Vietnamese glutinous rice balls

February 19, 2016

336

A traditional Vietnamese dish with a slight twist. A balance between the soft and chewy sticky rice layer, the chewy sticky rice flour skin together with the light sweetness of the spinach, the rich taste of the mung bean, the firm texture of the meat and the richness of the salted egg yolk

A. Skin
200g glutinous rice flour
100g spinach
100ml water
400g glutinous rice

B. Filling
100g pork belly
200g hulled mung bean
10 salted egg yolk

A. Prepare the ingredients: 1. Rinse and soak glutinous rice and mung bean overnight (8 hours). If you’re absent-minded like me, you can soak the rice and bean in hot water for 2-3 hours. 2. After soaking...
See the full directions on my site

Nutritions

Calories
112

Sodium
17mg
0% DV

Fat
7g
11% DV

Protein
4g
9% DV

Carbs
5g
1% DV

Fiber
0.4g
1% DV