Vietnamese Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc)

Photo: internet

Vietnamese Sticky Rice Balls in Ginger Syrup (Che Troi Nuoc) is one of popular traditional Vietnamese food consisting of balls made from Green Bean paste wrapped in a shell made of glutinous rice flour. The balls are served in a thick, sweet clear or brown liquid made of water, sugar, and grated ginger root. 

It is generally warmed before eating and garnished with sesame seeds. Che Troi Nuoc is also similar to a Chinese dish called Tangyuan.

This dish is mentioned respectfully in Vietnamese traditional food culture and indispensable on the occasion Vietnamese. The reason why called Che Troi Nuoc probably comes from balls was boiled in boiling water, when finish cooking the balls will float bobbing on the water.

Besides traditional cooking way, some chefs add some small ball which is cooked by glutinous rice flour, it’s an integral part of this dish. This dish is used on the occasion of Vietnamese family reunion as the Lunar New Year, Chinese New Standard and Mid-Autumn Festival.

In addition, not only Glutinous flour and green beans contain chemical ingredients are starch, but also Che Troi Nuoc contains ginger - a spicy raw materials, warm aroma and is considered as a useful adjunct, Vietnamese use it to treat some diseases such as fever, stuffy nose, cough, cold, at the same time stimulates the taste buds help this food is more delicious.

 In addition, Che troi nuoc is not only a dessert in general days, but also is a special dish on Vietnamese Vital Festival. You can feel the beat of Festival when eating this traditional Vietnamese food. Good Luck and enjoy your meals.

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