Vietnamese Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc)

Che Troi Nuoc is a Vietnamese authentic dessert and one of the family favorite recipes cooked by Vinh's mother.
Desserts
Vietnamese
PREP TIME:
15 minutes

SERVES:

4-6

TOTAL COOKING TIME:

45 minutes
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INGREDIENTS
  • 2 cups glutinous rice flour
  • 3/4 cup and 2 tbsp water
  • 1/3 cup peeled split mung bean
  • 1/2 tsp salt
  • 1/2 cup water
  • 3 tbsp sugar
  • Roasted sesame seeds

DIRECTIONS

  1. 1.
    Rinse mung beans several times with water and soak submerge in water overnight.
  2. 2.
    Using a large mixing bowl, combine 2 cups of glutinous rice flour and 3/4 cup of water and knead until a soft dough forms. If the dough isn’t sticking together, add 1 tbsp water at a time. The dough should be soft and moist and resemble bread dough. Knead the dough for 2-3 minutes. Wrap in plastic wrap and allow dough to rest.
  3. 3.
    Rinse and drain the mung beans. Transfer the beans into a rice cooker. Spread the beans evenly on the bottom of cooker. Add 1/2 tsp salt and 1/2 cup water. Close the rice cooker lid and set to “Cook”. Once the cooker finishes and switches to the “Keep Warm” mode (approximately 20 minutes), open the lid. Using a paddle spoon, mash the beans until you no longer see the individual beans. The beans should look like mashed potatoes. Add 3 tbsp sugar and combine well. Let mung bean cool down.
  4. 4.
    Make ginger syrup per instructions below.
  5. 5.
    Scoop 1/2 tbsp of mung bean and roll into small ball. Repeat for the rest of cooked mung bean.
  6. 6.
    Take 1 tbsp of dough and flatten slightly to form a patty. Place a mung bean ball in the center of the dough. Gently work the dough around the bean ball. Pinch the dough together to seal. Gently squeeze between your palms, shaping into a ball. Now roll the ball between your palms to make it round. Repeat for the rest of the rice dough and mung bean balls. If there are extra rice dough, roll dough into small balls.
  7. 7.
    Bring a large pot of water to a boil and then turn the heat down to Medium. Gently drop the balls into the boiling water.
  8. 8.
    When the balls float to the top, they are cooked. Use a slotted spoon to transfer them into saucepan with the ginger syrup. Continue until all balls are rolled and cooked. Once all the balls are cooked, simmer in the ginger syrup for another 10 minutes.
  9. 9.
    Make coconut sauce per instructions below.
  10. 10.
    To serve, spoon a few sticky rice balls into a dessert bowl along with some ginger syrup. Top with the coconut sauce and roasted sesame seeds.
  11. 11.
    Refrigerate any remaining amounts. Enjoy within 2-3 days. Warm the dessert in the microwave until hot again prior to eating.
Ginger Syrup
INGREDIENTS
  • 3 tbsp (1 inch) fresh ginger, peeled and sliced
  • 3 cups water
  • 1 cup brown sugar

DIRECTIONS

  1. 1.
    Peel ginger and slice into 1/4-inch slices.
  2. 2.
    In a medium saucepan over Medium heat, combine the water and brown sugar. When the syrup just starts to boil, add the ginger slices. Cover the pot; turn the heat to Low and let the ginger syrup simmer on the back burner.
Coconut Sauce
INGREDIENTS
  • 1 tbsp tapioca starch
  • 2 tbsp water
  • 1 can (13.5 oz) coconut milk
  • 2 tbsp sugar
  • 1/4 tsp salt

DIRECTIONS

  1. 1.
    In a small bowl, mix 1 tbsp tapioca starch and 2 tbsp water to form a slurry and set aside.
  2. 2.
    In a small saucepan over Medium heat, combine the coconut milk, 2 tbsp sugar and 1/4 tsp salt. Stir to combine. When the coconut milk just starts to bubble, add the gravy and stir quickly for 2-3 minutes. Once the sauce thickens, remove from heat.