Chè trôi nước, also known as bánh trôi or Vietnamese glutinous rice balls, is a traditional, age-old dessert that has been enjoyed by generations of Vietnamese families. This delicious treat, made from glutinous rice flour filled with sweet mung bean paste, is not only visually appealing but also a delight for the taste buds.
Scroll down and follow our step-by-step recipe to recreate this classic Vietnamese dessert at home. Don’t miss out on the unique blend of flavors and textures that has made it a beloved favorite for centuries – start exploring this dish today!
Exploring the Heritage of Chè Trôi Nước
Chè trôi nước is a captivating Vietnamese sweet treat that loosely translates to “dessert that floats on water.” This dish consists of glutinous rice balls filled with mung bean paste, swimming in a sweet syrup infused with water, sugar, and ginger.
Every time I prepare chè trôi nước, it takes me back to the warm and festive gatherings during the Lunar New Year and Han Thuc Festival. Han Thuc Festival, celebrated on March 3rd in the lunar calendar, is a time to honor ancestors and enjoy a festive atmosphere with loved ones.
The aroma of sesame seeds and the creaminess of coconut milk sauce, generously poured over this dessert, fills the air and brings back fond memories of these cherished times.
There’s something about this dish that symbolizes the warmth and togetherness that these occasions bring, almost like a delicious, edible hug that brings families closer.
You can find this treat in local markets all year round in Vietnam. It was always a wonderful reminder that this yummy indulgence was just around the corner, waiting to be enjoyed. Chè trôi nước, indeed, is a comfort that is accessible and enjoyed by all, any time of the year.
What Tools Do You Need for Authentic Chè Trôi Nước?
When making Vietnamese chè trôi nước, using the right kitchen tools can help you achieve the best results. Here are the essential tools you’ll need:
What Are the Key Components of Chè Trôi Nước?
To make Vietnamese glutinous rice balls, you’ll need different ingredients for the dough, filling, and sauce. Take a look at them here:
For The Dough:
For the Filling:
For the Ginger Syrup and Coconut Milk Sauce:
What Are the Detailed Instructions for Chè Trôi Nước?
The easy-to-follow steps in this section will help you easily navigate the process of making chè trôi nước. Let’s jump right in and start preparing this delicious treat!
Step 1: Prepare the Mung Bean Filling
First, rinse 7 ounces of mung beans thoroughly, and soak them for 4 hours before cooking. Cook the soaked mung beans in a pot for about 20-30 minutes.
When the mung beans are cooked and the water has almost evaporated, mix them with:
Next, stir the mixture over low heat until you achieve a dry and smooth filling.
Allow the mung beans to cool, divide them into equal portions, and shape them into balls.
Step 2: Make the Dough
The glutinous rice flour will be divided into 3 portions to make 3 different colored doughs for the rice dumplings. The recipe for each colored dough is as follows:
Green Dough (Colored with Pandan Leaf Juice):
White Dough:
Beetroot Dough (Colored with Beetroot Juice):
Place about 0.3 pounds of glutinous rice flour in a large bowl. Then, slowly pour in 4 tablespoons of warm water. Use a spatula to mix well.
Gradually add 3.5 tablespoons of pandan leaf juice (for green dough), beetroot juice (for beetroot dough), or room temperature water (for white dough).
Knead the dough with your hands until it becomes fairly smooth, then add 0.5 teaspoon of rice flour. Continue kneading so that the dough is soft and pliable without being too dry, feeling wet but not sticky to the touch.
Cover the dough with plastic wrap, which will prevent it from drying out. Rest it for 30 minutes.
Note
It’s a good idea to use concentrated coloring agents so that when mixed with the dough, the color will gradually become lighter.
The amount of water needed may vary depending on the dough’s absorption capacity. If the dough is too dry or wet, you can add water little by little or more dry flour to adjust/
Step 3: Shape the Glutinous Rice Balls
Before shaping the glutinous rice balls, prepare a pot of boiling water so that you can cook them as soon as they are shaped. Leaving the dough exposed for too long will cause it to dry out.
Cooking the balls takes a while, so this method will save you time. By the time you have finished shaping all the rice balls, the first one will already be cooked.
Divide the dough into equal portions. Shape each portion into a ball, flatten it with your hands, and place a mung bean ball in the center.
Carefully wrap the dough around the filling, making sure not to expose the filling. If the dough is not properly sealed, the ball will break during cooking, and the filling will fall out.
Gently roll the glutinous rice ball between your palms to form a round shape, then carefully drop it into the boiling water.
Repeat this process until all the filling is used.
With the remaining dough, you can shape it into small, filling-free balls to cook and serve as a tasty side dish.
Step 4: Cook the Glutinous Rice Balls
While cooking the rice dumplings, gently stir them with a spatula to prevent them from sticking together.
When adding the dumplings to the boiling pot, use the spatula to gently push them so they don’t stick to the bottom of the pot. If they stick to the bottom, the dumplings won’t float to the surface, and their skins may tear.
During the cooking process of the rice balls, gently use a sieve to stir them, preventing them from sticking together.
One thing to note when boiling the dumplings is to use low heat. Cook until the dumplings rise to the surface, then remove them and place them into a bowl of cold water.
The cooking time will vary depending on the size of the dumplings; for medium-sized ones, it takes about 20 minutes.
Step 5: Prepare the Ginger Syrup
Boil 1.2 quarts of water and add pandan leaves, cooking for about 5 minutes.
Then, add 2.8 ounces of rock sugar, stirring until it completely dissolves, before adding sliced ginger.
Once you see the water come to a rolling boil, add the rice dumplings. Maintain low heat for about 10 minutes before turning off the stove. The syrup is ready when its color turns slightly thick, and the aroma of ginger fills the air.
Step 6: Prepare the Coconut Milk Sauce
Pour 1.5 cups of coconut milk into a pot. Heat it over low heat until it simmers and thickens, then turn off the stove.
Note
You can add sweetened condensed milk when making the coconut sauce if desired, but since the ginger syrup is already sweet, I choose not to add any.
Step 7: Serve the Dish
Scoop the rice dumplings into a bowl, along with some ginger syrup and sliced ginger. Drizzle with a bit of coconut sauce, and sprinkle some crushed peanuts and toasted sesame seeds on top, or add a little julienned ginger if you like.
Use a spoon to enjoy chè trôi nước, savoring each bite of the soft, chewy dumplings filled with sweet mung bean paste.
How to Achieve the Best Results with Vietnamese Glutinous Rice Balls?
Check out the tips below for a better cooking experience. They are especially useful if this is the first time you’ve made Vietnamese glutinous rice balls.
How to Store and Make Vietnamese Glutinous Rice Balls in Advance?
Cool the rice balls and ginger syrup to room temperature before storing them to avoid condensation. Place the balls in an airtight box and add some ginger syrup to keep them moist. Close the container tightly to prevent air exposure, which can cause drying.
For short-term storage, refrigerate in an airtight container for up to 3 days. Reheat gently in a saucepan with ginger syrup or in the microwave when ready to consume. Since chè trôi nước will harden notably when refrigerated, you should consume it as soon as possible.
Store the coconut sauce separately in the refrigerator, reheating and drizzling over the rice balls when serving.
You can also prepare chè trôi nước ahead of time by forming the dough balls and freezing them uncooked for up to a month.
How to Create a Colorful Version of Chè Trôi Nước?
For people that love colorful desserts, I suggest giving chè trôi nước ngũ sắc (five-colored chè trôi nước), a more vibrant twist on this classic Vietnamese treat, a try.
The eye-catching dessert is often enjoyed on special occasions, with the various colors achieved through the use of natural or artificial food coloring. For a natural approach, you can use ingredients such as:
To incorporate these colors into the glutinous rice dough, mix the desired coloring agent with a small amount of water and then gradually add it to the dough while kneading. By using more (or less) of the coloring agent, you can easily adjust the intensity of the color.
Alternatively, you can use artificial food coloring, which is widely available in liquid or gel form. Simply add a few drops of the desired color to the dough and knead it in until the color is evenly distributed.
Remember that artificial colors can be more intense, begin with a minimal amount and adjust as you go to achieve the desired shade.
Chè Trôi Nước: A Traditional Treat To Cherish
Now that you have a deeper understanding of chè trôi nước, I encourage you to try making this exquisite dessert at home and experience the warmth and togetherness it brings. And after that, don’t hesitate to give other Vietnamese desserts a try as well!
If you’ve enjoyed learning about and preparing this dish, please write your thoughts in the comment section below. I’d love to hear how your Vietnamese chè trôi nước journey has been. Also, don’t forget to like and share today’s recipe to spread the love for Vietnamese cuisine!
Chè Trôi Nước Recipe (Vietnamese Glutinous Rice Balls)
Equipment
- Pot
- Sieve
- Mixing Bowl
- Spatula
Ingredients
For the dough
- 0.85 pounds glutinous rice flour
- 3.5 tablespoons pandan leaf juice
- 3.5 tablespoons beetroot juice
- 0.8 cups warm water
- 3.5 tablespoons room temperature water
- 1.5 teaspoons rice flour
For the filling
- 7 ounces peeled split mung beans
- 5 tablespoons coconut milk
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 tablespoon minced shallots
For the ginger syrup and coconut milk sauce
- 2.8 ounces rock sugar
- 1.2 quarts water
- 1.6 ounces sliced ginger
- 4 pandan leaves
- 1.5 cups coconut milk
- 0.7 ounces white sesame seeds, toasted until golden
Instructions
- First, rinse the mung beans thoroughly, and soak them for 4 hours before cooking. Cook the soaked mung beans in a pot for about 20-30 minutes.
- When the mung beans are cooked, and the water has almost evaporated, mix them with coconut milk, sugar, salt, and minced shallots.
- Stir the mixture over low heat until you achieve a dry and smooth filling.
- Allow the mung beans to cool, divide them into equal portions, and shape them into balls.
- Divide the glutinous rice flour, warm water, and rice flour into 3 portions to make 3 different colored doughs for the rice dumplings. Place about 0.3 pounds of glutinous rice flour in a large bowl. Slowly pour in 4 tablespoons of warm water. Use a spatula to mix well.
- Next, gradually add pandan leaf juice/beetroot juice or room-temperature water (for the white dough). Knead the dough with your hands until it becomes fairly smooth, then add 1 teaspoon of rice flour. Continue kneading so that the dough is soft and pliable without being too dry, feeling wet but not sticky to the touch.Cover the dough with plastic wrap. Rest it for 30 minutes.
- Before shaping the glutinous rice balls, prepare a pot of boiling water so that you can cook them as soon as they are shaped. Divide the dough into equal portions. Shape each portion into a ball, flatten it with your hands, and place a mung bean ball in the center.
- Carefully wrap the dough around the filling, making sure not to expose the filling.
- Gently roll the glutinous rice ball between your palms to form a round shape, then carefully drop it into the boiling water. Repeat this process until all the filling is used.
- With the remaining dough, you can shape it into small, filling-free balls. While cooking the rice dumplings, gently stir them with a spatula to prevent them from sticking together. Use the spatula to gently push them so they don't stick to the bottom of the pot. Gently use a sieve to stir them, preventing them from sticking together. Cook over low heat until the dumplings rise to the surface (about 20 minutes). Remove them and place them into a bowl of cold water.
- Boil 1.2 quarts of water and add pandan leaves, cooking for about 5 minutes.
- Add the rock sugar, stirring until it completely dissolves, before adding sliced ginger. Once you see the water come to a rolling boil, add the rice dumplings. Maintain low heat for about 10 minutes before turning off the stove.
- Pour coconut milk into a pot. Heat it over low heat until it simmers and thickens, then turn off the stove.
- Scoop the rice dumplings into a bowl, along with some ginger syrup and sliced ginger. Drizzle with a bit of coconut sauce, and sprinkle some crushed peanuts, toasted sesame seeds, and julienned ginger on top.
- Savor chè trôi nước with a spoon!
Video
Notes
- The estimated total time is for 6 servings.
- Choose small mung beans for a more fragrant and richer filling.
- Gradually pour in water while kneading the dough.
- Your dough should not be too dry (crumbly and breaks easily) or too wet (it doesn’t hold its shape well).
- Try to maintain a uniform size for each rice ball. This ensures that they all cook evenly.
- Do not over-crowd the pot while boiling the balls to ensure even cooking. The rice balls are ready when they float to the surface.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.