Authentic home cooking from Vietnam, with US measurements. 
Two-Color Che Lũm Chũm (Vietnamese Glutinous Rice Balls in Ginger Syrup, No Filling)
Che lũm chũm, also known as che y or che i depending on the region, is a sweet dessert with origins in the Chinese community of Soc Trang, Vietnam. The name 'lũm chũm' is endearing and refers to the small, round rice balls made from soft, chewy glutinous rice flour, floating in a fragrant ginger syrup.
Two-Color Che Lũm Chũm (Vietnamese Glutinous Rice Balls in Ginger Syrup, No Filling)
Che lũm chũm, also known as che y or che i depending on the region, is a sweet dessert with origins in the Chinese community of Soc Trang, Vietnam. The name 'lũm chũm' is endearing and refers to the small, round rice balls made from soft, chewy glutinous rice flour, floating in a fragrant ginger syrup.
Open in Cookpad AppSteps
- 1
Gradually add water (for every 1/3 cup glutinous rice flour, use a total of 2–2 2/3 tablespoons water) and knead the glutinous rice flour with either magenta plant water or gac fruit pulp until a smooth, soft dough forms. Roll into small, bite-sized balls. Note: Slightly drier dough will hold its shape better than sticky dough.
- 2
Bring water to a boil, drop the rice balls in, and cook until they float to the surface. Remove and transfer to a bowl of cold water to make them chewy.
- 3
In a pot, combine rock sugar, crushed ginger, and water. Bring to a boil until the sugar dissolves and the syrup is fragrant with ginger.
- 4
Remove the rice balls from the cold water and add them to the ginger syrup. Simmer gently, then turn off the heat. To serve, ladle the dessert into bowls, top with coconut milk, and sprinkle with toasted sesame seeds or roasted peanuts if desired.
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