the top, continue to cook for a few minutes and it should be ready.
  6. Transfer the cooked doughs to a large bowl of cool water or, if the coconut ginger syrup is cooking on the other side of the kitchen burner, strain the cooked doughs and add them directly into the coconut ginger syrup.
Coconut milk ginger syrup:
  1. For a fragrant flavour, roast the sesame seeds over medium heat until golden brown and roughly pound them before adding them to the coconut ginger syrup.
  2. Bring 500 millilitres of water to a boil in a large pot, then add coconut milk and return to a boil stir in palm sugar and a pinch of salt until dissolved.
  3. Then add the cooked dough, roasted pounded sesame seeds, and 4-5 thin slices of ginger. Stir to combine, and bring to a slight boil, and it's ready!
Serving
  1. Keep the ginger syrup heated until ready to serve, then spoon some cooked rice balls into a small bowl, top with the ginger syrup, and sprinkle with sesame seeds.
  2. Enjoy!