Soft Ginger Chews

Von Souped Up Recipes · 45 Min.

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Zubereitung

1. Rinse the ginger under running water to wash off the mud. Peeling is optional.
2. Roughly slice the ginger and blend it finely, using a hand blender or food processor.
3. Squeeze the ginger pulp through a cheesecloth-lined sieve to get the juice, pressing out every drop. 180 grams of ginger yields a little more than 1/2 cup of juice.
4. Pour the ginger juice into the glutinous rice flour and mix with a fork until it forms a dough. Cover and rest for 15 minutes.
5. In a saucepan over low heat, stir 150 grams of brown sugar with 30 grams of water until bubbling vigorously. Keep stirring to prevent sticking, cook 40 more seconds, then turn off the heat and cool for 5 minutes.
6. Pour the warm sugar syrup into the dough. Break it up with a fork, then whisk until well combined, about 2 to 3 minutes.
7. Press the batter through a sieve into an 8-inch flat pan, lined with oil or parchment if not non-stick, so it is about 1/3 inch thick and even.
8. Steam for 40 minutes. It is done when a stick inserted comes out with batter that is slightly translucent on it.
9. Cover and refrigerate overnight.
10. Unmould the next day and cut into long strips, wetting the knife with cold water. Coat the strips completely in shredded coconut or powdered sugar, then cut into short pieces, separate any that stick together, and toss until coated.

Zusammengefasst aus dem Video von Souped Up Recipes. Schau es dir für die Details an.

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