Making Vietnamese rice balls while visiting Hạ Long Bay was one of the most fun culinary experiences of my travels. The process was simple but surprisingly delicate, rolling the soft glutinous dough around the sweet filling and watching the little balls rise to the surface of the pot felt almost magical. It was a beautiful reminder that some of the most meaningful travel memories are created in small kitchens, learning traditional recipes from local hands.
Vietnamese Rice Balls (Chè Trôi Nước)
Ingredients
- 1 cup glutinous rice flour
- ½ cup warm water (adjust as needed)
- ½ cup mung bean paste or sweetened red bean paste
- ½ cup palm sugar or brown sugar
- 2 cups water
- 1 thumb-size piece fresh ginger, thinly sliced
- 1 tablespoon sesame seeds (toasted)
- 1 tablespoon coconut milk (optional, for serving)
Instructions
In a bowl, gradually mix the glutinous rice flour with warm water until it forms a soft, smooth dough that is not sticky. Pinch off small portions of dough and flatten them in your palm. Place a small ball of mung bean paste in the center and gently wrap the dough around it, rolling it between your hands to form a smooth ball.
Bring a pot of water to a boil and gently drop the rice balls into the water. When they float to the surface, let them cook for another minute, then remove them with a slotted spoon.
In a separate pot, combine the palm sugar, water, and sliced ginger. Heat until the sugar dissolves and the syrup becomes fragrant. Add the cooked rice balls to the ginger syrup and let them simmer briefly so they absorb the flavor. Serve warm, topped with toasted sesame seeds and a drizzle of honey or coconut milk if desired.
