Buo Loy (Sweet Dumplings In Ginger Syrup)

For the filling

100 grams red azuki beans, soaked overnight
100 grams palm sugar, shaved
3 tablespoons toasted sesame seeds

Bring a medium saucepan of water to the boil. Drain the soaked red beans and add to the saucepan. When the water comes back to the boil, turn down the heat and simmer until the beans are soft. Drain, reserving some of the cooking water in case you need to thin the bean paste later. Stir the shaved palmsugar into the hot beans so that the sugar dissolves. Blitz the sweet beans in a food processor. Transfer to a bowl and stir in thesesame seeds. Set aside at room temperature.

For the dough

1 cup glutinous rice flour
2-3 tablespoons flce flour
4 tablespoons coconut milk
2 tablespoons caster sugar
2-3 tablespoons hot water

In a small jug, dissolve the caster sugar .In the hot water and then add the coconut milk.Combine the rice flours in a bowl making a well in the centre.Gradually add enough of the sweetened liquid to the flour to make a smooth, pliable dough. Take small pieces of dough and flatten in your palm, stuff a small amount of the red bean filling in the centre and roll into a ball. The recipe makes about 20 buo loy dumplings.

For the syrup

100 grams palm sugar, shaved
1 tablespoon shredded fresh ginger
3 cups water

In a medium saucepan, bring the water to the boil. Add theshaved palm sugar and ginger, stirring until the sugar has dissolved. Divide the buo loy into serving dishes and pour over the hot ginger syrup.

From Expatriate Lifestyle Magazine.