Chè Trôi Nước (Sweet Glutinous Rice Balls in Ginger Syrup)

Ingredients

• Glutinous rice flour (1 cup)
• Water (1/2 cup (adjust as needed))
• Mung bean paste (1/2 cup)
• Sugar (1/2 cup)
• Fresh ginger (1 piece (about 2 inches), sliced)
• Coconut milk (1 cup)
• Sesame seeds (2 tablespoons, toasted)
• Water (for boiling) (4 cups)

Instructions

1. In a mixing bowl, combine the glutinous rice flour with 1/2 cup of water and knead until a smooth dough forms. Adjust the water if the dough is too dry.
2. Divide the dough into small portions (about 1 inch in diameter) and flatten each portion with your palm.
3. Place a teaspoon of mung bean paste in the center of each flattened dough portion.
4. Gently shape the dough around the filling to form a ball, ensuring the mung bean paste is completely enclosed.
5. In a pot, bring 4 cups of water to a boil. Add the sliced ginger and sugar to create the ginger syrup. Let it simmer for about 5 minutes for the flavors to meld.
6. Drop the glutinous rice balls into the boiling ginger syrup. Cook until they float to the surface, indicating they are cooked through (about 5-7 minutes).
7. Once they float, remove the cooked rice balls from the pot and transfer them to a bowl of cold water to stop the cooking process.
8. In a separate bowl, mix the coconut milk with a few tablespoons of the ginger syrup for added flavor.
9. To serve, place a few rice balls in individual bowls, pour the ginger syrup over them, and drizzle with the coconut milk mixture.
10. Sprinkle toasted sesame seeds on top for garnish.
11. Enjoy the Chè Trôi Nước while it's still warm for the best taste!