Che Y, a beloved Vietnamese sweet rice soup, is a delightful dessert offering a comforting warmth and a symphony of textures. This traditional treat features chewy, glutinous rice balls swimming in a fragrant coconut milk broth, subtly sweetened and enhanced with the aromatic essence of pandan leaves. Its simple yet satisfying nature makes it a perfect ending to any meal or a comforting indulgence on a cool evening. The delicate balance of sweetness and subtle savory notes creates a truly unique culinary experience. Each bite offers a delightful contrast between the soft, pillowy rice balls and the creamy, fragrant coconut milk.
Beyond its deliciousness, Che Y holds a special place in Vietnamese culture, often enjoyed during celebrations and family gatherings. This recipe will guide you through the process of creating this cherished dessert, from preparing the rice balls to crafting the perfect coconut broth. Ready to embark on this culinary journey and experience the magic of homemade Che Y? Let's dive into the step-by-step instructions.
Tools Needed
- Pot
- Bowl
- Spoon
- Strainer
Ingredients
- Sticky rice flour: 400g
- Palm sugar: 6 small pieces
- Grated coconut: 300g
- Sugar: 30g + 1 tablespoon
- Tapioca starch: 2 teaspoons
- Rice flour: 2 teaspoons
- Salt: a little
- Roasted peanuts or sesame: a little
- Pandan leaves: a small branch
- Water: 350ml + 400ml
- Ginger
Step-by-Step Instructions
Step 1. Prepare the Fillings and Coconut Milk
- Mix 300ml coconut milk (from 300g grated coconut), 30g sugar, 1 tablespoon sugar, 2 teaspoons tapioca starch, 2 teaspoons rice flour, a little water, and salt. Add pandan leaves for fragrance. Simmer over low heat until soft and tender (about 2-3 minutes).
- Combine palm sugar, 400ml water, a little salt, and pandan leaves. Cook until the sugar dissolves and fragrant. Add shredded ginger and cook until fragrant.
Step 2. Make and Cook the Che Chuoi Dough Balls
- In a bowl, combine 400g sticky rice flour, 250ml hot water, and 100ml of coconut milk (or filtered water). Knead until smooth and soft.
- Roll the dough into small balls, about the size of a fingertip.
- Boil the dough balls in water until they float. Let them simmer for another 5 minutes.
- Rinse the cooked dough balls briefly in cold water to prevent the sugar syrup from becoming cloudy.
Step 3. Simmer in Sugar Syrup
- Add the dough balls to the sugar syrup and simmer for 5 minutes.
Step 4. Serve and Garnish
- Serve warm. Garnish with roasted peanuts or sesame.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Don't overcook the coconut milk, or it will lose its delicious flavor.
- Add the dough balls to boiling water slowly to prevent sticking.
- Don't remove the dough balls immediately after they float; let them simmer for a few more minutes for a softer texture.
- The sugar water should be just right, not too thick or thin.
Nutrition
- N/A
FAQs
1. Can I use different types of rice for the rice balls?
While glutinous rice (also called sweet rice) is traditional and crucial for the chewy texture, other rice types won't achieve the same result. Stick to glutinous rice for authentic Che Y.
2. How can I make the Che Y sweeter or less sweet?
Adjust the amount of sugar in the coconut milk mixture to your preference. Start with the recipe's suggested amount and add more gradually until you reach your desired sweetness.
Enjoy your freshly made Che Y! This simple recipe allows you to experience the authentic taste of Vietnam in your own kitchen. Now, share this comforting and delicious dessert with family and friends, and savor the sweet rewards of your culinary adventure.