If you are a fan with a passion for desserts, you must definitely try pandan sticky rice balls at least once. With a sweet and fragrant flavor combined with soft and chewy rice balls, it will delight you from the very first bite. Quickly get into the kitchen with TasteVN to learn 2 ways to make pandan sticky rice balls that everyone loves!
1. Pandan Sticky Rice Balls Without Filling
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Preparation
10 minutes
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Cooking
55 minutes
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Difficulty
Easy
Ingredients for Pandan Sticky Rice Balls Without Filling Serves 4 people
Glutinous rice flour 400 gr Coconut milk 400 ml Pandan juice 20 ml Pandan leaves 1 bunch (about 3 – 4 leaves) Roasted sesame seeds 20 gr Grated coconut 20 gr (if desired) White sugar 40 gr (or brown sugar) Molasses sugar 50 gr (can be substituted with rock sugar or palm sugar) Salt 2 gr
Ingredients Image
How to make the non-stuffed pandan rice dumplings
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Mix the dough
You divide the glutinous rice flour into 2 bowls.
In the first bowl, slowly add 130ml of hot water; in the second bowl, add 20ml of pandan leaf juice.
Then, use your hands to knead each bowl of dough until it becomes a smooth, pliable mass that doesn’t stick to your hands.
Note:
- The amount of water can vary depending on the flour’s absorption capacity. The dough should not be too dry (if you break it, it feels crumbly and easy to crumble) or too wet (the dough feels runny).
- If the dough is too dry or wet, you can fix it by adding dry flour or adding small amounts of water to adjust.
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Form the rice dumplings
You take a small amount of dough from the glutinous rice flour bowl (depending on your preference, you can make bigger or smaller dumplings), flatten the dough ball, put the sugar syrup in the middle, and wrap it tightly so that the filling is inside the dough piece, then roll it into a nice round shape.
Tip: Make sure to seal the dough tightly so that no air gets inside the dumpling; otherwise, it can crack or break while boiling. You can adjust the size of the dumpling to suit your taste, but don’t make it too big, as it will become quickly overwhelming to eat.
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Make pandan glutinous rice balls
Similarly to glutinous rice balls, take a small amount of pandan glutinous rice flour, flatten the dough, add sugar in the middle and wrap it tightly so that the filling is inside the dough, then roll it into a nice round shape.
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Boil the glutinous rice balls
Put a pot of water on the stove and turn on medium heat, when the water boils, add the glutinous rice balls, stir gently to prevent them from sticking to the bottom of the pot, cook until the balls float up.
When the balls float on the surface of the water, scoop them out and immediately place them in a bowl of cold water for 2 minutes, then remove and let them drain.
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Cook the coconut milk and finish
You place a pot on the stove over medium heat, add 400ml of coconut milk, 40gr of sugar, 2gr of salt, and 1 bunch of pandan leaves. Cook until the coconut milk boils, let it simmer for another 2 minutes, then turn off the heat and remove the pandan leaves.
Tip: If you do not like coconut milk, you can cook ginger syrup to enjoy with it, which is also very delicious.
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Final product
Scoop the dumplings into a bowl, sprinkle with some grated coconut (if desired), toasted sesame seeds, and pour some coconut milk over it to complete the dish.
The pandan leaf dumplings have a soft and chewy outer layer, sweet and fragrant, with the rich coconut milk aroma, making it a unique and harmonious combination! Let’s invite the family to enjoy it.
2. Sticky rice dumplings with pandan leaves and mung bean filling
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Preparation
15 minutes
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Cooking
1 hour 45 minutes
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Difficulty
Easy
Ingredients for Sticky rice dumplings with pandan leaves and mung bean filling Serves 4 people
Mung beans peeled 100 gr Glutinous rice flour 400 gr Coconut milk 245 ml Dried coconut 50 gr Pandan leaves 50 gr White sugar 95 gr Brown sugar 30 gr Fresh ginger 8 slices Tapioca starch 1 tablespoon Roasted sesame seeds a little
Where to buy peeled mung beans for making dessert
- You can find peeled mung beans at markets, grocery stores, or on reputable e-commerce sites.
- Additionally, you can also purchase peeled mung beans at the nearest TasteVN supermarket or for more convenience, order on the main page of TasteVN bachhoaxanh.com
Tools needed
How to Make Pandan Sticky Rice Balls with Mung Bean Filling
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Prepare Mung Bean Filling
Split mung beans should be washed clean and soaked in water for about 1 hour. Then, drain them and place them in a pot, adding 300ml of water and cooking until the beans are soft, with water just covering the surface.
Place a pan on the stove, add the cooked mung beans, then add 50g of white sugar, 50g of dried coconut, and 3 tablespoons of coconut milk. Stir and mash the mixture over low heat until the filling binds together into a mass, feeling heavy in your hand.
Next, once the mung bean filling has cooled, take small portions and roll them into balls.
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Prepare Brown Sugar Syrup
Place a pot on the stove, add 100ml of water and 30g of brown sugar, stirring well over low heat. Then, add 3 tablespoons of white sugar, seasoning to taste, and stir until dissolved.
Next, add a few slices of fresh ginger, and cook the syrup until it boils for about 3 – 4 minutes before turning off the heat.
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Cook pandan water
Wash the pandan leaves you bought, and cut them into sections. Then, put 50g of pandan leaves and 200ml of water into a blender, blend until smooth, and strain through a sieve to obtain the liquid.
Next, place a pot on the stove, add the pandan water, and bring to a boil.
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Making pandan leaf sticky rice dough
When the pandan leaf water is boiling, pour it into a bowl containing 400g of glutinous rice flour and stir well with a spoon. While mixing the flour, slowly add cold water until you obtain a soft, pliable, smooth dough that doesn’t stick to your hands.
Then, let the dough rest for about 15 minutes before proceeding to shape the cakes.
Helpful tips:- You can add a little food coloring to the pandan leaf water if you want the cake balls to have a deeper and more beautiful color.
- The amount of water can vary depending on the flour’s water absorption. If you find the dough too dry, add a little water to adjust; if the dough is too wet, add more flour.
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Shaping the cake
Take a portion of dough twice the amount of the filling and shape it into a small cup. Then, place the green bean filling in the center, and roll it into a ball so that the dough completely encases the filling.
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Cooking the coconut milk
Place a pot on the stove, add 200ml of coconut milk, bring to a boil, then add 1 tablespoon of tapioca flour mixed with a little water, stir well over low heat. When the coconut milk boils and thickens slightly, turn off the heat.
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Making pandan leaf sticky rice cake with mung bean filling
Next, place a pot on the stove, boil 400ml of water. When the water is boiling, add all the cake balls into the pot.
When the cakes just float to the surface, reduce the heat to medium, cook for another 30 seconds, then scoop the cakes out and place them into the sugar syrup.
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Finished product
You just need to scoop the cake balls and syrup into a bowl, add some coconut milk, and sprinkle a little roasted sesame on top to have the pandan leaf sticky rice cake with mung bean filling ready to enjoy.
With the sweet syrup blending with the creamy coconut milk and the smooth, rich mung bean cake balls, you will definitely love it.
Where to buy coconut milk
- Coconut milk can be purchased in cans at grocery stores, supermarkets, markets, e-commerce websites, or at TasteVN supermarket chains nationwide, or you can buy online at bachhoaxanh.com.
- Additionally, you can also make coconut milk at home following TasteVN’s instructions.
Successful Implementation Tips
- When boiling the dough for the cake, add a few slices of thinly sliced ginger and a little bit of vinegar. Vinegar helps make the cake skin soft and prevents it from becoming hard.
- When kneading the dough, pour the water slowly, adding it gradually while kneading to avoid the dough becoming too wet. Once kneaded, wrap the dough in plastic wrap to prevent it from drying out.
- When the water boils, reduce the heat to medium and gently drop each cake ball in. Continue to boil the cakes over medium heat to ensure they cook evenly, avoiding high heat which can make the cakes fall apart.
- When the cakes are cooked, remove them and immediately soak them in a bowl of ice water for about 5 – 10 minutes to firm them up and prevent them from sticking together.
How to Store Che Trai Nuoc
It is best to consume Che Trai Nuoc on the same day it is made. If you don’t use it all, you can cover it tightly and store it in the refrigerator, where it can last for 2 – 3 days. When using, reheat it.
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TasteVN hopes that with the 2 ways to make Che Trai Nuoc with pandan leaves above will bring this delicious and attractive dish to your kitchen. Wishing you success on your first attempt to treat your family!
