Bánh Ít Trần
Sticky Vietnamese glutinous rice dumplings filled with mung bean paste and topped with crispy fried shallots and sesame. Chewy, nutty, and addictively simple to make at home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 285
- Protein
- 6g
Ingredients
- 1 cup glutinous rice flour
- ¾ cup water, divided
- ½ cup mung bean paste (canned or homemade)
- ¼ cup fried shallots (store-bought)
- 2 tablespoons sesame seeds
- 1 pinch salt and pepper to taste
Instructions
- 1
Bring a large pot of water to a boil over high heat — the water should cover at least 3 inches from the bottom. While waiting, measure out all ingredients nearby.
- 2
Pour the glutinous rice flour into a medium bowl, then add 0.5 cup of water while stirring constantly with a wooden spoon until a soft, slightly sticky dough forms, about 1 minute.
- 3
Divide the dough into 8 equal pieces by eye — pinch off a piece about the size of a golf ball, roll it into a ball, then set it aside on a small plate. Repeat with remaining dough.
- 4
Flatten one dough ball in the palm of your hand into a thin disk about 3 inches across, then place 1 tablespoon of mung bean paste in the center.
- 5
Bring the edges of the dough disk up and over the mung bean paste, pinching and rolling gently until the filling is completely sealed inside and the ball is smooth, about 20 seconds per dumpling. Repeat with remaining dough and filling.
- 6
Carefully drop all 8 dumplings into the boiling water one at a time, stirring gently to prevent sticking. They will sink at first, then bob to the surface after 3–4 minutes.
- 7
Once all dumplings float, wait 2 more minutes, then use a slotted spoon to lift one dumpling out — it should feel firm and bounce back when gently pressed with your finger.
- 8
Use a slotted spoon to remove all dumplings and transfer them to a serving bowl or plate with a shallow rim, spacing them so they don't stick together.
- 9
Scatter the fried shallots in an even layer over the top of the warm dumplings, covering as much surface area as you can see.
- 10
Sprinkle the sesame seeds over the shallots until each dumpling has a few seeds on top, then season lightly with salt and pepper to taste. Serve immediately while warm.
Tools you’ll need
- large pot
- medium mixing bowl
- wooden spoon
- small plate
- slotted spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
