Bánh Trôi - Sweet Glutinous Rice Balls

Recipe

Bánh Trôi - Sweet Glutinous Rice Balls

Heavenly Delights: Sweet Glutinous Rice Balls

4.4 out of 5

Indulge in the delightful flavors of Vietnamese cuisine with Bánh Trôi, a traditional dessert that will transport you to the streets of Vietnam. These sweet glutinous rice balls, filled with mung bean paste and coated in a fragrant ginger syrup, are a true culinary delight.

Jan Dec
Dessert› Bánh trôi
Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

30 minutes

Cooking time

15 minutes

Total time

45 minutes

Yields

4 servings

Preparation difficulty

Medium

Suitable for

Vegetarian, Vegan (if mung bean paste is vegan), Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Low-fat

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 2g, 1g
  • Carbohydrates (total, sugars): 58g, 20g
  • Protein: 3g
  • Fiber: 1g
  • Salt: 0.01g

Preparation

  1. 1.
    In a mixing bowl, combine the glutinous rice flour, coconut milk, and sugar. Knead the mixture until it forms a smooth dough.
  2. 2.
    Divide the dough into small portions and shape them into balls.
  3. 3.
    Take a ball of dough and flatten it in the palm of your hand. Place a small amount of mung bean paste in the center and wrap the dough around it, forming a ball.
  4. 4.
    In a pot, bring the water to a boil. Gently drop the rice balls into the boiling water and cook until they float to the surface. This indicates they are cooked through.
  5. 5.
    While the rice balls are cooking, prepare the ginger syrup. In a separate saucepan, combine the sugar, water, and grated ginger. Bring the mixture to a simmer and cook until the sugar has dissolved and the syrup has thickened slightly.
  6. 6.
    Once the rice balls are cooked, remove them from the boiling water using a slotted spoon and transfer them to a bowl of cold water to cool.
  7. 7.
    Serve the Bánh Trôi in individual bowls, drizzled with the ginger syrup.

Treat your ingredients with care...

  • Glutinous rice flour — Make sure to use glutinous rice flour specifically, as regular rice flour will not yield the desired sticky texture.
  • Mung bean paste — If you can't find pre-made mung bean paste, you can easily make it at home by soaking mung beans overnight, cooking them until soft, and then blending them into a smooth paste.

Tips & Tricks

  • To prevent the rice balls from sticking together, lightly coat them with a small amount of oil after cooking and before serving.
  • For an extra burst of flavor, you can add a few drops of pandan extract to the rice dough.
  • If you prefer a stronger ginger flavor, you can increase the amount of grated ginger in the syrup.
  • Serve the Bánh Trôi warm for a comforting dessert experience.
  • Leftover Bánh Trôi can be stored in an airtight container in the refrigerator for up to 2 days.

Serving advice

Serve Bánh Trôi as a delightful dessert after a Vietnamese meal. Garnish each bowl with a sprinkle of toasted sesame seeds for added texture and visual appeal.

Presentation advice

Arrange the Bánh Trôi in individual bowls, drizzle the ginger syrup over them, and garnish with a few fresh mint leaves. The vibrant colors and enticing aroma will make this dessert a feast for the eyes as well as the taste buds.

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