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Chè trôi nước (sometimes 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.
Powdered dry ginger root is typically used as a flavouring for recipes such as gingerbread, cookies, crackers and cakes, ginger ale, and ginger beer. Candied or crystallized ginger, known in the UK as "stem ginger", is the root cooked in sugar until soft, and is a type of confectionery. Fresh ginger may be peeled before eating.
In southern Vietnam, a similar dish called chè trôi nước, is served in a mild, sweet liquid flavored with grated ginger root. In northern Vietnam, bánh trôi (also called bánh trôi nước) and bánh chay are analogous, with the latter being served with coconut milk.
1 tbsp peeled grated fresh ginger root; 1 / 4 tsp crushed red pepper flakes; 1 / 4 cup orange marmalade; 2 tbsp sesame oil; Hot cooked rice; Directions. Heat the olive oil in a 10-inch skillet ...
• 1 tbsp. grated ginger root • 1 tbsp. unseasoned rice vinegar • 1 tbsp. honey • 1 tbsp. soy sauce • 4 tsp. toasted sesame oil, divided • 1 clove garlic, minced
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