Chè trôi nước

"Chè trôi nước" is a cherished traditional Vietnamese dessert that adds warmth and sweetness to any occasion. This delightful delicacy features glutinous rice dumplings filled with rich mung bean paste, all served in an aromatic syrup made from water, sugar, and freshly grated ginger. Before serving, the dessert is typically warmed and garnished with a sprinkle of sesame seeds and a drizzle of coconut milk, enhancing its flavor and richness.

This dessert is particularly popular during Lunar New Year celebrations and the Cold-Eating Festival, making it a staple in Vietnamese festive cuisine. Its comforting taste and heartwarming aroma make it a favorite among many.

In northern Vietnam, similar desserts such as "bánh trôi" (also known as "bánh trôi nước") and "bánh chay" share characteristics with "chè trôi nước." Additionally, it bears a resemblance to the Chinese dessert "tangyuan" highlighting a shared culinary heritage.

The process of making "chè trôi nước" is a labor of love. It begins with preparing the mung bean filling and making the glutinous rice dough. The dough is then shaped into dumplings, which are cooked in boiling water. Once perfectly cooked, the dumplings are served in a ginger-infused syrup and topped with sesame seeds. There is also an alternative version called "bánh trôi" where the filling is diced cane sugar, and the dumplings, served without the ginger syrup, come in smaller portions.