Chè trôi nước

Name: Chè trôi nước
Cuisine: American
Ingredients: Sweet potato, purple sweet potato, taro, pumpkin; Glutinous rice flour; Mung beans; Palm sugar; Ginger; Salt; Toasted sesame seeds; Warm water

Điệp Vũ @Diepvu

Đăk Lăk

Chè trôi nước is a traditional Vietnamese dessert featuring glutinous rice flour dumplings with a mung bean filling. In this version, the dumpling skins are made with colorful natural ingredients like sweet potatoes and pumpkin, which keep the dumplings soft even after refrigeration and add a pleasant aroma and flavor.

Saved

Ingredients

Sweet potato, purple sweet potato, taro, pumpkin
Glutinous rice flour
Mung beans
Palm sugar
Ginger
Salt
Toasted sesame seeds
Warm water

Saved

Steps

1

Clean and peel the sweet potatoes, purple sweet potatoes, taro, and pumpkin. Steam or boil them until tender.
2

Mash the cooked vegetables until smooth. The natural colors from the vegetables will give the dumplings their color.
3

Add glutinous rice flour to each type of mashed vegetable in a 1:1 ratio. Mix and knead well. If the mixture is too dry, gradually add warm water and knead until you get a smooth, pliable dough. For green color, you can add a little matcha powder to the sweet potato mixture.
4

Add just enough water to the mung beans to cover them and cook until soft. Add 2 tablespoons (about 25 grams) of sugar and mash until smooth. Let cool, then roll into small balls.
5

Take a piece of dough about 1/2 to 2/3 the size of the filling ball. Flatten the dough, place the mung bean filling in the center, and wrap the dough around it. Roll into a smooth ball.
6

Shape the dumplings as you like, or make simple flower shapes. Set aside a small amount of dough to make tiny dough balls for decoration if desired.
7

Bring a pot of water to a boil. Drop the dumplings in and cook until they float to the surface, which means they're done. Remove and place them in a bowl of cool water. Repeat until all dumplings are cooked.
8

In a separate pot, dissolve palm sugar in water and bring to a boil. Add thinly sliced ginger and a pinch of salt. Add the cooked dumplings to the syrup and bring to a gentle boil, then turn off the heat.
9

To serve, ladle the dumplings and syrup into bowls, sprinkle with toasted sesame seeds, and, if desired, add a little coconut milk before enjoying.