Chè Trôi Nước

Dough for dumplings
Bột :
125g potato starch (bột khoai tây)
375g glutinous rice flour (bột nếp)
1.5 cups of boiling water (375ml) approx...I used 1 litre measuring jug..so just estimated around there...as no marking...
makes about 16 medium dumplings and lots of little ones

(alternative..some pandan leaves in water..then into food processor to process..strain...then use the liquid to make dough...)

Last time I used about 350ml as per recipe...too dry..cannot judge the water as the dough is funny...not like using plain flour...need hot boiling water..also the potato starch makes it a sticky mess..

mix the two types of flour thoroughly...make a well...add the hot boiling water in...use a wooden spoon to mix...once cooled down a bit use hands to try to form the dough...

at first it feels like the dough doesnot want to come together..just keep kneading..takes awhile...

once the dough comes together...as one big ball..just pinch some..flatten in palm to add the filling in ..dough will feel smooth and soft...once flatten will feel sticky but should be okie...

from experience everything has to be ready before you make the dough...as the dough dries out pretty quick.

I had to line the bench with gladwrap before I popped the dough and dumplings on..

some recipe says to pop the dumplings straight into the syrup...I did otherwise...into a boiling pot of water, pop the dumplings in...once they float it means they are ready, then I transfer them into the syrup pot..

Filling:
175g split mung bean (đậu xanh cà ) (about 1/2 a packet)
100g shredded young coconut (dừa non bào) (about 1/2 a packet, used 1 packet ..seemed too much)
sugar to taste
a bit of salt

soak beans overnight...then put into a pot of water to cook...water should just cover beans and 1-2cm to spare (đồ đậu)
once beans are just tender ..drain them..and mash with spoon or potato masher...

don't leave them till they virtually fall apart..then it will be a big mess.. too wet cannot form balls...that was what happened to me so had to dry them off in a frying pan on low heat..

combine bean, coconut, sugar,salt to form 16 little balls size of kumquats

Syrup:
đường thẻ (sugar slabs) to taste
ginger slices

Coconut milk:
400ml coconut milk (nước cốt dừa)
1 tablespoon corn flour
a few pandan leaves (lá dứa) tied cooked in the coconut milk for flavour

dissolve the corn flour in some cold water, stir into boiled coconut milk..consistency depends on how much is added)

Garnish:
pan fry some sesame seeds to garnish..the seeds come in 100g packs..only need about 1-2 tablespoonfuls..

NB. do not use frozen pandan leaves...need fresh ones
If want softer dumplings then use more potato starch and less glutinous rice flour...

also some recipes make them with 1/4 rice flour 3/4 glutinous flour...have yet to try this combination..will try it next time and will let you know of the result..