Bánh Giò Chay (Vegetarian Vietnamese Savory Pyramid Rice Cakes)
Món truyền thống · Vietnamese
A classic vegetarian version of Bánh Giò, featuring a savory filling of mushrooms and jicama wrapped in glutinous rice flour and steamed in banana leaves, creating a tender, flavorful, and aromatic rice cake.
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 flour200g
- Rice flour50g
- Water400ml
- Salt1 tsp
- Vegetable oil2 tbsp
- Dried shiitake mushrooms30g
- Jicama (water chestnut)50g
- Shallots1 tbsp, minced
- Soy sauce1 tbsp
- Black pepper1/2 tsp
- Banana leaves4 large
Các bước
- 1
Soak dried shiitake mushrooms in warm water for 30 minutes until softened. Squeeze out excess water and finely dice. Peel and finely dice jicama.
- 2
In a pan, sauté minced shallots until fragrant. Add diced mushrooms and jicama, stir-fry for 2-3 minutes. Season with soy sauce and black pepper. Cook for another minute and set aside.
- 3
Prepare the banana leaves: wash, dry, and cut into large rectangles. Blanch briefly in boiling water to make them pliable. Cut a smaller piece to form a cone shape.
- 4
In a bowl, combine glutinous rice flour, rice flour, salt, and vegetable oil. Gradually add water while whisking to form a smooth batter.
- 5
Pour a small amount of batter into the banana leaf cone, add a spoonful of the filling, and cover with more batter. Fold the banana leaf to form a pyramid shape, securing it tightly.
- 6
Steam the Bánh Giò for 45-60 minutes, or until the rice cake is firm and cooked through. Let it rest for a few minutes before serving.
