Dessert
Vietnamese candied ginger
Crisp ginger coins cooked in sugar syrup until glossy. A Tet snack.
PrepPr20 minCookCk35 minTotalTot55 minServesSrv12Ca:PCa:P1:2.0
Ingredients
- 1 lb young ginger
- 2 cups sugar
- 1/2 cup water
- 1/8 tsp unrefined salt
Directions
- Peel ginger and slice into thin coins.
- Cover ginger with water in a pot. Bring to a boil, drain, and repeat once more to mellow the heat.
- Combine sugar, 1/2 cup water, and salt in a wide pan. Stir over medium heat until the sugar dissolves.
- Add blanched ginger. Simmer, stirring often, until the syrup thickens and clings to the slices, about 25 minutes.
- Spread on a parchment-lined tray in a single layer. Dry at room temperature until the coating sets, 2 to 4 hours.
- Store in an airtight jar.
Contribution
Adapted from The Culinary ChroniclesNutrition Facts
Per serving (1 of 12). Does not change when you scale ingredients.
- Calories 182.84999999999997
- Total Fat 3.4g
- Saturated Fat 0.9g
- Polyunsaturated Fat 0.7g
- Monounsaturated Fat 0.7g
- Sodium 302.5 mg
- Carbohydrate 553g
- Fiber 9.1g
- Sugar 472.3g
- Protein 8.3g
- Calcium 77.5 mg
- Phosphorus 154.2 mg
- Ca:P ratio 1:2.0
- Vitamin C 22.7 mg
- B1 (Thiamin) 0.1 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 3.4 mg
- B5 (Pantothenic) 0.9 mg
- B6 0.7 mg
- Folate 49.9 mcg
- Vitamin K 0.5 mcg
- Copper 1 mg
- Zinc 1.5 mg
- Selenium 3.2 mcg