Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=560
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Ingredients:
For the filling:
200g (2 cups) peeled split mung bean
1 cup water
1/2- 1 tsp salt
1 tbsp sugar
3 tbsp crispy fried shallots
3 tbsp vegetable oil
For the dough:
400g (14 oz) glutinous/ sticky / sweet rice flour (mochiko/ bot nep)
360ml (1.5 cup) luke warm water (37-40°C)
For ginger syrup
1.5 liter (6 cups) water
300g (1+ 2/3 cups) brown/palm sugar
1/4 tsp salt
1 large piece ginger (double size of your thumb)
Similar recipe with tapioca starch http://youtu.be/4afudbwuEc4 (Clear Tapioca Pearls in Ginger Syrup - Che Bot Loc)
Music by Purple Planet http://www.purple-planet.com/
