The 'Floating in Water' dessert. Glutinous rice balls with a savory mung bean core are suspended in a warm ginger-syrup matrix, embodying the alchemical balance of chewy structure and liquid heat.
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and mash mung beans into balls.
Wrap mung bean core in glutinous rice dough.
balls until they float to the surface.
Prepare a heavy syrup of ginger and palm sugar.
Transfer balls to the syrup; top with coconut cream.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
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NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
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