Che Troi Nuoc Sticky Rice Dumplings in Ginger Syrup
Chewy glutinous rice balls with a sweet mung bean centre, floating in warm ginger syrup with coconut sauce and sesame.
- Time1 hr
- LevelMedium
- Costabout £0.56 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Soak the mung beans in cold water for 30 minutes, drain, then steam or boil them in fresh water for 15 to 20 minutes until very soft. Drain well.
18 min - 2
Mash the beans with the caster sugar and oil until you have a thick, smooth paste. Roll into 12 small balls and chill.
- 3
Mix the rice flour and 0.25 tsp salt with the warm water and knead for 2 minutes to a soft, smooth dough, like play dough. Add a teaspoon more water if it cracks.
- 4
Take a walnut sized piece of dough (about 30 g), flatten it in your palm, put a ball of bean paste in the middle and seal it into a smooth ball. Repeat to make 12.
- 5
Simmer the 500 ml water, brown sugar and ginger in a pan for 10 minutes to make a golden syrup.
10 min - 6
Boil the dumplings in a separate pan of water. They sink at first. When they float, cook for 2 minutes more, then lift into the ginger syrup.
3 min - 7
Warm the coconut milk with the salt, mix the cornflour with 1 tbsp cold water, and stir it in until it thickens, about 1 minute.
- 8
Ladle the dumplings and syrup into bowls, spoon over the coconut sauce and scatter with sesame seeds. Eat warm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.