 A bowl of bánh chay | |
| Type | Dessert |
|---|---|
| Place of origin | Vietnam |
| Region or state | Southeast Asia |
| Serving temperature | Warm |
| Main ingredients | Mung bean paste, glutinous rice flour, water, sugar, ginger root |
| Variations | Bánh trôi |
A bowl of chè trôi nước from a diner
Chè trôi nước (also known as chè xôi nước in Southern Vietnam or bánh chay in Northern Vietnam, both lit. 'floating dessert wading in water') is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup 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 Tết Nguyên Đán or Tết Hàn Thực.[1][2]
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.
See also
References
- ↑ Lễ hội Việt Nam. Văn hóa Hương Trang.
- ↑ Toan, Ánh (1969). Nếp cũ tín ngưỡng Việt-Nam. Hoa-Dăng. pp. 349–351.
External links
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