Chè trôi nước

Chè trôi nước (also known as chè xôi nước in Southern Vietnam or bánh chay in Northern Vietnam, both lit. 'floating dessert wading in water') is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root. It is generally warmed before eating and garnished with sesame seeds and coconut milk. It is often served during Tết Nguyên Đán or more recently, served in the Tết Hàn Thực (3rd day of the 3rd lunar month in the Vietnamese calendar).

Chè trôi nước/bánh chay

A bowl of bánh chay
Type	Dessert
Place of origin	Vietnam
Region or state	Southeast Asia
Serving temperature	Warm
Main ingredients	Mung bean paste, glutinous rice flour, water, sugar, ginger root
Variations	Bánh trôi

A bowl of chè trôi nước from a diner

Two northern Vietnamese desserts, bánh trôi (also called bánh trôi nước) and bánh chay, are similar to chè trôi nước (description of it stated above). Chè trôi nước is also similar to a Chinese dish called tangyuan.