Bánh Ín (Traditional Sticky Rice Dumplings)

Nguyên liệu

• Glutinous rice flour300g
• Mung beans (split, no skin)150g
• Sugar100g
• Coconut milk100ml
• Banana leaves10-12 large
• Salt1/2 teaspoon
• Water150ml (approx.)
• Optional: Pork fat (cubed)50g
• Optional: Candied winter melon50g

Các bước

1. 1

   Prepare the mung bean filling: Soak mung beans for at least 2 hours or overnight. Drain and steam until tender. Mash the steamed beans, then cook in a pan with sugar and coconut milk until thick and paste-like. If using, stir in small cubes of pork fat or candied winter melon. Let cool.

2. 2

   Prepare the dough: In a bowl, combine glutinous rice flour and salt. Gradually add warm water while mixing until a soft, pliable dough forms. Knead briefly until smooth.

3. 3

   Prepare banana leaves: Wash and dry banana leaves. Cut into rectangles large enough to wrap the dumplings. Briefly blanch or steam them to make them pliable.

4. 4

   Assemble the dumplings: Take a portion of the dough, flatten it into a disc, and place a spoonful of mung bean filling in the center. Enclose the filling with the dough, shaping it into a flattened ball or cylinder. Ensure the filling is completely sealed.

5. 5

   Wrap the dumplings: Place each filled dumpling onto a piece of banana leaf and wrap it securely, folding the leaf to create a neat package. You can tie with kitchen twine if needed.

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 slightly translucent.

7. 7

   Serve: Let the dumplings cool slightly before unwrapping. Serve warm.