Sticky Rice Layer
300g glutinous rice (soaked and steamed with a pinch of salt)
Sweet Soup Layer
180g hulled mung beans (steamed and blended)
200g tapioca starch (mixed with water to create thickened sweet soup texture)
Other Ingredients
Sugar (to taste, for chè part)
A pinch of salt (to balance flavor)
A small amount of cooking oil (optional – to coat mung bean paste or prevent sticking)
For: Vegetarians and Vegans
Calories per serving: ~ 220–260 kcal (per portion with both sticky rice and sweet soup)
Key Nutrients
1. Healthy Carbs (35–40g)
2. Plant-Based Protein (5–6g)
3. Natural Fats (1–2g)
4. Fiber (2–3g)
5. Essential Minerals
💡 Tips:
Use hot water (around 80°C) in the steamer for best results. If using cold water, bring it to a boil first before placing the tray on top.
Steamed mung beans should be fluffy and not clumped together.
If you don’t have a mortar, you can use a blender—but blend in short bursts, stopping to stir and avoid clumping.
The finished xôi chè offers a delicate sweetness and a soothing, smooth texture. The chewy glutinous rice blends beautifully with the rich, nutty flavor of mung beans and the silkiness of the sweet soup.
💡 Pro tip: Keep the sticky rice and the sweet soup separate until serving. Add the rice to the bowl just before eating to prevent it from getting mushy.
In Vietnamese culture, xôi chè is more than just a dessert—it’s a dish that carries the warmth of family, the calm of spiritual offerings, and the joy of simple celebrations. Whether served at weddings, full-moon festivals, or placed on ancestral altars during Tết and Vu Lan, this humble combination of sticky rice and sweet mung bean soup speaks of sincerity, gratitude, and care.
The golden sticky rice, infused with mashed mung beans, is tender and lightly sweet, while the shimmering soup made with whole mung beans and tapioca starch adds a soothing, silky contrast. Together, they create a dish that’s both comforting and symbolic—a blend of texture and taste that reflects the balance of yin and yang in Vietnamese culinary tradition.
For many, xôi chè is tied to childhood memories—of watching a grandmother patiently steam rice over a wood stove, of morning markets where this treat is wrapped in banana leaves and handed out with a smile, of the quiet reverence of offering bowls of chè at a family altar.
Today, even in modern kitchens, xôi chè remains a cherished dish—a beautiful reminder that sweetness doesn’t always come from sugar alone, but from the stories, love, and traditions passed down with each bite.
(“Xoi che” Hanoi style)
Opening Hours:
Monday – Friday 8am – 9pm
Phone: (310) 495 – 7015
Email: info@GrantFlooring.com
Address: 547 Rainbow Road, Los Angeles, CA 90069