El Chè: how to prepare this refreshing Vietnamese dessert

Chè is a traditional Vietnamese dessert that is commonly consumed as a refreshing sweet treat. It comes in a variety of preparations and can include a combination of ingredients such as mung beans, coconut, glutinous rice, grass jelly, fruits, lotus seeds, tapioca, and more.

It is found in many regional forms and variations, each with its own set of ingredients and preparation methods. Chè’s diversity of ingredients and flavours reflects the richness of Vietnamese cuisine and its adaptability to different preferences and seasons of the year.

It is typically served as a dessert, although it can also be consumed as a snack during hot days. It is served in small bowls or cups and can be hot or cold, depending on the specific variant. It is usually garnished with coconut milk, sugar syrup, or even yogurt, to accentuate its flavors and provide a creamy texture.

To eat Chè, a spoon is used to mix and enjoy the different ingredients and flavours. Some varieties may require the addition of coconut milk or sugar syrup before eating, while others may be more liquid and easy to drink like a liquid dessert.

This dessert is especially popular during important holidays and celebrations in Vietnam, such as Lunar New Year (Tết), where it is considered auspicious and is served at family and social gatherings.

How to prepare Chè at home

Here is a basic recipe for Vietnamese Chè. This recipe is for Chè Trôi Nước, a type of Chè with glutinous rice dumplings filled with sugar and topped with ginger syrup.

Ingredients:

For the glutinous rice balls:

• 1 cup glutinous rice flour
• 1/4 cup water
• 1/4 cup sugar

For the ginger syrup:

• 1 cup of water
• 1 cup of sugar
• 1 piece fresh ginger, peeled and thinly sliced

Other ingredients:

• 1 can (400 ml) coconut milk
• 1/2 cup condensed milk (optional, to sweeten further)
• Toasted sesame seeds (optional, for decoration)

Step 1: Preparing the glutinous rice balls

1. In a bowl, mix the glutinous rice flour with the water and sugar until you obtain a soft, moldable dough.
2. Form small cherry-sized balls with the dough and set aside.

Step 2: Preparing the ginger syrup

1. In a small saucepan, combine water and sugar. Bring to a boil over medium heat, stirring occasionally to dissolve sugar.
2. Add the ginger slices and reduce the heat to low. Simmer for 15-20 minutes, until the syrup has a strong ginger aroma and has reduced slightly. Remove from the heat and allow to cool. You can strain out the ginger slices if you prefer a clearer syrup.

Step 3: Cook the meatballs and prepare the Chè

1. Bring a large pot of water to a boil. Add the glutinous rice dumplings and cook until they float to the surface (about 5-7 minutes). Carefully remove with a slotted spoon and place in a bowl of cold water to stop the cooking.
2. In another pot, heat the coconut milk over medium heat. Add the cooked glutinous rice balls and let them simmer for a few minutes to absorb some of the flavor from the coconut milk.
3. Optionally, add condensed milk for additional sweetness, if you prefer.

Step 4: Serve the Chè

1. Serve the Chè hot or cold in individual bowls.
2. Drizzle generously with the prepared ginger syrup.
3. Garnish with toasted sesame seeds if desired.

Ready! Enjoy your homemade Chè Trôi Nước. This is a basic version, but you can customize it by adding more ingredients such as mung beans, grass jelly, fruits, etc., according to your preferences.