Celebrate Lunar New Year with these glutinous rice balls (Chè Trôi Nước), a Vietnamese dessert that holds a special place in my heart and my family’s traditions. Growing up, this was one of the few dishes my mom let me help her make. I fondly remember standing by her side, carefully shaping the soft, chewy, glutinous rice balls filled with a rich, nutty peanut paste. It was in those moments, hands covered in flour and laughter filling the kitchen, that I learned the warmth and joy of cooking together.
Floating gently in a fragrant ginger syrup like little moons rising in the night sky, these rice balls symbolize reunion, warmth, and new beginnings. A drizzle of creamy coconut sauce adds the perfect balance of sweet and salty, making every bite a comforting reminder of home. This heartwarming treat is more than just a dessert; it’s a way to honour the past, celebrate the present, and share sweetness and togetherness with loved ones.
As you gather to welcome the year ahead, may each bite of these Vietnamese glutinous rice balls bring you closer to those you hold dear and fill your heart with the joy of cherished traditions.
Happy Lunar New Year!
Related: The Fascinating Symbolism Behind Chinese Lunar New Year Dishes
ingredients
Filling (Peanut Paste):
Dough (Glutinous Rice Balls)
Ginger Syrup
Coconut Sauce
directions
Peanut Filling: To make the peanut filling, blend roasted peanuts and sugar in a food processor until the mixture has a sandy texture. Add softened butter, water, and a pinch of salt, then pulse until it forms a smooth paste.
Divide the paste into approximately 20 equal portions, roll them into small balls, and freeze while preparing the dough.
Dough: For the dough, combine glutinous rice flour, water, and vegetable oil in a mixing bowl. Mix until a smooth, pliable dough forms. Wet your hands to knead the dough into a cohesive ball. To test the texture, take a small piece, roll it into a ball, and boil it. Once the dough is ready, cover it with a damp towel to prevent drying out.
Assemble the Rice Balls: Divide the dough into about 20 equal pieces and roll each into a ball. Flatten each dough ball into a disk, keeping the edges thinner than the center. Place a frozen peanut filling ball in the center of each disk, gently wrapping the dough around the filling and sealing it. Roll the filled dough into a smooth ball, repeating this process for all portions.
Ginger Syrup: Combine water, rock sugar, ginger slices, and the pandan leaf bundle in a medium pot. Bring the mixture to a boil over medium heat, then lower the heat and simmer for 10–15 minutes to infuse the flavours. Adjust the sweetness to taste if needed.
Coconut Sauce: Heat coconut milk, sugar, and salt in a small saucepan over medium-low heat until steaming, being careful not to let it boil. Stir in the cornstarch slurry and whisk continuously until the sauce thickens, then remove from heat.
Cook the Dumplings: Bring a large pot of water to a boil. Carefully add the rice balls, stirring gently to prevent them from sticking. When the dumplings float to the surface, let them cook for an additional 1–2 minutes to ensure they are fully cooked. Use a slotted spoon to transfer the cooked dumplings into the prepared ginger syrup, allowing them to simmer for about 2 minutes to absorb the flavour.
Serve: Ladle the rice balls into bowls with some ginger syrup and drizzle with the thick coconut sauce. For an optional garnish, top with toasted sesame seeds or roasted peanuts. Enjoy!