Bánh Ú Tro (Traditional Sticky Rice Dumplings)
Món truyền thống · Vietnamese
A traditional Vietnamese sticky rice cake, Bánh Ú Tro is made from glutinous rice soaked in ash water, giving it a unique chewy texture and slightly alkaline flavor. It is typically filled with mung beans and pork belly, then wrapped in banana leaves and boiled. This version is the classic preparation.
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Nguyên liệu
- Glutinous rice500g
- Mung beans150g
- Pork belly200g
- Banana leaves15-20 leaves
- Wood ash (food grade)50g
- Salt1 tsp
- Wateras needed
- Kitchen twineas needed
Các bước
- 1
Soak glutinous rice in water with wood ash and salt for at least 4 hours or overnight. Drain well.
- 2
Soak mung beans in water for at least 2 hours. Drain and steam until tender. Mash lightly.
- 3
Cut pork belly into small cubes. Marinate with a pinch of salt.
- 4
Prepare banana leaves by washing and softening them over heat. Cut into rectangular pieces.
- 5
To assemble, place a piece of banana leaf shiny side up. Add another piece crosswise. Place about 2-3 tablespoons of ash-soaked rice in the center, forming a well. Add a spoonful of mashed mung beans and a few pieces of pork belly. Cover with more rice, ensuring the filling is completely enclosed. Fold the banana leaves to form a pyramid shape, pressing firmly to remove air. Tie securely with kitchen twine.
- 6
Place the wrapped cakes in a large pot. Cover with water and bring to a boil. Reduce heat and simmer for at least 4-6 hours, or until the rice is fully cooked and tender. Add more hot water if needed.
- 7
Remove from pot, drain, and let cool slightly before serving.
