Banh Troi (Vietnamese Sweet Rice Dumplings)

Name: Banh Troi (Vietnamese Sweet Rice Dumplings)
Cuisine: American
Ingredients: 600 g tapioca starch (about 4 3/4 cups); 300 g glutinous rice flour (about 2 1/2 cups); 400 g sugar (about 2 cups); Rock sugar and palm sugar; Ginger; 100 g hulled mung beans (about 1/2 cup); Coconut milk; Sesame seeds; Young coconut; Natural food coloring ingredients: beetroot, pandan leaves, purple cabbage, turmeric

Ngọc Anh @cook_16593807

Thái Bình

- Tet Han Thuc (Cold Food Festival) - These dumplings are very soft. The mung bean filling is rich, while the coconut and palm sugar filling has a light coconut flavor and the sugar melts in your mouth. Choose young coconut for a softer, more delicate taste.

Ngọc Anh @cook_16593807

Saved

Ingredients

600 gtapioca starch (about 4 3/4 cups)
300 gglutinous rice flour (about 2 1/2 cups)
400 gsugar (about 2 cups)
Rock sugar and palm sugar
Ginger
100 ghulled mung beans (about 1/2 cup)
Coconut milk
Sesame seeds
Young coconut
Natural food coloring ingredients: beetroot, pandan leaves, purple cabbage, turmeric

Saved

Steps

1

As I showed before, I already made and stored the natural colorings, so this time I’m using the ones I had and not making new ones.
2

First, soak the mung beans for 3-6 hours. I bought them the day before and soaked them overnight. Since they’re hulled, you don’t need to remove the skins.
3

Young coconut: set aside the coconut water. Dice half of the coconut meat into small cubes for the filling, and shred the other half into thin strips.
4

After soaking, rinse the mung beans and steam them for about 30 minutes, until soft. Remove and mash until smooth.
5

To make the mung bean filling: cook the mashed mung beans with coconut water, sugar, coconut oil, and shredded coconut. Stir until the mixture thickens and dries out. Let cool.
6

To prepare the dough: mix 100 g tapioca starch (about 3/4 cup), 50 g glutinous rice flour (about 1/3 cup), 50 g sugar (about 1/4 cup), a little cooking oil, and 1 tablespoon coconut milk. Stir well, then gradually add warm water and natural coloring, mixing until the dough is soft and no longer sticky. If the dough is too wet, add a bit more tapioca starch; if too dry, add a little more warm water. Let the dough rest for 30 minutes (don’t let it sit too long or it will dry out).
7

To shape the dumplings: 1. For the coconut and palm sugar filling, shape small balls of dough, add a piece of palm sugar and a ball of coconut, and roll into a smooth ball. 2. For the mung bean filling, make slightly larger balls and fill with the mung bean mixture.
8

To cook the dumplings: Prepare a pot of cold water (add a little sugar to the boiling water). Bring another pot of water to a boil, then gently drop the dumplings in. When they float to the surface, remove them and place in the cold water for 5 minutes, then transfer to a plate. Sprinkle with sesame seeds.
9

If you have leftover mung bean filling, cook it with a bowl of water. Dissolve some tapioca starch in cold water, add to the pot, then add sugar to taste. Add the mung bean-filled dumplings to make 'banh troi chay'.
10

For 'banh troi tau': Boil a bowl of water, add palm sugar and a piece of smashed ginger, bring to a boil, then turn off the heat. Pour this syrup over the dumplings.
11

And here is my finished product! Good luck and enjoy!