Bánh Ram Ít Nhân Nấm (Mushroom-Filled Bánh Ram Ít)
80% chuẩn vị · Vietnamese
A vegetarian twist on the classic Bánh Ram Ít, featuring a flavorful filling of sautéed shiitake mushrooms, tofu, and glass noodles, offering a delightful umami depth.
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
- Glutinous rice flour2 cups
- Rice flour1/2 cup
- Dried shiitake mushrooms1/2 cup
- Firm tofu, crumbled1/2 cup
- Glass noodles, soaked and chopped1/4 cup
- Shallots, minced2 tbsp
- Vegetable oil2 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Black pepper1/2 tsp
- Salt1/2 tsp
- Wateras needed
- Vegetable oilfor frying
- Cilantro, choppedfor garnish
- Fried shallotsfor garnish
Các bước
- 1
Soak dried shiitake mushrooms in warm water until softened. Squeeze out excess water, remove stems, and finely chop. Rehydrate glass noodles, drain, and chop.
- 2
Heat 2 tbsp vegetable oil in a pan. Sauté minced shallots until fragrant. Add chopped shiitake mushrooms and crumbled tofu. Cook for 5 minutes.
- 3
Add chopped glass noodles, soy sauce, sugar, salt, and pepper to the pan. Stir well and cook for another 2-3 minutes until the mixture is well combined and slightly dry. Set aside to cool.
- 4
In a separate bowl, combine glutinous rice flour and rice flour. Gradually add warm water, mixing until a soft, pliable dough forms. Knead until smooth.
- 5
Divide the dough into small portions. Flatten each portion into a disc, place a spoonful of the mushroom filling in the center, and carefully wrap the dough around the filling to form a ball. Pinch to seal.
- 6
For the crispy rice cake (banh ram): Take a small portion of the glutinous rice dough, flatten it thinly into a small disc. Fry these discs in hot oil until golden brown and crispy. Set aside.
- 7
Steam the filled dumplings (it) for about 10-12 minutes, or until cooked through.
- 8
Gently place each steamed dumpling onto a crispy rice cake.
- 9
Garnish with chopped cilantro and fried shallots.
- 10
Serve immediately.
