Sticky Rice Balls (Bánh Ít Trần)

In Vietnam, Bánh Ít Trần is consumed by common folks. However, this kind of cake is very fulfilling and satisfying to most people, rich or poor. It means that this cake can be well presented if it is served in a nice restaurant, or it can be a snack on the street markets of Vietnam. The sweet sticky rice dough makes this cake very special and somewhat delicate to handle, but after learning how to handle the dough, the rest is quite simple. The filling of this cake is the combination of mung beans, dried shrimp, and ground pork. I like to use ground chicken or turkey to make this cake a healthier choice for myself.  I hope this one will be another excellent Vietnamese recipe that can earn a place in Westerner hearts.

Ingredients:
For the dough:
5 cups sticky rice flour
1/2 tsp salt
2 tbs oil
2 cup warm water
For the filling:
2 cups cooked mung beans
1/2 cup dried shrimp, soaked in water
2 cups ground chicken or turkey
3 green onions, white part only finely chopped
2 garlic cloves, minced
1 tsp salt,
1/2 tsp black pepper
1 tsp sugar
1 tbs soy sauce
Scallion oil:
The green upper part of scallions, thinly sliced
1/4 cups oil

Directions:
To make dough:
In a KitchenAid stand mixer bowl using the flat beater, add the rice flour, salt, and oil. Turn the machine to low speed and slowly add warm water (you may not need the whole cup of water). Continue to mix dough until it becomes a soft ball. Cover dough, and let it rests for 15 minutes.

To make the filling:
Drain the dried shrimp and grind into very fine pieces, using a food processor. Remove the shrimps .Blend the cooked mung beans into fine paste.

In a medium sauté pan over medium heat, add oil and heat until hot. Add the chopped green onions with a pinch of salt. Stir for a few seconds and quickly remove from heat. Remove the scallion oil and place in a jar for later use.

 

 

Leave about 2 tbs oil in the pan
In the same sauté pan, add garlic and white onions. Stir and cook until fragrant.

 Add dried shrimp and ground chicken. Season with salt, pepper, and sugar.

Cook for 7 minutes or until the chicken is no longer pink. Stir in the mung bean paste. Stir the mixture until well mixed.

Some soy sauce and more oil can be added. Let it cool.

When the filling has cooled, divide the filling and shape into small, golf ball size balls and set aside.

Return to the dough after the dough has rested. Divide the dough equally and shape dough into balls like the filling, but a little bigger.

Oil your hands and flatten the dough into circles large enough to place the filling into the center.

 

 

 

Gather dough and cover the filling completely (make sure there is no filling visible). Continue until all the dough is finished.

You can cook the dough in two ways. The first way is to bring a pot of water to boil and drop the dough into the hot boiling water.

Remove them when they start floating on the surface. 

Place the cooked cake into cold water and drain. Top with scallion oil.

The second way is the dough can be steamed over high heat on a steamer.

Serve with Vietnamese dipping sauce.