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Chè Trôi Nước (Mung Bean Mochi with Ginger Syrup)

Today is a sweet craving day, so here it is Che Xoi Nuoc also known as Che Troi Nuoc. This is my mom's recipe; when it comes to sweet or savory, she tends to know almost everything. Genius right, what can we say; momma knows best.
As I moved to California, I saw everywhere selling this Che Xoi Nuoc. It had ginger in syrup, however, where I grew up, my mom made just a simple syrup. And so for my first time try it, honestly, I didn’t really like it much to have ginger in my sweet dessert. But I guess I get used to with it as I eat although I find the mochi dough itself a little greasy. However, from there on, for the syrup, I use ginger every time I make syrup for this mochi dessert. Have been said that, if you are not a big fan of ginger, you can leave that part out. But I recommend you try it because it tastes totally different than you would imagine. Spicy, sweet, and the aroma of that ginger are just beyond perfect. It is so delicious! The method of making the mochi dough would still stay the same as my mom did it. Once you make them yourself, you probably won’t go out and buy them elsewhere. So let's get started together.!


Here's how:
For the Ginger Syrup:
In a small sauce pan, put in 3 cups of water , and add ginger, roughly peel the skin as I showed in the picture, bring to a boil and low the heat, cover the lid for 20 to 30 minutes, and let it cook less time if you don't like too much taste of the ginger. Right before you remove from the heat, add in 1 cup of sugar (brown or white) and let it dissolve. I like my syrup slightly thick, so I add in a mix 1/2 tsp tapioca and 1 tsp of cold water into my syrup, strain the syrup if you have to. Leave the ginger in the pot still for a nice presentation, and then let it cool completely, set a side. You can make this a day before if you prefer so you don't have to wait until it to cool when you are in the process of making the mochi, Continue Reading...

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