Recipe for Vietnamese Glutinous Rice Balls in Ginger Syrup (Chè Trôi Nước)
This soul-warming Chè Trôi Nước features soft, chewy glutinous rice dumplings filled with creamy mung bean, gently simmered in a rich, fragrant ginger syrup made with dark palm sugar. Finished with a silky coconut sauce, this comforting Vietnamese dessert is as beautiful as it is satisfying.Please refer to the video instructions at the end of the recipe if you’d like to see how to make Vietnamese Glutinous Rice Balls in Ginger Syrup (Chè Trôi Nước) in action.
Equipment
- 1 small non-stick saucepan
- 1 medium pot
Ingredients
Filling:
- 75 grams dried split mung beans (soaked overnight)
- 35 grams coconut cream
- 1 tablespoon crispy shallots
- 1 tablespoon sugar
- A pinch of salt
Ginger Syrup:
- 35 grams ginger
- 200 grams palm sugar (or brown sugar)
- 1 litre water
Dough:
- 240 grams glutinous rice flour
- 220 grams water + 10 grams glutinous rice flour (for flour paste)
Coconut Sauce:
- 300 grams coconut cream
- 1 tablespoon sugar
- 5 grams tapioca starch
- A pinch of salt
Toppings:
- Roasted sesame seeds
Instructions
- Prepare the Ginger Syrup & Coconut Sauce:Thinly slice the ginger into matchsticks to help release more flavour into the syrup.In a medium pot, combine the water, palm sugar, and ginger. Cook over medium heat until the sugar is fully dissolved. Remove from heat, cover, and set aside to keep the aroma.In a small bowl, dissolve the tapioca starch with a little water to make a slurry. Pour this into a saucepan with the coconut cream, then add sugar and salt. Cook over medium heat, stirring constantly, until the mixture gently thickens and just begins to bubble. Remove from heat and cover.
- Make the Filling:Rinse the soaked mung beans until the water runs clear. Place in a pot and add enough water to cover the beans by about ½ inch. Bring to a boil over medium-high heat.Reduce to low heat and simmer until the beans are soft and most of the water has evaporated. Stir occasionally and add a little more water if needed to prevent sticking.Add salt, sugar, and coconut cream. Mash and stir until smooth and thick. Fold in the crispy shallots and mix well. Remove from heat and let cool in the fridge until firm enough to handle.Lightly oil your hands and shape the filling into 10 equal balls (about 20 grams each). Cover and refrigerate until ready to assemble.
- Prepare the Dough:Prepare the flour paste (this step helps the dough stay soft and chewy even after cooling). In a saucepan, whisk together 220 grams water and 10 grams glutinous rice flour until smooth. Cook over medium heat, stirring continuously, until the mixture thickens into a paste and just begins to bubble. Remove from heat.While the paste is still hot, gradually pour it into a mixing bowl containing the remaining glutinous rice flour. Mix with a spatula until combined. Once cool enough to handle, knead by hand for about 10-15 minutes until a smooth, soft, non-sticky dough forms. Cover and let rest for about 1 hour.
- Assemble the Dumplings:Divide the dough into 10 equal portions (about 30-35 g each). Reserve any extra dough to make small plain balls if desired.On a lightly floured surface, flatten each piece into a disc with a slightly thicker centre. Place a mung bean ball in the middle, wrap the dough around it, and seal tightly. Roll gently into a smooth ball.
- Cook:Bring a pot of water with 1 tablespoon sugar to a boil. At the same time, keep the ginger syrup warm over medium heat.Drop the rice balls into the boiling water and blanch for about 1 minute to "wash" and set the outer layer of the dough. Carefully transfer the balls into the warm ginger syrup. Simmer on medium-low for 10-15 minutes; the balls will initially sink to the bottom but will gradually float to the surface once they are fully cooked and infused with the syrup. Turn off the heat.
- Serve:Ladle the rice balls with ginger syrup into serving bowls. Drizzle with coconut sauce and sprinkle roasted sesame seeds on top. Serve warm or at room temperature.