Chè Trôi Nước Vietnamese glutinous rice balls with ginger syrup

Chè trôi nước is a delightful Vietnamese dessert of glutinous rice balls filled mung bean served in a warm ginger syrup with coconut sauce and toasted sesame seeds.

Besides thit kho, another popular dish that we make to celebrate Tet (Lunar New Year) is chè trôi nước, or Vietnamese glutinous rice balls with ginger syrup. Chè trôi nước translates to the rice balls floating up the the surface when cooked. These glutinous rice balls are filled with mung bean that oozes out from their light, chewy skin. They’re served with warm ginger syrup, drizzle of coconut sauce, and sprinkle of toasted sesame seeds.  

Ingredient note

• Flour:  for this recipe, make sure you get glutinous rice flour as well as regular rice flour. They both play a role in making the skin of the rice balls. They are inexpensive regular shelf items at Asian grocery stores.
• Palm sugar: palm sugar is very popular in Vietnamese cooking. It contains less glucose and has a lower glycemic index compared to regular sugar. If you can’t find palm sugar, you can also substitute with coconut sugar, rock sugar, or light brown sugar. 
• Coconut cream:  for this recipe use coconut cream, not coconut milk. The flavor you get from coconut cream is much richer. My favorite brands are Savoy and Aroy-d.

How to make the ginger syrup

The ginger syrup is a simple mixture of palm sugar and water flavored with ginger. Simply cook everything together over med-high heat until the sugar is completely dissolved. Remove it from heat and let the ginger steep in the syrup for an hour. If you love ginger, steep it longer or double the amount of ginger in the recipe.

How to make the mung bean filling

You’ll need to soak the mung beans for 6 hours or overnight. Once they’re softened, it will be easier to steam. The secret to a delicious filling is the sauteed pieces of shallot that add a savory note to the mung bean. Everything gets blended together in a food processor to create a smooth filling. You should get about half a cup of filling. I used a tablespoon to measure out the mung bean and roll them into little balls. You can make the filling a day ahead and leave them in the fridge covered with plastic wrap to save time.

Tips for making the dough

The skin of these rice balls consists mainly of glutinous rice flour with a little bit of rice flour added. Rice flour is ground from long- or medium-grain rice while glutinous rice flour is ground from sweet rice or sticky rice. Glutinous rice has a much higher starch content compared to other rice, making it perfect for dumplings and noodles.

Glutinous rice flour by itself is extremely sticky and difficult to work with. My mom taught me the trick of adding a little rice flour to make it easier to handle. The key to getting the perfect dough is getting it to have the right amount of moisture. The dough can’t be too wet or it won’t hold its shape. It can’t be too dry either or it will crack. Add a little more flour if it’s too wet or add a little more water if it’s too dry, about half a tablespoon at a time. Once the dough is formed, cover it with a damp cloth and let it rest for 20 minutes.   

Tips for shaping the balls

Roll the dough into a rope about 1 ½ inches thick. cut the dough into 1 inch segments. For accuracy, you can also cut each piece and weigh them. Each piece should weigh about 1 ounce and you should have eight pieces total.

Roll a piece of dough into a ball, then press the edges with your fingertips to form a 3-inch round with a dime-size belly of thicker dough in the middle. Center the mung bean filling in the dough, then gather the sides around it to enclose. Pinch the seams shut and gently roll into a smooth ball. Unlike normal dough, this type of dough doesn’t stretch much and cracks easily. If cracks or holes appear, simply wet the broken part with a little bit of water then rub gently to reseal. They don’t have to look perfect. My kids love playing with dough so I enlist their help with shaping these balls.

How long to cook the balls

Bring a large pot of water to a boil over medium-high heat. Lower the heat to medium and simmer the rice balls for 8-10 minutes until they float to the top. The skin should be translucent. If you’re eating them right away, drain them with a slotted spoon and transfer them to the pan with ginger syrup.

What to do with uncooked rice balls

The rice balls can be frozen on a baking sheet until firm, then stored in an airtight container in the freezer for up to 1 month. You can cook them directly from the freezer.

What to do with leftover chè trôi nước

Chè trôi nước is best eaten the same day! I guarantee you won’t have any leftovers. However, if you made a big batch, store the leftovers in an airtight container in the fridge for up to 48 hours. Once it’s been in the fridge, the skin will harden considerably. When ready to serve, reheat chè trôi nước in the microwave

Chè trôi nước is the classic Vietnamese dessert for Tet or any time of the year. When you take a bite, you first taste the subtly chewy skin followed by the soft mung bean center. Everything comes together with the warm ginger syrup, sweetened coconut sauce, and toasted sesame seeds. It’s a delightful treat that will warm up everyone from the kids to grandparents.

For more Asian dessert inspiration, you might like Vietnamese coffee ice cream, toasted black sesame ice cream.