Ode to Grandma

Wow, what a lack of posts.

Well, I'll tune back on! :D

My Grandma is by far the best cook I've ever known. That might be because she has about the same tastebuds as I do.

Ever since she left, I don't think anyone had ever been able to copy her most delighful and my fave dessert : Chè Trôi Nuoc. As far as I remember, I have been digging for a recipe for ages. Now that I've found one, you can bet how glad I am! However, it is still far behind my Grandmother's talent, that's for sure...

Chè Trôi Nuoc

The rice balls :

300 g glutinous rice flour

125 ml boiling water

some cold water

The filling:

enough mung beans (steamed and mashed)

The syrup:

1000 ml water

150 g palm sugar

chunks of ginger (add to taste)

Steps:

1) Shape small portions of the mung bean filling into balls and chill in the fridge for at least 30 minutes.

2) Put glutinous flour into a mixing bowl, pour in boiling water and stir into a half cooked dough. (Be VERY CAREFUL at this step. Too much water will ruin your dough. Pour slowly and gradually. If you feel the paste is pulling together, add some cold water, just enough to cool the paste, and knead into a pliable dough.) It will feel like play-doh. Don't expect it to be elastic like bread dough.

3) Divide dough into small portions and wrap up filling. Shape into balls. Leave aside.

4) Put water, chunks of ginger and palm sugar into a pot and cook until the brown sugar has melted and the syrup is aromatic. Bring a large pot of water to boil and cook the glutinous rice balls until it floats up. Then, cook for another minute before scooping it up and serving it with the syrup. This needs to be served hot. (Be cautious to test one ball before scooping them all out, as raw dough will still be hard and won't feel chewy under your teeth)

P.S. I added sesame seeds for more flavour.