Name: Sweet Mung Bean Dumplings in Ginger Sauce (Chè Trôi Nước)
Yield: Serves 6
Cuisine: Vietnamese
Ingredients: 100 g (3½ oz) ginger, sliced into slivers; 100 ml (3½ fl oz) coconut cream mixed with 1 tablespoon caster (superfine) sugar and ¼ teaspoon salt; 2 tablespoons oil; 175 g (6 oz/1 cup) glutinous rice flour; 75 g (2½ oz) split yellow mung beans, soaked in water overnight, until doubled in size; 185 ml (6 fl oz/¾ cup) warm water; 2 pinches of salt; 3 spring onions (scallions), white part only; 1 tablespoon coconut cream; 750 g (1 lb 10 oz) sugar; 1 tablespoon toasted sesame seeds

Preparation info

Serves
6

Difficulty
Easy

Appears in

Secrets of the Red Lantern

By Pauline Nguyen , Luke Nguyen and Mark Jensen

Published 2007

About

Ingredients

100 g (3½ oz) ginger, sliced into slivers
750 g (1

Method

To make the ginger sauce, add 1 litre (35 fl oz/4 cups) water, ginger and sugar to a saucepan over high heat. Stir to dissolve the sugar while bringing to the boil, then reduce the heat to a slow simmer and cook for 30 minutes. Strain the ginger from the sauce and reserve for later use, then allow the sauce to cool.

To make the dumpling dough, sieve the rice flour and a pinch of salt in