Chè Trôi Nước Recipe by Điệp Vũ
This recipe is translated from Cookpad Vietnam. See original: Chè trôi nước Chè trôi nước Cooking Instructions 1 Clean and peel the sweet potatoes, purple sweet potatoes, taro, and pumpkin. Steam or boil them until tender. 2 Mash the cooked vegetables until smooth. The natural colors from the vegetables will give the dumplings their color. 3 Add glutinous rice flour to each type of mashed vegetable in a 1:1 ratio. Mix and knead well. If the mixture is too dry, gradually add warm water and knead until you get a smooth, pliable dough. For green color, you can add a little matcha powder to the sweet potato mixture. 4 Add just enough water to the mung beans to cover them and cook until soft. Add 2 tablespoons (about 25 grams) of sugar and mash until smooth. Let cool, then roll into small balls. 5 Take a piece of dough about 1/2 to 2/3 the size of the filling ball. Flatten the dough, place the mung bean filling in the center, and wrap the dough around it. Roll into a smooth ball. 6 Shape the dumplings as you like, or make simple flower shapes. Set aside a small amount of dough to make tiny dough balls for decoration if desired. 7 Bring a pot of water to a boil. Drop the dumplings in and cook until they float to the surface, which means they're done. Remove and place them in a bowl of cool water. Repeat until all dumplings are cooked. 8 In a separate pot, dissolve palm sugar in water and bring to a boil. Add thinly sliced ginger and a pinch of salt. Add the cooked dumplings to the syrup and bring to a gentle boil, then turn off the heat. 9 To serve, ladle the dumplings and syrup into bowls, sprinkle with toasted sesame seeds, and, if desired, add a little coconut milk before enjoying. 1 Clean and peel the sweet potatoes, purple sweet potatoes, taro, and pumpkin. Steam or boil them until tender. 1 Clean and peel the sweet potatoes, purple sweet potatoes, taro, and pumpkin. Steam or boil them until tender. 2 Mash the cooked vegetables until smooth. The natural colors from the vegetables will give the dumplings their color. 2 Mash the cooked vegetables until smooth. The natural colors from the vegetables will give the dumplings their color. 3 Add glutinous rice flour to each type of mashed vegetable in a 1:1 ratio. Mix and knead well. If the mixture is too dry, gradually add warm water and knead until you get a smooth, pliable dough. For green color, you can add a little matcha powder to the sweet potato mixture. 3 Add glutinous rice flour to each type of mashed vegetable in a 1:1 ratio. Mix and knead well. If the mixture is too dry, gradually add warm water and knead until you get a smooth, pliable dough. For green color, you can add a little matcha powder to the sweet potato mixture. 4 Add just enough water to the mung beans to cover them and cook until soft. Add 2 tablespoons (about 25 grams) of sugar and mash until smooth. Let cool, then roll into small balls. 4 Add just enough water to the mung beans to cover them and cook until soft. Add 2 tablespoons (about 25 grams) of sugar and mash until smooth. Let cool, then roll into small balls. 5 Take a piece of dough about 1/2 to 2/3 the size of the filling ball. Flatten the dough, place the mung bean filling in the center, and wrap the dough around it. Roll into a smooth ball. 5 Take a piece of dough about 1/2 to 2/3 the size of the filling ball. Flatten the dough, place the mung bean filling in the center, and wrap the dough around it. Roll into a smooth ball. 6 Shape the dumplings as you like, or make simple flower shapes. Set aside a small amount of dough to make tiny dough balls for decoration if desired. 6 Shape the dumplings as you like, or make simple flower shapes. Set aside a small amount of dough to make tiny dough balls for decoration if desired. 7 Bring a pot of water to a boil. Drop the dumplings in and cook until they float to the surface, which means they're done. Remove and place them in a bowl of cool water. Repeat until all dumplings are cooked. 7 Bring a pot of water to a boil. Drop the dumplings in and cook until they float to the surface, which means they're done. Remove and place them in a bowl of cool water. Repeat until all dumplings are cooked. 8 In a separate pot, dissolve palm sugar in water and bring to a boil. Add thinly sliced ginger and a pinch of salt. Add the cooked dumplings to the syrup and bring to a gentle boil, then turn off the heat. 8 In a separate pot, dissolve palm sugar in water and bring to a boil. Add thinly sliced ginger and a pinch of salt. Add the cooked dumplings to the syrup and bring to a gentle boil, then turn off the heat. 9 To serve, ladle the dumplings and syrup into bowls, sprinkle with toasted sesame seeds, and, if desired, add a little coconut milk before enjoying. 9 To serve, ladle the dumplings and syrup into bowls, sprinkle with toasted sesame seeds, and, if desired, add a little coconut milk before enjoying. 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 Cinnamon Bun EASY Mexican Churro Cheesecake bars Chocolate Oreo brownies!!! 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