Nowadays, the demand for “healthy eating” is more and more popular, with the rise of balanced meals, with natural ingredients and flavors. From there was born the idea of “chè trôi nước chùm ngây” by using an ingredient called Moringa - a plant rich in nutrients, good for health, helping to stabilize blood sugar, lower cholesterol and protect the liver. Ms. Le Thi Be Bay got this idea when she said, “Chè trôi nước is a sweet dish, so adding chùm ngây (Moringa) will make the dish more balanced, creating a new taste and more appealing color.”

Moringa leaves and powder taste slightly bitter, so when preparing it you need to have a technique to eliminate this taste and make the smell less strong. This ingredient will be mixed with glutinous rice flour, adding a little salt to it to make the paste. To make the cake balls supple, soft, and fragrant, Ms. Le Thi Be Bay works manually by molding the sticky rice then she leaves this dough to rest for a certain time. For the stuffing, in the Southern region, we often use cooked shelled mung beans, mashed into a mash to form balls. You can add coconut milk or fresh milk to increase the fat and aroma. When the rice dough has finished its resting time and has good elasticity, it is then divided into small pieces, rolled to be able to wrap the stuffing. These cake balls will be cooked in boiling water; once cooked they rise to the surface. At this time, the cake balls should be collected and placed in a saucepan of syrup. The latter is additionally embellished with ginger, sesame, or roasted peanuts to give more aromas to the dish.

“Chè trôi nước chùm ngây” has a dark green leaf color and a slight herbal aroma of Moringa. Moringa reduces the sweetness of the dish, makes the outer layer of the rice ball softer and easier to eat. To taste this dish, customers can order from Ms. Le Thi Be Bay via her phone: +84 912 302 575.