Ginger-infused Sesame Taro Rice Ball Recipe Guide (my version of Banh Trôi) | Winter Dessert

Описание: In this video, I will show you how to make my flavorful Ginger-infused Sesame Taro Rice Balls, inspired by the traditional Vietnamese dessert Banh Trôi. Perfect for the winter season, these sweet treats are sure to warm your heart and satisfy your sweet tooth. Watch and learn how to create this delicious dessert, and expand your culinary skills with a new and unique recipe. Don't forget to like the video if you enjoy it!

Ginger-infused Sesame Taro Rice Ball Recipe (my version of Banh Trôi) | Winter Dessert

200g glutinous rice flour (1cup)
180 mL hot water for the rice dough
500 mL water for the ginger soup
½ cup corn starch
200g taro
8 dattes
50 g black sesame
A knob of ginger
2 tbsp of sugar

Soak the dates in a bowl with the 50ml water for at least 30min.
Peel, cut into big cubes and boil the taro in hot water till soft then remove from heat and drain them.
Add the dates and the taro into a blender and blend into a thick dough. Reserve the dough in a bowl on the side.
In a mixing bowl, add the rice flour, the hot water and mix till you get a smooth dough. Reserve the dough in a bowl on the side for about 30 min.
In a blender add black sesame seeds and blend till you get a smooth powder. Split the taro dough in half. Add one half into the blender and reserve the other half. Mix the Taro and the sesame powder till obtaining a smooth dough.
Prepare a bowl with the corn starch. Fill a bowl of cold water and wet your hand. This avoids the dough to stick to your hand while working with it. On a working surface, split the rice dough and shape them into balls (about 16). Repeat the same process for the taro and the taro & sesame paste, making sure it is the same number as the rice balls.
In your hand, take a rice bawl and flatten it into a disk then put a taro or sesame& taro filling ball in the centre. Using your finger pitch the border of the rice disk to seal the ball and cover all the filling. Roll it in between the palm of your hand in a circular motion to have a smoother ball. Then roll the ball in the corn starch so that it won’t stick while cooking or freezing. Set the ball on a dish and wet your hand again. Repeat this step and make another ball till you finish all your rice dough.
You can cook all of them or keep them frozen and only cook it when you want to eat it.

In the video, I am cooking for one portion:
On a cutting board, slice the ginger and add it to a saucepan with about 500ml water and 2 tbsp of sugar. Bring to boil and add 4 of the rice ball then lower the fire to simmer.
Stir the ball gently time to time to make sure that it does not stick to the bottom.
The balls will float to the surface of the liquid once they are ready.
Serve on its own in a bowl. You can also dress it with some sesame seeds and coconut cream optionally.