Can I make the mung bean filling ahead of time?
Yes, the mung bean filling can be prepared up to 2 days in advance and stored in the refrigerator.
DESSERT
Vietnamese Sweet Rice Balls in Ginger Syrup (Chè Trôi Nước)
Chè Trôi Nước is a beloved Vietnamese dessert featuring chewy glutinous rice balls with a sweet mung bean filling, served warm in a fragrant ginger syrup. This comforting dish is perfect for a chilly evening or as a delightful sweet treat.
HOW TO MAKE IT
Let's cook.
01
Rinse mung beans thoroughly and soak in water for at least 2 hours, or preferably overnight. Drain well.
02
Steam the soaked mung beans until very tender, about 20-25 minutes. Mash them with a fork or potato masher until smooth. Stir in 1/2 cup granulated sugar and 1/4 teaspoon salt. Cook over medium-low heat for 5-7 minutes, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Let cool completely, then roll into 16-18 small balls, about 1 inch in diameter.
03
In a large bowl, combine glutinous rice flour with warm water, adding gradually until a soft, pliable dough forms. Knead for 5 minutes until smooth. Divide the dough into 16-18 equal portions.
04
Flatten each dough portion into a disc. Place a mung bean ball in the center, then carefully wrap the dough around it, sealing completely and rolling into a smooth ball.
05
Bring a large pot of water to a rolling boil over high heat. Gently drop the rice balls into the boiling water. Cook for 8-10 minutes, or until they float to the surface and are cooked through. Remove with a slotted spoon and transfer to a bowl of cold water to prevent sticking, then drain.
06
In a separate saucepan, combine 3 cups water, sliced ginger, and 1/2 cup granulated sugar. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 10 minutes to infuse the ginger flavor. Add the cooked rice balls to the ginger syrup and simmer for another 5 minutes to warm them through and allow them to absorb some syrup.
07
Serve the Chè Trôi Nước warm in individual bowls, drizzled with extra ginger syrup and garnished with toasted sesame seeds.
About This Recipe
Chè Trôi Nước is a beloved Vietnamese dessert featuring chewy glutinous rice balls with a sweet mung bean filling, served warm in a fragrant ginger syrup. This comforting dish is perfect for a chilly evening or as a delightful sweet treat.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a small pinch of pandan extract to the mung bean filling. Ensure your water for the dough is warm, not hot, to prevent cooking the flour prematurely. Don't overcrowd the pot when boiling the rice balls; cook them in batches if necessary.
Easy Substitutions
If hulled mung beans are unavailable, you can use whole mung beans, but they will require longer soaking and steaming times. Brown sugar can be used instead of granulated sugar for a deeper caramel note in the syrup. For a different filling, try a mixture of black sesame paste and sugar.
Storage & Reheating
Leftover Chè Trôi Nước can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, adding a splash of water if the syrup has thickened too much.
Serving Suggestions
Serve Chè Trôi Nước as a comforting dessert after a meal. It can also be enjoyed as a sweet snack during the day. For a richer experience, add a spoonful of coconut cream to each bowl before serving. A sprinkle of crushed roasted peanuts can also add a delightful crunch.
Common Mistakes
Overfilling the rice balls can cause them to burst during boiling, so use small, manageable portions of mung bean filling. Not kneading the dough enough can result in a less chewy texture. Boiling the rice balls for too long can make them mushy, so watch for them to float and appear cooked through. Not simmering the ginger syrup long enough will result in a weaker ginger flavor.
Frequently Asked Questions
What is glutinous rice flour?
Glutinous rice flour, also known as sweet rice flour, is made from short-grain glutinous rice and is essential for the chewy texture of these rice balls. It is naturally gluten-free.
Can I freeze Chè Trôi Nước?
It's not recommended to freeze the finished dish as the texture of the rice balls can change significantly upon thawing. However, you can freeze the uncooked, filled rice balls on a baking sheet until solid, then transfer them to a freezer bag for up to 1 month. Cook from frozen in boiling water, adding a few extra minutes to the cooking time.
MORE TO KNOW
The key to perfectly chewy rice balls is the glutinous rice flour and the right amount of water. The dough should be soft and pliable, not sticky or crumbly. If it's too dry, add a tiny bit more warm water; if too wet, add a little more flour. When forming the balls, ensure they are well-sealed to prevent the mung bean filling from leaking out during cooking. The ginger syrup is traditionally made with fresh ginger, which provides a comforting warmth and slight spice that beautifully complements the sweet rice balls.
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