Chè bột lọc nhân heo quay is a sweet soup of rice balls with a roasted pork filling. Sweet soups are usually filled with fruit, and roasted pork is normally a main-dish ingredient, which is what makes this one different. It comes from Hue, the old capital, and each ball brings together the rich, salty pork and the sweetness of the sugar, with ginger in the soup. Ingredients 1 bowl of cassava powder or tapioca ¼ bowl of boiled water 300 g roasted pork 1 branch of ginger Sugar, salt How to make chè bột lọc nhân heo quay 1. Cook the roasted pork filling Dice the roasted pork. Peel the ginger and slice it. Put the roasted pork in a pot with the sliced ginger and 1 teaspoon of sugar. Cook over low heat for 5–10 minutes, stirring gently. 2. Make the dough Pour the cassava powder into a big bowl, add ½ spoon of salt and mix. Gently pour in a bowl of boiled water and mix it together. (The ingredient list says ¼ bowl of boiled water.) The dough will be very hot at this point, but you need to knead it with your hands until it is completely smooth and no longer sticks to them. Do this carefully: otherwise the rice balls won’t look nice and the dough won’t cook properly. 3. Fill and shape the balls Break the dough into small balls and press each one flat. Put some roasted pork in the middle, then close it up into a ball, making sure the edge doesn’t open. Repeat until all the dough is used. 4. Cook the sweet soup Put about 2 bowls of water in a small pot with some ginger and ¼ bowl of sugar, and boil until the sugar has dissolved. Add the rice balls and boil them until the dough turns clear and they float on the surface. Adjust the sweetness with more sugar to your own taste. The author recommends this as a winter dessert: serve it while it’s still hot to warm you up. Share:
