Chè Trôi Nước - Sweet Glutinous Rice Balls in Ginger Syrup

Ingredients

• For the rice balls: For the rice balls:
• 1 cup (200g) glutinous rice flour 1 cup (200g) glutinous rice flour
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/2 cup (100g) mung bean paste 1/2 cup (100g) mung bean paste
• For the ginger syrup: For the ginger syrup:
• 2 cups (480ml) water 2 cups (480ml) water
• 1 cup (200g) sugar 1 cup (200g) sugar
• 2-inch (5cm) piece of ginger, peeled and sliced 2-inch (5cm) piece of ginger, peeled and sliced

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 0g, 0g
• Carbohydrates (total, sugars): 62g, 30g
• Protein: 2g
• Fiber: 1g
• Salt: 0g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, sugar, and water. Knead the mixture until it forms a smooth dough.
2. 2.
   Divide the dough into small portions and flatten each portion with your palm. Place a teaspoon of mung bean paste in the center of each flattened dough portion.
3. 3.
   Gently fold the dough around the mung bean paste, sealing it completely. Roll it into a smooth ball.
4. 4.
   In a large pot, bring water to a boil. Add the rice balls and cook until they float to the surface. Remove them with a slotted spoon and set aside.
5. 5.
   In a separate saucepan, combine water, sugar, and ginger slices. Bring the mixture to a boil, then reduce the heat and simmer for 10 minutes to infuse the ginger flavor.
6. 6.
   Remove the ginger slices from the syrup.
7. 7.
   Serve the rice balls in bowls, drizzled with the ginger syrup.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it gives the rice balls their characteristic chewy texture.
• Mung bean paste — You can make your own mung bean paste 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 bit of oil after cooking.
• For an extra burst of flavor, you can add a pandan leaf to the ginger syrup while simmering.
• If you prefer a stronger ginger flavor, you can grate the ginger instead of slicing it.
• Feel free to adjust the sweetness of the ginger syrup by adding more or less sugar according to your taste.
• Serve Chè Trôi Nước warm for the best experience.

Serving advice

Chè Trôi Nước is traditionally served warm, allowing the flavors to meld together. Garnish each bowl with a sprinkle of sesame seeds for added texture and visual appeal.

Presentation advice

To enhance the presentation of Chè Trôi Nước, serve it in small individual bowls or dessert glasses. Arrange the rice balls neatly in the center of each bowl and drizzle the ginger syrup around them. Add a few slices of fresh ginger as a garnish.