Vietnamese glutinous rice balls (Bánh trôi nước/chè trôi nước) have been listed by the food website Taste Atlas as one of the top 100 dishes containing ginger in the world , ranking 23rd on the list.
Banh troi nuoc (floating rice balls in sweet syrup) impresses diners with its sweet, fragrant flavor from the sweet syrup made with palm sugar and a hint of ginger. The special feature of this dish is the soft, chewy rice balls filled with mashed mung bean paste, creating a harmonious and easy-to-eat flavor.
Che troi nuoc (floating rice ball dessert) is a popular dish on cold days. Photo: HM
Despite being made from simple, affordable ingredients, glutinous rice balls (bánh trôi nước) hold a special place in Vietnamese cuisine , especially on cold days. More than just a familiar dessert, bánh trôi nước is also associated with childhood memories and a long-standing culinary tradition of the Vietnamese people.
How to make authentic and delicious glutinous rice balls at home.
Ingredients for making glutinous rice balls in sweet soup:
+ 200g mung beans
+ 400ml coconut milk
+ 400g glutinous rice flour
+ 100g sweet potato or potato
+ 60g white sugar
+ 400g palm sugar
Salt, tapioca starch, white sesame seeds
+ Ginger
Ingredients prepared for making glutinous rice balls in syrup. Photo by Hoang Anh.
How to make glutinous rice balls in sweet soup:
Step 1: Soak the mung beans for about 2-3 hours, then steam them together with the sweet potatoes for about 20 minutes until soft. To help the sweet potatoes cook faster, cut them into small slices. Adding the sweet potatoes also helps create a smooth and creamy filling.
Step 2: Pour the mung beans into a pan, mash them thoroughly, then add 100ml of coconut milk, 60g of sugar, and a pinch of salt. Simmer over low heat for about 15-20 minutes.
Step 3: Shape the mung bean paste into small balls, each weighing approximately 20g.
Prepare the dough and mung bean filling.
Step 4: Mash the sweet potatoes, mix with 400g of glutinous rice flour and add 360ml of warm water (about 60-70 degrees Celsius). Then knead the dough for about 10-15 minutes until it forms a smooth, pliable mass. Take 30g portions of the dough to wrap around the filling, forming small, unfilled sweet potato balls. You can also make small, plain sweet potato balls to eat alongside.
The secret to making incredibly soft, pliable, and smooth glutinous rice balls is kneading the dough with both boiling and cold water. Even if you leave them until the next day, they won't dry out or become hard. If you want to color the glutinous rice balls, you can use food coloring such as carrots, pandan leaves for green, or beetroot for red…
Sticky rice dumplings in ginger syrup have a warming flavor, making them perfect for warming the stomach on cold days. (Photo: Hoang Anh)
Step 5: Slice the ginger thinly or julienne it as desired. Add 400g of palm sugar to about 1.5 liters of water and boil until the sugar dissolves completely, then add the ginger and simmer for a few minutes. Next, add the glutinous rice balls and cook until they float to the surface. Simmer gently for another 10 minutes before turning off the heat.
To make it more appealing, you can make a coconut milk sauce to serve with it by combining the remaining 300ml of coconut milk, 100ml of water, a pinch of salt, and a teaspoon of cornstarch dissolved in water. Pour this mixture into the pot, bring to a gentle boil, then turn off the heat and let it cool.
Adding coconut milk to glutinous rice balls makes them even more delicious.
Source: https://giadinh.suckhoedoisong.vn/bat-ngo-mon-an-vat-co-chua-gung-o-viet-nam-lot-top-mon-an-ngon-tren-the-gioi-ngay-lanh-cang-ua-chuong-172251214153323235.htm
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