Chè Bột Lọc Heo Quay
Chè & Tráng miệng • Việt Nam
Về Chè Bột Lọc Heo Quay
Chè Huế độc đáo — viên bột lọc bọc heo quay trong nước đường gừng, mặn ngọt lạ miệng.
How to Make Chè Bột Lọc Heo Quay (Traditional & Healthy Version)
Chè Bột Lọc Heo Quay is a unique and flavorful Vietnamese dessert from Central Vietnam, especially Hue. This dish features chewy tapioca dumplings filled with savory roasted pork, served in a sweet ginger syrup. The contrasting textures and flavors—soft, translucent dough and crispy pork belly—make it a true culinary delight. Chè Bột Lọc Heo Quay is a testament to Vietnam’s inventive use of simple, local ingredients in creating complex dishes. Historically, this dessert was reserved for special occasions and festivals, highlighting the significance of pork in Vietnamese cuisine. Today, it’s a popular street food and family treat, offering a memorable blend of salty-sweet tastes. Its roots in Central Vietnam’s royal kitchens reflect both tradition and creativity. For international audiences, Chè Bột Lọc Heo Quay is a perfect example of Vietnam’s regional desserts, balancing flavor and nutrition, and making it a standout choice for those seeking authentic and healthy Vietnamese recipes.
Ingredients(for 1 medium bowl (about 250ml) per serving)
- 1 cup Tapioca starch (Bột năng)
- 2/3 cup Water (Room temperature)
- 60g Roasted pork belly (Heo quay, cut into small cubes)
- 1/2 cup Granulated sugar (Đường)
- 1 tablespoon Fresh ginger (Thinly sliced)
- 1/4 teaspoon Salt (Fine salt)
- 2 leaves Pandan leaves (Optional, for fragrance) - optional
- 1 teaspoon Sesame seeds (Toasted, for garnish) - optional
- 2 tablespoons Coconut milk (Optional, for richness) - optional
Instructions
- 1
Mix tapioca starch with water and salt to form a smooth dough. Divide into small balls.
5 minutes
If dough is too sticky, add a bit more tapioca starch.
- 2
Flatten each ball and place a small cube of roasted pork belly in the center. Seal tightly to form dumplings.
5 minutes
Ensure the dumplings are sealed well to prevent filling from leaking during boiling.
- 3
Bring a pot of water to a boil. Drop dumplings in and cook until they float and turn translucent.
7 minutes
Stir gently to prevent sticking.
- 4
Prepare ginger syrup by simmering sugar, ginger, and pandan leaves (if using) in 1 cup water until fragrant and slightly thickened.
5 minutes
Adjust sweetness to your preference.
Why This Dish is Healthy
This version of Chè Bột Lọc Heo Quay uses leaner cuts of roasted pork and reduced sugar in the syrup, making it a healthier choice. By steaming instead of deep-frying, it cuts unnecessary fats. The inclusion of ginger and pandan offers additional health benefits, and using coconut milk sparingly helps keep calories in check. It’s a mindful treat for those tracking their nutrition.
Chè Bột Lọc Heo Quay offers a balanced macronutrient profile with moderate carbs (42g), protein (3g), and low fat (4g) per serving. Tapioca is gluten-free and provides energy, while ginger adds anti-inflammatory properties. Roasted pork belly gives protein and B vitamins. Optional coconut milk supplies healthy fats, and pandan leaves contribute antioxidants. This dessert is portion-controlled for caloric awareness.
Pro Tips
- 💡Tip 1: Use fresh ginger for the syrup to maximize fragrance.
- 💡Tip 2: Seal dumplings tightly to prevent filling leakage.
- 💡Tip 3: Adjust sugar and coconut milk based on dietary needs.
Storage & Serving
Store in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving. Avoid freezing, as tapioca texture changes.
Best served: Breakfast or Lunch
Thông tin dinh dưỡng
| Chất dinh dưỡng | trên 100g |
|---|---|
| Năng lượng | 210.0 kcal |
| Protein | 3.0 g |
| Carb | 42.0 g |
| Tổng chất béo | 4.0 g |
| Chất xơ | 0.0 g |
