Also known as "Che Xoi Nuoc" in the southern regions of Vietnam, the dessert literally means "floating in water" dessert, due to how the dumplings rise or "float" to the surface of the boiling water as soon as it is cooked.
This is a dish that my grandfather loved when he was with us and since today was 3 weeks since his passing, as an offering, I made him his favorite dessert.
The dough is made of glutinous rice flour and water, mixed to the right dough consistency. Each dumpling is filled with a slightly savory filling of mashed mung beans, salt and deep fried leeks. Afrter the dumplings are boiled and cooked through, they are let to simmer in a pot of palm sugar, water, and ginger until the syrup browns and sweetens the outside of the dumplings. This dish is usually served with a coconut reduction and toasted sesame seeds but my grandpa always opted out of those condiments, so I made it without.