Recipe: Savory Sticky Rice Dumpling – Bánh ít

Recipe: Savory Sticky Rice Dumplin - Bánh ít

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By Helen Le Published: March 26, 2016

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    Ingredients
    Instructions
    • Wash 1/2 cup of peeled split mung beans and then soak in water for about 1h. Drain well and cook in a rice cooker with 1/2 cup of water. Mash the cooked mung beans into a paste together with 1 tsp sugar and 1/2 tsp salt. You can use a food processor.
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    • Season the pork with some minced garlic and shallots, some pepper, chicken stock and 1-2 tsp fish sauce.
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    • Add some oil in a pan and fry some garlic until fragrant. Then toss in the shrimps and quickly stir-fry for 30 secs on high heat to bring out the orange color of the shrimps. Then toss in the pork and stir-fry on medium heat until it's no longer pink. Add 1 tsp sugar and stir for 2 mins, then add 1 tbsp fish sauce and simmer on low heat while stirring. Turn off the heat, add some pepper and let cool.
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    • In a large mixing bowl, combine the glutinous rice flour with 1/2 tsp salt. Make a hole in the centre, slowly pouring warm water (at aobut 50 dgree C). You're gonna need about 370-400ml water depeding on the quality of the flour.
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    • Use a spatula of a sppon to mix it up, then you can knead with your hands until it comes together to form a dough. Cover and let it rest for about 30 mins to reduce the strong flour smell.
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    • Grease the plate and the palms of your hands with some vegetable oil. Pinch a piece of dough and flatten it out into a thin disk. Then add some fillings into the centre, some shrimps and pork and about 1/2 tsp of mashed mung beans. Then pinch the edges together and form into a nice ball. Then palce them on a greased plate to avoid sticking. Reapeat until you finish the dough and the fillings.
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    • If you want to wrap it in a banana leaf, grease the piece of the banana leaf with some vegetable oil, place the dough into it, folding the sides and the two ends.
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    • Arrange them into a steamer and steam for aobut 15-20 mins. Occasionally wipe up the water on the lid of the steamer.
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    • You can also boil the "naked" version, just bring the water to a boil, drop in the dumplings and then cook until they float to the surface.
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    • To serve, put some scallion oil on top, some pickled shredded carrots and daikon and dip into the light dipping fish sauce.
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    Post By Helen Le (245 Posts)

    Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

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