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Sweet Rice Balls (Hmong) Recipe

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This recipe for Sweet Rice Balls (Hmong), by , is from The UWSP Multicultural Affairs Department Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Pluke
Added: Thursday, February 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups uncooked sweet rice
6 cups water
cup sugar (to mix with rice)
6 oz. split dried mung beans
1 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 cup sugar. Set it aside. Steam mung beans for 30 minutes. Put in bowl and stir in 1 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 inches hot oil. Drain and serve hot. Makes 2 to 3 dozen

 

 

 

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