EAT WELL SNACKS

Vietnamese nutty ginger sticky rice bars (Chè lam)

14/09/2019
Vietnamese nutty ginger sticky rice bars (Chè lam)
“(...) In his youthful days, he made bamboo leave dragonflies, making pinwheels with pandan leaves, and went to his aunt's house to make Vietnamese nutty ginger sticky rice bars on rainy days, then imitating the adults displaying a plate of Vietnamese nutty ginger sticky rice bars and a teapot, eating cakes and drinking tea with the children in the same neighborhood ...”
Servings Prep Time
10people 10minutes
Cook Time
15minutes
Servings Prep Time
10people 10minutes
Cook Time
15minutes
Ingredients
  • 250gr roasted sticky rice flour
  • 125gr malt
  • 125gr brown sugar
  • 250ml molasses
  • 1 tsp salt
  • 250gr ginger
  • 100gr peanuts
  • a little roasted glutinous flour(to make powder coat)
Instructions
  1. Peel ginger, and finely chopped into tiny pieces.
  2. Put malt, brown sugar, molasses in the pot, simmer, stir until sugar is dissolved. Avoid stirring too long because the sugar is flammable. Add salt, grated ginger, stir well.
  3. Add roasted glutinous rice flour, stir until a solid dough is formed. Turn off the heat.
  4. Sprinkle some flour on the table, or cutting board to make powder coat to prepare to knead dough.
  5. Put flour on top of powder coat, add some roasted peanuts, stuff to make peanuts stick to the dough, continue to add peanuts and stuff until all peanuts are added. The kneading time is about 5 minutes. You should not knead long to avoid making the dough hard.
  6. You can use your hands or press the dough into the mold to form a square dough. Use a knife to cut the dough into pieces of about 7cm long and 2cm wide before eating.

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