Che xoi nuoc (also called che troi nuoc and banh troi tau) doesn’t translate well–literally sticky rice water dessert. But what it lacks in translation, it makes up in flavor so uniquely sweet and savory. Basically, it’s a sticky rice mochi filled with savory mung bean filling bathed in a sweet ginger sauce, served warm and topped with rich coconut milk reduction and toasted sesame. Now that sounds a lot better than sticky rice water right? This dessert is similar to the Chinese Tangyuan, often served during the lunar new year.
If you’ve read our posts on banh it tran, a savory sticky rice dumpling, the ingredients and process are almost identical. So if you’re going to make banh it tran, split or double the ingredients and you can make che xoi nuoc at the same time. The filling can be sweet or savory mung bean filling and we’ve seen variations with sesame paste. We prefer the savory filling–it just adds a complexity between the sweet ginger syrup mixed with the mung beans.
This recipe has multiple components and requires planning but once you get the different ingredients together, it’s so simple to make. You can make the mung bean filling, ginger sauce, and the coconut sauce the day before to save time.
Che Xoi Nuoc – Mochi Dumpling in Ginger Sauce
- 6 cups water
- 1 large nob of ginger, peeled, cut into 1-2 inch sections and crush
- 2 cups brown sugar
- 1/2 ts cinnamon (optional)
- 3/4 cup peeled split mung beans, soaked overnight in water and drained
- 1 ts salt
- 1 tbs sugar
- 2 tbs coconut milk
- 1 medium onion, chopped
- 1 green onion, chopped
- cooking oil
- 16 oz. bag of glutinous rice flour
- 1 2/3 cup of water
- 16 oz. can of coconut milk (save 2 tbs for filling)
- 2 tbs sugar
- 1/2 ts salt
- 1/4 cup toasted sesame
Place the mung bean filling in the center of the dough. Fold over one edge and pinch together. Then fold and pinch the ends together. Pinch off the excess dough at the edges, making sure the filling is complete surrounded by dough. Then gently roll the dumpling in your palms to form a smooth ball. If you have excess dough, roll those into small pearls–don’t discard!
Bring a pot of water to boil and add the mochi dumplings and any small pearls–don’t add too many and leave a bit of space between each dumpling. Stir occasionally making sure it doesn’t stick to the bottom of the pot or each other. Dumplings are cooked when it rises and floats. Remove to a colander rinse with cold water, drain, and add to the ginger sauce. The dumplings begin to immediately take on the amber color and should be complete submerged in the sauce.
Add the coconut milk, salt, and sugar to a small sauce pan and reduce by about a 1/3 or until a thick consistency and set aside.
Top with the coconut reduction and sprinkle toasted sesame. Che xoi nuoc is a wonderful dance of sweet and savory flavors and textures. It’s a Vietnamese comfort dessert at it’s best.
This post is a tribute to our moms who guides us in recipes as well as in life. Happy Mother’s day weekend everyone! It’s also our contribution to Delicious Vietnam, a monthly blogging event celebrating Vietnamese cuisine created by Anh of A Food Lovers Journey and yours truly! This month’s host is also A Food Lovers Journey .