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Vietnamese

Chè trôi nước

Soft glutinous rice dumplings filled with savory mung bean paste are served in a warm ginger syrup, then finished with coconut milk and toasted sesame. This is a comforting Vietnamese sweet soup often made for family gatherings and cool evenings.

Chè trôi nước — Vietnamese — ChefSnap
35 minsPrep
30 minsCook
4Serves
MediumDifficulty
520 kcal per serving12g protein 88g carbs 15g fat
Watch it made — Chè trôi nướcWatch it madeSỨC KHỎE TÂM SINH · 15:57

Ingredients

Method

  1. Rinse the mung beans until the water runs mostly clear, then soak them in warm water for 1 hour if time allows.
  2. Drain the mung beans, place them in a small pot with enough water to cover by 1 cm, and simmer until very soft, about 15 minutes.
  3. Drain off excess water, then mash the mung beans while hot with 1 tablespoon coconut milk, the granulated sugar, 1/8 teaspoon salt, and the oil until smooth and thick.
  4. Cook the mung bean paste over low heat for 2 to 3 minutes, stirring until it holds together, then let it cool.
  5. Divide the mung bean paste into 6 small balls and set aside.
  6. Place the glutinous rice flour in a bowl and gradually mix in 1/2 cup warm water until a soft, smooth dough forms, adding a teaspoon more water if dry or a little flour if sticky.
  7. Knead the dough for 2 to 3 minutes, then cover it with a damp towel and rest for 10 minutes.
  8. Divide the dough into 6 pieces, flatten each piece into a round, place a mung bean ball in the center, and seal completely, rolling gently into a smooth dumpling.
  9. Bring a pot of water to a gentle boil, add the dumplings, and cook until they float, then simmer for 2 more minutes.
  10. Transfer the cooked dumplings to a bowl of cool water briefly to keep them from sticking.
  11. In a separate saucepan, combine 2 cups water, palm sugar, sliced ginger, and the remaining 1/8 teaspoon salt, then simmer for 10 minutes to make a fragrant syrup.
  12. Add the cooked dumplings to the ginger syrup and simmer gently for 5 minutes so they absorb the flavor.
  13. Warm the remaining coconut milk in a small pan with a tiny pinch of salt until just steaming, without boiling.
  14. Serve 3 dumplings per bowl with ginger syrup, spoon over warm coconut milk, and sprinkle with toasted sesame seeds.

Common questions

Can I substitute the peeled split mung beans or glutinous rice flour in chè trôi nước?

Split mung beans are traditional, but yellow mung beans work too if peeled. For the dough, regular rice flour won’t give the chewy texture; use glutinous rice flour only, or the balls may turn crumbly and won’t hold their shape.

How long does chè trôi nước take from start to finish?

Plan about 1 to 1.5 hours total, including soaking if you choose to do it. The mung bean filling takes about 20 minutes, and the dough, shaping, simmering, and syrup add another 30 to 40 minutes.

What are the most common mistakes when making the rice balls?

The biggest mistakes are dough that’s too dry, overcooked filling that turns loose, and simmering too hard so the balls break apart. Keep the dough soft, seal the filling fully, and cook at a gentle simmer only.

How should I store leftover chè trôi nước?

Store the balls and syrup separately if possible. Refrigerate in covered containers for up to 2 days. Reheat the balls gently in the syrup or warm water; they will firm up in the fridge and are best eaten soon after cooking.

What’s the best way to serve chè trôi nước?

Serve warm in small bowls with plenty of ginger syrup, a spoonful of coconut milk, and toasted white sesame seeds on top. For a richer version, add extra coconut milk right before serving so it stays fragrant and glossy.