Celebrating Tet hàn thuc, the feast of cold foods 3rd day of the 3rd lunar month. Vietnamese families prepare a couple: the banh banh chay Troi and having sweet glutinous rice balls. The Banh Troi (floating cakes) are stuffed with a piece of sugar, poached in boiling water, served in a plate. The banh chay are stuffed a small bean seed mung dumpling, served in a bowl with thick light syrup mixed with tapioca flour.
Recipe Banh Troi, for 22-25 rooms:
- 150 grams of glutinous rice flour
- 5 g of rice flour
- Brown sugar pieces
- a pinch of salt
- Toasted white sesame
Cut sugar into small pieces (about the size of a pomegranate seed)
Put in a bowl of sticky rice flour, plain rice flour, salt. Gradually add cold water. Mix and knead until the dough is smooth and does not stick to the hand.
Train size pellets of a quail egg. Flatten and place in the center a lump of sugar. Wrap tightly and roll between palms to have a good round and smooth pellet.
Dip the balls into the boiling water.
The pellets are cooked when they float on the surface. Remove them and put them in cold water to prevent them from sticking together.
Them out and place on a plate. Allow to dry a bit and add the toasted sesame seeds.
Banh chay recipe for a bowl of 3-5 parts:
- Rice flour 150g glutinous
- Ordinary rice flour 5g
- Soybean paste mung
- Syrup: cooking water, tapioca flour, sugar, some mung bean seeds peeled and cooked.
- Small slices of fresh coconut or sesame seed.
Only problem, the realization is similar to the Banh Troi except stuffing and another nuance: we put the pieces in a bowl with mixed light syrup thick tapioca flour.
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