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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.
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Set aside in a cool place. Discard the
ginger when cooled.
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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.
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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.
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Roll the dumplings between the palms to
form perfect balls.
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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.
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Serve four large dumplings and four small
ones to each person in individual dessert cups or rice bowls.
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Sprinkle with the reserved toasted sesame
seeds.