Banh It

Name: Banh It
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Vietnamese
Ingredients: 250 g glutinous rice flour; 150 g mung bean paste; 100 g shrimp; banana leaf for wrapping; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 meat

Banh It hails from the central regions of Vietnam, where it finds its place in both festive gatherings and quiet family meals. This particular rendition captures the essence of home cooking, with each ingredient thoughtfully balanced by the hands of a seasoned family cook. Salt is measured by intuition rather than spoon, and the richness of fat is embraced without hesitation. It's a dish that speaks to the practical yet generous spirit of Vietnamese home kitchens.

The texture of Banh It is a harmonious blend of sticky and soft, with the glutinous rice flour giving it a satisfying chew. The mung bean paste adds a subtle earthiness, while the shrimp brings a savory depth. Wrapped in the fragrant embrace of banana leaf, each morsel offers a taste of central Vietnam's culinary heart. It's a dish meant to be shared, inviting diners to partake in its simple yet profound flavors.

Ingredients

250 gglutinous rice flour
150 gmung bean paste
100 gshrimp
banana leaffor wrapping
to tastefine sea salt

Method

Start by preparing the dough for the Banh It. In a large mixing bowl, combine 250 g of glutinous rice flour with a pinch of fine sea salt. Gradually add warm water, mixing with your hands until the dough is smooth and pliable. It should not stick to your fingers and should hold its shape when pressed.
Next, prepare the filling. If your mung bean paste is not already seasoned, add a small pinch of fine sea salt and mix well. Ensure the paste is smooth and easily moldable. Divide the mung bean paste into small, even portions, about the size of a marble, and set aside.
Prepare the shrimp by peeling and deveining them. Chop the shrimp into small pieces and lightly season with a pinch of fine sea salt. In a small pan over medium heat, add a little oil and sauté the shrimp until they turn pink and are cooked through, about 2-3 minutes. Remove from heat and let cool slightly.
To assemble the Banh It, take a small piece of dough, about the size of a golf ball, and flatten it in your palm. Place a portion of mung bean paste and a piece of shrimp in the center. Carefully fold the dough over the filling, pinching the edges to seal and forming a smooth, round ball.
Cut the banana leaf into squares large enough to wrap each Banh It ball. Place a dough ball in the center of a banana leaf square, fold the leaf over the ball, and secure it by folding the edges underneath. Repeat with the remaining dough and filling.
Prepare a steamer by bringing water to a boil. Once boiling, reduce the heat to maintain a steady steam. Place the wrapped Banh It in the steamer basket, ensuring they are not touching each other. Steam for about 20-25 minutes, or until the dough becomes translucent and slightly glossy.
Once cooked, carefully remove the Banh It from the steamer. Allow them to cool slightly before unwrapping. Finish with a light sprinkle of fine sea salt if desired, and serve immediately while warm, encouraging sharing around the table.