Jade & Ivory Glutinous Rice Dumplings in Ginger Syrup (Chè Trôi Nước Lục Bạch)
Bring warmth and elegance to your table with this recipe for Jade & Ivory Glutinous Rice Dumplings in Ginger Syrup (Chè Trôi Nước Lục Bạch). These chewy, tender rice balls feature a classic savoury-sweet mung bean filling and a striking two-tone presentation made with aromatic pandan. Gently simmered in a fragrant ginger syrup and finished with a rich drizzle of silky coconut cream, each spoonful delivers the ultimate comforting Vietnamese dessert experience. Watch our step-by-step video below to make them at home!
Recipe for Jade & Ivory Glutinous Rice Dumplings in Ginger Syrup (Chè Trôi Nước Lục Bạch)
Jade & Ivory Glutinous Rice Dumplings in Ginger Syrup, or Chè Trôi Nước Lục Bạch, puts an elegant twist on a beloved Vietnamese dessert. Soft, chewy pandan-green and ivory dumplings are filled with savoury-sweet mung bean paste, gently simmered in fragrant ginger syrup, and served warm with silky coconut sauce and toasted sesame seeds.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Jade & Ivory Glutinous Rice Dumplings in Ginger Syrup (Chè Trôi Nước Lục Bạch) in action.
Equipment
- 1 small saucepan
- 1 medium pot
Ingredients
Filling:
- 75 grams dried split mung beans soaked in water overnight or for at least 4 hours
- 35 grams coconut cream
- 1 tablespoon crispy fried shallots
- 1 tablespoon sugar
- A pinch of salt
Ginger Syrup:
- 200 grams light palm sugar
- 35 grams fresh ginger
- 1 litre water
Dough:
- 10 grams glutinous rice flour
- 220 grams water
- 240 grams glutinous rice flour
- ½-1 teaspoon pandan extract
Coconut Sauce:
- 300 grams coconut cream
- 1 tablespoon sugar
- 5 grams tapioca starch
- A pinch of salt
Garnish:
- 2 tablespoons toasted white sesame seeds
Instructions
- Prepare the Golden Ginger Syrup & Coconut Sauce:Peel the ginger and slice it into thin, elegant matchsticks. In a medium pot, combine 1 litre of water, 200 grams light palm sugar, and the sliced ginger matchsticks. Bring to a gentle boil over medium heat until the sugar dissolves completely into a clear, golden amber syrup. Remove from the heat, cover, and let steep.In a small saucepan, combine 300 grams coconut cream, 1 tablespoon sugar, and a pinch of salt. Whisk the tapioca starch slurry into the mixture. Heat over medium-low heat, stirring constantly, until the sauce thickens and just begins to bubble gently. Remove from the heat, cover, and set aside.
- Prepare the Savoury-Sweet Mung Bean Filling:Rinse the soaked mung beans thoroughly until the water runs clear. Transfer the beans to a saucepan and add enough water to cover about 1.5 cm (0.5 inch) above the beans.Bring to a boil over medium-high heat, skimming off any foam that rises to the surface. Reduce the heat to low, cover partially, and simmer until the beans are completely tender and the water has mostly evaporated (stir occasionally to prevent catching at the bottom).Stir in 35 grams coconut cream, 1 tablespoon sugar, and a pinch of salt. Mash the warm beans until smooth using a spatula or potato masher. Mix in 1 tablespoon crispy fried shallots until evenly distributed.Allow the filling to cool slightly, then lightly oil your hands and divide the mixture into 10 equal portions (about 20-22 grams each). Roll each portion into a smooth, compact ball. Cover with plastic wrap and refrigerate until assembly.
- Prepare the Two-Tone Dough (White & Pandan):In a small saucepan, whisk 10 grams glutinous rice flour with 220 grams water until smooth with no lumps. Cook over medium heat, stirring continuously, until the mixture thickens into a glossy, translucent paste. Remove immediately from the heat.Place the remaining 240 grams glutinous rice flour into a large mixing bowl. While the paste is still hot, pour it into the flour. Mix with a spatula until the liquid is incorporated, then knead by hand once comfortable to touch for 10–12 minutes until you achieve a smooth, soft, and non-sticky dough.Split the kneaded dough into two equal halves. Keep one half plain white and cover it. For the second half, knead in ½-1 teaspoon pandan extract until the vibrant green colour is uniform and streak-free. Cover both dough portions and let rest for 30–45 minutes to relax the starches.
- Assemble the Dumplings:Divide both the white dough and the green pandan dough into 5 equal portions each (roughly 30-35 grams per piece), giving you 10 dough balls total. Any leftover small scraps can be rolled into bite-sized mini plain pearls.Take one portion of dough, roll it into a smooth ball, and flatten it into a round disc, keeping the edges slightly thinner than the centre.Place a mung bean ball in the centre, wrap the dough snugly around the filling to remove air pockets, and pinch the seam tightly closed. Gently roll the dumpling between your palms until perfectly round and smooth (dab with a tiny drop of water to smooth out any surface creases). Repeat with all white and green portions.
- Cook & Serve:Add a small amount of sugar to a pot of water and bring it to a rolling boil. Gently place the dumplings into the boiling water to blanch and set the outer dough layer for about 1 minute.Carefully transfer the blanched dumplings using a slotted spoon directly into the pot of simmering golden ginger syrup.Simmer over gentle heat for 10-12 minutes. The dumplings will sink initially and then gracefully float to the surface once cooked through, tender, and infused with ginger aroma.To serve, ladle 1 green pandan dumpling and 1 white dumpling into a dessert bowl along with warm ginger syrup and a few mini pearls. Drizzle generously with silky coconut sauce and finish with a sprinkle of toasted sesame seeds.