Bánh Ít Lá Gai (Vietnamese Ramie Leaf Dumplings)

🧂 Ingredients

• 300 g Glutinous rice flour(Also known as sweet rice flour. This is essential for the chewy texture.)
• 200 g Fresh ramie leaves (lá gai)(These are crucial for the characteristic black color and earthy flavor. If unavailable, a small amount of activated charcoal powder (food-grade) can be used for color, but the flavor will be different.)
• approx. 150-200 ml Water(For boiling ramie leaves and making the dough. Adjust as needed.)
• 200 g Sweetened mung bean paste(Can be store-bought or homemade. Ensure it's sweetened and has a firm, moldable consistency.)
• 50 g Sugar(For the dough. Adjust to taste depending on the sweetness of the mung bean paste.)
• 1/4 teaspoon Salt(To enhance flavors.)
• 12-15 pieces Banana leaves(About 6x6 inches each. Softened by wilting over a flame or briefly boiling to make them pliable for wrapping. Cleaned thoroughly.)
• 1 tablespoon Cooking oil(For greasing hands and the steamer basket.)

👨‍🍳 Instructions

1. 1

   Prepare the ramie leaf paste: Wash the ramie leaves thoroughly. Roughly chop them and place them in a pot with enough water to cover. Bring to a boil and simmer for about 20-30 minutes, or until the leaves are very tender. Drain the leaves, reserving about 50ml of the cooking liquid. Transfer the cooked leaves to a blender or food processor with the reserved liquid. Blend until a smooth, dark green/black paste forms. Strain the paste through a fine-mesh sieve, pressing to extract as much liquid as possible. Discard the solids. You should have a thick, dark liquid.

   ⏱️ 45 minutes
2. 2

   Make the dough: In a large bowl, combine the glutinous rice flour, sugar, and salt. Gradually add the ramie leaf liquid to the flour mixture, stirring with chopsticks or a spoon. Mix until a cohesive dough starts to form. Knead the dough by hand for about 5-10 minutes until it is smooth, pliable, and no longer sticky. The dough should be a deep black or dark green color. If the dough is too dry, add a tiny bit more ramie liquid or water; if too sticky, add a little more glutinous rice flour. Cover the dough with a damp cloth to prevent it from drying out.

   ⏱️ 15 minutes
3. 3

   Prepare the filling and wrap the dumplings: Lightly grease your hands with cooking oil. Take a portion of the dough (about 2-3 tablespoons) and flatten it into a small disc. Place about 1-1.5 tablespoons of mung bean paste in the center. Carefully enclose the filling with the dough, pinching the edges to seal completely, forming a smooth ball or slightly flattened disc. Repeat with the remaining dough and filling. Prepare the banana leaves by wiping them clean and softening them. Place one filled dough ball onto a softened banana leaf, then fold the leaf to enclose the dumpling securely, creating a neat parcel. You can tie it with a thin strip of banana leaf or kitchen twine if needed, but a tight fold is usually sufficient.

   ⏱️ 30 minutes
4. 4

   Steam the dumplings: Prepare your steamer. Line the steamer basket with a piece of parchment paper or a lightly oiled banana leaf to prevent sticking. Arrange the wrapped dumplings in the steamer basket, ensuring they do not touch each other. Steam over medium-high heat for about 30-40 minutes, or until the dumplings are cooked through and the exterior feels firm and slightly translucent. The cooking time may vary depending on the size of the dumplings and the heat of your steamer.

   ⏱️ 40 minutes
5. 5

   Serve: Carefully remove the dumplings from the steamer. Let them cool slightly before unwrapping. Bánh Ít Lá Gai are best served warm or at room temperature. They can be enjoyed as is, or with a sprinkle of toasted sesame seeds.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓The ramie leaves are essential for the traditional dark color and unique earthy flavor. If unavailable, food-grade activated charcoal can be used for color, but the flavor profile will be altered.
• ✓Ensure the mung bean paste filling is not too moist, or it will be difficult to seal the dumplings.
• ✓Softening the banana leaves by briefly wilting them over a flame or in hot water makes them much easier to fold without tearing.
• ✓This dish is a beloved traditional sweet, often prepared for Tet (Lunar New Year) and other important Vietnamese festivals.
• ✓This is a specialty from the Central region of Vietnam.

🔄 Variations

• Add shredded coconut to the mung bean filling for extra texture and flavor.
• Make 'Bánh Ít Trần' by omitting the filling and shaping the dough into small balls, then steaming and tossing them in shredded coconut and sugar.
• Some recipes include a small piece of candied fruit or a roasted peanut in the center of the filling.

🥗 Nutrition

Per serving