Chè trôi nước
|
A bowl of chè trôi nước | |
| Type | Dessert |
|---|---|
| Place of origin | Vietnam |
| Serving temperature | Warm |
| Main ingredients | Mung bean paste, glutinous rice flour, water, sugar, ginger root |
| Variations | Bánh trôi, banh chay |
 Cookbook: Chè trôi nước  Media: Chè trôi nước | |
Chè trôi nước (or sometimes is called Chè xôi nước, both meaning "dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown liquid made of water, sugar, and grated ginger root. It is generally warmed before eating and garnished with sesame seeds and coconut milk. It is often served during Lunar New Year.
Two northern Vietnamese desserts, bánh trôi (also called bánh trôi nước) and bánh chay, are similar to chè trôi nước (description of it stated above). Chè trôi nước is also similar to a Chinese dish called tangyuan.
See also
External links
This article is issued from
Wikipedia.
The text is licensed under Creative Commons - Attribution - Sharealike.
Additional terms may apply for the media files.