Three-Color Sweet Glutinous Rice Balls (Chè Trôi Nước 3 Màu)

Name: Three-Color Sweet Glutinous Rice Balls (Chè Trôi Nước 3 Màu)
Cuisine: American
Ingredients: 2 1/2 cups glutinous rice flour (about 300 grams); 3/4 cup steamed and mashed pumpkin (about 150 grams); Pandan leaves and magenta plant leaves (use the juice to knead with the flour); 1 cup split mung beans, peeled (about 200 grams), ginger; 1 1/2 cups palm sugar (about 300 grams), roasted peanuts; 1 1/4 cups shredded coconut (about 300 grams)

Mai Hồ @cook_8140311

Cần Thơ

This sweet soup becomes even more eye-catching when you add a bit of color.

Mai Hồ @cook_8140311

Cần Thơ

This sweet soup becomes even more eye-catching when you add a bit of color.

Saved

Ingredients

2 1/2 cupsglutinous rice flour (about 300 grams)
3/4 cupsteamed and mashed pumpkin (about 150 grams)
Pandan leaves and magenta plant leaves (use the juice to knead with the flour)
1 cupsplit mung beans, peeled (about 200 grams), ginger
1 1/2 cupspalm sugar (about 300 grams), roasted peanuts
1 1/4 cupsshredded coconut (about 300 grams)

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Steps

1

Mix 3/4 cup glutinous rice flour (about 100 grams) with 3/4 cup steamed and mashed pumpkin (about 150 grams). Add 16 tablespoons water and knead until smooth and elastic to make the yellow dough.
2

Blend pandan leaves and strain to get 12 tablespoons juice. Add this to 3/4 cup glutinous rice flour (about 100 grams) and knead until smooth for the green dough. Alternatively, use a few drops of pandan extract and 12 tablespoons water to achieve the green color.
3

Boil magenta plant leaves and strain to get 12 tablespoons juice. Add this to 3/4 cup glutinous rice flour (about 100 grams) and knead until smooth for the purple dough. If the dough is too dry, add more water; if too wet, add a little more flour until you get a soft, elastic dough.
4

Cook the mung beans with coconut milk, a pinch of salt, and 3 teaspoons sugar until soft. Mash until smooth, let cool, and roll into small balls for the filling.
5

Flatten a piece of dough, place a mung bean ball in the center, wrap and roll into a ball. Boil the balls in water; when they float to the surface, remove and place in a bowl of water to cool.
6

Melt the palm sugar in water to make a syrup. Add the rice balls and simmer so they absorb the syrup, then add julienned ginger and turn off the heat.
7

If you like coconut sauce, set aside a small bowl of thick coconut milk. Heat it separately and drizzle over the sweet rice balls when serving. Top with roasted peanuts or toasted sesame seeds if desired.