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Che Con Ong - Vietnamese Sweet Ginger Rice

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)20.1215
Energy (kCal)1342.0275
Carbohydrates (g)257.9972
Total fats (g)28.3023
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. To Steam the Rice: | 2. Soak the rice in water for 8 hours, drain. | 3. Put rice into a steamer basket that is lined with cheesecloth. | 4. Cover and cook over boiling water, about 20 minutes, until tender. | 5. Place rice in a bowl, cover to keep warm. | 6. For the Syrup: | 7. In small saucepan, add water and sugar. | 8. Cook over medium heat. | 9. Stir until sugar is dissolved. | 10. Boil for about 1 minutes. | 11. Add grated ginger. | 12. Reduce heat to a light simmer for 5 minutes. | 13. Add red food coloring, if desired. | 14. Pour syrup over rice, stir to completely mix. You can shaped the rice now. Disks are easy, especially to hold the coconut. If using shapes, can press garnishes into the rice slightly. =). | 15. Garnish with coconut and peanuts. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rice 1 cup steamed 678.95 141.0625 13.949000000000002 5.92
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    water 3/4 cup 0.0 0.0 0.0 0.0
    ginger 1 inch grated - - - -
    coconut 1/2 cup desiccated 141.6 6.0920000000000005 1.3319999999999999 13.395999999999999
    red food coloring 3 drops - - - -
    peanut 2 tablespoons chopped 103.4775 2.9437 4.7085 8.9863

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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