Soft & Chewy Sweet Rice Balls (Chè Trôi Nước) Recipe

Updated at: 18/06/2025

Chè Trôi Nước, or sweet rice balls in a ginger syrup, is a beloved Vietnamese dessert that embodies both simplicity and exquisite flavor. These delightful little balls, crafted from glutinous rice flour and filled with a sweet, subtly savory brown sugar paste, offer a delightful textural contrast – soft, chewy rice yielding to a burst of warm sweetness. The fragrant ginger syrup, lightly spiced and subtly sweet, perfectly complements the rice balls, creating a harmonious balance of flavors that's both comforting and utterly irresistible. This iconic dessert is a staple during special occasions and holidays, but its simple elegance makes it perfect for any time you crave a touch of Vietnamese culinary magic.

The unique charm of Chè Trôi Nước lies in its delicate balance of textures and tastes, a harmony that’s surprisingly easy to achieve. From the perfectly glutinous rice balls to the aromatic ginger syrup, every element plays a vital role in creating this culinary masterpiece. To discover the secrets to making your own batch of these delectable sweet rice balls, follow our step-by-step guide below.

Tools Needed

  • pot
  • pan
  • whisk
  • bowl

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Filling and Dough

  • Wash and soak mung beans for 2-3 hours. Rinse again, then cook in a pot with 500-600ml of water over medium-high heat until boiling. Skim off the foam, then reduce heat to low and simmer for 20-25 minutes, or until soft and the water is almost gone.
  • Transfer cooked beans to a pan. Add 100ml coconut milk, 2 tbsp sugar, 1/2 tsp salt (or 1/3 tsp white salt). Cook over low heat for 10-15 minutes, stirring regularly, until thickened and slightly elastic.
  • In a pot, combine 330ml water, 200ml coconut milk, 1 tbsp sugar, and 1/3 tsp salt. Heat over low heat until the mixture thickens slightly.
  • Add 600g sticky rice flour to the hot liquid and stir until well combined. Knead the dough until it's soft and smooth, about 5-7 minutes.
Cook the mung bean filling: Wash and soak mung beans for 2-3 hours. Rinse again, then cook in a pot with 500-600ml of water over medium-high heat until boiling. Skim off the foam, then reduce heat to low and simmer for 20-25 minutes, or until soft and the water is almost gone.Prepare the bean filling: Transfer cooked beans to a pan. Add 100ml coconut milk, 2 tbsp sugar, 1/2 tsp salt (or 1/3 tsp white salt). Cook over low heat for 10-15 minutes, stirring regularly, until thickened and slightly elastic.Make the dough: In a pot, combine 330ml water, 200ml coconut milk, 1 tbsp sugar, and 1/3 tsp salt. Heat over low heat until the mixture thickens slightly.Combine dough ingredients: Add 600g sticky rice flour to the hot liquid and stir until well combined. Knead the dough until it's soft and smooth, about 5-7 minutes.
Prepare the Filling and Dough
  • Cover the dough and let it rest for 30 minutes.
Let the dough rest: Cover the dough and let it rest for 30 minutes.
Prepare the Filling and Dough

Step 2. Assemble and Cook the Rice Balls

  • Divide the cooled bean filling into 25g portions. Take about 40g of dough for each filling portion. Flatten the dough, place the filling in the center, and carefully seal it into a ball.
  • Bring 3 liters of water to a boil. Gently add the balls and cook over medium-high heat until they float to the surface (about 5-7 minutes).
  • Immediately transfer the cooked balls to a bowl of cold water to prevent sticking.
Assemble the balls: Divide the cooled bean filling into 25g portions. Take about 40g of dough for each filling portion. Flatten the dough, place the filling in the center, and carefully seal it into a ball.Boil the balls: Bring 3 liters of water to a boil. Gently add the balls and cook over medium-high heat until they float to the surface (about 5-7 minutes).Cool the balls: Immediately transfer the cooked balls to a bowl of cold water to prevent sticking.
Assemble and Cook the Rice Balls

Step 3. Make the Syrup

  • In a pot, combine 1L-1.2L water, 400g palm sugar (or 350g granulated sugar), and 1/3 tsp salt. Cook over low heat until the sugar dissolves completely. Add 10-15g of thinly sliced ginger.
Make the sugar syrup: In a pot, combine 1L-1.2L water, 400g palm sugar (or 350g granulated sugar), and 1/3 tsp salt. Cook over low heat until the sugar dissolves completely. Add 10-15g of thinly sliced ginger.
Make the Syrup

Step 4. Combine and Serve

  • Add the cooled sweet rice balls to the sugar syrup. Simmer over low heat for a few minutes to allow the balls to absorb the syrup.
Combine and serve: Add the cooled sweet rice balls to the sugar syrup. Simmer over low heat for a few minutes to allow the balls to absorb the syrup.
Combine and Serve

Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe

Tips

  • Cook the beans over low heat to prevent them from drying out and becoming hard.
  • Stir the bean filling regularly while cooking to ensure even consistency and prevent burning.
  • Kneading the dough with hot water creates a soft and chewy texture, preventing a powdery smell.
  • Don't be afraid to adjust the amount of sugar and salt to your preference.
  • Let the dough rest after kneading to allow it to relax and become less sticky.
  • Seal the balls tightly to prevent them from breaking apart during cooking.
  • Immediately transfer the cooked balls to cold water to prevent sticking.

Nutrition

  • N/A

FAQs

1. How do I prevent the rice balls from sticking together while cooking?

Make sure you gently roll the rice balls in a thin layer of cornstarch or tapioca starch before dropping them into the boiling water. This will prevent them from sticking.

2. Can I use different fillings for the sweet rice balls?

Yes! While brown sugar is traditional, you can experiment with other fillings like peanut butter, sweetened mung bean paste, or even chocolate.

3. How can I make the ginger syrup less spicy?

Reduce the amount of ginger used in the syrup, or use young ginger which is milder. You can also add more sugar to balance the spiciness.


With its perfect balance of textures and flavors, Chè Trôi Nước is a dessert that will impress both seasoned cooks and novice bakers alike. Enjoy the satisfying chewiness of the rice balls and the warming spice of the ginger syrup – a taste of Vietnam in every bite. So gather your ingredients and embark on this delicious culinary journey!