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ToggleIndulge in the enchanting flavors of Vietnamese mochi dessert, famously known as “Chè Trôi Nước.” This exquisite sweet treat is a cherished delicacy in Vietnamese cuisine, captivating taste buds with its irresistible allure. “Chè Trôi Nước” is a delightful combination of glutinous rice balls filled with mung bean paste, simmered in a fragrant ginger syrup, and garnished with sesame seeds or grated coconut. Renowned for its comforting warmth and delightful chewiness, this dessert is not only a culinary delight but also a cultural symbol deeply ingrained in Vietnamese traditions. Join us on a journey to savor the delectable essence of “Chè Trôi Nước” and discover why it holds a special place in the hearts of many.
What is Mochi Dessert(Chè trôi nước)?
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Chè trôi nước is a traditional Vietnamese sweet treat that is a delight for the senses. This dessert consists of glutinous rice balls filled with mung bean paste, served in a warm ginger syrup and topped with coconut cream and toasted sesame seeds. It is especially popular during Tết, the Vietnamese New Year, when its ingredients symbolize hopes for the coming year.
The dish gets its name from “chè”, meaning dessert or sweet soup, and “trôi nước”, meaning floating in water. The creamy rice balls literally float in the fragrant ginger broth. Beyond just tasting delicious, chè trôi nước is culturally significant. Making and enjoying it together promotes family unity, an important value in Vietnamese culture. Its sticky texture also represents the hope that family members will stick together in the new year.
Ingredients Mochi Dessert
Mochi dessert has several components that come together to create a symphony of textures and flavors. Here are the key ingredients:
- Mung bean filling: Providing protein and fiber, mung beans symbolize longevity in Vietnamese culture.
- Dried split mung beans
- Coconut cream
- Salt
- Granulated sugar
- Shallot
- Peanut oil
- Ginger syrup: The ginger adds a spicy, sweet warmth to balance the dessert’s creamy elements.
- Ginger
- Palm sugar
- Water
- Glutinous dough: This stretchy, sticky dough wraps around the mung bean filling.
- Glutinous rice flour
- Rice flour
- Warm water
- Coconut sauce: Rich coconut cream complements the ginger syrup.
- Coconut cream
- Sugar
- Salt
- Toasted sesame seeds: A topping that provides crunch and nutty flavor.
The ingredients come together to create a dish containing about 150 calories per serving. It is naturally vegan and gluten-free.
Making Mochi Dessert Step-By-Step
Follow these instructions to make the quintessential Vietnamese sweet at home:
Make the Ginger Syrup
- In a small pot, combine water, sugar, and grated ginger.
- Heat over medium, stirring frequently, until the sugar dissolves.
- Remove from heat and set aside to infuse.
Make the Mung Bean Filling
- Rinse the mung beans and soak for at least 2 hours to soften.
- Drain the beans and steam for 15 minutes until soft.
- Sauté minced shallots in oil until fragrant.
- Mash the cooked beans and mix with the shallots, coconut cream, salt, and sugar.
Shape the Rice Balls
- In a large bowl, mix the glutinous rice flour, rice flour, and warm water.
- Knead to form an elastic dough. Tip: Coat hands lightly in flour to prevent sticking.
- Pinch off a small piece of dough and flatten it in your palm.
- Place a teaspoon of mung bean filling in the center.
- Wrap the dough around the filling and gently roll it into a ball.
- Repeat with the remaining dough and filling.
Cook the Rice Balls
- In a pot, bring water to a boil. Add the uncooked rice balls.
- Simmer for 5-10 minutes, until the dough is translucent.
- Be careful not to overcook, or the balls may break apart.
- Remove with a slotted spoon and add to the ginger syrup.
Make the Coconut Sauce
- In a small bowl, mix together coconut cream, sugar, and salt.
Assemble the Dessert
- To serve, place the cooked rice balls in individual bowls.
- Ladle the warm ginger syrup over them.
- Top with the coconut sauce and a sprinkling of toasted sesame seeds.
Tips and Variations
Making mochi dessert is easy, but there are some tips to perfect the recipe:
- Soak mung beans for at least 2 hours for easier steaming.
- Add rice flour to the glutinous rice flour for easier handling of the dough.
- Adjust the dough consistency by adding more or less warm water as needed.
- If cracks form when shaping, seal with a drop of water.
- For convenience, freeze uncooked balls and cook when needed.
- Refrigerate leftovers and reheat gently before serving.
Don’t have time to make mung bean paste from scratch? Substitute store-bought paste instead. Feel free to get creative with the filling too, using sweet potato, taro, or other starches. The ginger syrup is also delicious on its own diluted with soda water for a refreshing drink.
Conclusion
With its mix of textures, colors, and flavors, chè trôi nước is a classic Vietnamese dessert that’s an absolute pleasure to make and eat. Gathering with family to prepare the symbolic ingredients and assemble the chewy mochi-like balls is a fun bonding activity. Savoring the creamy, gingery sweet treat together is the perfect way to celebrate Tết or any special occasion. This centuries-old dessert truly nourishes body and sou.
Ingredients
- For the glutinous rice balls:
- 1 cup glutinous rice flour
- 3/4 cup warm water
- Pinch of salt
- For the mung bean filling:
- 1/2 cup mung beans
- 3/4 cup Water
- 1/2 cup Sugar
- 1 tablespoon vegetable oil
- For the ginger syrup:
- 4 cups Water
- 1 cup palm sugar
- 1 inch ginger
- For serving:
- 1/2 cup toasted white sesame seeds
- 1/2 cup flaked coconut
- 1/4 cup Sweetened Condensed Milk
Instructions
- Make the mung bean filling:
- Rinse the mung beans in water until the water runs clear. Soak the mung beans in enough water to cover them for at least 4 hours, or overnight.
- Drain the mung beans and rinse them again. In a pot, combine the mung beans with the water and bring to a boil. Reduce heat and simmer for about 30 minutes, or until the mung beans are softened and cooked through.
- Drain the mung beans, reserving about ¼ cup of the cooking liquid. In a food processor or blender, puree the mung beans with the sugar and oil until smooth. If the mixture is too dry, add a little bit of the reserved cooking liquid to achieve a pipeable consistency.
- Make the glutinous rice dough:
- In a large bowl, combine the glutinous rice flour and salt. Slowly add the warm water, mixing with a dough whisk or spatula until a shaggy dough forms.
- Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic. Cover the dough with a damp cloth and let it rest for 30 minutes.
- Assemble the chè trôi nước:
- Divide the glutinous rice dough into 16 equal pieces. Roll each piece into a ball.
- Flatten each ball into a disc. Place a teaspoon of the mung bean filling in the center of the disc. Pinch the edges of the dough to enclose the filling, forming a round ball. Seal the seam tightly to prevent the filling from leaking out. Repeat with the remaining dough and filling.
- Bring a large pot of water to a boil. Gently drop the glutinous rice balls into the boiling water. Cook for about 5 minutes, or until the balls float to the surface.
- Make the ginger syrup:
- In a separate pot, combine the water, palm sugar, and ginger. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the sugar dissolves and the syrup thickens slightly.
- Serve:
- To serve, spoon a few chè trôi nước balls into a bowl. Pour the warm ginger syrup over the balls. Garnish with toasted white sesame seeds, toasted coconut (optional), and a drizzle of sweetened condensed milk (optional). Enjoy warm.
Notes
- You can find glutinous rice flour at most Asian grocery stores.
- If you don’t have palm sugar, you can substitute it with brown sugar.
- The chè trôi nước can be served warm or at room temperature.
- Leftovers can be stored in the refrigerator for up to 2 days. Reheat them gently in the ginger syrup before serving.
Nutrition Facts
Homemade Vietnamese Mochi Dessert in Minutes For You
Serves: 4 persons
Amount Per Serving: 1 bowl
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||
---|---|---|
Calories | 400 | |
% Daily Value* | ||
Total Fat 8 | 12.3% | |
Saturated Fat 3 | 15% | |
Trans Fat 0 | ||
Cholesterol 15 | 5% | |
Sodium 200 | 8.3% | |
Total Carbohydrate 50 | 16.7% | |
Dietary Fiber 3 | 12% | |
Sugars 30 | ||
Protein 7 |
Vitamin A Low | Vitamin C Low | |
Calcium 70 | Iron 3 |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vietnamese Food Recipes & Blog
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Since 2015, I’ve enthusiastically shared my culinary journey through cooking videos on social media, aiming to empower food enthusiasts to recreate delectable Vietnamese dishes in their own kitchens. Over the years, I’ve had the honor of being featured in various esteemed magazines and television programs, where I’ve assumed diverse roles ranging from a character to a guest, and even a cooking show host. Join me as we embark on a flavorful journey together!
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