Chè Trôi Nước (Vietnamese Rice Balls in Ginger Syrup)

Nov 3, 2026 · By VanillaGoods

Dessert Candy confections Medium

Chè Trôi Nước (Vietnamese Rice Balls in Ginger Syrup)

Soft glutinous rice flour balls filled with sweet mung bean paste, floated in warm ginger-palm sugar syrup and finished with toasted sesame and coconut milk. This is our home version. Makes 14 dumplings in about 1 hr 15 min.

Prep 45 min

Cook 30 min

Total 1 hr 15 min

Yield 14 dumplings

Diet Dairy free, Vegan

Ingredients

Adjust yield

dumplings

3 oz (80 g)peeled split mung beans, soaked 2 hours, drained
1 ½ tbsp (20 g)granulated sugar
1 pinch (1 g)salt
1 ¾ cups (225 g)glutinous rice flour
¾ cup (190 ml)hot water
3 ⅓ cups (800 ml)water
½ cup (40 g)fresh ginger, thinly sliced
⅔ cup (140 g)palm sugar or dark brown sugar
7 tbsp (100 ml)coconut milk, warmed with a pinch of salt
1 tbsp (10 g)toasted sesame seeds

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Instructions

Steam or simmer the soaked mung beans 15 minutes until soft and dry, then mash with the sugar and salt until it forms a smooth paste. Roll into 14 small balls.
Stir the hot water into the rice flour and knead into a smooth, soft dough that does not stick. Cover and rest 30 minutes.
Divide the dough into 14 pieces. Flatten each, place a filling ball inside, pinch to seal, and roll smooth. Keep covered.
Simmer the water, ginger and sugar 10 minutes until fragrant and syrupy.
Boil a separate pot of water and cook the balls in batches until they float, about 5 minutes.
Move to the ginger syrup with a slotted spoon and simmer gently 5 minutes so they absorb the syrup.
Serve warm in bowls with syrup, a little coconut milk and sesame.

Tips

Seal the dough well or the balls burst; keep unused dough covered.
Cook in plain water first so the syrup stays clear.
Add a drop of oil to your palms to stop sticking.
Good with hot tea.

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Recipe FAQ

How long does it take to make chè trôi nước (vietnamese rice balls in ginger syrup)?

Plan on 45 minutes of prep and 30 minutes of cooking. The recipe makes 14 dumplings.

How should I store chè trôi nước (vietnamese rice balls in ginger syrup)?

Best the same day; refrigerate leftover balls in syrup up to 2 days and rewarm gently.

Can I make chè trôi nước (vietnamese rice balls in ginger syrup) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Is this recipe vegan?

Yes, as written. Check that packaged ingredients such as chocolate, sprinkles and plant butter are labeled vegan.

A Vietnamese dessert, eaten warm, associated with the Cold Food Festival (Hàn Thực) in spring. Serve it with hot tea.

Estimated · per serving

Nutrition

Per serving = 1 of 14 servings this recipe makes.

149 Calories / serving

2.4g Fat

29.9g Carbs

2.9g Protein

11.8g Sugar

Whole recipe (14 servings): ~2086 cal · 34g fat · 419g carbs · 41g protein · 165g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.