Vietnamese
Vietnamese - Desserts
Chè Trôi NÆ°á»›c (Glutinous Rice Balls Filled with Mung Bean in Ginger Syrup)
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 150g dried prawns, soaked
- • 400ml coconut milk
- • 100g palm sugar
- • 2 tbsp agar-agar powder
- • 1/2 tsp salt
- • 1 pandan leaf
- • 1 tbsp toasted sesame seeds
Preparation Steps
1
Phase 1
Soak the dried prawns, then dry-fry until fragrant and grind to a coarse powder.
2
Phase 2
Simmer the coconut milk, palm sugar, salt, and pandan leaf until dissolved.
3
Phase 3
Whisk in the agar-agar and the ground prawns and simmer for 2 minutes.
4
Phase 4
Pour into a tray and refrigerate until firm, about 2 hours.
5
Phase 5
Cut into squares and top with toasted sesame seeds.