Authentic home cooking from Vietnam, with US measurements. 
Hai Phong Sui Din (Vietnamese Glutinous Rice Balls in Ginger Syrup)
I remember the winters in the North, with the biting cold winds and the moments of warming up with friends over a steaming bowl of sui din. The Chinese community who left Hai Phong left behind this unforgettable dish: 'Sui Din.' Perhaps the best spot in Hai Phong is at Cau Dat, just across from Dong Phuong bakery, a little to the side: Co Ut's shop! The rice balls are fragrant with ginger and black sesame, with the rich taste of coconut and peanuts. The hot rock sugar syrup melts away the winter chill!
Hai Phong Sui Din (Vietnamese Glutinous Rice Balls in Ginger Syrup)
I remember the winters in the North, with the biting cold winds and the moments of warming up with friends over a steaming bowl of sui din. The Chinese community who left Hai Phong left behind this unforgettable dish: 'Sui Din.' Perhaps the best spot in Hai Phong is at Cau Dat, just across from Dong Phuong bakery, a little to the side: Co Ut's shop! The rice balls are fragrant with ginger and black sesame, with the rich taste of coconut and peanuts. The hot rock sugar syrup melts away the winter chill!
Open in Cookpad AppSteps
- 1
Toast the black sesame seeds until fragrant, then grind finely. Roughly crush the roasted peanuts. Mix the sugar, sesame, peanuts, coconut, and a little hot water together to form a sticky filling.
- 2
Mix the glutinous rice flour with hot water to form a soft dough. Don’t add too much water or the dough will be too sticky and hard to shape. I make two types of filling: mung bean for white sesame, and for black sesame filling, roll the balls in black sesame seeds to tell them apart.
- 3
Bring a pot of water to a boil. Take a small piece of dough, flatten it, place some filling in the center, then roll into a ball like tangyuan. Drop the balls into the boiling water. Cook for about 5–10 minutes. When the balls float to the surface, they are done.
- 4
Add the rock sugar and ginger to a pot and cook until the sugar dissolves. Sprinkle in some peanuts.
- 5
Remove the cooked rice balls and place them in bowls. Sprinkle with coconut and ladle the hot ginger syrup over them.
- 6
The rice balls are soft and fragrant with ginger, sugar, and coconut. The syrup is rich and not overly sweet.
- 7
You can also make mung bean filling by soaking mung beans overnight, steaming until soft, mashing them, then stir-frying with a little sugar, water, and salt. Shape into balls for the filling.
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