Vietnamese Banh It Tran Recipe
Vietnamese banh will steal your heart if you love traditional Asian food. It's often served as an appetizer or side dish with a meal, but can also be enjoyed as a tasty snack. In this article, we will discuss the ingredients for Vietnamese banh it tran, as well as how to store leftover portions.
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Servings: 2 people
Calories: 96kcal
Equipment
- Steamer
- Rolling Pin
- knife
Ingredients
For the stuffing:
- Salt adjust to taste, enhancing the flavors of the stuffing, ensuring a well-seasoned and delicious filling.
- 1/8 tablespoons of yellow Moong Dal providing a nutty and earthy flavor to the stuffing, adding a delightful texture and depth of taste.
- 1/4 teaspoon of black pepper powder adding a subtle and spicy kick to the filling, enhancing the overall flavor profile of the dish.
For the dough:
- 1/4 teaspoon of salt enhancing the overall taste of the dough, bringing out the flavors and providing a savory note.
- 1/4 cup of hot water serving as the liquid component for the dough, ensuring proper hydration and creating a pliable and workable dough.
- 1/2 cup of rice flour creating a light and delicate outer layer for the dish, resulting in a crispy and satisfying texture.
For the onion oil:
- 1/8 cup of oil serving as the cooking medium for the onion oil, infusing it with a rich and aromatic flavor, adding a delightful richness to the final dish.
- 1/8 cup of spring onion greens adding a fresh and mild onion flavor to the dish, enhancing the overall taste profile and providing a vibrant green color.
Instructions
- To prepare Banh It Tran/Vietnamese Mung Bean Dumpling, begin by washing and soaking mung beans for 30 minutes. Pressure cook or boil on the stovetop until it becomes soft.
- Then, heat a pan with oil and sauté the onions until softened; drain using a slotted spoon and add to the soft mung beans. Now, add pepper and salt to taste.
- Next to that, sauté the green part of the onions in the same oil for 3-4 minutes before removing from the heat to cool.
- For dough preparation, mix together flour, salt, and water (1 tablespoon at a time) until a soft dough forms. Allow the dough to rest for 10 minutes while covered. Then, divide into 5-6 portions and roll each piece out flat. Place a ball of mung beans filling onto the flattened dough before bringing it together to form a ball.
- Bring 1.5-2 cups of water to a rolling boil in a pan, then add 2 or 3 dumplings at once (make sure they don’t touch each other). Stir on and off for 8-10 minutes, until the dumplings float on top. Then, remove them using a slotted spoon and place them into cold tap water for 5 minutes. Now, put the cooked dumplings on a serving plate/bowl and drizzle with onion oil before serving with Nuoc Cham Chay.
Notes
- If you find that the batter is too thick, you can add a tablespoon of hot water at a time until it reaches desired consistency.
- Make sure to adjust the heat accordingly so that the ingredients do not burn.
- You can also bake these dumplings in an oven preheated to 350°F (180°C) for 12-15 minutes.