Chè trôi nước brings together chewy glutinous-rice dough, a soft sweet mung-bean center and warm ginger syrup. This Southern-style version serves two filled balls per portion in palm-sugar syrup with a little coconut sauce and toasted sesame. Related Vietnamese rice-ball sweets appear elsewhere under different names and with different fillings.
Chè trôi nước brings together chewy glutinous-rice dough, a soft sweet mung-bean center and warm ginger syrup. This Southern-style version serves two filled balls per portion in palm-sugar syrup with a little coconut sauce and toasted sesame. Related Vietnamese rice-ball sweets appear elsewhere under different names and with different fillings.
Rinse the mung beans, cover with 750 ml cool water and soak, covered, in the refrigerator for 4 hours. Drain and discard the water. (750 ml; 4 h)
Simmer beans in 400 ml fresh water for 20–25 minutes until mashable. Drain excess, add 25 g sugar and 1 g salt, mash, cool and roll into 12 filling balls. (400 ml; 20–25 min; 25 g; 1 g; 12)
Mix 300 g glutinous rice flour with 280 ml water at 45–50°C. Knead until smooth and pliable, cover and rest 30 minutes; divide into 12 portions. (300 g; 280 ml; 45–50°C; 30 min; 12)
Flatten each portion around a filling ball and seal fully. Boil in 3 l water until floating, then boil 2 minutes more. Lift out and drain. (3 l; +2 min)
Dissolve palm sugar in 1 l water, add ginger and simmer 10 minutes; warm balls in syrup 3–5 minutes. Slurry tapioca with 30 ml water, add to coconut milk and salt; simmer 3–5 minutes until glossy. Toast sesame dry. Serve two balls per bowl with syrup, a little sauce and sesame. (1 l; 180 g; 35 g; 10 min; 3–5 min; 250 ml; 8 g + 30 ml; 1 g; 3–5 min; 15 g)
Use glutinous rice flour, not regular rice flour. Cool the filling completely before shaping and keep unused dough covered. Seal each ball without cracks. Serve warm with ginger syrup; add coconut sauce sparingly and finish with toasted sesame. The filling and syrup can be prepared ahead and refrigerated separately; cook the balls close to serving for the best texture. Metric measures are used throughout. The recipe yields six portions, with two filled balls in each.
If dough cracks, cover it, add a few drops of water and knead again. Chill soft filling before shaping. If a ball opens in the pot, check that its filling is cool and its seam fully sealed; keep the water at a steady boil rather than a violent one.
Why use glutinous rice flour? It gives the characteristic chewy texture. Can parts be made ahead? The filling and syrup can; cook the balls close to serving.
Soak beans in the refrigerator. Use clean hands and tools; boil balls until floating, then 2 minutes more. Refrigerate leftovers in shallow containers within 2 hours at ≤4°C, use within 3 days and reheat to 74°C. Contains sesame and coconut; check labels and cross-contact notices. Glutinous rice flour is naturally gluten-free, but verify packaging.
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