Chè Trôi Nước with Pandan and Black Sesame
85% chuẩn vị · Vietnamese
A creative twist on Chè Trôi Nước, incorporating the aromatic flavor of pandan leaves into the dough and using black sesame paste as a filling for a visually striking and flavorful variation.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice flour200g
- Pandan extract or juice2 tablespoons
- Black sesame paste100g
- Sugar150g
- Fresh ginger50g
- Coconut milk200ml
- Salt1/4 teaspoon
- Wateras needed
- White sesame seeds1 tablespoon
- Fresh pandan leaves2 leaves
Các bước
- 1
In a bowl, combine glutinous rice flour, pandan extract/juice, salt, and enough warm water to form a soft, pliable, pale green dough. Knead until smooth. Divide into 12 equal portions.
- 2
Divide the black sesame paste into 12 equal portions and roll into balls.
- 3
Flatten each dough portion, place a black sesame ball in the center, and carefully seal the dough around it, forming a smooth ball. Repeat for all portions.
- 4
Bring a pot of water to a boil. Gently add the glutinous rice balls and cook until they float, then for another 2-3 minutes. Remove with a slotted spoon.
- 5
In a saucepan, combine sugar, sliced ginger, coconut milk, and 400ml water. Add the fresh pandan leaves. Bring to a simmer, stirring until sugar dissolves. Simmer for 10 minutes.
- 6
Remove pandan leaves. Add the cooked glutinous rice balls to the ginger-pandan syrup. Simmer gently for 5-10 minutes.
- 7
Serve hot, garnished with white sesame seeds.
