chè trôi nước — Vietnam

Chè trôi nước (literally "floating dessert wading in water"; also called chè xôi nước in southern Vietnam, bánh chay in northern Vietnam) 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, during 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. Chè trôi nước is also similar to the Chinese dish tangyuan (湯圓 / 汤圆). In southern Vietnam, three bowls of chè xôi nước are customarily prepared for Tết Ông Táo, or Ông Táo's Return to Heaven, which takes place on December 23. --- Fiche établie automatiquement à partir de [Wikidata](https://www.wikidata.org/wiki/Q2468860) et de Wikipédia. Elle sera remplacée dès qu'un contributeur proposera une recette cuisinée.