Bánh Lọc Chay (Vegetarian Tapioca Dumplings)
70% chuẩn vị · Vietnamese
A vegetarian adaptation of Bánh Lọc, using mushrooms and tofu for the filling, offering a lighter yet flavorful alternative. Steamed to maintain the signature chewy texture.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Tapioca starch300g
- Water250ml
- Shiitake mushrooms100g, finely chopped
- Firm tofu100g, crumbled
- Shallots1 tbsp, minced
- Vegetarian fish sauce (or soy sauce)1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/4 tsp
- Vegetable oil1 tbsp
- Banana leavesfor wrapping
- Dipping sauce ingredients (soy sauce, water, sugar, lime)to taste
Các bước
- 1
Prepare the filling: Sauté minced shallots in vegetable oil until fragrant. Add chopped shiitake mushrooms and cook until softened. Add crumbled tofu, vegetarian fish sauce (or soy sauce), sugar, black pepper, and salt. Cook for a few minutes until flavors meld. Set aside to cool.
- 2
Prepare the dough: In a saucepan, combine tapioca starch and water. Stir well to dissolve. Cook over medium heat, stirring constantly, until the mixture thickens into a translucent, sticky dough. Remove from heat.
- 3
Assemble the dumplings: Prepare banana leaves. Place a portion of dough on a banana leaf, flatten it, and add a spoonful of mushroom-tofu filling. Fold the leaf to enclose the filling. Repeat with remaining dough and filling.
- 4
Steam the dumplings: Arrange the parcels in a steamer basket. Steam over boiling water for 15-20 minutes, or until the dumplings are translucent and chewy.
- 5
Prepare the dipping sauce: Mix soy sauce, water, sugar, and lime juice to taste.
- 6
Serve: Serve the steamed vegetarian bánh lọc hot with the dipping sauce and fresh cilantro.
