How to make quick and simple delicious sticky rice balls with tapioca flour

How to make Bánh trôi nước with tapioca flour

• 1

  Making the tapioca flour wrapper

  After purchasing the tapioca flour, soak it in warm water for about 2 – 3 hours until it expands and softens. Then drain the water and steam the tapioca flour for about 30 – 40 minutes until it turns translucent (about 80% cooked).

  Next, add 2 tablespoons of coconut milk and 40g of tapioca starch into a bowl of tapioca flour. Use your hands to mix and knead the mixture for 15 – 20 minutes until it forms a cohesive, flexible, and chewy mass.

  Tip: To make the tapioca flour wrapper chewy and elastic, after steaming, let it cool completely before kneading. This way, the wrapper will have better cohesion and elasticity.

  

  

  

  
• 2

  Making mung bean filling

  Wash the mung beans thoroughly, place them in a bowl. Pour enough water to cover the beans and soak for about 1 – 2 hours until the beans are soft.

  See more: Why soak beans and grains before cooking?

  After soaking, drain the water from the mung beans. Place all the mung beans in a pot, add water until it is about 1/2 knuckle deep above the beans, and add 1/2 teaspoon of salt. Finally, cover and boil for about 30 – 45 minutes until the beans are soft.

  Once cooked, transfer the mung beans to a bowl and use a spoon to mash them until smooth, then let them cool.

  Next, add about 3 tablespoons of coconut milk to the bowl of mung beans, then mix and knead thoroughly so that the mung beans absorb the coconut milk, add about 1 teaspoon of salt and mix again until the mung beans are sticky and smooth.

  Take a suitable amount of mung bean mixture and roll it into a ball. You can make the balls large or small depending on your preference. Continue this process until all the mung bean mixture is used up.

  

  

  

  
• 3

  Shape the Che

  Take a small amount of tapioca flour in your hand, flatten the flour, place a green bean ball in the center, and wrap the green bean tightly so that the filling is completely enclosed in the piece of flour, then roll it into a nice round shape.

  After that, roll the che balls in tapioca flour so that the flour coats the entire outer layer.

  Continue doing this until all the ingredients are used up.

  Tip: While rolling, remember to press tightly to help the che balls look better and taste better.

  

  

  

  
• 4

  Cook the Syrup and Boil the Che

  Place a pot on the stove, add 500ml of filtered water, and add 3 pieces of palm sugar into the pot, heating over medium heat. Stir well until the sugar dissolves.

  Next, directly add the che balls into the syrup to cook together. Cook for about 10 minutes for the syrup to soak into the che, and the flour to cook evenly. When the syrup starts to boil, scoop the che balls into a bowl.

  As for the syrup in the pot, continue cooking over medium heat until it thickens, then turn off the heat and let it cool.

  

  

  

  
• 5

  Make the coconut milk

  Place a pan on the stove, pour all the remaining coconut milk into the pan, and turn on the stove to medium heat.

  Heat and stir until the coconut milk boils. Add 2 tablespoons of sugar and 1/2 teaspoon of salt to the pan, stirring well to dissolve the sugar.

  When you see the coconut milk starting to reduce, mix about 2 tablespoons of tapioca flour with filtered water and gradually add it to the coconut milk. Pour slowly while stirring to prevent clumping. Continue stirring for about 5 minutes, then turn off the heat.

  

  
• 6

  Final Product

  Place the dumplings and syrup in a bowl, and drizzle a little coconut milk on top. Sprinkle some roasted peanuts on top to make the dessert more visually appealing.

  The sweet potato dumplings are fragrant and attractive. The dumplings have a chewy outer layer soaked in delicious syrup. The mung bean filling inside is rich and buttery, perfectly complementing the outer layer. The creamy coconut milk enhances the flavor of the dessert. Invite the whole family to enjoy!