{"id":3941,"date":"2026-01-31T11:32:23","date_gmt":"2026-01-31T11:32:23","guid":{"rendered":"https:\/\/baominhheritage.com\/huong-dan-lam-che-lam-don-gian-tai-nha-cho-chi-em\/"},"modified":"2026-01-31T11:32:23","modified_gmt":"2026-01-31T11:32:23","slug":"huong-dan-lam-che-lam-don-gian-tai-nha-cho-chi-em","status":"publish","type":"post","link":"https:\/\/baominhheritage.com\/en\/huong-dan-lam-che-lam-don-gian-tai-nha-cho-chi-em\/","title":{"rendered":"Simple Guide to Making Che Lam at Home for Ladies"},"content":{"rendered":"

<\/p>\n

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>>> Speaking of royal rice cakes \u2013 Lang Lieu rice cakes<\/strong><\/p>\n

>>> What are the health benefits of peanuts for humans?<\/strong><\/p>\n<\/blockquote>\n

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\n
\nTable of Contents<\/b>
\nhide<\/a> <\/span>\n<\/div>\n
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\n

\n1<\/span>
\nHow to make Che Lam<\/span>
\n<\/a>{
\"translations\": [
\"<\/p>\"
]
}\n
\n

\n1.1<\/span>
\nIngredients for making Che Lam<\/span>
\n<\/a>\n<\/div>\n

\n1.2<\/span>
\nPreparing the ingredients<\/span>
\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n

\n2<\/span>
\nProcessing the Che Lam dish<\/span>
\n<\/a>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n

How to make Che Lam<\/span><\/h2>\n

Ingredients for making Che Lam<\/span><\/h3>\n
    \n
  • Molasses or brown sugar: 125g<\/li>\n
  • Prepared yellow sugar: 50g<\/li>\n
  • Fresh ginger: 30g<\/li>\n
  • Glutinous rice flour: 200g<\/li>\n
  • Shelled peanuts: 20 \u2013 30g<\/li>\n
  •  A pinch of salt<\/li>\n<\/ul>\n

    Preparing the ingredients<\/span><\/h3>\n

    \u2013 Choose fresh ginger roots, wash, peel, and finely grate them<\/p>\n

    \u2013 Put the glutinous rice flour into a pan and roast until cooked<\/p>\n

    \u2013 Select large, plump shelled peanuts and roast them until cooked. Pour into a basket or strainer and rub gently by hand to remove the outer papery skin.<\/p>\n

    \"H\u01b0\u1edbng
    Select large, plump shelled peanuts and roast them until cooked<\/em><\/figcaption><\/figure>\n

    Processing the Che Lam dish<\/span><\/h2>\n

    \u2013 Use a clean pot, then add the molasses + yellow sugar \u2013 malt and turn on the stove to cook over medium-low heat. Next, stir gently with chopsticks so the sugar and ingredients dissolve completely and mix together. Note when cooking sugar to pay attention to the time, because sugar is an ingredient that burns and scorches easily. If cooked for too long, the sugar will turn black and ruin the dish.<\/p>\n

    \u2013 Next, add a pinch of salt + the freshly grated ginger and stir well with the pot of sugar you just cooked.<\/p>\n

    \u2013 Slowly add the roasted glutinous rice flour into the pot, then stir well with chopsticks. Add while stirring to avoid pouring it all in at once, which will cause it to clump and not cook properly. Pour in the ingredients and stir until the mixture begins to become thick and chewy, then stop. You may not need to add all 200g of glutinous rice flour, just add enough until you feel it is chewy and consistent enough to eat.<\/p>\n

    \u2013 Pour the remaining flour onto the table and add the warm cooked dough to use as a dusting. Then add the roasted peanuts and quickly knead the dough evenly. Note that you must knead very quickly because if you let it cool che-lam<\/strong> it will harden and make it difficult for you to roll out. After kneading evenly, put them into a mold, wait for them to cool, and then use a knife to cut them into small, bite-sized pieces.<\/p>\n

    \u2013 After that, you can sprinkle more roasted glutinous rice flour over the surface of the Che Lam to make the dish even more delicious.<\/p>\n

    \"H\u01b0\u1edbng
    Sprinkle roasted glutinous rice flour over the surface of the Che Lam to make the dish even more delicious<\/em><\/figcaption><\/figure>\n

    Above is the guide on how to make simple Che Lam at home so that you can prepare it yourself at home for the whole family to enjoy. Good luck!<\/p>\n

    Source: Compiled<\/em><\/p>","protected":false},"excerpt":{"rendered":"

    >>> N\u00f3i v\u1ec1 b\u00e1nh gi\u1ea7y ho\u00e0ng cung \u2013 b\u00e1nh gi\u1ea7y Lang Li\u00eau >>> H\u1ea1t l\u1ea1c \u0111em l\u1ea1i l\u1ee3i \u00edch g\u00ec cho s\u1ee9c kh\u1ecfe con ng\u01b0\u1eddi? M\u1ee5c L\u1ee5c hide 1 C\u00e1ch l\u00e0m ch\u00e8 lam 1.1 Nguy\u00ean li\u1ec7u l\u00e0m ch\u00e8 lam 1.2 S\u01a1 ch\u1ebf nguy\u00ean li\u1ec7u 2 Ti\u1ebfn h\u00e0nh ch\u1ebf bi\u1ebfn m\u00f3n ch\u00e8 lam C\u00e1ch l\u00e0m ch\u00e8 lam Nguy\u00ean […]<\/p>\n","protected":false},"author":1,"featured_media":3943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-3941","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-van-hoa-am-thuc"],"acf":[],"_links":{"self":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/3941","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/comments?post=3941"}],"version-history":[{"count":0,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/posts\/3941\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media\/3943"}],"wp:attachment":[{"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/media?parent=3941"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/categories?post=3941"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baominhheritage.com\/en\/wp-json\/wp\/v2\/tags?post=3941"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}