Bánh Ít Trần Lá Gai (Pan-Fried Variation)
60% chuẩn vị · Vietnamese
A creative twist on Bánh Ít Lá Gai, this version involves pan-frying the steamed dumplings to achieve a slightly crispy exterior, contrasting with the chewy interior and sweet filling. The lá gai provides its signature color and subtle flavor.
Đánh giá công thức này
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Nguyên liệu
- Glutinous rice flour400g
- Lá gai (devil's leaf), dried and powdered40g
- Mung beans, split and hulled150g
- Black sesame seeds, toasted80g
- Sugar120g
- Salt1 tsp
- Wateras needed
- Vegetable oilfor frying
- Nuoc cham (Vietnamese dipping sauce)for serving
Các bước
- 1
Prepare the filling: Soak, steam, and mash mung beans. Mix with toasted black sesame seeds, 50g sugar, and a pinch of salt. Form into small balls.
- 2
Prepare the dough: Combine glutinous rice flour, powdered lá gai, and salt. Gradually add warm water to form a smooth, pliable dough. Knead until elastic.
- 3
Assemble the dumplings: Flatten dough portions, fill with mung bean mixture, seal, and shape into slightly flattened rounds.
- 4
Steam the dumplings: Steam the assembled dumplings for 15-20 minutes until cooked through.
- 5
Pan-fry: Heat vegetable oil in a non-stick skillet over medium heat. Place the steamed dumplings in the skillet and pan-fry for 3-5 minutes per side, until golden brown and slightly crispy.
- 6
Serve: Serve hot with nuoc cham dipping sauce.
