Chè Trôi Nước Recipe by Moon
This recipe is translated from Cookpad Vietnam. See original: Chè trôi nước Cooking Instructions 1 Soak the mung beans in water for 2 hours to soften them and speed up cooking. Mix the beans with a pinch of salt and 2 tablespoons of rock sugar, then steam until cooked. Mash the beans with a spoon to make the filling. 2 Gradually add boiling water and 3 1/2 tablespoons (about 50 grams) of sugar to half of the rice flour, mixing a little at a time. Knead the dough, adding more flour as needed to prevent sticking. When the dough forms a smooth, pliable ball, shape it into small balls. Flatten each ball, add a bit of filling, seal, and roll into a ball again. 3 Bring water to a boil and gently drop the rice balls in. When they float to the surface, they're cooked. Add 1 1/4 cups water (about 0.3 liters), 1 1/2 cups rock sugar or brown sugar (about 300 grams) for a golden color, and sliced ginger if desired. Turn off the heat and let the rice balls soak in the syrup for 1 hour to absorb the flavor. 4 Spoon the dessert into bowls and sprinkle with toasted sesame seeds before serving. Enjoy! 1 Soak the mung beans in water for 2 hours to soften them and speed up cooking. Mix the beans with a pinch of salt and 2 tablespoons of rock sugar, then steam until cooked. Mash the beans with a spoon to make the filling. 1 Soak the mung beans in water for 2 hours to soften them and speed up cooking. Mix the beans with a pinch of salt and 2 tablespoons of rock sugar, then steam until cooked. Mash the beans with a spoon to make the filling. 2 Gradually add boiling water and 3 1/2 tablespoons (about 50 grams) of sugar to half of the rice flour, mixing a little at a time. Knead the dough, adding more flour as needed to prevent sticking. When the dough forms a smooth, pliable ball, shape it into small balls. Flatten each ball, add a bit of filling, seal, and roll into a ball again. 2 Gradually add boiling water and 3 1/2 tablespoons (about 50 grams) of sugar to half of the rice flour, mixing a little at a time. Knead the dough, adding more flour as needed to prevent sticking. When the dough forms a smooth, pliable ball, shape it into small balls. Flatten each ball, add a bit of filling, seal, and roll into a ball again. 3 Bring water to a boil and gently drop the rice balls in. When they float to the surface, they're cooked. Add 1 1/4 cups water (about 0.3 liters), 1 1/2 cups rock sugar or brown sugar (about 300 grams) for a golden color, and sliced ginger if desired. Turn off the heat and let the rice balls soak in the syrup for 1 hour to absorb the flavor. 3 Bring water to a boil and gently drop the rice balls in. When they float to the surface, they're cooked. Add 1 1/4 cups water (about 0.3 liters), 1 1/2 cups rock sugar or brown sugar (about 300 grams) for a golden color, and sliced ginger if desired. Turn off the heat and let the rice balls soak in the syrup for 1 hour to absorb the flavor. 4 Spoon the dessert into bowls and sprinkle with toasted sesame seeds before serving. Enjoy! 4 Spoon the dessert into bowls and sprinkle with toasted sesame seeds before serving. Enjoy! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Best Keto Pancakes Biscuits Simple Garlic Bread Mum’s Irish Apple cake Strawberries 'and Cream Oatmeal Cookies Best Keto Pancakes Biscuits Simple Garlic Bread Mum’s Irish Apple cake Strawberries 'and Cream Oatmeal Cookies White cheesy pasta Punjabi chole with lucchi puri Rice and coconut halwa Shinkafa da miyar alaiyahu me busashen kifi Beetroot Milkshake Super soft Mandazi EGG Dum Biriyani Fried rice Pav Bhaji Cucumber mint raita White cheesy pasta Punjabi chole with lucchi puri Rice and coconut halwa Shinkafa da miyar alaiyahu me busashen kifi Beetroot Milkshake Super soft Mandazi EGG Dum Biriyani Fried rice Pav Bhaji Cucumber mint raita