Chè Trôi Nước (Sticky Rice Balls in Ginger Syrup)

Instructions

1. 1

   Make Filling: Steam mung beans until soft. Mash and cook in a pan with 1/4 cup sugar and a little oil until thick. Stir in the fried shallots. Let cool and roll into small marble-sized balls.

2. 2

   Make Dough: Gradually add warm water to the glutinous rice flour, kneading until a smooth, pliable dough forms that doesn't stick to your hands.

3. 3

   Shape Balls: Take a piece of dough, flatten it, place a mung bean ball in the center, and pinch to seal. Roll between your palms to make a smooth, seamless ball. Make a few small, solid dough balls without filling, too.

4. 4

   Make Syrup: In a pot, dissolve the palm sugar in 3 cups of water. Add the julienned ginger and simmer for 10 minutes to infuse the spicy ginger flavor.

5. 5

   Boil Balls: Bring a separate pot of water to a boil. Drop the rice balls in. Once they float to the surface (about 3-5 minutes), they are cooked. Remove with a slotted spoon and transfer directly into the simmering ginger syrup.

6. 6

   Serve: Let the balls simmer in the syrup for 5 minutes to absorb flavor. Serve hot in small bowls, drizzled with salty coconut milk and sprinkled with toasted sesame seeds.