Che Troi Nuoc

Name: Che Troi Nuoc
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 200 g glutinous rice balls; 80 g mung bean filling; 80 g ginger; 80 g palm sugar; 200 ml coconut milk

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Che Troi Nuoc, a cherished Vietnamese dessert, is often prepared during festive occasions or family gatherings. Its roots are deeply embedded in home cooking, where the balance of salt and the richness of fat are measured by instinct rather than precision. This version captures the essence of how a Vietnamese family cook brings it to the table, focusing on the warmth and comfort of sharing.

The dish offers a delightful harmony of textures and flavors. Tender glutinous rice balls encase a sweet mung bean filling, all bathed in a fragrant ginger and palm sugar syrup. A generous drizzle of creamy coconut milk completes the experience, providing a luscious contrast to the gentle heat of ginger. Each bite is a cozy embrace of sweetness and warmth.

Ingredients

200 gglutinous rice balls
80 gmung bean filling
80 gginger
80 gpalm sugar
200 mlcoconut milk

Method

Start by preparing the ginger syrup. Peel and thinly slice 80 g of ginger. In a medium saucepan, combine the ginger slices with 80 g of palm sugar and 500 ml of water. Bring the mixture to a boil over medium heat, stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes until the syrup becomes fragrant and slightly thickened.
While the syrup is simmering, prepare the glutinous rice balls. If not pre-made, take 200 g of glutinous rice flour and gradually add water, kneading until you have a smooth, pliable dough. Divide the dough into small, even pieces, roughly the size of a large marble. Flatten each piece in your palm, place a small amount of the 80 g mung bean filling in the center, and carefully seal the dough around the filling, rolling it back into a smooth ball.
Once the syrup is ready, strain out the ginger slices and return the syrup to the saucepan. Bring it back to a gentle simmer. Carefully drop the filled glutinous rice balls into the simmering syrup. Cook them until they float to the surface, which indicates they are cooked through and the dough is tender, about 5-7 minutes.
In a separate small saucepan, gently heat 200 ml of coconut milk over low heat. Stir occasionally to prevent it from sticking to the bottom. Heat the coconut milk until it is warm and slightly thickened, but do not let it boil, as this can cause it to separate.
To serve, ladle the ginger syrup and glutinous rice balls into individual bowls. Drizzle a generous amount of warm coconut milk over each serving. The dish is best enjoyed warm, allowing the flavors to meld together beautifully.