So the Cold Food Festival is 3 days ago and I think those traditional types of desserts this festival features are just so nice: good to eat and not too hard to make. And here we go, the first recipe:
Banh troi (Bánh trôi) – Banh chay (Bánh chay)
Glutinous rice flour
White granulated sugar
Brown sugar cubes
1. Bánh trôi
– Mix glutinous rice flour with ordinary rice flour with the ratio 9:1 respectively. Then knead the mixture with water.
– Pick up a piece of dough, place the sugar cube in the middle and roll it to make a ball. The proper size of the ball is about 2.25 cm in diameter.
– Boil the balls in water and take out when they start to float. Immediately dip into a bowl of cold water to prevent them from being sticky.
– Place the balls on a dish and powder with white sesame. The result should be something like this:
2. for the Bánh chay,
– same treatment for the dough.
– about the Mung bean, cook or steam and pound till fine then roll into balls before it becomes too dry
– pick some dough, flatten slightly, put the bean ball in the middle then seal the dough to make a round and flat piece
– boil like bánh trôi
– mix cassava flour with water for a slightly thick substance then boil and add grapefruit flower. Finally, sprinkle over the cakes.