Chè Trôi Nước Recipe

Make dough

In a large bowl combine glutinous rice flour and 1 tsp salt. Gradually add 3 tablespoons hot water, mixing with chopsticks or a spatula until mixture forms coarse crumbs. Add the additional 3 tablespoons warm water a little at a time and knead gently until a smooth, pliable dough forms that is not sticky. If dough is too dry, add water 1/2 teaspoon at a time; if too sticky, add a little flour. Cover with a damp towel and rest 15–20 minutes.

Divide dough

Divide dough into 16 equal pieces (for 8–12 servings adjust size). Roll each piece into a small ball about 1 inch (2–2.5 cm) in diameter and flatten into a disc to fill.

Combine muscovado sugar, chopped roasted peanuts, and toasted sesame seeds (if using) in a small bowl. Mix thoroughly so sugar and nuts form a sticky filling. Divide the filling into 16 equal portions and roll each into a small ball that will fit inside the flattened dough discs.

Place a filling ball in the center of each flattened dough disc. Pinch edges together to seal completely and roll gently between palms to form smooth, round dumplings; ensure there are no cracks so filling won't leak during cooking. Set finished dumplings on a lightly floured tray and cover with a damp towel.

In a medium pot combine 6 cups water and sliced ginger. Bring to a boil over medium-high heat, then reduce to a gentle simmer and let ginger infuse 10 minutes.

Add palm sugar and rock sugar (if using) and stir until fully dissolved. Add 1 pinch of salt and optional pandan leaves. Continue simmering 5–8 minutes so syrup becomes fragrant and slightly reduced but still liquid. Taste and adjust sweetness; remove pandan leaves and discard.

Bring a separate large pot of water to a rolling boil. Gently drop dumplings into boiling water in batches (do not overcrowd). Stir gently so dumplings do not stick to bottom. When dumplings sink then float, continue cooking 2–3 minutes to ensure filling is heated through. Use a slotted spoon to transfer cooked dumplings into the simmering ginger syrup (not the boiling water) so they absorb flavor and won’t stick together. Repeat with remaining dumplings.

Simmer dumplings in the ginger syrup for 2–3 minutes to let flavors meld. Keep syrup at a gentle simmer—avoid vigorous boiling which can break dumplings.

Warm coconut milk in a small saucepan over low heat; add a pinch of salt and stir. Do not boil; just heat until fragrant and slightly thinned.

To serve, place 3–4 warm dumplings into small bowls and ladle hot ginger syrup over them. Drizzle or spoon a little warm coconut milk on top. Garnish with toasted sesame seeds. Serve immediately while dumplings are warm and filling is molten.