BÁNH RAM ÍT | Crispy and chewy sticky rice bites

Preparing the Shrimp and Pork

Peel the fresh shrimp, remove the heads and the black vein along the back. Rinse them thoroughly, drain well, then cut them into small pieces.

Clean the lean pork, then finely mince it.

Place the shrimp and pork in a bowl. Add ½ tablespoon oyster sauce, ½ teaspoon seasoning powder, ½ teaspoon pepper and 1 teaspoon finely chopped shallot.

Mix well, then leave to marinate for about 15 to 20 minutes so that the ingredients absorb the flavours.

Preparing the Other Ingredients

Soak the wood ear mushrooms in water for about 2 hours, until fully rehydrated. Drain them, then finely chop them.

Peel the carrot, rinse it, then cut it into small cubes.

Peel the shallots, rinse them and finely chop them.

Preparing the Bánh Ít Dough

In a small bowl, mix 160 ml warm water with ½ teaspoon salt until completely dissolved.

Place 200 g glutinous rice flour in a large bowl and make a well in the centre. Gradually pour in the warm water while mixing.

Once the dough begins to come together, knead it by hand, adding a little more water if necessary, until you obtain a soft, smooth and slightly moist dough that is not sticky.

Tips:

• Leave enough space between each cake so that they steam evenly.
• For more flavourful bánh ít, roll the dough fairly thin and add a generous amount of filling.

Preparing the Bánh Ram Dough

In a bowl, lightly beat 1 egg white, then add 30 ml coconut milk and mix well.

In another large bowl, combine 100 g glutinous rice flour and 20 g rice flour. Gradually pour in the egg white and coconut milk mixture while stirring.

Once the dough begins to come together, knead it lightly by hand, gradually adding about 110 ml coconut milk.

Continue kneading until you obtain a soft, smooth and elastic dough.