Bánh trôi nước

Name: Bánh trôi nước
Total time: 3600 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 2 1/4 lbs glutinous rice flour (about 1 kg); 1 piece palm sugar; leaves Fresh ginger, pandan; White sesame seeds

Uyen Sho @uyensho

Bánh trôi and bánh chay are two traditional cakes from Northern Vietnam. These cakes are usually made together and are most popular during the Hàn Thực Festival, which takes place on the 3rd day of the 3rd lunar month, also known as 'the day of bánh trôi and bánh chay.'

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Ingredients

1 hour

Serves 5 servings

2 1/4 lbsglutinous rice flour (about 1 kg)
1 piecepalm sugar
leavesFresh ginger, pandan
White sesame seeds

Saved

Steps

1 hour

1

Use store-bought glutinous rice flour or grind your own soaked glutinous rice into a wet flour. If using store-bought flour, mix it with 1/3 cup boiling water (about 85 ml). To color the dough, mix the dry flour with colored water: yellow (turmeric), green (pandan leaves), blue (butterfly pea flower), or purple (magenta plant).
2

Cut the palm sugar into small cubes. Shape the dough into balls, placing a piece of sugar in the center of each. After shaping, boil the dumplings right away to prevent them from drying out or becoming too soft.
3

Bring a pot of water to a boil and add a few pandan leaves. When the water is boiling, drop in the dumplings. When they float to the surface, they are done. Remove the cooked dumplings and place them in a bowl of cold water to prevent sticking. Line a tray with banana leaves, transfer the dumplings onto it, sprinkle with sesame seeds, and enjoy.