Chè Trôi Nước Đậu Xanh Recipe

Soak and cook mung beans

Rinse 1 cup peeled split mung beans under cold water until water runs clear. Soak 30 minutes if time allows (optional). Drain. Place mung beans in a small pot with 1 cup water and a pinch of salt. Bring to a simmer, cover, and cook gently until beans are very soft and virtually falling apart, about 12–15 minutes. Stir occasionally and add small amounts of water if they begin to dry.

Mash and season

When soft, remove from heat. Drain any excess water. Mash the cooked beans thoroughly with a fork or pass through a sieve for a smoother texture. Return mashed beans to the pot over low heat, add 3 tbsp sugar and 1 tbsp oil, stirring constantly until the mixture is relatively dry and forms a soft paste that holds together, about 4–6 minutes. Taste and adjust sugar and salt. Stir in 1 tsp toasted sesame seeds or crushed peanuts if using. Let the filling cool to room temperature so it can be shaped.

Make the dough

Place 2.5 cups glutinous rice flour in a large bowl and add a pinch (1/4 tsp) salt. Bring 1 cup water to just-boiling (hot) and pour gradually into the flour while stirring with a spatula or chopstick until a shaggy dough forms. Add 1 tsp oil. When cool enough to handle, knead in the bowl or on a clean surface until smooth and pliable but not sticky, about 3–5 minutes. If dough is too dry, wet hands with a little water and knead; if too sticky, sprinkle up to 2 tbsp extra flour.

Portion dough

Divide the dough into equal pieces about 24–30 portions depending on desired size (roughly 1 to 1 1/4 tablespoons of dough each). Roll each portion into a small ball, then flatten into a coin shape to wrap filling.

Fill and seal

Place about 1 tsp to 1 1/2 tsp of cooled mung bean filling into the center of each dough disc. Gently gather edges and pinch to seal, then roll between palms to form smooth, even balls, ensuring no cracks. Repeat until all filling and dough are used. Lightly dust finished balls with a little flour so they don't stick together.

Prepare ginger syrup

In a large pot, combine 6 cups water, 3 cups granulated sugar, sliced ginger (about 3 oz), rock sugar if using, and pandan leaves if using. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer 10–15 minutes to infuse the ginger flavor. Taste and adjust sweetness: syrup should be pleasantly sweet and spicy.

Cook the rice balls

Bring a separate large pot of water to a rolling boil. Gently drop the filled glutinous rice balls into the boiling water, stirring gently to prevent sticking. When balls float to the surface (about 3–5 minutes), let them cook 1–2 minutes more to ensure the center is heated through. Use a slotted spoon to transfer cooked balls directly into the hot ginger syrup, not the finished syrup pot if you want to prevent diluting—ideally move them into the simmering ginger syrup pot so they soak up flavor. If the syrup is very hot, turn heat to low to avoid aggressive boiling.

Simmer together

Simmer the rice balls gently in the ginger syrup for 3–5 minutes so they absorb flavor and the syrup thickens slightly. Keep the pot covered partially to retain warmth. Adjust syrup consistency by simmering longer (to reduce) or adding a little hot water if overly thick.

Prepare coconut milk

In a small saucepan, warm 1 cup coconut milk with 1/8 tsp salt and 1 tsp sugar (optional) over low heat—do not boil, just heat until aromatic. Stir to dissolve sugar and salt. For a richer drizzle, you can thicken by mixing 1 tsp cornstarch with 1 tbsp cold water and adding to the warmed coconut, stirring until slightly thickened (1–2 minutes). Remove from heat.

Assemble and serve

Ladle several glutinous rice balls into individual bowls and spoon hot ginger syrup over them. Drizzle warmed coconut milk on top. Garnish with extra toasted sesame seeds or crushed roasted peanuts if desired. Serve warm—Chè Trôi Nước is best enjoyed hot or warm.