Bánh Ít Lá Gai (Vietnamese Black Sesame Sticky Rice Dumplings)

Nguyên liệu

• Glutinous rice flour500g
• Lá gai (devil's leaf), dried and powdered50g
• Mung beans, split and hulled200g
• Black sesame seeds, toasted100g
• Shredded coconut, fresh100g
• Sugar150g
• Salt1 tsp
• Wateras needed
• Banana leaves, softenedfor wrapping

Các bước

1. 1

   Prepare the filling: Soak mung beans for at least 4 hours or overnight. Drain and steam until tender. Mash the steamed mung beans and mix with toasted black sesame seeds, shredded coconut, 50g sugar, and a pinch of salt. Form into small balls.

2. 2

   Prepare the dough: In a large bowl, combine glutinous rice flour, powdered lá gai, and a pinch of salt. Gradually add warm water while mixing until a smooth, pliable dough forms. Knead until elastic.

3. 3

   Assemble the dumplings: Take a portion of the dough, flatten it into a disc, and place a mung bean filling ball in the center. Carefully wrap the dough around the filling, sealing it completely and shaping it into a slightly flattened round or oval shape.

4. 4

   Prepare banana leaves: Wash and soften banana leaves by briefly passing them over a flame or dipping in hot water. Cut into squares large enough to wrap each dumpling.

5. 5

   Wrap the dumplings: Place each assembled dumpling onto a piece of banana leaf and wrap it securely.

6. 6

   Steam the dumplings: Arrange the wrapped dumplings in a steamer basket, ensuring they don't touch. Steam over boiling water for 20-25 minutes, or until the dough is cooked through and translucent.

7. 7

   Serve: Let the dumplings cool slightly. Serve warm, often with a side of sweetened coconut milk.