Chè Trôi Nước

Chè Trôi Nước is a traditional Vietnamese dessert made of glutinous rice balls filled with sweet mung bean paste, served in a fragrant ginger syrup. This vegan treat is not only delicious but also offers a delightful textural contrast between the chewy exterior and the smooth filling.

Ingredients

• Glutinous rice flour - 150 grams
• Water - 90 ml
• Mung beans (split) - 100 grams
• Coconut milk - 150 ml
• Fresh ginger - 30 grams (sliced)
• Sugar - 100 grams
• Salt - a pinch

Steps

1. Soak the mung beans in water for at least 2 hours, then drain.
2. Steam the mung beans for about 20 minutes until soft, then mash them and mix with 30 grams of sugar and a pinch of salt. Allow to cool and form into small balls (about 15 grams each).
3. In a bowl, mix glutinous rice flour with 90 ml of water until it forms a smooth dough. Divide the dough into equal portions and flatten each piece to wrap around the mung bean balls.
4. Roll the dough around the mung bean filling to form smooth balls, ensuring there are no cracks.
5. Bring a pot of water to a gentle boil and drop the rice balls in. Cook until they float to the surface, then let them boil for an additional 2-3 minutes.
6. In another pot, combine the coconut milk, remaining sugar, sliced ginger, and a pinch of salt. Bring to a simmer and let it cook for 5 minutes to infuse the ginger flavor.
7. Once the rice balls are cooked, remove them from the water and place them in the ginger syrup. Let them soak for a few minutes before serving.

Nutrition

• Calories: 300
• Protein: 5 g
• Carbs: 55 g
• Fiber: 4 g
• Sugar: 25 g
• Sodium: 20 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 7 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains fiber from mung beans, which aids digestion.

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