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Che Con Ong - Vietnamese Sweet Ginger Rice

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“This is a sticky, sweet rice, I got from my husband's family. It can be molded and then sliced to serve. It seems like a long process, but it's not that bad. I omit the peanuts because of my son's allergies. As commented by Elmotoo, you can add the syrup in stages until you get the desired consistency. (Thanks Elmo!)”
8hrs 30mins

Ingredients Nutrition

  • 1 cup rice, steamed (directions below)
  • 12 cup brown sugar (traditionally use dark palm sugar)
  • 34 cup water
  • 1 inch fresh ginger, grated
  • 12 cup desiccated coconut
  • 3 drops red food coloring (optional)
  • 2 tablespoons peanuts, chopped


  1. To Steam the Rice:
  2. Soak the rice in water for 8 hours, drain.
  3. Put rice into a steamer basket that is lined with cheesecloth.
  4. Cover and cook over boiling water, about 20 minutes, until tender.
  5. Place rice in a bowl, cover to keep warm.
  6. For the Syrup:
  7. In small saucepan, add water and sugar.
  8. Cook over medium heat.
  9. Stir until sugar is dissolved.
  10. Boil for about 1 minutes.
  11. Add grated ginger.
  12. Reduce heat to a light simmer for 5 minutes.
  13. Add red food coloring, if desired.
  14. Pour syrup over rice, stir to completely mix. You can shaped the rice now. Disks are easy, especially to hold the coconut. If using shapes, can press garnishes into the rice slightly. =).
  15. Garnish with coconut and peanuts.

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