I absolutely love this recipe because it combines the comforting warmth of ginger syrup with the chewy delight of sweet dumplings, making it the perfect cozy treat for any season. Plus, the subtle hint of pandan takes me right back to my favorite childhood desserts, adding that nostalgic touch I can’t resist.
Che Xoi Nuoc with Mochi Dumplings in Ginger Sauce is a delightful Vietnamese dessert I love. In this recipe, combining warm water with glutinous rice flour and mung beans yields a chewy, yet rich, chewy texture and a nutritious snack.
The syrup that has been infused with ginger, made with brown sugar and fresh ginger, provides a spicy-sweet balance that I find irresistible.
Ingredients
Glutinous Rice Flour:
Provides dumplings with a chewy texture because it is rich in carbohydrates.
Mung Beans:
They provide a rich, hearty filling that is high in protein and fiber.
Ginger:
Contributes a warm, spicy scent, helps with digestion and is anti-inflammatory.
Brown Sugar:
It contributes natural sweetness, intensifies flavor, and supplies an energy boost.
Pandan Extract:
What you have is an optional aroma enhancer that contributes a delicate and unique scent reminiscent of vanilla.
Ingredient Quantities
- 1 cup glutinous rice flour
- 1/4 cup warm water
- 1/2 cup mung beans, split and peeled
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1/4 cup brown sugar
- 2 cups water
- 4 slices fresh ginger
- 1/4 teaspoon pandan extract (optional)
- 1 tablespoon roasted sesame seeds (for garnish)
Instructions
1. Mung beans must be rinsed well before soaking them in water for a minimum of 1 hour. After this, the beans are to be drained and then steamed until soft enough to mash. When mashing, use a tablespoon of sugar and a quarter teaspoon of salt to help attain an even smoother texture.
2. In a bowl, mix the sweet rice flour with warm water, stirring until a dough forms. Knead the dough until smooth, then divide it into balls about 1 inch in diameter.
3. Make each ball into a flat disk and put a little bit of filling made from mung beans in the middle. Fold the dough over the filling and roll the result in your hands until you have a smooth, round ball.
4. In a saucepan, heat 2 cups of water to a boil. Add the stuffed dumplings to the boiling water and boil them until they are floating on the surface, approximately 5 minutes. Take them out of the water and place them wherever you’re assembling server-side appetizers.
5. In a separate pot, mix together 1/4 cup of brown sugar and 1 1/2 cups of the boiling water that was used to boil the dumplings. Then, add fresh ginger cut into slices.
6. To see that the sugar is entirely blended into the solution of water and lime, the temperature must reach a simmer. It is not necessary to boil the liquid vigorously, nor is it necessary to stir constantly, but a gentleman should feel free to do either, if it makes him more comfortable, as he sits and waits for things to progress toward the next step in the process.
7. If you are using it, add the pandan extract and allow the flavors to blend over low heat for about 5 minutes and then remove the ginger slices.
8. The cooked dumplings should be placed gently into the ginger syrup, and further cooking should be done for an additional 5 minutes. This final immersion is so they can soak up as much of that delicious syrup flavor as possible.
9. Warm the dumplings in bowls, and drizzle with the ginger syrup.
10. For an added layer of flavor and texture, garnish with roasted sesame seeds before serving. Enjoy your dessert!
Equipment Needed
1. Strainer or sieve
2. Large bowl
3. Saucepan
4. Steaming basket/pot
5. Mixing bowl
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Potato masher or fork
10. Knife
11. Cutting board
12. Ladle
13. Serving bowls
FAQ
- Q: Can I use regular rice flour instead of glutinous rice flour?No, glutinous rice flour is very important for the chewy texture of the mochi dumplings.
- Q: How should I prepare the mung beans?To prepare the split and peeled mung beans, they should be soaked for at least 2 hours; then boiled until they are soft enough to be mashed into a paste.
- Q: Can I substitute the pandan extract with something else?Optional and principally for fragrance, the pandan extract may be omitted. If you desire to extract fragrance from this dish, another way to do so is to use vanilla extract.
- Q: What is the role of ginger in the recipe?Ginger contributes a warming, spicy essence to the sweet syrup, amplifying the deliciousness of the dish.
- Q: How should the dumplings be served?A: The mochi dumplings are to be served warm, submerged in ginger syrup, and garnished with roasted sesame seeds.
- Q: Can I make the dumplings in advance?If you want to prepare and serve the dumplings at their very freshest, you should make the filling and noodle dough ahead of time. Then, when you’re ready to serve, assemble the dumplings. The best texture is achieved when you make the dumplings right before you serve them.
Substitutions and Variations
You can use sweet rice flour to take the place of glutinous rice flour.
If you cannot get mung beans, try red beans instead, but be aware that the flavor will vary a bit.
You can substitute any neutral oil, like canola or sunflower oil, for the vegetable oil.
Coconut sugar can be used in place of brown sugar to achieve a different flavor profile.
If pandan extract is not obtainable, vanilla extract can be employed as a stand-in for a different fragrance and flavor.
Pro Tips
1. Soak and Steam Mung Beans Perfectly: Ensure the mung beans are soaked in plenty of water for at least an hour before steaming. This helps them become soft and easy to mash, ensuring a creamy filling. If possible, steam them with a bit of pandan leaf for added aroma.
2. Dough Texture: Achieve the ideal dough texture by adding warm water gradually to the glutinous rice flour. It should be smooth and pliable, not sticky. If it’s too dry, add a teaspoon of water at a time until the desired consistency is achieved.
3. Fill and Seal Properly: When filling the dumplings with mung bean paste, ensure the edges of the dough are sealed tightly to avoid any filling leakage during boiling. Pinching the seams firmly will help maintain their shape.
4. Manage Boiling: When boiling the dumplings, avoid overcrowding the saucepan. Cook in batches if necessary to ensure even cooking and prevent them from sticking together. This technique ensures the dumplings cook uniformly and float gracefully when done.
5. Infuse the Syrup: To extract maximum flavor from the ginger, consider grating a small amount to add to the syrup along with the slices. Allow the syrup to sit for a bit, off the heat, to deepen the infusion before reheating gently and adding the dumplings.
Che Xoi Nuoc Mochi Dumpling Ginger Sauce Recipe
My favorite Che Xoi Nuoc Mochi Dumpling Ginger Sauce Recipe
Equipment Needed:
1. Strainer or sieve
2. Large bowl
3. Saucepan
4. Steaming basket/pot
5. Mixing bowl
6. Measuring cups
7. Measuring spoons
8. Wooden spoon or spatula
9. Potato masher or fork
10. Knife
11. Cutting board
12. Ladle
13. Serving bowls
Ingredients:
- 1 cup glutinous rice flour
- 1/4 cup warm water
- 1/2 cup mung beans, split and peeled
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 1 tablespoon vegetable oil
- 1/4 cup brown sugar
- 2 cups water
- 4 slices fresh ginger
- 1/4 teaspoon pandan extract (optional)
- 1 tablespoon roasted sesame seeds (for garnish)
Instructions:
1. Mung beans must be rinsed well before soaking them in water for a minimum of 1 hour. After this, the beans are to be drained and then steamed until soft enough to mash. When mashing, use a tablespoon of sugar and a quarter teaspoon of salt to help attain an even smoother texture.
2. In a bowl, mix the sweet rice flour with warm water, stirring until a dough forms. Knead the dough until smooth, then divide it into balls about 1 inch in diameter.
3. Make each ball into a flat disk and put a little bit of filling made from mung beans in the middle. Fold the dough over the filling and roll the result in your hands until you have a smooth, round ball.
4. In a saucepan, heat 2 cups of water to a boil. Add the stuffed dumplings to the boiling water and boil them until they are floating on the surface, approximately 5 minutes. Take them out of the water and place them wherever you’re assembling server-side appetizers.
5. In a separate pot, mix together 1/4 cup of brown sugar and 1 1/2 cups of the boiling water that was used to boil the dumplings. Then, add fresh ginger cut into slices.
6. To see that the sugar is entirely blended into the solution of water and lime, the temperature must reach a simmer. It is not necessary to boil the liquid vigorously, nor is it necessary to stir constantly, but a gentleman should feel free to do either, if it makes him more comfortable, as he sits and waits for things to progress toward the next step in the process.
7. If you are using it, add the pandan extract and allow the flavors to blend over low heat for about 5 minutes and then remove the ginger slices.
8. The cooked dumplings should be placed gently into the ginger syrup, and further cooking should be done for an additional 5 minutes. This final immersion is so they can soak up as much of that delicious syrup flavor as possible.
9. Warm the dumplings in bowls, and drizzle with the ginger syrup.
10. For an added layer of flavor and texture, garnish with roasted sesame seeds before serving. Enjoy your dessert!
