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Bánh trôi nước (“water floating cake”) which is called “chè xôi nước” in southern regions, is a Vietnamese dessert consisting of balls made from mung bean paste wrapped in a shell made of glutinous rice flour. The balls are served in a thick, sweet clear or brown liquid made of water, sugar, and grated ginger root. It is generally warmed before eating and garnished with sesame seeds.

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