Indulge in the delightful sweetness of Palm Sugar Cha Y (Chè Y Trôi Nước), a beloved Vietnamese dessert that's surprisingly easy to make at home. This comforting treat features soft, chewy tapioca balls swimming in a rich, fragrant palm sugar syrup, creating a perfect balance of textures and flavors. The subtle sweetness of the palm sugar complements the delicate tapioca pearls, resulting in a dessert that is both satisfying and refreshing. This recipe uses readily available ingredients and simple techniques, making it accessible to even novice cooks.
Forget complicated dessert recipes; this version focuses on achieving that perfect chewy texture and deeply satisfying flavor. Ready to create your own batch of this irresistible Vietnamese delicacy? Let's dive into the step-by-step instructions and unlock the secrets to crafting the perfect Palm Sugar Cha Y.
Tools Needed
- Pot
- Bowl
- Mixing spoon
- Measuring spoons
- Measuring cups
Ingredients
- Thai sticky rice flour: 500g
- Coconut powder: 50g
- Salt: 1/3 teaspoon
- Palm sugar: 400g
- Pandan leaves: 50g
- Concentrated coconut milk: 300ml
- Thai sticky rice flour (for coconut milk): 1 tablespoon
- Salt (for coconut milk): 1/4 teaspoon
- Sugar (for coconut milk): 50g
- Boiling water: 4ml
- Water (for dough): 400-450ml
- Thai sticky rice flour (for thickening): 3 tablespoons
- Water (for thickening): 3 tablespoons
- Ginger: 70g (optional)
- Roasted sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Coconut Milk Mixture
- Combine coconut powder, 1 tablespoon Thai sticky rice flour, 1/4 teaspoon salt, and 50g sugar with 4ml of boiling water until dissolved.
Step 2. Make the Dough and Cook the Balls
- In a bowl, mix 500g Thai sticky rice flour, 50g coconut powder, and 1/3 teaspoon salt. Gradually add 400-450ml water while kneading until a smooth and elastic dough forms.
- Form the dough into small balls.
- Boil the dough balls in a pot of water until they float to the surface.
- Rinse the boiled balls in cold water to prevent cloudiness.
Step 3. Prepare and Simmer the Coconut Sauce and Sugar Syrup
- In a pot, combine 300ml concentrated coconut milk, 400g palm sugar, 1/3 teaspoon salt, and 50g pandan leaves. Stir well and bring to a simmer until thickened.
- In a pot, combine 800ml water, palm sugar, and salt. Dissolve sugar and bring to a simmer.
- Add the cooked dough balls to the sugar syrup. Simmer for 10 minutes with optional ginger and pandan leaves for flavor and color.
Step 4. Serve and Garnish
- Serve warm or cold, garnished with roasted sesame seeds.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- The amount of water needed for the dough may vary depending on the brand of flour. Adjust accordingly to achieve a smooth, not too dry or soggy dough.
- If the dough is too sticky, add a bit more Thai sticky rice flour. If it's too dry, add a little water.
- Don't overcook the coconut milk; simmer until thickened.
- Rinsing the boiled dough balls in cold water helps prevent the sugar syrup from becoming cloudy.
Nutrition
- N/A
FAQs
1. How can I make sure my tapioca pearls are perfectly chewy?
Cook the tapioca pearls according to package directions, ensuring they reach the correct level of softness before rinsing with cold water. Don't overcook them, or they'll become mushy.
2. Can I substitute the palm sugar?
While palm sugar provides the most authentic flavor, you can substitute with brown sugar or even a mixture of granulated sugar and molasses for a similar caramel-like taste. Adjust sweetness to your preference.
Enjoy your homemade Palm Sugar Cha Y! This simple recipe delivers a taste of authentic Vietnamese dessert culture right to your kitchen. With its delightful chewiness and sweet, comforting flavor, this treat is perfect for any occasion, from a casual weeknight dessert to a special gathering.