Bánh tẻ

Name: Bánh tẻ
Ingredients: 400 grams rice flour (I used packaged rice flour); 4 1/4 cups water (1 liter); 100 grams tapioca starch (about 3/4 cup); 1 tablespoon scallion oil; 10 1/2 ounces ground beef (300 grams); 1 onion; 7 ounces wood ear mushrooms (200 grams); 3 1/2 ounces dried shiitake mushrooms (100 grams); 3 large garlic cloves; 10 large dong leaves or banana leaves; Cooking oil, salt, pepper, MSG or bouillon powder

Mèo Cái Hay Cười @Meo_cook

Hiroshima

Living far from home, I really miss the taste of rice flour and the aroma of leaves. Taking a bite of this chewy, fragrant cake, maybe because it's been so long, it tastes better than ever.

Mèo Cái Hay Cười @Meo_cook

Hiroshima

Living far from home, I really miss the taste of rice flour and the aroma of leaves. Taking a bite of this chewy, fragrant cake, maybe because it's been so long, it tastes better than ever.

Saved

Ingredients

400 gramsrice flour (I used packaged rice flour)
4 1/4 cupswater (1 liter)
100 gramstapioca starch (about 3/4 cup)
1 tablespoonscallion oil
10 1/2 ouncesground beef (300 grams)
1onion
7 ounceswood ear mushrooms (200 grams)
3 1/2 ouncesdried shiitake mushrooms (100 grams)
3large garlic cloves
10large dong leaves or banana leaves
Cooking oil, salt, pepper, MSG or bouillon powder

Saved

Steps

1

Prepare the batter: Mix 400 grams rice flour with 1 heaping tablespoon tapioca starch, 2 teaspoons salt, and 1 teaspoon MSG. Add 4 1/4 cups water (1 liter) at room temperature and whisk until smooth with no lumps. Let the batter soak for 1-2 hours to fully hydrate.
2

Make the filling: Finely chop the shiitake mushrooms, wood ear mushrooms, and onion. Place in a large bowl with 10 1/2 ounces ground beef, add 2 teaspoons salt, 1 teaspoon MSG, and 1 teaspoon ground pepper. Mix well.
3

Mince the garlic and sauté in a pan until fragrant (be careful not to burn it). Add the filling mixture and stir-fry until cooked through, then transfer to a bowl.
4

Wash the dong or banana leaves, cut them in half, and let them dry or pat dry with a towel.
5

After the batter has soaked, add 1 tablespoon scallion oil (use the oil left after frying scallions, without the scallions). Place the batter in a pot over high heat, stirring until the oil melts and the batter starts to thicken and clump slightly, then reduce the heat. When the batter becomes heavy and about one-third has thickened, remove from heat.
6

Take the pot off the stove and use a hand mixer to beat the batter until smooth and creamy.
7

Lay the dry leaves flat on a clean surface. Spoon an oval-shaped amount of batter onto the center of each leaf. Add some meat filling on top, then fold the leaf to cover the filling. Tie securely with string so the leaf doesn't open.
8

Place the wrapped cakes in a steamer and steam for 20 minutes until cooked through.
9

Bánh tẻ is flavorful on its own and doesn't need dipping sauce. If you like it spicy, serve with chili sauce.