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Sweet Rice Balls (Hmong) Recipe

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This recipe for Sweet Rice Balls (Hmong) is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups uncooked sweet rice
6 cups water
¼ cup sugar (to mix with rice)
6 oz. split dried mung beans
1 ½ Tbsp.sugar (to put over mung beans)
oil for frying
Directions:
Directions:
Soak rice in water overnight in 4 cups water. In separate bowl, soak mung beans overnight in 2 cups water. Drain all liquid from rice and blend in ¼ cup sugar. Set it aside. Steam mung beans for 30 minutes. Put in bowl and stir in 1 ½ tablespoons sugar. Form rice balls, using 3 tablespoons of the rice and sugar mixture. Make an indentation in each balls; fill with 1 teaspoon mung beans; close rice ball seal in filling. Deep fry rice balls in batches in about 1 ½ inches hot oil. Drain and serve hot. Makes 2 ½ to 3 dozen

 

 

 

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