Chè trôi nước

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Chè trôi nước
Type Dessert
Place of origin Vietnam
Serving temperature Warm
Main ingredients Mung bean paste, glutinous rice flour, water, sugar, ginger root
Variations Bánh trôi, banh chay
Cookbook: Chè trôi nước  Media: Chè trôi nước

Chè trôi nước (or sometimes is called Chè xôi nước, both meaning "dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown liquid made of water, sugar, and grated ginger root. It is generally warmed before eating and garnished with sesame seeds and coconut milk. It is often served during Lunar New Year.

Two northern Vietnamese desserts, bánh trôi (also called bánh trôi nước) and bánh chay, are similar to chè trôi nước (description of it stated above). Chè trôi nước is also similar to a Chinese dish called tangyuan.

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