Colorful Bánh Trôi (Vietnamese Sweet Rice Balls)

Name: Colorful Bánh Trôi (Vietnamese Sweet Rice Balls)
Cuisine: American
Ingredients: 28 –35 oz glutinous rice flour (800 g–1 kg, makes about 4 medium plates); Purple sweet potato leaves (for purple color), gac fruit (for red), matcha powder (for green), turmeric powder (for yellow; I didn’t have this ingredient in the photo); Sesame seeds, cane sugar cubes (for filling)

Trang Tròn Trịa @cook_4996428

I love making these colorful treats—they look so fun and I absolutely love them! Luckily, this recipe is easy, otherwise I might have given up. ^^

Trang Tròn Trịa @cook_4996428

I love making these colorful treats—they look so fun and I absolutely love them! Luckily, this recipe is easy, otherwise I might have given up. ^^

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Ingredients

28–35 oz glutinous rice flour (800 g–1 kg, makes about 4 medium plates)
Purple sweet potato leaves (for purple color), gac fruit (for red), matcha powder (for green), turmeric powder (for yellow; I didn’t have this ingredient in the photo)
Sesame seeds, cane sugar cubes (for filling)

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Steps

1

Boil the purple sweet potato leaves with stems to extract the purple color. Some people online suggest boiling the leaves multiple times and saving the colored water in bottles in the freezer for up to 6 months. I just boiled them once since that’s what I had on hand.
2

Dissolve matcha powder and turmeric powder in water. For gac fruit, mix it with a little rice wine to bring out the red color.
3

Mix the glutinous rice flour with each colored liquid separately. Use dry flour and add the colored water gradually so the dough doesn’t get too wet and hard to shape.
4

Shape the dough into small balls, placing a piece of cane sugar in the center of each. Roll into balls, then drop them into boiling water. When they float, wait about 30 seconds to make sure the inside is cooked. Transfer immediately to a bowl of cold water to prevent sticking. Arrange on a plate, sprinkle with sesame seeds, and enjoy!