Vietnamese Gingery Rice Pudding – Che Ba Cot

Nobody is quite sure where the Vietnamese name Che Ba Cot comes from, but this Vietnamese Gingery Rice Pudding holds a special place in Vietnamese culture. Particularly during winter and Lunar New Year (TET), it's a dish that warms both body and soul.

In my family, Che Ba Cot is more than just a treat; it's a tradition. My Mum has been preparing this dish on New Year's Eve for as long as I can remember, making it an integral part of our New Year's Eve ritual. We always enjoy it alongside Xoi Vo (Sticky Rice Coated in Mung Bean), which I'll share in my next post.

What does Che Ba Cot taste like?

Think of a warm hug on a cold winter's day. This pudding is sweet, gingery, and ever so comforting. Its silky texture melts in your mouth, with just the right thickness to scoop it up easily with a spoon. Each family has their own take on the recipe, and ours is just thick enough to hold together without running.

Ingredients for Vietnamese Gingery Rice Pudding

You'll only need a handful of ingredients, all of which are easy to find. Simplicity is part of the charm of this dish.

• Glutinous Rice: Ideally, use Vietnamese glutinous rice (Nep Cai Hoa Vang), known for its round grains and unique fragrance. Thai glutinous rice is also a good alternative.
• Ginger: A big piece is essential as ginger is the star of the flavour profile.
• Dark Brown Sugar: This gives the pudding its beautiful, glossy dark colour.
• Caster Sugar: Adds sweetness without altering the colour too much.
• Tapioca Flour: Helps to thicken the pudding.
• A pinch of Salt: To balance the sweetness.

How to make Vietnamese Gingery Rice Pudding

Toast the glutinous rice

Toast the glutinous rice in a flat, wide pan over low-medium heat. This step enhances the rice's fragrance and ensures the grains won't burst while cooking. Stir constantly to avoid burning. Once the rice turns slightly golden (about 4-5 minutes), remove it from the heat.

Prepare ginger water

Peel and finely mince the ginger. I like using my Spanish grater plate for this but a knife works just as well. Add the minced ginger to a large bowl with 1.5 litres of water. Mix thoroughly, then strain the mixture into a pot, pressing the ginger pulp to extract every last drop of its goodness.

Create the broth

Add dark brown sugar to the ginger water and bring to a boil. Stir well to dissolve the sugar completely.

Cook the rice

Add the toasted glutinous rice to the pot and reduce the heat to low. Simmer for about 30 minutes, stirring occasionally to prevent sticking. By the end, the rice should be tender but not mushy.

Sweeten and thicken

Add caster sugar and a pinch of salt to the pot, stirring well. Dissolve the tapioca flour in a small bowl with a splash of water, then add it to the pudding while stirring. This step thickens the mixture and gives it its final silky consistency.

Serving suggestions

Your Che Ba Cot - Vietnamese Gingery Rice Pudding is now ready. The rice grains should be soft but intact, and the pudding should feel luxuriously smooth, with a delicate balance of sweetness and ginger warmth. Serve warm as a dessert, snack or even a special breakfast.

For the ultimate pairing, enjoy it alongside Xoi Vo (recipe link here) - a match made in Vietnamese heaven.

Stay tuned for my next post, where I'll guide you through making Xoi Vo - Vietnamese Sticky Rice Coated in Mung Bean. Until then, I hope this dish brings as much warmth and joy to your family as it does to mine.