• Vietnam Food Safari

Traditional Vietnamese Recipe - Chè Trôi Nước (Vietnamese Glutinous Rice Balls )

Chè Trôi Nước (Vietnamese Glutinous Rice Balls )


For the glutinous rice balls

500 g glutinous rice flour

460ml of water

For the mung bean paste

300 g Split and peeled mung beans

700ml of water

2 tsp salt

1 tbsp sugar

220ml of oil

For the ginger syrup and coconut cream

400 g palm sugar

1 pandan leaf

30 g lightly pounded ginger

850 mL water

200 mL coconut cream

1 tsp salt

100g white sesame seeds (for sprinkling on top)


Prep the day before

Start by making the dough. Mix the flour with the water until well combined, then refrigerate overnight.

Pour the mung beans into a large pot and add the water. Bring it to a boil then keep it on a low heat for 30 minutes or until there is no more liquid.

Add the salt and stir the mung beans. Let it cool completely.

For a smooth filling, use a food processor and process the mung beans.

Pour the oil into a pan and add in the processed mung bean. Stir until it sticks together while adding the sugar.

When cool, roll the mung bean paste into 1cm balls then refrigerate to firm up.

Cooking on the day

Take the dough out of the fridge and knead it once more. If you find it too dry, add 1 tbsp water in at a time while kneading until you have a smooth consistency.

Bring a large pot of water to boil. Fill up a large bowl of cold water and place it beside the pot.

Take the dough and roll it into a ball. Flatten with your palms pressed together.

Place a mung bean ball in the centre. Pull the dough around the filling and roll in your palms to completely enclose the paste. Give it one final roll to smooth out all the creases.

Gently place each ball into the boiling water as you make them. They will be ready when they start to float.

Scoop each cooked ball into the cold water bowl.

Continually replace the water with cold water to avoid any balls from sticking to each other. They need to be cool to touch.

To make the ginger syrup, bring the water, palm sugar and ginger to a boil in a small pot. Let it simmer for 15 minutes.

Tie the pandan leaf into a knot and put it into a pot with the coconut cream and salt. Bring to a boil then turn off the heat.

Lightly toast the sesame seeds.

Drain the water out from where the rice balls are sitting and pour the ginger syrup into the drained bowl.

When serving, top with some pandan-infused coconut cream and sprinkle on the toasted sesame seeds.

Enjoy warm as is!