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vietnamese-sticky-rice-balls-in-ginger-syrup-che-troi-nuoc-recipe

Vietnamese Sticky Rice Balls in Ginger Syrup (Chè Trôi Nước)

Linh
Delicious Vietnamese dessert made with sticky rice balls filled with mung bean paste, served in a sweet ginger syrup.
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Preparation Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Dessert
Cuisine Vietnamese
Servings 4 servings
Calories 250 kcal

Equipment

  • Pot
  • Bowl
  • Spoon

Ingredients
  

Main Ingredients

  • 200 g glutinous rice flour
  • 100 g mung beans soaked and cooked
  • 50 g sugar
  • 1 teaspoon salt
  • 1 piece ginger peeled and sliced
  • 500 ml water

Instructions
 

  • 1. Mix glutinous rice flour with water to form a dough.
  • 2. Divide the dough into small balls and flatten them.
  • 3. Place a small amount of cooked mung beans in the center and seal to form a ball.
  • 4. Boil water in a pot, add ginger slices and sugar to make the syrup.
  • 5. Cook the rice balls in boiling water until they float, then transfer to the ginger syrup.
  • 6. Serve warm.

Notes

Enjoy this traditional Vietnamese dessert warm for the best flavor.

Nutrition

CALORIES: 250kcalCARBOHYDRATES: 50gPROTEIN: 5gFAT: 1gSODIUM: 200mgPOTASSIUM: 100mgFIBER: 2gSUGAR: 20gCALCIUM: 20mgIRON: 1mg
Keyword Ginger Syrup, Sticky Rice Balls, Vietnamese dessert
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