Chè Trôi Nước (Rice Balls in Ginger Syrup)

Name: Chè Trôi Nước (Rice Balls in Ginger Syrup)
Total time: 1 h 30 min
Yield: 6
Cuisine: Vietnamese
Ingredients: 150 g Split mung beans (peeled), soaked 2 hours; 50 g Sugar, for the filling; 1 Shallot, finely chopped; 1 tbsp Neutral oil; ½ tsp Salt; 300 g Glutinous rice flour; 240 ml Warm water, for the dough; 200 g Palm sugar or dark brown sugar; 1 L Water, for the syrup; 50 g Ginger, sliced thin; 1 Pandan leaf, knotted (optional); 200 ml Coconut milk; 1 tsp Tapioca starch; 2 tbsp Toasted sesame seeds

Glutinous rice balls with a sweet mung-bean heart, poached until they float — 'trôi nước', drifting in water — in a warm ginger-and-palm-sugar syrup, finished with a spoon of coconut cream and toasted sesame. The Vietnamese cousin of tangyuan, eaten warm at Tết and on the day the Kitchen Gods ride to heaven.

出典

レシピ提供 Vietnamese home kitchens · 🏺 伝統 · Everyday Vietnamese home cooking, made the same way from Hanoi to Cà Mau

Vietnam · the drifting-in-water dessert — An ownerless traditional dessert, so no cook is credited. The cited article confirms chè trôi nước as a Vietnamese dessert of glutinous rice filled with mung-bean paste in a sweet syrup of water, sugar and grated ginger, warmed before eating and garnished with sesame and coconut milk, served at Lunar New Year and for Tết Ông Táo, and similar to Chinese tangyuan. The shallot in the filling, the separate boiling, timings and quantities are this book's own.

Wikipediaで背景を読む ↗

作っているところを見る · 動画3本

Helen's Recipes (Vietnamese Food)Kênh Của Mỹ Như Coco

⏱ 90 分🍽 6人分🔥 320 kcal🇻🇳 ベトナム

ベジタリアンヴィーガン乳製品不使用グルテンフリー

作り方

Filling: steam the drained mung beans 20 minutes until soft, mash with the sugar and salt. Fry the shallot in the oil 1 minute, stir in the mash and cook 3 minutes until it holds together. Cool and roll into 18 balls.
💡 The fried shallot is not a mistake. That whisper of savoury inside the sweet is what separates chè trôi nước from a plain tangyuan.
Dough: mix the glutinous rice flour with the warm water into a smooth, soft dough like an earlobe. Rest 15 minutes under a cloth. Divide into 18.
Flatten each piece into a cup, set a bean ball inside, close and roll smooth between your palms. No cracks — a crack lets water in and the ball bursts.
Syrup: simmer the palm sugar, 1 L water, ginger and pandan 10 minutes.
Boil the balls in a separate pot of water 6–8 minutes until they float and look translucent. Lift out and drop straight into the warm syrup. Simmer 5 minutes more so they take on the ginger.
Warm the coconut milk with the tapioca and a pinch of salt until it just thickens. Serve the balls warm in their syrup with a spoon of coconut cream and sesame on top.

💡 コツ

In the north, bánh trôi are the small unfilled cousins served cold in plain syrup on the Cold-Eating Festival. Same dough, other season.
They harden in the fridge. Reheat gently in the syrup and they soften back in 3 minutes.