How to Make Thai-Style Sticky Rice Balls that are Uniquely Delicious and Addictive

How to Make Thai-Style Che Troi Nuoc

• 1

  Prepare the Pumpkin

  After buying the pumpkin, peel it, remove the seeds and pulp inside, then cut it into square pieces about the thickness of a finger.

  
• 2

  Make the Che Troi Nuoc Balls

  Add 60g of rice flour, 20g of roasted sesame, 20g of sugar, and 50ml of warm water into a bowl, then use a whisk to mix the flour mixture until it is well combined with the roasted sesame. Knead the dough with your hands for about 10 minutes until it becomes smooth and elastic.

  Then, shape the dough into small balls like quail eggs, roll the dough balls into rounds and place them on a plate.

  Next, pour 500ml of water into a pot, place the pot on the stove over medium heat, and bring it to a boil. Once the water is boiling, drop the dough balls in one by one. Cook until the balls float to the surface, indicating they are done. Remove the balls and place them in a bowl of ice water for about 2 minutes, then take them out onto a plate.

  Tip: Depending on your preference, you can make the Che Troi Nuoc balls larger or smaller.

  

  

  

  
• 3

  Cooking pumpkin coconut milk

  You place a pot on the stove over medium heat, add 500ml of water, pumpkin, cover the pot, and boil the pumpkin for about 20 minutes.

  Once the pumpkin is cooked, you take it out and put it in a blender along with 50ml of the boiling water and blend until smooth.

  Then you add the blended pumpkin back into the pot of boiling water, add 80g of granulated sugar, 120ml of coconut milk, stir well until the sugar dissolves, and bring the mixture to a boil.

  Tip: If you like, you can use rock sugar or palm sugar to make the pumpkin coconut milk taste better.

  

  

  

  
• 4

  Completion

  You place the glutinous rice balls in a bowl, add roasted peanuts, sprinkle a little grated coconut on top, and pour some pumpkin coconut milk over it to enjoy.

  The dessert has a balanced sweetness, not too strong, with a light pumpkin aroma, and the rice balls are soft and rich, making them enjoyable without being overwhelming.

  

  
• 5

  Final Product

  The completed bowl of floating rice cake is very eye-catching. The white rice cake balls sprinkled with roasted sesame seeds are chewy and soft, combined with the creamy taste of roasted sesame and the rich, mildly sweet pumpkin puree, along with crunchy roasted peanuts, making it delicious and attractive, right?