Full recipe at (Xem cong thuc day du tai) http://danangcuisine.com/?p=560<br />► GET MY COOKBOOK here: http://danangcuisine.com/cookbook/<br />► Items in my kitchen and pantry http://danangcuisine.com/store/<br /><br />Subscribe for more videos: http://goo.gl/upfRRU<br /><br />Join me on other social media<br />● Instagram: http://instagram.com/helenrecipes/<br />● Google+ https://plus.google.com/+HelenRecipes/posts<br />● Facebook: https://www.facebook.com/danangcuisine<br />● Twitter https://twitter.com/HelenRecipes<br /><br />If you recreate any of my recipes, please share a photo of your food on social media by inserting #HelenRecipes. Your food will be featured in my video someday ;)<br /><br />Ingredients:<br />For the filling:<br />200g (2 cups) peeled split mung bean<br />1 cup water<br />1/2- 1 tsp salt<br />1 tbsp sugar<br />3 tbsp crispy fried shallots<br />3 tbsp vegetable oil<br /><br />For the dough:<br />400g (14 oz) glutinous/ sticky / sweet rice flour (mochiko/ bot nep)<br />360ml (1.5 cup) luke warm water (37-40°C)<br /><br />For ginger syrup<br />1.5 liter (6 cups) water<br />300g (1+ 2/3 cups) brown/palm sugar<br />1/4 tsp salt<br />1 large piece ginger (double size of your thumb)<br /><br />Similar recipe with tapioca starch http://youtu.be/4afudbwuEc4 (Clear Tapioca Pearls in Ginger Syrup - Che Bot Loc)<br /><br />Music by Purple Planet http://www.purple-planet.com/
