Make the ginger syrup by swirling the
ginger and sugar constantly in a small saucepan over low heat, until the
sugar browns. When it starts to smoke, stir in the hot water (be careful
: you could give yourself a nasty burn with the spluttering) and allow
to boil for about 30 minutes until the sugar is dissolved.
Set aside in a cool place. Discard the
ginger when cooled.
Make the filling by steaming the mung
beans over high heat for 20 minutes. Transfer to a blender or food
processor, add the sugar and process to a fine paste. Put in the
refrigerator for 20 minutes to firm up.
Toast the sesame seeds by dry frying in a
wok for 2 minutes. Reserve the 2 tablespoons for garnishing, put the
remainder in a blender and process to a paste.
Combine with the mung bean paste and blend
well. Roll 16 marble-sized balls of the mixture
(1 teaspoon each). Set aside.
Place the glutinous rice flour in a mixing
bowl and quickly mix with the hot water to make a sticky dough. Cover
and leave to stand for 5 minutes. Dust a work surface with flour and
knead the dough for 3 minutes until soft and smooth.
Divide into 2 equal parts. Roll each in a
rope about 25cm long and 25cm in diameter. Cut each into 10 equal
portions and roll each one into a ball. Cover with a damp cloth.
Flatten the dough balls, one at a time,
into 6cm discs. Place a mung bean ball in the centre, gather the edges
around and pinch to seal.
Roll the dumplings between the palms to
form perfect balls.
Divide each of the remaining four dough
balls into four, cover and set aside.
Bring a large pot of water to the boil.
Boil the filled dumplings for 2 minutes over a moderate heat.
Add the smaller dumplings and cook for a
further 3 minutes or until they rise to the surface. Drain.
Serve four large dumplings and four small
ones to each person in individual dessert cups or rice bowls.