City Palate YYC Growers

THE ENTERTAINING ISSUE - November December Issue 2018

Green Rice Sweet Soup

Chè Cốm

(Green Rice Sweet Soup)

March April 2016

From Ching Li

2 c. water

3-5 T. sugar (adjust to taste)

3 T. tapioca starch

1/4 c. water or more as needed

scant 1/2 c. green rice flakes

shredded coconut for garnish

In a pot, bring the water and sugar to a boil. Stir to dissolve the sugar and reduce the heat to medium.

In a small bowl, whisk the tapioca starch with the 1/4 c. water until the starch is no longer clumpy. Pour this into the water/sugar mixture in a steady stream, whisking to prevent clumps. Keep whisking until the syrup thickens.

Add the green rice flakes to the pot and stir well. Turn off the heat – the green rice will continue to cook in the syrup and turning the heat off will prevent the green rice from getting too soft and sticky. Serve warm or chilled in small bowls and garnish with shredded coconut. Serves 3.

Soups And Stocks