Bánh ít trần chay is a vegan version of the Vietnamese sticky rice dumpling with the filling made entirely from plant-based elements. With a dough layer made of glutinous rice flour, the cake has a chewy consistency after steaming.
Ideally, the filling is often cooked beforehand, so the steaming process is only about cooking the dough layer. As a vegan dish, Vietnamese usually use a simple mixture of mung bean and wood ear mushroom.
Commonly, the cake is wrapped in banana leaves, with the Central region using fresh leaves while the North prefers dried ones. However, the cake can be made entirely without banana leaves, hence the name bánh ít trần.
Learn how to make a proper vegan version of this Vietnamese pyramid rice dumpling to add another great treat to your list of dishes.
What Is Vietnamese Vegan Bánh Ít Trần?
Bánh ít trần chay is a Vietnamese rice dumpling made from glutinous rice flour with a sweet mung bean filling, seasoned with shallots and pepper. These small, sticky dumplings are either steamed or boiled for a chewy texture.
Commonly enjoyed as a snack or during vegetarian festivals, they are mainly savored with a vegan version of a sweet and savory dipping sauce. Bánh ít chay on its own comes with a light flavor deriving from the filling.
The wrapping for dumplings is often banana, but you can simply omit this component to make them (no leaf wrappers) instead. Aside from the triangular shape, bánh ít trần chay also comes in a circular form.
Next, let’s look into the equipment you will need to pull off this rice dumpling recipe.
What Tools Are Used to Make Bánh Ít Trần Chay?
Below is a detailed list of the tools needed to prepare this vegan rice dumpling.
What Ingredients Are for Making Vegan-style Bánh Ít Trần?
Here are the components you’ll need to craft the traditional bánh ít trần chay.
Dough Ingredients:
Fillings and Accompaniment:
What Steps Are Needed for Making Bánh Ít Trần Chay?
Bánh ít trần with a mung bean filling requires little preparation in terms of ingredients and tools, but you will need the following steps to prepare the dough, filling, and shape the dumpling correctly.
Step 1: Prepare the Dough
In a mixing bowl, gradually bring together glutinous rice flour and warm water.
Then, add room-temperature water to the mix and begin kneading the dough. While kneading, push the dough away from you before bringing the dough back and repeat the process.
Note
Adding more flour can help in case the dough is too soft, while adding more water can help with dry dough.
Step 2: Cook the Mung Bean
Cook the mung bean in water over medium heat for around 20 minutes.
You can add salt and sugar to the beans while cooking to season it.
Note
The bung beans should be barely cooked and not too tender. Then, you want to mash the mung beans into a paste to make the filling.
Step 3: Prepare the Filling
Mix diced wood ear mushroom with cooked mung beans.
Roll the mixture into balls of around 1.7 ounces or depending on your liking.
Step 4: Shape the Dumpling
Divide the dough into equal sections before rolling and flattening them. Add the filling and wrap the dough around it to make sure the dumpling is completely sealed.
Step 5: Steam the Dumpling
Steam the dumpling in a steamer with a bit of oil over the steaming surface to prevent sticking. Alternatively, you can place a banana leaf between the bánh ít chay and steamer.
Steam in 20 – 30 minutes, depending on the size of the dumpling. When cooked, these dumplings have a white color.
Step 6: Serve
Present them with a bit of scallion oil over them, and enjoy these dumplings with a mixture of vegan sweet and fish sauce.
What Are Tips to Make Bánh Ít Trần Chay?
Creating the perfect vegan rice dumplings involves more than just following a recipe; it’s about learning small cooking tips that elevate the dish. Here are some expert tips to guide you:
Enjoy the Tasty Flavor of Bánh Ít Trần Chay
Bánh ít trần with a vegan filling is a cherished gem in the realm of Vietnamese cooking, offering a unique taste experience. It’s a wonderful way to connect with the vibrant flavors and rich culture of Vietnam right from your kitchen.
If this recipe has sparked joy in your culinary adventures, consider sharing the love with your friends and family.
Let them, too, embark on a flavorful journey through Vietnamese cuisine. I look forward to hearing about your experiences and discoveries in the comments below.
Bánh Ít Trần Chay Recipe (Vietnamese Vegan Sticky Rice Dumplings)
Equipment
- Steamer
- Mixing Bowl
- Dough Divider
- Pot
- Ladle
- Spatula
Ingredients
- 7.05 ounces glutinous rice flour
- 5.07 ounces warm water
- 1.69 ounces room temperature water
- 3.53 ounces mung beans
- 2.82 ounces finely chopped wood ear mushrooms
- Vegetarian fish sauce
- Scallion oil
Instructions
- In a large mixing bowl, add glutinous rice flour and gradually pour warm water to the flour, mixing continuously to combine the flour and water smoothly.
- Add room-temperature water and start kneading the dough. Push the dough away and then pull it back in your direction, repeating this action until the dough becomes smooth and non-sticky to the touch.
- Take mung beans and cook them with water over medium heat for about 20 minutes.
- You can season the beans with salt and sugar to enhance their flavor, depending on your preference. Remember to cook the beans until just done; they shouldn't be too soft.
- Mix the finely chopped wood ear mushrooms with the cooked mung beans.
- Form the mixture into balls weighing about 1.7 ounces each, or according to your preference.
- Divide the dough into equal portions, roll each into a ball, and then flatten.
- Place a portion of the filling in the center and carefully wrap the dough around it, ensuring the filling is completely enclosed.
- To prevent sticking, lightly oil the bottom of the steamer or line it with banana leaves. Place the cakes on the steamer.
- Steam for 20-30 minutes, depending on the size of the cakes, until the dough becomes translucent and white.
Video
Notes
- Choosing the right flour is essential for the true texture of bánh ít chay. Pick glutinous rice flour for its essential elasticity, while tapioca flour presents an extra chewiness resulting in overly tough dough.
- Preserve the dough by wrapping the dumplings well and freeze them. They’re easily revived with a quick steam.
- Steaming is the traditional route for making bánh ít chay, ensuring a moist and tender texture. IBoiling can work, too, just wait for the dumplings to bob to the surface as a sign they’re ready.
Nutrition
Tien – Alden
Content Writer
Expertise
Home Cooking, Recipe Development, Food Editor, Beverage Editor, Cooking-video Maker, Asian Food Content Creator
Education
Saigon Tourism College
Advanced Culinary Workshop, Beijing
Vietnamese Traditional Cooking School
American College of Vietnam
Alden is a skilled chef with expertise in Asian cuisines, known for blending traditional Vietnamese and Chinese cooking with contemporary innovations. Alden’s passion for Asian flavors and her creative approach to both food and beverages inspires fellow chefs and those aspiring to enter the field.