Chè Xôi Nuoc
This dessert is has ingredients related to sesame balls and Xôi Dau Xanh, so naturally this was the last of the 3 desserts grand aunt would teach me that day. (This is also the least detailed in terms of amounts because it is the last dish of the cooking lesson.) From deep frying with Jin Deui, to steaming the Xoi and finally we were boiling the Chè Xôi Nuoc. Chè Xôi Nuoc is a glutinous rice ball filled with mung bean sweetened with coconut milk. It is a fun dessert to eat because the soft, chewy rice ball is paired with a ginger syrup, cool/creamy coconut milk. It is a great summer dessert.
– 2 bags Mung Bean soaked 9 to 12 hours (Do not soak more because it affects the texture when cooking) and rinsed clean
– 5-6 lbs (This amount is a little fuzzy) Glutinous Rice, soaked for 12-14 hours, rinsed every 5 hours to prevent it from spoiling
– 4 lb bag of granulated white sugar
– Water (Grand Aunt emphasized to never use warm or hot water!)
Lots of pans and strainers
Simple syrup (heat ingredients until dissolved):
Fresh Ginger slices
Crushed sesame seeds
How to prepare mung bean (same as sesame balls):
1. Pile mung bean into steaming tray with open area in the middle to allow for steam to circulate
2. Bring water to rolling boil. Steam mung bean starting on high heat but we turned it down to medium high (level 6) – don’t want too much moisture lost. Approximately 45 minutes.
3. Mash in wok on low heat with coconut milk. Make sure you don’t burn it. Allow to cool.
4. Knead and form into balls.
How to prepare dough (FROM SCRATCH!)
1. Blend glutinous rice with water until completely smooth and you feel no grains! About 10 minutes but may be more or less time depending on the horsepower of your blender.
2. Pour blended glutinous rice into a cheese cloth or similar bag
Time to fill ’em!
1. Roll, knead and cut wet dough
2. Fill dough chunks with mung bean balls. Tip: Take your lump of dough and rough to round ball first, gently smash a with palm of hand. Grand aunt also recommends making the edges thinner than the center so that it doesn’t get too thick when you seal it.
3. Final step is to cook them in your ginger syrup until floating.
4. Allow to cool and serve with coconut milk.