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.
* 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.