Chè Trôi Nước - Sticky Rice Dumplings with Caramel Ginger Syrup

Today I feel like making a sweet dish. This delicious sweet rice dumplings and Caramel Ginger Syrup can be served at anytime. I like to sprinke the top with toasted white sesame seeds, and some coconut milk. The sweet caramel is balanced with the slightly savory but sweet mung bean filling. Also, the fresh ginger adds a nice, little kick to entire dish. This is my one of my favorite Vietnamese sweet dessert.

Check out the whole pot. It is fun and easy to make.

Ingredients:

• 1.5 cups of dry mung beans, soaked in water overnight.
• 2 tsp. vegetable oil
• 1/2 tsp. salt
• 4-5 slabs Asian brown sugar
• 8 cups of water
• 2-inch piece of ginger, peeled and julienned into small strips
• 3 heaping cups of glutinous [sticky] rice flour
• 1 .5 cups of hot, boiling water
• white sesame seeds
• coconut milk
  

Method:

1) In a large bowl, combine glutinous rice flour and 1 teaspoon salt. Gradually add enough warm water to form a soft pliable dough. Form the mixture into 3 cm balls.

2)Steam green beans until soft then blend (process) into a paste. Stir fry over low heat with remaining salt, 100 g sugar and 10 g chopped ginger. Stir fry until bean paste is dry.

3) Form mixture into balls, slightly smaller than the glutinous rice flour balls.

4) Flatten a glutinous rice flour ball and press a bean paste ball into it. Roll to enclose green bean paste fully.

5) Repeat with remaining glutinous rice flour balls and bean paste balls.

6) Bring 2 liters water to the boil then add balls in to cook. When balls float to the surface, remove then rinse under running water for 2 minutes.

7) Bring another 2 liters water to the boil then add in remaining sugar and ginger. Stir for 10 minutes.

8) Place glutinous rice balls in and return to the boil.

9) Serve glutinous rice balls with sugar syrup in a small bowl, topped with coconut milk syrup and sesame seeds.