From Bòn Bon's kitchen in Vietnam. 
Egg Yolk Mochi Dumplings in Ginger Syrup
I learned this dish from a friend who cooked it in Taiwan. The yellow color comes from pumpkin mixed into the dough. The mochi balls are cooked in ginger syrup, making them fragrant and warming. The shaping is simple and fun! This recipe is especially for those who enjoy mochi dumplings without mung bean filling and just like the chewy dough balls.
Egg Yolk Mochi Dumplings in Ginger Syrup
I learned this dish from a friend who cooked it in Taiwan. The yellow color comes from pumpkin mixed into the dough. The mochi balls are cooked in ginger syrup, making them fragrant and warming. The shaping is simple and fun! This recipe is especially for those who enjoy mochi dumplings without mung bean filling and just like the chewy dough balls.
Open in Cookpad AppSteps
- 1
Steam the pumpkin until soft, then mash it until smooth.
- 2
Mix the two portions of glutinous rice flour separately. Keep the dough slightly dry so it’s easier to shape.
- 3
Shape two round balls from the dough, flatten them to make the 'egg white' and 'egg yolk,' then stick them together. Bring a pot of water to a rolling boil, drop the dumplings in, and cook until they float. Remove and place them in a bowl of cold water.
- 4
Bring the ginger syrup with pandan leaves and salt to a boil, then add the dumplings and cook for 3 minutes. Serve hot.
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