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Cuisine

Che ba cot

06.04.2018
5908

P    erhaps nobody can understand the name of this stunning dish, but for a long time, che Ba cot has become familiar with many people. Che Ba cot is a traditional dessert which is often served with mung bean sticky rice or mung bean coated sticky rice. It is such a wonderful dish, combining warm spicy flavor of ginger, sweetness of syrup and charming aroma of soft sticky rice. The ingredients for this dish are so simple, just including sticky rice, Chinese rock sugar or “Hoa mai” sugar and ginger. Sticky rice used in processing must be Nep Thom (aromatic sticky rice). The rice is soaked in cold water for about 1 to 2 hours, then left to drain.

We pour drained rice into a pot and thoroughly simmered. In cooking process, keep the heat low so that the rice is gradually cooked, avoid being broken. In terms of ginger, we select the old ginger to assure the soup will be more aromatic and lightly spicy. Ginger is shaved, crushed and juiced. We dissolve sugar in water, boil the mixture and carefully filter to remove impurities. When the rice turns soft, pour in sugar liquid, keep cooking until the mixture is lightly viscous and the rice is infused with sugar. Finally, we add ginger juice and gently stir. Sweet soup is ladled into small bowls, served hot or chilly with a little mung bean sticky rice. Scoop a little sticky rice, dip into sweet soup, then put into mouth, you can fully enjoy the passionate aroma of ginger, sweetness of soup and buttery taste of glutinous rice.  Che Ba cot – the mixing of light sweetness and warm spicy ginger flavor is such a wonderful dessert that brings you warm feelings in cold winter days.