Chè Trôi Nước (Sweet Glutinous Rice Balls with Ginger Syrup)
Món truyền thống · Vietnamese
A classic Vietnamese dessert featuring chewy glutinous rice balls filled with sweet mung bean paste, simmered in a fragrant ginger-infused syrup. Often served during Tet (Lunar New Year) and other special occasions.
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Nguyên liệu
- Glutinous rice flour200g
- Mung beans (split, no skin)100g
- Sugar150g
- Fresh ginger50g
- Coconut milk200ml
- Salt1/4 teaspoon
- Wateras needed
- Toasted sesame seeds1 tablespoon
Các bước
- 1
Soak mung beans for at least 2 hours or overnight. Drain and steam until tender. Mash into a smooth paste. Divide into 12 equal portions and roll into balls.
- 2
In a bowl, combine glutinous rice flour with a pinch of salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead until smooth. Divide dough into 12 equal portions.
- 3
Flatten each dough portion into a small disc. Place a mung bean ball in the center and carefully wrap the dough around it, sealing completely to form a smooth ball. Repeat for all portions.
- 4
Bring a pot of water to a boil. Gently drop the glutinous rice balls into the boiling water. Cook until they float to the surface, then continue boiling for another 2-3 minutes. Remove with a slotted spoon.
- 5
In a separate pot, combine sugar, sliced ginger, coconut milk, and 400ml water. Bring to a simmer, stirring until sugar dissolves. Simmer for 10 minutes to infuse flavors.
- 6
Add the cooked glutinous rice balls to the ginger syrup. Simmer gently for another 5-10 minutes, allowing the balls to absorb the flavors.
- 7
Serve hot, garnished with toasted sesame seeds.
