Wednesday, February 4, 2009

Che Troi Nuoc (Sticky Rice Dumpling w/ Ginger Syrup)

This is another one of my favorite Vietnamese dessert. My mom told me I love to eat this since I was little. But back then we didn't have money to eat this everyday in Vietnam. Well, now I can...lol. This dessert is similar to the Chinese Tang Yuan except the Vietnamese one is made with mung bean filling and eat with coconut milk and sesame seeds.



Ingredients:

1 bag of glutinous rice flour
500 gram hulled mung bean
water

Ginger Syrup:

2 1/2 slap of brown sugar candy
3-4 slice of ginger (less if you don't like ginger)
4 cup water for syrup
salt
sugar

Coconut Milk:

1 can coconut cream or milk
3 tbsp sugar
1/3 cup water +1 1/2 tbsp cornstarch
1/2 tsp salt

Method:

1. Wash mung bean and cook with water. Water level should be double of mung bean. When the mung bean almost fully cooked, remove some of the water. Leave only enough so it will be dry when mung bean is fully cook. Add in some salt and enough sugar for sweetness. Do not make the mung bean overly sweet as the syrup will be sweet. Leave to cool and form into round balls.

2. Place glutinous rice flour in a large bowl. Take 1/2 cup out and add boiling water. Stir and knead until you form a dough. Now pour cold water in the rest of the flour. Knead into a dough. Now add in the hot dough. Mix the two well. (The purpose of this is so the flour will not crack and easier to manage.) Divide the dough into small balls. Leave some dough to make small dumpling with no filling.

3. Flatten the round ball and add in the mung bean paste. Wrap it and in circular motion make a round ball. Repeat for the rest of dough. For dough with no filling, just take a small piece of dough and make it into small balls. Bowl hot water while making dumplings.

4. In a pot boil hot water to put the dumpling in. When the dumpling float, it means they done.

5. In a pot add in the 4 cups water and sugar slap and ginger. Boil until sugar dissolved. Add in the cooked dumpling. You can scoop the cooked dumpling from the hot water straight to the syup.

6. In a pot cook the coconut milk mixture until thick. Remember to stir continously so the cornstarch don't stick on the bottom.

7. Serve while warm with coconut milk and roasted sesame seeds. (Roast sesame seeds by frying in a pan. Just stir until golden brown)

Note: You can always cut the recipe in half if you don't want to make a whole pot.

16 comments:

Amy Nguyen said...

Hi Cherri, is the brown sugar candy the same as rock sugar candy?

ch3rri said...

Hi Amy,

The two sugar is different. They are different in color and taste. The slap brown sugar is more sweet with a heavier brown. The rock sugar is lighter. For this dessert, the brown slap is better.

Amy Nguyen said...

Thank you! 500 gram of beans is that 500 cups of bean...can I just use 1 bag?

ch3rri said...

Hi Amy, 500 grams is different that 500 cups. Yes, you can use the whole bag. Just adjust the taste. Depending on more or less, you might need to add more sugar for taste. Remember, this is the mung bean without the skin.

Amy Nguyen said...

I made this last night..the only problem I ran into was when making the mung beans into round balls...it kept breaking on me..and some balls broke apart when I wrapped the dough around it :( Thanks for the yummy recipe. I will try to make the Banh Da Lon next :)

ch3rri said...

Hi Amy,

It could be the mung bean is too dry. The dough you can make it a little wetter so it wraps easily. And don't make the skin too thin because when boiling it will get broken. The other thing if the skin is too thin then don't boil too long. The high boiling water can break the skin.

Tien said...

Hello, I'm really bad at cooking and i really want to try out this recipe :) One problem I have though is cooking the mung bean, can you please tell me if there's a trick to make it more smooth so I can actually roll it into the ball? Thank you sooo much, I really like your blog! :)

ch3rri said...

Tien,

There's no secret to cooking the mung bean. You can soak the mung bean for a couple hours or overnight first. When it boil and when it's about to cook then you should keep on stirring. Remember to just keep enough water when the mung bean is almost cook. If you really want the mung bean to be super smooth, then us a potato ricer to press it.

Dominique said...

could i substitute the sugar candy for regular brown sugar? or any different kind of sugar? which do you think would be best?
thank you in advance for any advice.

ch3rri said...

Hi Dominique,

You can use any sugar. Most people would use the slap brown sugar because it's darker in color and better flavor. You can try rock sugar now and slap sugar later to see which one you like better. I personally prefer the slap brown sugar. :)

Dominique said...

hey ch3rri-blossom
i try to make this but the balls dont float. no matter how long i cook them for they still have a raw center.
i dont know what i am doing wrong.
please help thank you.

Dominique said...

sorry to add to clarify my question. i only make the small ones so it has nothing to do with the bean being raw. thank you again.

ch3rri said...

You probably made the dough too thick. Try to use lesser dough...enough to cover the mung bean ball but not too thin. Cook until they float. Don't make the balls too big either or it will take longer to cook.


If you're making the small one without filling, then you will still have to cook it in boiling water until they float or the center will not cook. After it float, leave them for another minute or two so the inside is fully cook.

Dominique said...

so i should add more water to the flour then? i had rolled them super small as well as normal size yet i still yield the same results.
(i probably should have payed more attention when my cousin taught me how to make this years ago ha ha ha)

Dominique said...

YAY! I did it. Turns out i was using the wrong flour. i went to the store to by more flour i found a different rice flour that said glutinous on the bag next to the one i bought last time. i didnt know there were different kinds of rice flour. well i made it and just flash back to my childhood the whole time i was eating. ha ha my 2 year old son didnt care for the dumplings very much but he loved the ginger syrup. thank you so much for this recipe!

ch3rri said...

I'm glad you found the right flour! I was eating this the other week. Yumm...