Banh Giay (Vietnamese Rice Cake)

All done! Here's some of them.
Today Steph and I made some bánh giầy* (Vietnamese Sticky Rice Cake) and it was ridiculously easy to make.** This was - after sweet corn pudding (che bap) - the second Vietnamese item I made.

Steps We Took:
Bought the flour. Added water, salt, pepper, and stirred. Let it sit for a while.

The flour. We bought a specific brand, Three Elephants.
Rolled it out and cut it. Oiled the banana leaves and covered two sides of each piece of dough. Finally, wrapped the dough inside plastic wrap and then steamed them.

I was suspicious we were making the cuts too small, but I took a carefree approach and just went along with it. If something went wrong, it'd just be a mistake to learn from.

Getting ready to cut the dough. In hindsight we should have followed directions and divide all this dough into 10 pieces, or at most 15.
I didn't put enough oil on the banana leaf. In this case, it would have been better to err on the side of putting too much oil rather than too little.

This dish was simple and delicious. I can't wait to make it again.

In the pot, ready to be steamed.
*Apparently misspelled as bánh dầy.
*As of 20161106, I don't remember who's idea it was to make them. Probably Steph's.

[20110724][20161106 Edit]

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