Bánh Ít Trần Mặn Recipe (Vietnamese Non-Vegan Sticky Rice Dumplings)
Bánh ít trần mặn is a sticky rice dumpling in Vietnamese that comes with a meaty filling of pork and dried shrimp. It’s usually steamed for serving.
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Servings: 12 Servings
Calories: 210kcal
Equipment
- Steamer
- Mixing Bowl
- Pan
- Ladle
- Spatula
- Dough Divider
- Mortar and pestle
Ingredients
For the Dough
- 14.11 ounces glutinous rice flour
- 10.14 ounces warm water
- 3.38 ounces room temperature water
For the Filling & Accompaniments
- 3.53 ounces mung beans
- 3.53 ounces diced shrimp
- 5.29 ounces ground meat pork or chicken
Additional Ingredients
- 1.76 ounces dried shrimp
- 1 teaspoon salt
- 1 teaspoon sugar
- 1.5 teaspoons ground pepper
- 1 tablespoon minced garlic
- 1 tablespoon minced shallots
- 1 tablespoon cooking oil
- Fish sauce
- Scallion oil
Additional Accompaniments
- Blanched bean sprouts
- Pickled vegetables
- Water mimosa perilla leaves, Vietnamese balm, Vietnamese mint
Instructions
- In a large mixing bowl, add glutinous rice flour. Gradually pour warm water in, 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.
- Pour the dried shrimp into a mortar to start pounding using a pestle until the mixture is fine and smooth.
- Stir the dried shrimp over heat for around 5 - 7 minutes to dry them out.
- Take mung beans and cook them with water over medium heat for about 20 minutes.
- Season the beans with salt and sugar, depending on your preference. Cooked beans shouldn't be too soft.
- Stir-fry a combination of minced garlic and shallot before adding minced pork and season it with sugar, salt, and pepper.
- Cook the meat before introducing diced shrimp to the mix. Keep stir-frying until the filling mixture is fully cooked.
- Put mung bean paste with stir-fried filling and ⅔ of the dried shrimp, save ⅓ of the dried shrimp for sprinkling over the dumplings when serving.
- Roll the filling into balls.
- Divide the dough into equal parts before rolling and flattening them.
- Then, add the filling balls to the dough and seal them carefully.
- 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, bánh ít mặn has a white color.
- Serve bánh ít mặn with a bit of sprinkled dried shrimp and scallion oil. Enjoy them with a sweet and sour fish sauce.
Video
Notes
- Do not substitute glutinous rice flour with tapioca flour because glutinous rice flour provides elasticity, while tapioca flour is chewy. If you want the cake to be chewy, you should only add a little tapioca flour.
- You can wrap bánh ít mặn tightly and store them in the freezer. When needed, thaw them and steam them again.
- In addition to steaming the dumplings, you can also boil them directly in hot water. When the dumplings float, they are cooked.
- In some places, bánh ít mặn are wrapped in banana leaves and then steamed.
Nutrition
Calories: 210kcal | Carbohydrates: 33g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 353mg | Potassium: 177mg | Fiber: 2g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 0.5mg | Calcium: 36mg | Iron: 1mg