Che Xoi Nuoc

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. 

Last meals.

If I were able to choose my last meal, it'd be my mother's chicken curry. No doubt about it. I should mention that I love all curries (mostly), but this one tops the charts!

My parents always bring their A games into the kitchen for special occasions. They're always finding new ways to tweak old recipes that are already tried and true. As of late, my mother has been using sweet potatoes in her curry instead of Yukon Gold or Russet and WOW does it make a difference. The sweetness of the potatoes combined with the creamy curry is mesmerizing! I can't stop eating. No, seriously, I can't stop eating! 

Image via. burning koala