Chè Cốm  (Green Rice Sweet Soup)

From Ching Li

2016 Mar/Apr


  • 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.