(Chè Trôi Nước) - Rice Balls Sweet Soup is mentioned respectfully in Vietnamese Traditional Food culture and indispensable on the occasion Vietnamese.
The reason why called Rice Balls Sweet Soup (Che Troi Nuoc) probably comes from balls was boiled in boiling water. When finish cooking, the balls will float bobbing on the water. Rice Balls Sweet Soup is really suitable when using in winter days. I bet your kids and family will fall in love with this sweet soup.
- Glutinous flour: 250g
- Green beans (mung beans): 150g
- Sugar: 1/2kg
- White sesame: 20g
- Coconut milk: 1 cup
- Tapioca flour: 1 - 2 tablespoons
- 1 fresh ginger, salt, pandan leaf.
- Soaked green beans until hatch pureed and cooked. Fry it with a little salt until becomes soft, divided into 25 small balls. Next, roast sesame and wait to get cold. Wash Pandan leaves, cut into shot pieces. Then, peel of the cover of ginger, clean and slice thinly.
- Mix water with flour until it is soft and smooth (Pour slowly water in flour until you have that mixture). Next, divided into 25 rice balls, incubate for 20 minutes. Next, one by one, use your hand to press thin rice ball, add stuffing in the center and cover it into circle shapes.
- Bring rice balls to boil, when balls float on face of water , take out and soak in cold water immediately. Next, add sugar, pandan leaves, sliced ginger into the pot with 1 liter of water, wait to hard boil and add rice balls into the sugar water.
- Making coconut syrup: Mix coconut milk + 1 - 2 tablespoons tapioca flour (it depends on your favor) together, bring to cook with medium heat about 10 - 15 minutes, stir well and nonstop. When it becomes thick, turn off the heat.
- Ladle sweet soup on small bowl or cup, pour coconut syrup on the face, sprinkle roasted sesame. Using when it still hot is amazing.
When eating Rice Balls Sweet Soup Recipe (Chè Trôi Nước), you can feel how soft and flexible it is in your mouth and you will not forget it from the first time.