Not lost in translation: Mochi dumplings in ginger syrup.
Most of the time, my mother's new food concoctions turn out to be utter disasters (thank goodness she doesn't know what a blog is to read this). Then other times, she gets recipes from those who have really mastered it, and that it when I'm really at my happiest.
On Sunday, she made this dessert for lunch. For LUNCH, people!
Che xoi nuoc is a Vietnamese dessert. It is basically mochi with mung bean filling (the Japanese equivalent is more or less daifuku) that is cooked in a rock sugar based syrup infused with ginger. The difficulty in making this dessert lies in the texture of the mochi. The dough is easily overworked, so even when cooked in syrup, the consistency is harder than desired.
Not pictured, che xoi nuoc is usually drizzled with a coconut reduction and sprinkled with toasted sesame.
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