Vietnam

Chè Trôi Nước

Name: Chè Trôi Nước
Total time: 50 min
Yield: 4
Cuisine: Vietnam
Ingredients: 250 g Glutinous rice flour; 150 g Split mung beans; 1 piece Fresh ginger; 150 g Palm or brown sugar; 200 ml Coconut milk; to garnish Sesame

Vietnamese glutinous rice balls in ginger syrup

Chè trôi nước are soft glutinous rice balls filled with sweet mung-bean paste, floating in a fragrant ginger-sugar syrup.

They are served at festivals such as the cold-food festival (Tết Hàn Thực); a drizzle of coconut sauce makes them creamy and rounded.

Servings4

Time50 min

LevelMedium

Ingredients

Glutinous rice flour250 g
Split mung beans150 g
Fresh ginger1 piece
Palm or brown sugar150 g
Coconut milk200 ml
Sesameto garnish

★ = available authentic in the Asia Boutique

Preparation

Cook the mung beans soft, sweeten and form into balls.
Knead glutinous rice flour with water into a supple dough.
Shape dough around the mung filling and boil until they float.
Simmer water with ginger and palm sugar into a syrup.
Serve the balls in syrup, drizzle with coconut sauce and sesame.

Make it original

Glutinous rice flour and mung beans for chè trôi nước are in the Asia Boutique.

Discover ingredients