Chè Trôi Nước

Elastic glutinous rice balls that stretch with every bite, revealing a melting mung bean center. The warm ginger syrup tingles the tongue while the coconut milk coats the palate.

• Prep time: 30 min
• Cook time: 60 min
• Difficulty: Medium
• Calories: 786
• Protein: 20 g
• Carbs: 138 g
• Fat: 16 g

Ingredients

• 200 g mung beans ( dried, to be soaked )
• 200 g palm sugar ( crushed )
• 250 ml Coconut milk
• 600 ml Mineral water
• 1 tbsp Sesame seed ( toasted )
• 1 tsp Corn starch
• 1 pinch Gray sea salt
• 300 g Glutinous rice flour
• 30 g Fresh ginger ( peeled and thinly sliced )

Instructions

1. Preparing the bean filling

   Cook mung beans in water until tender. Mash into a smooth, dry paste. Form small, dense balls about the size of a marble.

2. Making the dough

   Mix glutinous rice flour with warm water. Knead until the texture is as soft as an earlobe. The dough should no longer stick to your fingers.

3. Shaping the dumplings

   Flatten a piece of dough, place a bean ball in the center, and seal tightly. Roll between your palms to obtain a perfectly smooth sphere without cracks.

4. Poaching

   Drop the balls into boiling water. They are cooked as soon as they float to the surface and become slightly translucent. Plunge them immediately into cold water.

5. Syrup and coconut sauce

   Bring water to a boil with palm sugar and ginger. Add the drained balls. Separately, heat coconut milk with a pinch of salt and starch until it coats the spoon.

Chef's tips

• The dough should have the consistency of an earlobe: flexible but firm.
• Don't skip the cold water bath after poaching; it gives them shine and prevents them from sticking together.

Storage

Store the dumplings in their syrup in the refrigerator for up to 2 days. Reheat gently in a saucepan so the rice regains its elasticity.