My mom's version.
I remembered my mom making some purple ones and asked her to make some. The purple colour comes from the addition of purple yam. Purple yam is used in Vietnamese cuisine so don't be surprised if you ever see a bright purple soup made with this.
Bánh ít trần, with some nước chấm, that I would buy in Vietnam.
Bánh Ít Trần (Mung Bean stuffed Dumpling) - makes 23
The filling is similar to bánh bột lọc, with the addition of mung beans. The shell is probably more appealing because it does not have that chewiness of bánh bột lọc.
Filling
* 3 tbsp oil
* 1 small onion
* 200 g pork
* 200g shrimp
* 1-½ tsp salt
* 1 tsp pepper
* ½ lb. mung beans, cooked and mashed
Sauté onion in oil until softened.
Add pork and shrimp, with salt and pepper.
Cook until the shrimp and pork are cooked through.
Meanwhile, cook the mung beans, drain and mash.
Mix the shrimp and pork with the mung bean mixture.
Roll about 2 tbsp of the mixture into balls.
Cubed pork and chopped shrimp.
Mung bean mashed.
Close the dough and cover the ball.
Bánh ít trần ready to be steamed.
Make half of the recipe of the dough above and set aside.
6 comments:
Your mama's the best!
"Tran" as in naked. :) Your mom doesn't use VNese flour for this? Well, I guess the Japanese sweet rice flour is similar enough to bot nep?
I like the purple ones. So creative. And how could you buy just one banh it? I'd buy at least half a dozen. :)
G: I am pretty spoiled!
WC: I asked my mom and she said it's pretty much the same as bot nep. This is what she found when she first came to Canada and she finds it is cleaner than bot nep (?).
I can definitely eat a few but my appetite was less I guess in VN!
I loved banh it. I still do. I love banh bot loc too. I can't make them, but I'll try.
I've never seen the purple ones and I'm curious if I can actually make these.
I'd love to be fed by your mother one day.
hi,
is purple yam = khoai mở tím or khoai lang tím ?
Whoa, this looks delicious! I wish these were available at my local Vietnamese restaurants so I can try one and decide if attempting them at home is a task that is worth undertaking. This morning I just made some glutinous rice with mung bean & pork wrapped in bamboo leaves. It's funny how Asian cultures have their own variations of snacks that use essentially the same ingredients in different forms.
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