Glutinous Rice Ball-Style Dumplings Without Glutinous Rice Flour

Name: Glutinous Rice Ball-Style Dumplings Without Glutinous Rice Flour
Total time: 3600 s
Yield: Serves 5 servings
Cuisine: American
Ingredients: 2 sweet potatoes (any color); 1 2/3 cups tapioca starch (about 200 grams); Cooled boiled water; 1 cup toasted white sesame seeds (about 150 grams); 1 1/3 cups cane sugar, cut into small pieces (about 200 grams; use the type for bánh trôi if available)

Đào Kim Hoa @kimhoacooking

Bắc Giang

Based on a combination of Taiwanese chewy sweet potato dessert and traditional Vietnamese bánh trôi, here’s a recipe for making bánh trôi-style dumplings without glutinous rice flour. These are not only chewy and fragrant but also perfect for the Hàn Thực festival!

Đào Kim Hoa @kimhoacooking

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Ingredients

1 hour

Serves 5 servings

2sweet potatoes (any color)
1 2/3 cupstapioca starch (about 200 grams)
Cooled boiled water
1 cuptoasted white sesame seeds (about 150 grams)
1 1/3 cupscane sugar, cut into small pieces (about 200 grams; use the type for bánh trôi if available)

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Steps

1 hour

1

Peel the sweet potatoes and soak them in lightly salted water to prevent discoloration. After soaking, boil or steam the sweet potatoes until cooked through.
2

Mash the sweet potatoes with a little water, then mix with 1 2/3 cups (200g) tapioca starch. If the mixture is too dry, add more water; if too wet, add more tapioca starch.
3

Once the sweet potato and tapioca starch form a smooth, pliable dough, divide it into small balls (as you would for traditional bánh trôi).
4

Bring a pot of water to a boil. Flatten each dough ball, place a piece of cane sugar in the center, then roll it back into a ball.
5

Drop the shaped dumplings into the boiling water. When they float to the surface, let them cook a little longer to ensure they’re done, then remove and place on a plate. Sprinkle with toasted sesame seeds and enjoy.