Banh It Tran, delicate and subtly sweet Vietnamese sticky rice dumplings, are a culinary treasure often enjoyed during special occasions and festivals. These charming little parcels, wrapped in fresh banana leaves and filled with a luscious mixture of mung beans, coconut, and sugar, offer a unique textural and flavor experience. Their preparation is a labor of love, a testament to the artistry and patience embedded within Vietnamese cuisine. The intricate process of creating these delightful morsels is surprisingly rewarding, and the resulting taste is truly unforgettable.
This step-by-step guide will walk you through each stage of making Banh It Tran, from preparing the filling to expertly wrapping and steaming the dumplings. Whether you're a seasoned cook or a curious beginner, follow along as we uncover the secrets to crafting these beautiful and delicious treats, perfect for sharing with loved ones or simply savoring on your own.
Tools Needed
- Food processor
- Rice cooker
- Ice cream scoop
- Saucepan
Ingredients
- Mung beans
- Water
- Salt
- Deep-fried shallots
- Green onion
- Mochi flour
- Hot water
- Oil
- Tapioca flour
- Sugar
- Fish sauce
- Chili
- Pickled carrot and daikon
- Banana leaf
Step-by-Step Instructions
Step 1. Prepare the Mung Bean Filling
- Mix mung beans with water until the water runs clear.
- Add water, let the mung beans soak for 30 minutes. Then cook in a rice cooker on a soft setting.
- Once cooked, transfer hot mung beans to a bowl and mash into a puree. Mix in salt, deep-fried shallots, and green onion.
- Using a small ice cream scoop, scoop the mung bean mixture into round balls.
Step 2. Prepare and Shape the Mochi Dough
- Mix hot water and oil. In a food processor, combine mochi flour and hot liquid gradually, adding more flour or water as needed until the dough is wet and sticky.
- Transfer the dough to a bowl, cover, and let it rest for 15-30 minutes.
- Sprinkle tapioca flour on a surface, transfer the dough, and roll it into a long strip. Cut into equal parts.
- Roll each dough piece into a ball, then flatten into a disc. Place a mung bean ball in the center, and enclose it completely, ensuring no air is trapped. Gently roll into a smooth dumpling.
Step 3. Cook and Cool the Banh It Tran
- Bring water to a boil in a saucepan. Gently drop in the mochi balls, stirring to prevent sticking. Cook until they float, then let them sit for a few minutes.
- Transfer the cooked dumplings to a bowl of cold water to cool. Drain and place them on a greased banana leaf or dish.
Step 4. Prepare and Serve
- Heat oil until it smokes. Drizzle over green onions. Place green onions on top of the mochi balls.
- Mix water and sugar until dissolved. Bring to a boil, turn off heat, let cool, and then stir in fish sauce.
- Before serving, pour dressing over mochi balls, add chili, and serve with pickled carrot and daikon.
Read more: Vietnamese Sticky Rice with Gac (Red Melon) - Easy Recipe
Tips
- Don't be afraid of the sticky mochi dough; a food processor helps!
- Resting the dough makes it less sticky.
- Keep the dough covered to prevent drying.
Nutrition
- N/A
FAQs
1. Can I substitute the mung beans with other beans?
While mung beans are traditional, you can experiment with other beans like black-eyed peas or adzuki beans, but the flavor will be slightly different. Adjust sweetness accordingly.
2. How long can I store leftover Banh It Tran?
Store leftover Banh It Tran in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh, but reheating in a steamer will restore some of their texture.
Making Banh It Tran is a rewarding experience, connecting you to Vietnamese culinary traditions while creating a delicious and visually stunning treat. The effort involved is well worth the fragrant, chewy, and subtly sweet result. Enjoy these delightful dumplings, and savor the rich flavors of Vietnam in every bite!