Banh Ngoc
Ingredients
- 200 gRice flour (sifted)
- 100 gTapioca or Japanese pearls (fine powder)
- 150 gGround pork (fresh)
- 150 gShrimp (peeled and minced)
- 2 tbspfish sauce
- 5 pcpandan leaves (for juice)
- 1 pcOnion (finely diced)
- 2 pcGarlic (minced)
- 1 tbspSesame oil
- 1 pinchBlack pepper ground
Method
A translucent and elastic dough revealing a pork and shrimp filling. The texture is firm to the bite, enhanced by the powerful aroma of fish sauce and black pepper.
- 1
Finely chop the shrimp and mix with the minced pork. Add the diced onion, minced garlic, fish sauce, and pepper. Knead until a cohesive filling is formed.
- 2
Blend the pandanus leaves with 250ml of boiling water. Strain to obtain an intense green juice. This liquid will color and flavor the dough.
- 3
Mix the rice flour and tapioca. Gradually pour in the boiling pandanus juice while stirring vigorously. Work the dough until smooth, supple, and no longer sticking to your fingers.
- 4
Form small dough balls, flatten them into thin discs. Place a dollop of filling in the center and fold into a half-moon. Steam for 10 minutes: the dough must become translucent.
Frequently asked questions
How do you get this dish right?
- Always use boiling water for the dough; it is the secret to its elasticity.
- Lightly oil the steamer basket to prevent the dumplings from tearing when removed.
How long does this dish keep?
Keeps for 2 days in the fridge. Must be reheated by steaming to restore the texture.
