Wednesday, October 16, 2013
Banh It Nhan Dau (Sticky Rice Cake with Mung Bean)
1 bag Glutinous Flour
3/4 cup Brown Sugar
1 cup White Sugar
1 cup Water
1 cup Ginger (cut)
3/4 cup warm Water
2 cups Mung Bean (soaked overnight)
Pinch of Salt
1/2 cup chopped Green Onion
1 Tbsp. Oil
1 package Banana Leaves
1/2 cup Oil.
Rinse the Mung Bean 2 times. Pour enough water that it covers the Mung Bean and cook on medium heat. Add a pinch of Salt. Remember to remove foams.
Use a spoon and stir the Mung Bean. If it looks too dry add 1 tsp. or 2 of water. Stir until it turns into a paste.
In a pan add in 1 Tbsp. Oil. Then add in 1/2 cup chopped Green Onion. Stir for about 1 minute. Scoop the Green Onion out and put it in with the Mung Bean paste.
Mix well and set aside.
In a sauce pan pour 1 cup Water, 3/4 cup Brown Sugar, and 1 cup white Sugar. Using medium, wait for the sugar to melt. Then set aside.
Cut the Ginger into small pieces. You need 1 cup of Ginger. Put it in a thick bowl or a Mortar and smash it. Then pour in 3/4 cup Warm Water and set aside.
In a large bowl add in 1 bag of Glutinous Flour. When the sugar syrup has cool down. Pour in some of the sugar syrup in the bowl and mix.
Pour in some of the Ginger liquid in with the flour and mix.
Use your hand to mix. Add in enough liquid until the dough does not stick to your hand. Then use plastic wrap to cover the dough and let it sits for 30 minutes.
Wash and wipe the Banana Leaves clean. Cut the ends of the leaves. Using 2 layers fold it into a cone shape.
Next, roll the Mung Bean into balls and set on a plate. Take a piece of the dough. Flatten it and put one of the Mung Bean ball in the middle.
Roll it into a tight ball and put some oil over it. Place the ball in the cone. Fold down the middle. Then the two sides. Fold one more time and tuck it underneath.
Repeat until you use up all the dough, fillings, and banana leaves. Place it in the steamer and steam for 35-45 minutes.