pumpkin black sesame dessert (a fall take on chè trôi nước)

pumpkin black sesame dessert

growing up, i would devour bowls of chè trôi nước, a vietnamese dessert made of glutinous rice balls (generally filled with mung bean, but my mom would omit it to make it more kid-friendly for my sister and me) in water infused with brown sugar & ginger. it was seriously my favorite ways to end dinner!
i am giving this dessert a fall twist by adding pumpkin to the glutinous rice balls, making the filling with black sesame, and dashing the broth with a little pumpkin spice!
give it a try! 🙂
Prep Time 23 mins
Cook Time 6 mins
Servings 8 glutinous rice balls

Ingredients
  

black sesame filling

  • 2 tbsp black sesame powder
  • 1 tsp coconut oil
  • ½ tsp maple syrup or honey

pumpkin glutinous rice balls

  • ¼ cup glutinous rice flour
  • 1 tbsp sugar
  • 1 tbsp pumpkin puree
  • ¼ tsp pumpkin spice
  • 1 tbsp boiling water

other

  • 2 cups water
  • ½ cup brown sugar
  • tsp pumpkin spice

Instructions
 

prepare black sesame filling

  • mix black sesame powder, melted coconut oil, & maple syrup together until well incorporated.
  • divide and roll dough into 8 equal balls.
  • set in refrigerator for 10 – 12 mins to harden.

prepare pumpkin glutinous rice balls

  • mix glutinous rice flour, sugar, & water until well incorporated. the dough may seem dry, so use your hands to press the crumbs together.
  • divide into 8 equal pieces.

assemble pumpkin glutinous rice balls

  • roll 1 piece of pumpkin glutinous rice piece into a ball and flatten. place 1 black sesame filling ball into the center, and cover with the the edges of the pumpkin glutinous rice ball until you no longer see the black sesame filling. repeat 7 more times.

cook pumpkin glutinous rice balls

  • mix water, brown sugar, & pumpkin spice in a saucepan. on medium-high, let the mixture boil. this took me 4 – 5 mins.
  • lower the heat to medium-low and add all pumpkin glutinous rice balls into the saucepan. cook for 5 – 6 mins or until the balls float to the top.
  • pour into bowls to serve and enjoy!

footnotes

special equipment

  • saucepan: this is my favorite saucepan. i have had mine for years; it’s durable & versatile.
  • spatula: this will help you mix the ingredients for the dango together. i particularly love the durable oxo ones!

did you make this recipe? i would love to see your creations! tag michelleqgbui on instagram and hashtag it #letsbake.

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