Monday, June 17, 2013

Sticky Rice Dumpling (Banh u)

Traditional Sticky Rice Dumpling Cake. 

Sticky Rice Dumpling (Banh u)


Sweet Rice:
3 lbs. Sweet Rice
1 tsp. Salt
1 tsp. Sugar
1/2 tsp. Mushroom Seasoning
1 package Black Bean
1 cup Coconut Milk
5 Shallots
1/2 lb. Pork
1/2 tsp. Salt
1 Tbsp. Soy Sauce
1/8 tsp. Mushroom Seasoning
Some Black Pepper
1 tsp. oil
Dried Shrimp
1/2 cup Dried Shrimp
1 tsp. Minced Garlic
1 tsp. oil
60-75 Bamboo Leaves
1 package Mung Bean
Step 1:
Rinse and soak 3 lbs. Sweet Rice overnight. Rinse and soak Bamboo Leaves overnight. (Cut and clean the leaves) Soak Mung Bean and Black Bean overnight.
Step 2:
Chop 5 Shallots, cut 1/2 lbs Pork into chunks. Marinate the Pork with 1/2 tsp Salt, 1 tbs Soy Sauce, 1/8 tsp Mushroom Seasoning, and some Black Pepper. Leave overnight. Then saute the Shallots with 1 tsp of oil and add in marinated Pork and water. Cook until it is brown.
Step 3:
Rinse the Black Bean. Cook the Black Bean in a pot. Add in a pinch of Salt. Cook for about 7-10 minutes or until the Black Bean soften. Pour out and rinse. Cook the Mung Bean. Rinse it first then pour enough water that it covers the Mung Bean. Then cook for 5-7 minutes. Roll the Mung Bean, Dried Shrimp, and Pork into a small ball.
Step 4:
Mix the Black Bean, 1 cup Coconut Milk, and Sweet Rice over medium to low heat. Add in 1 tsp Salt, 1 tsp Sugar, and 1/2 tsp Mushroom Seasoning.
Step 5:
Wrap the dumplings fill with Sweet Rice and fillings. Tie about 5 of the dumplings together. Cook it in boiling water for 3.5 hrs. After 1-2 hrs of cooking remember to add in more water and turn the dumplings.

1 comment:

  1. This sounds and looks so good...well maybe not the black beans, not a lover of beans ;)