Black Bean Ginger

After a long break from cooking. I had to spend a great time catching up with family and friends during the festive seasons. Now the break is over I am very happy to come back to my kitchen again. We are going to kick off this year with a recipe that has medicinal benefits against cold and flu. 

Black Bean Ginger

Ingredients for filling

• Cooked Black Bean         1 cup

• Coconut cream                2 tbsp

• Palm sugar                      ½ cup

Ingredients for juice

• Fresh ginger ¼ cup

• Pendant leaf 2 leaves

• Brown sugar ¼ cup

• Water 1 litre

Ingredients for making dough

• Glutinous rice flour 1 cup

• White rice flour 2 tbsp

• Water just for a mixture

How to make

• In a saucepan, combine cooked black beans, coconut cream and palm sugar. Cook over medium heat, stirring occasionally, until the mixture thickens, about 10 minutes. Remove from heat and set aside.

• In a separate saucepan, combine fresh ginger, pandan leaves, brown sugar and water. Boil over medium heat until the sugar has dissolved. Reduce heat and let the mixture simmer for 10 minutes.

• In a large mixing bowl, combine glutinous rice flour, white rice flour and enough water to form a sticky dough. Divide the dough into small balls and flatten each one into a small disc.

• Spoon a small amount of the black bean mixture onto each dough disc and wrap the edges up and around to seal the filling. Repeat this process with the remaining dough and filling.

• Arrange the wrapped dough balls in a single layer in a steamer basket and steam over boiling water for 10 minutes or until cooked through.

• To serve, pour the ginger syrup over the steamed black bean ginger. Enjoy!

• As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suits you.

As always, all of my recipes are loosely based on my personal taste. You are free to create your own flavour that suite you.