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

Glutinous rice flour: This flour is made from sticky rice and is essential for creating the chewy texture of the rice balls.

Mung beans: These beans are soaked and cooked to create a sweet filling for the rice balls.

Sugar: Used to sweeten both the mung bean filling and the ginger syrup.

Salt: Enhances the flavors in the dough and the filling.

Ginger: Adds a spicy and aromatic flavor to the syrup.

Water: Used to form the dough and create the ginger syrup.

When forming the dough for the sticky rice balls, ensure it is smooth and pliable by kneading it thoroughly. This will help prevent cracks when you flatten and fill the dough with mung beans. Additionally, when sealing the balls, make sure there are no gaps to avoid the filling leaking out during cooking.

• glutinous rice flour - Substitute with sweet rice flour: Both are made from sticky rice and have similar properties, making them interchangeable in recipes.

• soaked and cooked mung beans - Substitute with yellow split peas: They have a similar texture and flavor when cooked, making them a good alternative.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also adds a slight floral note to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor along with a bit of umami, enhancing the overall taste.

• peeled and sliced ginger - Substitute with ground ginger: Ground ginger can provide a similar spicy and aromatic flavor, though it is more concentrated, so use less.

• water - Substitute with coconut water: Coconut water can add a subtle sweetness and a hint of coconut flavor, complementing the other ingredients.

• Allow the sticky rice balls to cool completely before storing. This prevents condensation and keeps them from becoming soggy.
• Place the cooled sticky rice balls in an airtight container. Ensure they are not touching each other to avoid sticking.
• Store the ginger syrup separately in another airtight container. This helps maintain the texture of the rice balls.
• Refrigerate both containers if you plan to consume them within 2-3 days. The cool temperature will keep the rice balls firm and the syrup fresh.
• For longer storage, freeze the sticky rice balls on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container.
• Freeze the ginger syrup in a separate container or ice cube trays. This makes it easy to thaw only what you need.
• When ready to serve, thaw the sticky rice balls in the refrigerator overnight or at room temperature for a few hours.
• Reheat the ginger syrup in a saucepan over low heat until warm. Avoid boiling to preserve the delicate flavors.
• Gently reheat the sticky rice balls by steaming them for a few minutes until they are soft and warm.
• Combine the sticky rice balls with the warm ginger syrup and serve immediately for the best texture and flavor.

• For stovetop reheating:

  1. Place the sticky rice balls and ginger syrup in a saucepan.
  2. Add a splash of water to prevent the syrup from thickening too much.
  3. Heat over medium-low heat, stirring gently to avoid breaking the rice balls.
  4. Once warmed through, serve immediately.

• For microwave reheating:

  1. Transfer the sticky rice balls and ginger syrup to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through to ensure even heating.
  4. Check the temperature and heat in additional 30-second intervals if needed.

• For steaming:

  1. Place the sticky rice balls in a heatproof dish that fits into your steamer.
  2. Add a few tablespoons of ginger syrup to the dish to keep the rice balls moist.
  3. Steam over boiling water for about 5-7 minutes until heated through.
  4. Serve immediately with additional ginger syrup if desired.

• For oven reheating:

  1. Preheat your oven to 300°F (150°C).
  2. Place the sticky rice balls in an oven-safe dish and cover with foil to prevent drying out.
  3. Add a small amount of ginger syrup to the dish.
  4. Heat for about 10-15 minutes or until warmed through.
  5. Serve immediately.

• Mixing bowl: Use this to combine the glutinous rice flour with water to form the dough.

• Measuring cups: Essential for accurately measuring the glutinous rice flour and water.

• Spoon: Handy for scooping the cooked mung beans into the dough.

• Pot: Needed to boil water for cooking the rice balls and making the ginger syrup.

• Knife: Useful for peeling and slicing the ginger.

• Slotted spoon: Ideal for transferring the cooked rice balls from the boiling water to the ginger syrup.

• Serving bowl: Perfect for serving the warm sticky rice balls in ginger syrup.

Prepare the filling: Cook and mash the mung beans in advance, then store in the fridge.

Make the dough ahead: Mix the glutinous rice flour with water and keep the dough wrapped in plastic wrap until ready to use.

Batch cooking: Form and fill all rice balls at once, then cook them together to save time.

Efficient syrup: Prepare the ginger syrup while the rice balls are cooking to streamline the process.

Use a timer: Set a timer for boiling the rice balls to ensure they are cooked perfectly without constant checking.