Bánh Ít Nhân Dừa (Sweet Coconut Sticky Rice Dumplings)
Món truyền thống · Vietnamese
A traditional Vietnamese dessert featuring glutinous rice flour dumplings filled with a sweet, fragrant coconut and mung bean mixture, steamed to perfection and often served with a drizzle of coconut milk.
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Nguyên liệu
- Glutinous rice flour2 cups
- Water3/4 cup
- Sugar1/4 cup
- Salt1/4 teaspoon
- Coconut milk1 cup
- Shredded unsweetened coconut1 cup
- Mung beans, split and hulled1/2 cup
- Pandan leaves (optional)2-3
- Banana leaves or parchment paperfor wrapping
Các bước
- 1
Rinse mung beans and soak for at least 2 hours or overnight. Drain and steam until tender. Mash or process into a coarse paste.
- 2
In a saucepan, combine mashed mung beans, shredded coconut, sugar, and 1/4 cup coconut milk. Cook over medium-low heat, stirring constantly, until the mixture thickens and forms a cohesive ball. If using pandan leaves, add them during cooking for fragrance and remove before shaping.
- 3
Let the filling cool completely. Divide into small portions and roll into balls.
- 4
In a bowl, combine glutinous rice flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Knead for about 5 minutes until smooth.
- 5
Divide the dough into equal portions. Flatten each portion into a disc, place a ball of filling in the center, and carefully wrap the dough around the filling, sealing it completely. Shape into a round or slightly flattened disc.
- 6
Prepare banana leaves by wilting them over a flame or in hot water. Line each dumpling with a piece of banana leaf or parchment paper.
- 7
Steam the dumplings over medium-high heat for 15-20 minutes, or until the dough is translucent and cooked through.
- 8
While dumplings are steaming, gently heat the remaining coconut milk with a pinch of sugar until warm. Do not boil.
- 9
Serve the steamed bánh ít warm, drizzled with the warm coconut milk.
