Traduction de cette recette dans votre langue... La page sera rafraîchie automatiquement.
Chè Trôi Nước
Vietnamese Floating Rice Balls
Chè Trôi Nước are delightful, chewy glutinous rice balls with a sweet mung bean filling, gently simmered in a fragrant ginger-infused syrup and finished with creamy coconut milk. This dessert is a traditional and comforting treat, often enjoyed during special occasions like Tết (Vietnamese New Year).
🧂 Ingrédients
- 300 g Glutinous rice flour(Also known as sweet rice flour. Ensure it's glutinous for the chewy texture.)
- approx. 180-200 ml Warm water(For the dough. Amount may vary slightly depending on flour absorption.)
- 150 g Shelled and split mung beans(Rinse well before soaking.)
- 150 g Sugar(Divided: 50g for filling, 100g for syrup.)
- 50 g Fresh ginger(Peeled and thinly sliced or grated.)
- 200 ml Coconut cream(Full-fat recommended for richness.)
- 1/4 teaspoon Salt(Enhances flavors.)
- 2 tablespoons Toasted sesame seeds(For garnish.)
👨🍳 Instructions
- 1
Prepare the Mung Bean Filling: Rinse the mung beans thoroughly. Soak them in ample water for at least 2 hours, or preferably overnight. Drain the soaked beans and steam them until very tender. Alternatively, boil them in water until soft. Mash the cooked beans into a smooth paste. In a non-stick pan, combine the mung bean paste with 50g of sugar and a pinch of salt. Cook over medium-low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan, resembling a dough. This should take about 10-15 minutes. Let it cool completely, then divide into 6 equal portions and roll them into small balls.
⏱️ 30 minutes (plus soaking time) - 2
Make the Glutinous Rice Dough: In a large bowl, combine the glutinous rice flour and 1/4 teaspoon of salt. Gradually add warm water, a little at a time, mixing with your hands or a spatula until a soft, pliable dough forms. The dough should be smooth and not sticky. Knead for about 5-7 minutes until elastic. Divide the dough into 6 equal portions. Flatten one portion of dough in your palm, place a mung bean ball in the center, and carefully wrap the dough around it, sealing it completely. Roll gently between your palms to form a smooth, round ball. Repeat with the remaining dough and filling. Ensure there are no cracks or openings.
⏱️ 20 minutes - 3
Prepare the Ginger Syrup: In a medium saucepan, combine 100g of sugar, the sliced or grated ginger, and 750ml of water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for about 10-15 minutes, allowing the ginger to infuse its flavor into the syrup. Strain the syrup if you prefer a clear liquid, or leave the ginger pieces in for a more rustic presentation. Keep the syrup warm.
⏱️ 15 minutes - 4
Cook the Rice Balls: Bring a large pot of water to a rolling boil over high heat. Carefully drop the prepared glutinous rice balls into the boiling water. Stir gently to prevent them from sticking to the bottom. Cook until the balls float to the surface, which indicates they are cooked through. This usually takes about 5-8 minutes. Once they float, let them simmer for another 1-2 minutes. Using a slotted spoon, remove the cooked balls from the boiling water and transfer them directly into the warm ginger syrup.
⏱️ 10 minutes - 5
Finish and Serve: Gently stir the coconut cream into the ginger syrup with the cooked rice balls. Simmer for another 2-3 minutes, just to heat the coconut cream through and allow the flavors to meld. Do not boil vigorously after adding coconut cream. Ladle the chè trôi nước into individual serving bowls, ensuring each bowl gets a few rice balls, syrup, and some coconut cream. Garnish generously with toasted sesame seeds. Serve warm.
⏱️ 5 minutes
💡 Conseils de pro
- ✓For a smoother dough, you can add a tablespoon of oil to the water.
- ✓Ensure the mung bean filling is completely cooled before wrapping to prevent the dough from becoming sticky.
- ✓The rice balls are ready when they float to the surface. They should be chewy and tender, not hard or mushy.
- ✓Adjust the sweetness of the syrup to your preference by adding more or less sugar.
- ✓This dessert is traditionally made for Tết (Vietnamese New Year) and symbolizes completeness and togetherness.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add pandan leaf to the ginger syrup for an extra layer of aroma.
- Use black sesame seeds for garnish instead of white.
- For a simpler version, omit the mung bean filling and make plain glutinous rice balls.