Dish
Chè trôi nước
Vietnamese glutinous rice balls in ginger syrup
Chè trôi nước is a sweet and chewy dessert made from glutinous rice flour, mung bean paste, sugar, and ginger. The glutinous rice flour is mixed with water to form a dough, which is then rolled into small balls and filled with mung bean paste. The balls are boiled until they float to the surface, then served in a sweet ginger syrup. The dessert is typically served cold and garnished with sesame seeds or coconut flakes.
Origins and history
Chè trôi nước has been a popular dessert in Vietnam for centuries. It is believed to have originated in the 13th century during the Tran dynasty.
Dietary considerations
Vegetarian, vegan, gluten-free
Variations
Some variations of chè trôi nước include the addition of pandan leaves to the syrup for a green color and fragrant flavor. Some recipes also call for the glutinous rice balls to be coated in sesame seeds before boiling.
Presentation and garnishing
Chè trôi nước is typically served in a small bowl or cup and garnished with sesame seeds or coconut flakes.
Tips & Tricks
To prevent the glutinous rice balls from sticking together, coat them in a thin layer of oil before boiling.
Side-dishes
Chè trôi nước is typically served on its own as a dessert.
Drink pairings
A cup of hot green tea pairs well with chè trôi nước.
Delicious Chè trôi nước recipes
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