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Bánh Ít Trần – Rice Cakes with Pork Filling
Bánh ít trần is a traditional Vietnamese steamed rice cake filled with a savory mix of pork, shallots and wood ear mushrooms.
Bánh Ít Trần – Rice Cakes with Pork Filling
Laura Chen
10
30 minutes
120 minutes
250
Vietnamese
Main course
Bánh ít trần is a traditional Vietnamese steamed rice cake filled with a savory mix of pork, shallots and wood ear mushrooms. People often serve these little treats on special occasions or as part of a festive meal.
Ingredients
- 200 g ground pork
- 50 g wood ear mushrooms, soaked and chopped
- 2 shallots, finely chopped
- 1 tbsp fish sauce
- 1 tsp sugar
- 1/2 tsp black pepper
- 300 g glutinous rice flour
- 200 ml warm water
- 1 tsp salt
- Banana leaves, for wrapping
Instructions
- Sauté the shallots in a pan with a little oil until soft.
- Add the ground pork and wood ear mushrooms to the shallots and fry until the pork is cooked through.
- Add the fish sauce, sugar and pepper and stir well. Take off the heat and let cool.
- Work the glutinous rice flour with the warm water and salt into a smooth dough.
- Divide the dough into small portions and flatten them into small rounds.
- Fill each round with a little of the meat mixture, then pull up the edges and seal.
- Wrap each cake in a piece of banana leaf and tie the ends tightly.
- Steam the wrapped cakes for about 1.5 hours, until the dough is cooked through.
- Remove the banana leaves before serving.
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