How to Cook Floating Sticky Rice Balls with Mung Bean Filling Without Being Hard

How to make Chè trôi nước with glutinous rice flour and mung bean filling

• 1

  Prepare the ingredients

  First, soak the mung beans in 400ml of warm water for about 2 hours. Once the beans are soft, drain the water, rinse them 1 – 2 times with clean water, and let them dry.

  Next, take a pot and add all the mung beans you just rinsed along with 150ml of coconut milk, then place it on the stove to steam for about 20 – 25 minutes. When the mung beans are cooked, turn off the heat.

  Tip: To prevent the mung beans from burning, during the steaming process, you should use a ladle or chopsticks to stir continuously!

  At the same time, place a pan on the stove with 100gr of peanuts and 2 teaspoons of salt, and roast over low heat for about 10 – 15 minutes. When the peanuts are golden and fragrant, turn off the heat, let them cool for 5 minutes, then peel and crush them finely.

  Finally, peel the ginger, rinse it briefly to clean, let it dry, and then cut it into thin strips.

  

  
• 2

  Prepare the mung bean filling

  Next, take a blender and add all the steamed mung beans along with 1 teaspoon of salt, 2 teaspoons of sugar (about 10g), and 100ml of water, then blend on medium speed for about 3 – 5 minutes. Once the mung beans are smooth, turn off the machine.

  After that, transfer the blended mung beans into a pot, reduce the heat to low, and sauté for about 10 minutes. When the mung beans start to thicken, turn off the heat and let cool for 5 minutes.

  Finally, use your hands to roll the mung beans into small balls that are bite-sized.

  

  
• 3

  Prepare the dough for the dumpling skin

  Next, take a bowl and add 550g of glutinous rice flour, then gradually add 100ml of warm water while kneading the dough continuously until it becomes a uniform mass.

  When the dough is no longer sticky to your hands and has a chewy texture, cover it with plastic wrap and let it rest for 10 minutes.

  

  

  

  
• 4

  Shape the Che Troi Nuoc

  Once the dough has expanded, take a moderate amount of dough into your hands, flatten it out, and place the mung bean filling in the center.

  To prevent the filling from breaking while boiling, make sure to tightly seal the dough so that no air can get inside when rolling it into balls.

  Continue doing this until all the dough and filling are used up. For any leftover dough, you can roll it into small balls to boil and eat as well! These small round balls without filling are called “vien i”.

  

  
• 5

  Cook the Che Troi Nuoc

  Next, place a pot on the stove with 1 liter of water and bring it to a boil over high heat. Once boiling, reduce to medium heat and add all the shaped dumplings, cooking for about 5 – 7 minutes.

  When the dumplings turn translucent and float to the surface, they are done. Turn off the heat, transfer them to a bowl of ice water to soak for about 3 – 5 minutes, then remove and drain.

  After that, place another pot on the stove with 500ml of water, 400gr of sugar, and the amount of ginger cut into strips, and cook over medium heat for about 5 – 7 minutes.

  When the water boils and the sugar dissolves, add the drained Che Troi Nuoc and continue to cook for another 10 minutes. Finally, when everything is cooked evenly, taste the syrup for sweetness and turn off the heat.

  Tip: To make the Che more visually appealing, you can use brown sugar to cook the syrup!

  

  
• 6

  Making coconut milk

  You place another pot on the stove with 300ml of coconut milk and 1/4 teaspoon of salt, cooking over medium heat for about 5 minutes.

  At the same time, take a bowl and add 1 tablespoon of tapioca starch and 2 tablespoons of water, using a spoon to stir well to dissolve the starch.

  Next, when you see the coconut milk boiling, add the bowl of tapioca starch you just mixed in, and use a ladle to stir continuously until you see the coconut milk becomes thick and smooth, then turn off the heat.

  

  
• 7

  Final Product

  After completion, you just need to take a bowl and add a little floating cake, syrup, coconut milk, peanuts, and toasted sesame seeds, then enjoy!

  Each small floating cake has really stimulating colors, and the dough is chewy and soft, mixed with the sweet and fatty mung bean filling. Especially, how can we forget the rich coconut milk and the faint aroma of toasted sesame and peanuts, right?