Che Troi Nuoc, a vibrant and beloved Vietnamese dessert, translates to "floating sweet rice balls" – a name that perfectly captures its essence. Imagine delicate, chewy tapioca balls bobbing in a rich, subtly sweet coconut milk broth, punctuated by bursts of color from vibrant toppings like pandan leaves, mung beans, and glistening jackfruit. This isn't just a dessert; it's a sensory experience, a delightful blend of textures and flavors that will transport you to the bustling streets of Vietnam. The beauty of Che Troi Nuoc lies in its simplicity and the customizable nature of its toppings, allowing for endless variations to suit individual preferences.
This recipe will guide you through the process of creating your own bowl of this delightful treat, from preparing the perfectly chewy rice balls to assembling the fragrant and flavorful broth. Get ready to embark on a culinary journey as we unveil the secrets to making this stunning and satisfying dessert, perfect for sharing with friends and family or indulging in as a personal treat. Let's begin!
Tools Needed
- Pot
- Pan
- Mixing bowl
- Chopsticks
Ingredients
- Green beans: 350g
- Sticky rice flour: 1kg
- Sugar: 100g + 1 tbsp + 1 tbsp + 750g
- Salt: 1/2 tsp + 1/3 tsp + 1/3 tsp + 1/2 tsp
- Coconut milk: 200ml + 100ml + 100ml + 100ml
- Pandan leaf water: 250ml
- Purple sweet potato water: 250ml
- Water: 2.5 liters
- Ginger: 20g
- Pandan essence: null
- Roasted sesame seeds: null
- Peanuts: null
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Fillings
- Soak beans for 2-3 hours, rinse, then cook with enough water to cover by about a finger. Bring to a boil, skim off foam, reduce heat, cover, and cook for 20-25 minutes until soft and water evaporates.
- Stir-fry cooked beans with sugar, salt, and coconut milk for 12-15 minutes until dry and soft.
Step 2. Make and Prepare the Dough
- For each color (white, pandan green, purple), mix sticky rice flour, water (or pandan/purple sweet potato water), coconut milk, sugar, salt, and a spoonful of flour. Cook over low heat, stirring until thickened.
- While hot, add the cooked mixture to the flour mixture and knead until smooth and elastic (about 5-6 minutes). Let rest for at least 30 minutes.
Step 3. Assemble and Cook the Che Troi Nuoc Balls
- Take a portion of dough (1.5 times larger than the filling), make a well, add filling, close and roll into a ball.
- Boil the balls in a pot of water until they float. Transfer to a bowl of cold water.
Step 4. Prepare the Syrup and Serve
- Boil water, rock sugar, and salt until sugar dissolves. Add ginger and simmer.
- Add the boiled balls to the sugar syrup and simmer on low heat for 5-7 minutes. Serve warm or cold, optionally with extra coconut milk, sesame seeds, or peanuts.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- When cooking beans, cover the lid slightly to prevent overflow.
- Don't overcook the bean filling; it will harden.
- For a more vibrant green color, add pandan essence to the pandan dough.
- The dough might be sticky at first; continue kneading until it becomes less sticky.
- Making a small indentation in the dough before adding the filling helps prevent air pockets and ensures the balls don't break while boiling.
Nutrition
- N/A
FAQs
1. Can I make the sweet rice balls ahead of time?
Yes! Cooked sweet rice balls can be stored in the refrigerator for up to 2 days. Gently reheat them before adding to the coconut milk broth.
2. What if I don't have all the suggested toppings?
Don't worry! Che Troi Nuoc is very adaptable. Feel free to use whatever toppings you have on hand or prefer. Fresh fruit, other beans, or even shredded coconut are great additions.
Enjoy your homemade Che Troi Nuoc! The vibrant colors and delightful chewiness of these sweet rice balls will make it a memorable dessert. Impress your friends and family with this authentic and delicious Vietnamese treat.