Bánh ít trần - Steamed Sticky Rice Dumplings

Ingredients

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (150g) mushrooms, finely chopped 1 cup (150g) mushrooms, finely chopped
• 1/2 cup (100g) firm tofu, crumbled 1/2 cup (100g) firm tofu, crumbled
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• Dipping sauce: Dipping sauce:
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1 tablespoon lime juice 1 tablespoon lime juice
• 1 small chili, finely chopped 1 small chili, finely chopped

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 7g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, water, and salt. Knead the mixture until it forms a smooth dough.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the mushrooms and tofu, and cook until they are lightly browned.
3. 3.
   Add the soy sauce to the pan and stir well to coat the mushrooms and tofu. Cook for an additional 2 minutes.
4. 4.
   Remove the pan from heat and let the filling cool.
5. 5.
   Divide the dough into small portions and flatten each portion into a circle.
6. 6.
   Place a spoonful of the filling in the center of each dough circle.
7. 7.
   Gather the edges of the dough and pinch them together to seal the filling inside.
8. 8.
   Place the dumplings in a steamer basket lined with banana leaves or parchment paper.
9. 9.
   Steam the dumplings over high heat for 15-20 minutes, or until the dough becomes translucent and the filling is cooked through.
10. 10.
    While the dumplings are steaming, prepare the dipping sauce by combining the fish sauce, sugar, lime juice, and chili in a small bowl. Stir until the sugar is dissolved.
11. 11.
    Serve the Bánh ít trần hot, with the dipping sauce on the side.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as regular rice flour will not yield the desired sticky texture.
• Mushrooms — You can use any type of mushrooms for the filling, such as shiitake or button mushrooms. Make sure to finely chop them for a more even texture.
• Tofu — Use firm tofu for the filling, as it holds its shape better during cooking.

Tips & Tricks

• To prevent the dumplings from sticking to the steamer basket, line it with banana leaves or parchment paper.
• If you prefer a spicier dipping sauce, add more chili according to your taste.
• You can make the dumplings in advance and steam them just before serving. They can also be stored in the refrigerator for a day or two and reheated in a steamer.

Serving advice

Serve the Bánh ít trần as an appetizer or a light meal. Arrange the dumplings on a plate and drizzle the dipping sauce over them. Garnish with fresh herbs, such as cilantro or Thai basil, for added freshness and aroma.

Presentation advice

Arrange the Bánh ít trần on a platter, making sure to showcase their translucent appearance. Place a small bowl of the dipping sauce in the center for easy access. Add a sprig of fresh herbs as a garnish to enhance the visual appeal.