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Chè Trôi Nước – Sticky Rice Balls in Ginger Syrup
More recipes: Vietnamese Recipes · Asian Desserts · All Asian Recipes
Chè Trôi Nước – Sticky Rice Balls in Ginger Syrup
Laura Chen
4
30 Minuten
25 Minuten
220
Vietnamese
Dessert
Chè Trôi Nước is a traditional Vietnamese dessert of sticky rice balls filled with sweet mung bean paste and served in an aromatic ginger syrup. It is especially popular during Tet and other celebrations.
Ingredients
- 200 g glutinous rice flour
- 180 ml warm water
- 100 g peeled mung beans
- 80 g sugar
- 1 liter water
- 150 g ginger, peeled and sliced
- 50 g shredded coconut
- 1 pinch of salt
Instructions
- Soak the mung beans in water overnight.
- Drain the soaked mung beans, cover them with fresh water and cook until soft, then drain and puree.
- Add the sugar and a pinch of salt to the pureed mung beans and mix well.
- Mix the glutinous rice flour with the warm water and knead into a smooth dough.
- Take small portions of the dough and flatten them. Put a small amount of mung bean paste in the center and shape into a ball.
- Bring 1 liter of water to a boil, add the ginger slices and simmer for 10 minutes.
- Gently lower the rice balls into the boiling water and cook until they float to the surface.
- Take the syrup off the heat and divide the balls among bowls.
- Sprinkle with shredded coconut and serve warm.
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More recipes: Vietnamese Recipes · Asian Desserts · All Asian Recipes