Chè Trôi Nước

Ingredients

• 1200g glutinous rice flour
• 2150ml warm water (approx.)
• 3100g cooked split mung beans, mashed
• 42 tbsp sugar (for filling)
• 5A pinch of salt
• 6200g palm sugar or brown sugar (for syrup)
• 73 slices fresh ginger
• 8500ml water
• 91 tbsp toasted white sesame seeds
• 101 tbsp coconut cream (optional, to serve)

Instructions

1. 1Mix mashed mung beans with 2 tbsp sugar and a pinch of salt, then roll into small balls about 1cm across.
2. 2Gradually add warm water to the glutinous rice flour, kneading until you have a soft, pliable dough that doesn't crack.
3. 3Pinch off a small piece of dough, flatten into a disc, place a mung bean ball in the centre and seal into a smooth ball. Repeat.
4. 4Bring a large pot of water to the boil. Drop in the rice balls and cook until they float to the surface, then 2 minutes more.
5. 5Transfer the cooked balls to a bowl of cold water to keep them from sticking.
6. 6In a separate pan, simmer water, palm sugar, ginger slices and a pinch of salt for 10 minutes to make a fragrant syrup.
7. 7Add the rice balls to the ginger syrup and warm through for 2-3 minutes.
8. 8Serve hot in small bowls with the syrup, a drizzle of coconut cream and a sprinkle of toasted sesame seeds.