This is a Vietnamese Glutinous Rice Balls recipe that you’ll only find in Grandma’s kitchen! Bite into the creamiest mung bean filling slow cooked until fragrant. They’re then finished with a rich coconut cream for the most velvety dessert experience!
The dessert you’ll always come back to
I will never forget the first time I fell in love with Vietnamese Glutinous Rice Balls. I still remember biting down into the warm, decadant rice ball and wondering where it had been all my life.
You see, I wasn’t too fond of this dessert as a child. Vietnamese Chè (or any variation of a dessert soup) irked me in so many ways. I was unfamiliar with the textures and flavors, religiously rejecting it whenever Mum or Grandma offered.
But the day that I finally welcomed Chè Trôi Nước into my life was the day I had my earliest love-at-first-bite moment. It was like fireworks had gone off in my head!
Now, every time I eat them, I fall in love with it over and over again.
How can I not?
When your dessert is gloriously chewy over a mung bean paste that’s smooth and creamy, you won’t want anything else. Follow it up with a slurp of warm sweet ginger syrup that’s been drizzled with coconut cream and lightly toasted sesame seeds for a dessert YOU’LL fall in love with!
When do you eat Chè Trôi Nước?
Traditionally, Vietnamese Glutinous Rice Balls with Ginger Syrup is made and served in time for Vietnamese New Year (Tết). It’s also portioned into small bowls with 3-5 balls in each then offered to the ancestors as part of a Buddhist ritual.
This dessert is commonly served alongside classics like Thịt Kho (Braised Pork Belly and Eggs in Coconut Water), Canh Khổ Qua (Stuffed Bittermelon Soup) and Bò Kho (Beef Stew) as part of a Vietnamese Lunar New Year banquet.
Having said that, you can easily find these already made at your local Vietnamese supermarket – ginger syrup, coconut cream and sesame seeds included! It’s a dessert soup that’s enjoyed all year round.
But nothing beats the homemade version. I have vivid memories of Grandma and Mum getting my brother and I to stand around a huge pot of boiling water to help roll and break away small dough pieces.
It’s moments like these that make me cherish this family recipe even more!
Why this recipe works
- Gently cooking the mung beans into a paste makes it extra creamy.
- Pandan leaves give the coconut cream a subtle floral aroma that adds flavor to the dessert.
- Palm sugar is known for its deep and rich sweetness.
What you’ll need
For the glutinous rice balls and mung bean paste
About the flour
We buy the flour from our local Asian supermarket. Keep in mind that this type of flour cannot be substituted for any other type! Doing so will not give you the same results.
Make sure to buy the mung beans that are peeled and split to save yourself that extra step.
For the syrup and coconut cream
About the sugar
We used palm sugar for a deeper and richer flavor, but you can use regular white sugar if that’s what you have available.
Pandan leaves can be found fresh from Asian supermarkets. They often come sold in bundles.
How to make this recipe
Prep the day before
Start by making the dough. Mix the flour with the water until well combined, then refrigerate.
Note: You will need to let it rise overnight or for 30 minutes at a minimum.
Pour the mung beans into a large pot and add the water. Bring it to a boil then keep it on a low heat for 30 minutes or until there is no more liquid.
Add the salt and stir the mung beans. Let it cool completely.
For a smooth filling, use a food processor and process the mung beans.
Pour the oil into a pan and add in the processed mung bean. Stir until it sticks together while adding the sugar.
Optional: Some families add finely sliced spring onion heads to add more flavor.
When cool, roll the mung bean paste into balls then refrigerate to firm up.
Cooking on the day of
Take the dough out of the fridge and knead it once more. If you find it too dry, add 1 tbsp water in at a time while kneading until you have a smooth consistency.
Bring a large pot of water to boil. Fill up a large bowl of cold water and place it beside the pot.
Take the dough and roll it into a ball. Flatten with your palms pressed together.
Place a mung bean ball in the centre. Pull the dough around the filling and roll in your palms to completely enclose the paste. Give it one final roll to smooth out all the creases.
Gently place each ball into the boiling water as you make them. They will be ready when they start to float.
Scoop each cooked ball into the cold water bowl.
Tip: Continually replace the water with cold water to avoid any balls from sticking to each other. They need to be cool to touch.
To make the ginger syrup, bring the water, palm sugar and ginger to a boil in a small pot. Let it simmer for 15 minutes.
Tie the pandan leaf into a knot and put it into a pot with the coconut cream and salt. Bring to a boil then turn off the heat.
Lightly toast the sesame seeds.
Assembling the dessert
Drain the water out from where the rice balls are sitting and pour the ginger syrup into the drained bowl.
When serving, top with some pandan-infused coconut cream and sprinkle on the toasted sesame seeds.
Enjoy warm as is!
Recipe FAQs
If you find that the mung bean paste is on the drier side, you can mix in a tbsp of oil at a time until it forms a creamy texture. Otherwise, make sure that you don’t overboil the beans. Turn the heat off as soon as all the water has just evaporated.
On the second day, knead the dough to see the level of moisture. If it is too runny, add 2 tbsp rice flour at a time to absorb the liquid. Repeat until it has formed a soft but non-sticky dough.
Tips for the best results
- Add finely sliced spring onions/scallions to the mung bean paste. Heat up some oil and add the spring onions in on low heat. Let it cook for 30 seconds, then save to add into the paste.
- Enjoy the Glutinous Rice Balls dessert hot or warm. There are many desserts that can be enjoy hot or cold (like Sago Soup With Taro, Sticky Rice Pudding with Black Eyed Peas and Snow Fungus Soup), but this is one that is ideal when fresh or reheated.
- Get some helpers! The dough requires quick hands and it doesn’t hurt to have children or an extra set of hands helping you roll and scoop.
Serve a Vietnamese main with this dessert!
- Braised Pork Belly and Eggs in Coconut Water (Thịt Kho)
- Stuffed Bittermelon Soup (Canh Khổ Qua)
- Steamed Egg Meatloaf (Chả Trứng Hấp)
- Grilled Pork Chops (Sườn Nướng)
- Chicken Ragu (Ga Ragu)
- Vietnamese Pork Mince
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Vietnamese Glutinous Rice Balls (Chè Trôi Nước)
Equipment
- Food processor
Ingredients
For the glutinous rice balls
- 500 g / 1.1 lb glutinous rice flour (we get it from the local Asian grocery)
- 2 US cup water
For the mung bean paste
- 300 g / 0.66 lb mung beans (make sure they are the peeled and split kind)
- 3 US cup water
- 1 1/2 tsp salt (or to taste)
- 1/2 tbsp sugar (or to taste)
- 1/2 US cup oil
For the ginger syrup and coconut cream
- 400 g / 0.88 lb palm sugar (we buy it from the local Asian supermarket; to taste)
- 1 pandan leaf (we buy it from the local Asian supermarket)
- 30 g / 0.07 lb ginger (lightly pounded)
- 850 mL / 3.5 US cup water
- 200 mL / 0.8 US cup coconut cream
- 1/2 tsp salt (or to taste)
- white sesame seeds (for sprinkling on top)
Instructions
Prep the day before
- Start by making the dough. Mix the flour with the water until well combined, then refrigerate. Note: You will need to let it rise overnight or for 30 minutes at a minimum.
- Pour the mung beans into a large pot and add the water. Bring it to a boil then keep it on a low heat for 30 minutes or until there is no more liquid.
- Add the salt and stir the mung beans. Let it cool completely.
- For a smooth filling, use a food processor and process the mung beans.
- Pour the oil into a pan and add in the processed mung bean. Stir until it sticks together while adding the sugar.Optional: Some families add finely sliced spring onion heads to add more flavor.
- When cool, roll the mung bean paste into balls then refrigerate to firm up.
Cooking on the day
- Take the dough out of the fridge and knead it once more. If you find it too dry, add 1 tbsp water in at a time while kneading until you have a smooth consistency.
- Bring a large pot of water to boil. Fill up a large bowl of cold water and place it beside the pot.
- Take the dough and roll it into a ball. Flatten with your palms pressed together.
- Place a mung bean ball in the centre. Pull the dough around the filling and roll in your palms to completely enclose the paste. Give it one final roll to smooth out all the creases.
- Gently place each ball into the boiling water as you make them. They will be ready when they start to float.
- Scoop each cooked ball into the cold water bowl.Tip: Continually replace the water with cold water to avoid any balls from sticking to each other. They need to be cool to touch.
- To make the ginger syrup, bring the water, palm sugar and ginger to a boil in a small pot. Let it simmer for 15 minutes.
- Tie the pandan leaf into a knot and put it into a pot with the coconut cream and salt. Bring to a boil then turn off the heat.
- Lightly toast the sesame seeds.
- Drain the water out from where the rice balls are sitting and pour the ginger syrup into the drained bowl.
- When serving, top with some pandan-infused coconut cream and sprinkle on the toasted sesame seeds.
- Enjoy warm as is!
Notes
- Add finely sliced spring onions/scallions to the mung bean paste. Heat up some oil and add the spring onions in on low heat. Let it cook for 30 seconds, then save to add into the paste.
- Enjoy the Glutinous Rice Balls dessert hot or warm. There are many desserts that can be enjoy hot or cold, but this is one that is ideal when fresh or reheated.
- Get some helpers! The dough requires quick hands and it doesn't hurt to have children or an extra set of hands helping you roll and scoop.
- We buy the flour from our local Asian supermarket. Keep in mind that this type of flour cannot be substituted for any other type! Doing so will not give you the same results.
- We used palm sugar for a deeper and richer flavor, but you can use regular white sugar if that's what you have available.
- Pandan leaves can be found fresh from Asian supermarkets. They often come sold in bundles.
Nutrition
This post was originally published on 28/08/2020 and updated with tips and FAQs in February 2021.
I don’t recall making rice balls like these, so this will be quite an experience for me – yum!
They’re super yummy! I hope you enjoy them!
I haven’t heard of these before, but they sound delicious – especially the ginger syrup.
Definitely worth a try!
Love the flavors that goes into this dish. Something new and must try. Thanks for sharing
Thanks, Kushigalu!
Oh, these look delicious!! I love that you’ve add so much detail to this recipe, it will definitely help me when I go to make these. Such a great recipe, thanks for sharing it.
You’re very welcome! Enjoy!
This recipe was wonderful. I never had them before but I am hooked now. The entire family loved them. I will be making this again soon.
Wonderful to hear, Heidy!
Even though I don’t really like ginger that much, this was one of my favourites as a child that my Grandma made. With all this isolation I’ve been starting to cook more Vietnamese food so I’m excited to try this. Just one question, can I use coconut milk instead of cream?
Thanks
I’m so glad you found this recipe that reminds you of your Grandma! You can use coconut milk for this recipe, but I recommend coconut cream because that’s what gives it the creamy texture and flavour that is iconic to this dessert 🙂
Thank you for sharing . They are very delicious .
You’re very welcome, Kaylie!
How long can the balls keep once they are cooked?
They should be good for up to 3 days in the fridge. I usually cut them in half and microwave them for 20-30 seconds or until the middle is warm.
Thanks for sharing!! Some variations based on region of Viet Nam. No sugar in the mung bean paste, instead used cooked Chinese sausage [diced], fried shallots [diced], and fried scallions [diced]. For the ginger syrup, shred the ginger in the food processor (to infuse more ginger flavor in the syrup).
Wow, you just taught me something new! I’ve never had it savory before but it sounds like such a wonderful variation. I’d love to try it one day. Thanks, Brian!
I have never heard of this before, but it sounds deliciously sugary. I can’t wait to try it.
It certainly is, Dannii! I hope you get to try it soon!
I cannot wait to make these! I’ve had them out before, but never tried making them myself #goals.
I can’t wait for you to try these at home as well! Enjoy!
This dessert sounds so awesome! I can’t wait to try it. And the ginger syrup sounds incredible too.
I loved it!! Everyone at my house enjoyed it too! Thanks for the recipe!
That’s great to hear, Toni!
Grandma’s recipes are always special. This is such a unique and a lovely festive dish for our loved ones. Can’t wait to check this out soon.
They certainly are! Thanks, Veena!
Hi Jeannette! I just bumped into your food blog and then started browsing your dishes on Instagram. And I wanted to say: I’m SO, SO happy to have found you!! There are so many meals that my mum used to make and that I’ve always wanted to learn. But you know how it is with mums. They often just tell you to use a bit of this and a bit of that and then taste everything until it tastes right… Some of the dishes you’ve made are amongst my childhood favourites, yet I had completely forgotten about them (or wouldn’t even know how to describe them to my mum). So, THANK YOU so much for sharing!
Hi, Ven! That’s absolutely wonderful to hear! Welcome to our cooking family 😀 Trust me, I know EXACTLY what you mean about trying to get recipes from Mums (and Grandmas in my case). It was so painful at first but I had to learn how to make measurement guesses based on what I saw them put in (although if I turned around, there’d be an extra 3 tbsp of something added without me seeing)! I hope you get to make and remember many recipes from our family. Happy cooking and thank you for your support!