Growing up in Vietnam, I got to eat and love many warm desserts, like che chuoi (banana tapioca pudding) or this glutinous rice balls/dumplings in ginger syrup. In Vietnam, we call this dessert che troi nuoc.
The skin of the rice balls is glutinous rice flour and it has an addictive soft-chewy texture. The filling is creamy mung bean paste which is slightly sweet. The combination of the rice balls and the ginger syrup is pure heaven on cool fall days or cold winter days. We usually sprinkle sesame seeds or chopped peanuts over it to add a nutty flavor and increase the deliciousness of che troi nuoc.
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The first step of making che troi nuoc is to make the filling. You need to cook the mung bean until it is very soft, and then mash or process finely in a food processor. After that, you mix it with sugar, coconut milk, and coconut to create the mung bean paste. Divide the paste and form into small balls. 17dc91bb1f
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