che troi nuoc

When you&#039;re craving something sweet, these Vietnamese Glutinous Rice Balls with Ginger Syrup will hit the spot! They&#039;re bite-sized parcels of love, perfect for family celebrations or those special in your life.

Vietnamese Glutinous Rice Balls (Chè Trôi Nước)

water

salt ((or

tbsp sugar ((or

US cup oil

pandan leaf ((we buy it from the local Asian supermarket))

g / 0.07 lb ginger ((lightly pounded))

850 mL / 3.5 US cup water

coconut cream

white sesame seeds ((for sprinkling on top))

Start by making the dough. Mix the flour with the water until well combined, then refrigerate. Note: You will need to let it rise overnight or for 30 minutes at a minimum.

Pour the mung beans into a large pot and add the water. Bring it to a boil then keep it on a low heat for 30 minutes or until there is no more liquid.

Add the salt and stir the mung beans. Let it cool completely.

For a smooth filling, use a food processor and process the mung beans.

Pour the oil into a pan and add in the processed mung bean. Stir until it sticks together while adding the sugar.Optional: Some families add finely sliced spring onion heads to add more flavor.

When cool, roll the mung bean paste into balls then refrigerate to firm up.

Prep the day before

Take the dough out of the fridge and knead it once more. If you find it too dry, add 1 tbsp water in at a time while kneading until you have a smooth consistency.

Bring a large pot of water to boil. Fill up a large bowl of cold water and place it beside the pot. 

Take the dough and roll it into a ball. Flatten with your palms pressed together.

Place a mung bean ball in the centre. Pull the dough around the filling and roll in your palms to completely enclose the paste. Give it one final roll to smooth out all the creases.

Gently place each ball into the boiling water as you make them. They will be ready when they start to float.

Scoop each cooked ball into the cold water bowl.Tip: Continually replace the water with cold water to avoid any balls from sticking to each other. They need to be cool to touch.

To make the ginger syrup, bring the water, palm sugar and ginger to a boil in a small pot. Let it simmer for 15 minutes.

Tie the pandan leaf into a knot and put it into a pot with the coconut cream and salt. Bring to a boil then turn off the heat.

Lightly toast the sesame seeds.

Drain the water out from where the rice balls are sitting and pour the ginger syrup into the drained bowl.

When serving, top with some pandan-infused coconut cream and sprinkle on the toasted sesame seeds.

Enjoy warm as is!

Cooking on the day

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