Chè trôi nước (or sometimes is called Chè xôi nước in Southern Vietnam or Bánh chay in Northern Vietnam, both meaning "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 Lunar New Year or more recently, served in the Cold-Eating Festival (March 3 in the Vietnamese calendar).
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.
In southern Vietnam, three bowls of Chè xôi nước is customarily prepared for Tết Ông Táo, or Ông Táo's Return to Heaven, which takes place on December 23.[1]
^McAllister, Patrick, and Thi Cam Tu Luckman. “The Kitchen God Returns to Heaven [Ông Táo Về Trời]: Popular Culture, Social Knowledge and Folk Beliefs in Vietnam.” Journal of Vietnamese Studies 10, no. 1 (2015): 110–50. https://doi.org/10.1525/vs.2015.10.1.110.
External linksedit
Chè trôi nước photo
Chè trôi nước photo
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chè, trôi, nước, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, removed, find, sources, news, newspapers, books, scholar, jstor, february, . This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Che troi nước news newspapers books scholar JSTOR February 2024 Learn how and when to remove this template message Che troi nước or sometimes is called Che xoi nước in Southern Vietnam or Banh chay in Northern Vietnam both meaning 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 Lunar New Year or more recently served in the Cold Eating Festival March 3 in the Vietnamese calendar Che troi nước banh chayA bowl of che troi nướcTypeDessertPlace of originVietnamRegion or stateSoutheast AsiaServing temperatureWarmMain ingredientsMung bean paste glutinous rice flour water sugar ginger rootVariationsBanh troi banh chayTwo northern Vietnamese desserts banh troi also called banh troi nước and banh chay are similar to che troi nước description of it stated above Che troi nước is also similar to a Chinese dish called tangyuan In southern Vietnam three bowls of Che xoi nước is customarily prepared for Tết Ong Tao or Ong Tao s Return to Heaven which takes place on December 23 1 See also editChe Gulab jamun List of desserts Mochi TangyuanReferences edit McAllister Patrick and Thi Cam Tu Luckman The Kitchen God Returns to Heaven Ong Tao Về Trời Popular Culture Social Knowledge and Folk Beliefs in Vietnam Journal of Vietnamese Studies 10 no 1 2015 110 50 https doi org 10 1525 vs 2015 10 1 110 External links editChe troi nước photo Che troi nước photo nbsp This Vietnam related article is a stub You can help Wikipedia by expanding it vte nbsp This dessert related article is a stub You can help Wikipedia by expanding it vte Retrieved from https en wikipedia org w index php title Che troi nước amp oldid 1209665902, wikipedia, wiki, book, books, library,
