Bánh Ít Trần Chay Recipe (Vietnamese Vegan Sticky Rice Dumplings)

Bánh ít trần chay is a Vietnamese vegan dumpling made from glutinous rice flour with a mung bean filling. It’s often steamed for a soft texture.

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Course: Non-course Dish

Cuisine: Vietnamese

Keyword: Bánh Ít Trần Chay, Vietnamese Vegan Sticky Rice Dumplings

Level of Difficulty: Medium

Dietary Preference: Vegan

Prep Time: 15

Cook Time: 1 15

Total Time: 1 30

Servings: Servings

Calories: 270kcal

US Customary - Metric

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.

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.