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Traditional Che Troi Nuoc (Glutinous Rice Balls in Ginger Syrup)
Rate this recipeChe troi nuoc is a hugely popular sweet treat in Vietnam. From street vendors to eateries and restaurants, you'll find it served as a dessert or simply as a sweet treat for anyone who loves Vietnamese che.
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
7
Time
60 minutes
Servings
6
Level
Medium
Ingredients
Glutinous rice flour
300 g
Hulled mung beans
120 g
Pandan leaves
2 leaf
Palm sugar
200 g
Coconut milk
80 ml
Ginger
2 slice
Olive oil
1 tablespoon
Implementation Steps
01
Rinse the mung beans thoroughly in cold water to remove any dust. Then soak them in water for 1 hour before cooking so they cook faster.
After soaking for a full hour, drain the beans. Get a large pot ready to cook them and add 1 tablespoon of salt.
After soaking for a full hour, drain the beans. Get a large pot ready to cook them and add 1 tablespoon of salt.
02
When the beans are cooked, add 2 tablespoons of sugar, 1 tablespoon of olive oil and the coconut milk, stirring until the beans dry out. Then turn off the heat and let them cool.
Now roll the beans into small balls about 1 cm in radius.
Now roll the beans into small balls about 1 cm in radius.
03
Make the outer dough.
Tip the flour onto a flat surface, add a little water and mix so the flour absorbs it. Knead continuously until the dough is no longer sticky and is fairly smooth, then stop.
Tip the flour onto a flat surface, add a little water and mix so the flour absorbs it. Knead continuously until the dough is no longer sticky and is fairly smooth, then stop.
04
Divide the dough into small pieces to match the size of the bean balls you've made.
Flatten a piece of dough and wrap it around a bean ball, rolling it evenly so it looks neat. Repeat until all the dough and beans are used up.
Flatten a piece of dough and wrap it around a bean ball, rolling it evenly so it looks neat. Repeat until all the dough and beans are used up.
05
Bring a pot of water to the boil and drop the balls in one by one. When they float, they're cooked; lift them out into a bowl of cold water.
Make the ginger syrup: bring about 3 bowls of water to the boil, add the shredded ginger and pandan leaves, then add the palm sugar and cook until it has completely dissolved. After about 5 minutes, add the rice balls and cook for another 3 minutes, then turn off the heat.
All done!
Make the ginger syrup: bring about 3 bowls of water to the boil, add the shredded ginger and pandan leaves, then add the palm sugar and cook until it has completely dissolved. After about 5 minutes, add the rice balls and cook for another 3 minutes, then turn off the heat.
All done!
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Traditional Che Troi Nuoc (Glutinous Rice Balls in Ginger Syrup)