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Clear Shrimp and Pork Dumplings (Banh Bot Loc Tran)

Translucent Shrimp and Pork Dumplings (Banh Bot Loc Tran) - So amazing! It's a must-try dish. | recipe from runawayrice.comSavory and sweet shrimp and pork encased in a translucent and chewy dumpling skin make these some of the best dumplings around. A popular snack food, these scrumptious Clear Shrimp and Pork Dumplings (Banh Bot Loc Tran) are completely addicting. The combination of chewy and slippery dumpling skin filled with flavorful meat morsels and then dipped in a sweet fish sauce dipping sauce will have your taste buds jumping for joy! Give this recipe a try! 🙂

Notes on the Recipe, Tips and Tricks

I prefer a leaner pork but feel free to substitute with pork belly. Chicken thighs are also a tasty alternative to pork. Optionally, skip the meat altogether and just use a whole shrimp.

These dumplings are bite-sized so there’s not a lot of shrimp and pork in them. Use the smallest fresh shrimp you can find. I use size 71-90 and cut them in half. If using larger shrimp, cut them into thirds to make them smaller.

The dough can be a bit tricky to make and the timing is very important. Make sure the heat is on Low so the starch mixture doesn’t heat up too quickly. As soon as you see small tapioca lumps forming, remove from the heat right away. If you let the tapioca mixture cook for a bit too long, it will quickly turn into a really thick dough and it will not be useable.

If you want to make a double recipe and it’s just you cooking, prepare one batch of dough and make the dumplings. Then prepare a second batch of dough and make the dumplings. Do not make a double batch of dough at once because once the dough gets cold it becomes less pliable and tougher to spread.

Use approximately .4 oz – .5 oz of dough per dumpling which yields 36-45 dumplings, respectively.

Boil the dumplings gently. Boiling vigorously may cause the parchment paper to detach from the dumpling.

The cooking time is the same whether boiling or steaming – just 10 minutes.

If you would like the dumplings less chewy, add 3 Tbsp rice flour + 2 Tbsp cold water to the dough recipe. The dumplings won’t be translucent but they will be delicious!

If you love the aroma of banana leaves, use them instead of parchment paper.

Make lots of dumplings and freeze them to enjoy later. Uncooked dumplings can be frozen for up to 3 months when sealed in an air-tight container or bag. (See picture below.) Boil or steam straight from the freezer. (Thawing is not necessary.) This is a great way to enjoy these delicious dumplings whenever the craving hits! 🙂

Refrigerate any remaining dumplings and consume within the week.

Watch the video for instructions.

If you enjoyed this recipe, you make also like: Steamed Rice Cakes and Pork Roll (Banh Day) or Sticky Rice and Mung Bean Dumplings (Banh Khuc).

Ingredients

Filling
3 oz pork shoulder or pork loin
3 oz size 71-90 shrimp (approximately 20 pieces)
1 garlic clove
1/2 small shallot
1 tsp sugar
1/4 tsp fish sauce
1/8 tsp salt
1/4 heaping tsp paprika
1/8 tsp ground black pepper
1 tsp vegetable oil

Dough/Dumpling Skin
1 1/2 cups tapioca starch
1/4 tsp salt
1 tsp vegetable oil
1 1/2 cups cold water

Scallion Oil
1 small bunch green onions
3 Tbsp vegetable oil
1/8 tsp salt
1/8 tsp ground black pepper

Fish Sauce Dipping Sauce
2 Tbsp sugar
2 Tbsp lime juice
1/4 cup water
1 Tbsp fish sauce
2 red chilies

Optional Topping: fried onions

Directions

Cut the pork into thin slices about 1/4-inch thick and then into 3/4-inch strips. Place into a small bowl. Cut the shrimp in half and place into a separate bowl.

Peel and mince the garlic. Finely dice the shallot.

Marinate the pork by combining 1/4 of the minced garlic, 1/4 of the diced shallots, 1/4 tsp sugar, 1/4 tsp paprika, 1/4 tsp fish sauce and 1/16 tsp ground black pepper. Allow to marinate for 15 minutes.

Marinate the shrimp by combining 1/4 of the minced garlic, 1/4 of the diced shallots, 1/4 tsp sugar, 1/8 tsp salt and 1/16 tsp ground black pepper. Allow to marinate for 15 minutes.

Heat a wok or skillet over Medium High heat. Add vegetable oil and 1/2 tsp sugar. Cook for 10-15 seconds or until the melted sugar just starts to turn golden. Add the remaining minced garlic and diced shallots and stir-fry for 10-15 seconds. Add the marinated pork and stir-fry for 3 minutes. Add the marinated shrimp and stir-fry for 2 minutes. Add a few more dashes of paprika and combine well. Transfer to a plate and allow to cool.

Cut parchment paper into 4-inch squares, making a total of 40 squares.

In a medium-sized saucepan, add the tapioca starch, salt, vegetable oil and cold water. Whisk together until the starch is dissolved. Warm the starch mixture over Low heat stirring continually. When the starch mixture starts to turn lumpy and sticks to the bottom of the whisk (approximately 5-6 minutes), remove from the heat and continue whisking quickly. Continue whisking for 1 minute allowing the starch to thicken into a cake-like batter. Return the saucepan to the stove over Low Heat. Continue cooking and stirring for another 1 minute or until the dough thickens into a pudding-like consistency. Transfer to a bowl and allow to cool for 5 minutes.

Place a parchment square on the work surface. Spoon out approximately 2 1/2 tsp dough and spread on the parchment paper making a circle approximately 2 1/2-inches in diameter. In the center, add 1 piece of shrimp and 1 piece of pork. Fold the parchment square in half so the dumpling is now a half circle. Press gently along the edge to seal the dumpling. Use a small glass, dish or cookie cutter to shape the dumpling further into a half circle. Continue making the dumplings until all the ingredients are used.

Bring a large pot of water to a rapid boil and then reduce the heat to Medium. Add half of the dumplings to the pot and boil gently for 5 minutes. (The dumplings will float to the top.) Rotate the dumplings and boil for another 5 minutes. (Total boiling time is 10 minutes.) Transfer the cooked dumplings into a large bowl filled with ice water and allow to soak for 2-3 minutes. Transfer the dumplings to a colander and allow to drain for 5 minutes. Repeat the same steps to cook the remaining dumplings.

To make the Fish Sauce Dipping Sauce, combine the sugar, lime juice, water and fish sauce. Stir until the sugar is dissolved. Chop the red chilies and add to the sauce

To make the Scallion Oil, chop the green onions and transfer into a microwaveable bowl. Add the vegetable oil, salt and pepper and toss together. Microwave on High power for 20 seconds.

To serve, brush some oil from the Scallion Oil onto a plate. Peel back the parchment paper and transfer the dumplings onto the plate. Top the dumplings with the Scallion Oil and fried onions. Serve with a side of the Fish Sauce Dipping Sauce.

Yields: 40 dumplings

Tools I Love and Use in My Kitchen

Clear Shrimp and Pork Dumplings (Banh Bot Loc Tran) - The chewy and silky texture of these scrumptious dumplings are absolutely addicting! | recipe from runawayrice.com

 

Make Clear Shrimp and Pork Dumplings and Freeze to enjoy later | recipe from runawayrice.com

 

Freeze the uncooked dumplings to enjoy at a later time. I store them inside a re-sealable plastic bag.

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Sautéed Summer Corn and Fresh Shrimp (Bap Xao Tom)

Summer Corn and Fresh Shrimp Saute (Bap Xao Tom) - Summer's best flavors in this simple recipe! | runawayrice.comGive your corn dishes a reboot with this Sautéed Summer Corn and Fresh Shrimp recipe. Fresh sweet corn is cut from the cob and then quickly cooked with juicy shrimp, garlic, butter and green onions in a dish that celebrates all the best summertime flavors. This dish is too good to pass up. Super-easy to make, it can be served as a side dish or enjoyed as a quick snack or small meal. Happy Summer Eating!

Notes on the Recipe, Tips and Tricks

Each ear of corn yields about 3/4 cup of kernels, so the 6 ears yields approximately 4 1/2 cups total.

The traditional Vietnamese recipe uses dried shrimp and if you like this version, substitute the fresh shrimp for 1/2 cup dried shrimp. Soak the dried shrimp in boiling water for 15 minutes, then rinse and drain well. Coarsely chop. Add the dried shrimp along with the corn. (I personally like fresh shrimp a lot more as it’s juicier and the texture compliments the crispy sweet corn really well.)

Use any fresh local-grown corn available. I used the yellow corn for its bright and vibrant color but white corn is just as delicious. Depending on where you live, yellow corn may be difficult to find and expensive. If you can’t find fresh corn, frozen corn or canned corn are good substitutes.

This recipe is really versatile. For a twist, try replacing the shrimp with baby scallops, lobster or crab. Yum!

Watch the video for instructions.

Looking for more scrumptious summertime dishes? Check out these posts: Sweet and Sour Pork Ribs (Suon Xao Chua Ngot), Spicy Stir-Fried Crab Legs (Cua Xao Gung Ot), Glass Noodle Salad with Seafood (Goi Mien Tron Hai San), and Asian-Style Beef Short Ribs (Suon Nuong).

Ingredients

6 ears fresh corn
6 oz shrimp (size 71-90), peeled and deveined
1 large garlic clove, minced
4 green onions
2 Tbsp unsalted butter
1/2 tsp salt
1/4 tsp ground black pepper
1 Tbsp fried garlic
spray vegetable oil

Directions

Cut the shrimp into small pieces. Marinate with minced garlic, 1/4 tsp salt and 1/8 tsp ground black pepper. Set aside for now.

Chop the green onions, separating the white portion and the green stems.

Remove husks and silk from the ears. Using a corn silk brush, wash the corn under cold water. Pat the ears dry with a paper towel.

Place a large bowl on a non-slip surface. Fold a paper towel in half and place in the bottom of the bowl. Take a smaller bowl and invert on the paper towel. (The paper towels helps to keep the bowl from sliding around.)

Trim one end of the corn so it’s flat. Place this end on the base of the smaller bowl. Holding the cob steady, use a sharp paring knife and cut in a downward stroke along the cob to separate the kernals. Continue until all the kernals are removed.

Remove the smaller bowl and paper towel. Separate the kernels using your fingers and remove any remaining silk.

Heat a large skillet over Medium High heat and spray with vegetable oil. Add the shrimp and toss continuously cooking until the shrimp starts to turn pink, approximately 2 minutes. Transfer to a clean plate.

Heat the same skillet over Medium High heat. Add 1 Tbsp butter and the white portion of the green onions. Combine together until the butter is melted. Add the corn and combine together. Cook for 3 minutes stirring continuously.

Add back the shrimp and cook until the shrimp is nice and pink, approximately 1-2 minutes.

Season with 1/4 tsp salt and 1/8 tsp ground black pepper.

Turn off the heat. Add the remaining 1 Tbsp butter and combine until melted.

Add the remaining green onion stems and combine together.

Sprinkle with the fried garlic and serve with a side of Sriracha hot sauce. Enjoy while hot!

Servings: 4

Sauted Summer Corn and Shrimp (Bap Xao Tom) - The best summertime dish! | runawayrice.comTools I Love and Use in My Kitchen

Scrumptious Summer Corn and Fresh Shrimp (Bap Xao Tom) - All of summer's best flavors in this quick and easy recipe! | runawayrice.com*This post contains affiliate links.*

 

 

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Fresh Spring Rolls with Chinese Sausage (Bo Bia)

Must-Try Recipe--Savory Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp Egg with a delicious Dipping Sauce (Bo Bia) | recipe from runawayrice.comCrunchy jicama and carrots, crisp green leaf lettuce, fragrant Thai basil layered with savory Chinese sausage, dried shrimp and delicate egg ribbons are all wrapped in delicate rice paper making truly mouth-watering and refreshing spring rolls. The variety and abundance of colorful ingredients are what make these fresh spring rolls so unique and amazing! Serve these delicious rolls with a homemade sweet and savory dipping sauce and you have a dish that is sure to become everyone’s favorite.

Notes on the Recipe, Tips and Tricks

If you cannot find dried shrimp, use small fresh shrimp.

Do not overcook the jicama and carrots. Keep in mind the vegetables continue to soften from the residual heat. The crunchiness of the jicama and carrots is key to achieving a fresh taste.

If short on time, stir-fry the carrots and jicama together. I cook them separately so the orange color from the carrots does not bled into the jicama. It makes the jicama brighter.

Serve these rolls already made or have each person make their own rolls. For extra convenience, add the sauce inside the rolls.

These rolls are best if eaten right away. The rice paper has a tendency to get dry and hard if left at room temperature for too long.

If making ahead for a party, cover the rolls with damp paper towels to keep them from drying. To keep the rolls from sticking together and tearing, separate the rolls with small pieces of green leaf lettuce. This trick keeps also keeps them moist!

Refrigerate any remaining sauce. To reheat, warm the sauce in the microwave on Low power for 1 minute. If the sauce becomes thick after refrigerating, add hot water and combine until you get the consistency you like.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Grilled Pork Sausage Fresh Spring Rolls (Nem Nuong Cuon), So Simple Spring Rolls (Goi Cuon) or Vegetarian Spring Rolls (Bi Cuon Chay).

Ingredients

1/2 cup dried shrimp (approximately 64 pieces)
1 green onion
4 Chinese sausages
1 1/4 lb jicama (1 lb shredded)
2 large carrots (5 oz shredded)
4 large eggs + 8 tsp water
1 1/2 tsp vegetable oil
1/2 tsp salt
1/2 tsp ground black pepper
16 strips green leaf lettuce, washed
6 sprigs Thai basil, plucked and washed
16 sheets rice paper (22 cm diameter)

Dipping Sauce
1 tsp vegetable oil
1 tsp minced garlic
1/4 cup hoisin sauce
1/3 cup plum sauce
1/4 cup peanut butter
1/4 cup water
1/4 cup crushed roasted peanuts
2 Tbsp chili paste

Directions

Place the dried shrimp into a small bowl and cover with boiling water. Let soak for 30 minutes. Drain in a strainer. Rinse with cool water and then toss to shake off the excess water. Chop the white part of the green onion. Heat a skillet over Medium heat and add 1/2 tsp vegetable oil. Add the green onions and stir-fry for 15 seconds. Add the shrimp and stir-fry until lightly toasted, approximately 2-3 minutes. Turn-off the heat and add just a dash of salt and ground black pepper. Transfer to a plate and allow to cool.

Fill a skillet halfway with water. Cover and bring to a boil over High heat. Add the sausages and cover with a lid. Reduce the heat to Low and boil gently for 15 minutes. About halfway through the cooking time, rotate the sausages and then continuing cooking. Remove the sausages and then pour out the water. Return the sausages to the skillet and cook over Medium heat for 3-4 minutes. Rotate the sausages so they cook evenly. Remove and allow to cool. Once cooled, thinly slice the sausages by cutting at a slight angle. Cut each sausage into 12 slices.

Remove the skin from the carrots and jicama using a vegetable peeler. Rinse with water and then pat dry with paper towels. Cut the carrots into 3-inch sections. Use a mandolin to shred the carrots and jicama into thin strips. (Put the vegetables in separate bowls.) Heat a large wok over Medium heat and add 1/2 tsp vegetable oil. Add the jicama and stir-fry for 2 minutes. Season with a dash of salt and ground black pepper. Transfer to a bowl and allow to cool. Heat the same wok over Medium heat and add 1/2 tsp vegetable oil. Add the carrots along with 1 Tbsp water and stir-fry for 3 minutes. Season with a dash of salt and ground black pepper. Transfer to a bowl and allow to cool. Once the jicama and carrots are completely cooled, combine together in a large bowl.

Crack one of the eggs into a measuring cup. Add 2 tsp water and whisk together. Heat a skillet over Medium Low and then coat with a thin layer of vegetable oil. Pour the egg into the skillet and then swirl the skillet so the egg covers it evenly. Lightly season with salt and ground black pepper. Cook until the egg is dry, approximately 90 seconds. Transfer to a plate and allow to cool. Once cooled, loosely roll up the egg and slice into thin strips. Repeat the same steps for the remaining 3 eggs.

To make the dipping sauce, heat a saucepan over Medium heat. Add the vegetable oil and minced garlic and stir-fry for 15 seconds. Add the hoisin sauce, plum sauce and peanut butter. Whisk together until smooth. Add the water and combine together. Cook the sauce for 3-4 minutes.  Transfer the dipping sauce to a bowl and set aside for now.

To make the spring rolls, take a sheet of rice paper and dunk it into a bowl of warm water. Shake off the excess water and place the rice paper on a flat surface. Place a strip of green leaf lettuce on top of the rice paper. Add 1 oz jicama and carrots, .4 oz egg, 2-3 Thail basil leaves, 4 dried shrimp and 3 slices of Chinese sausage. Fold over the sides of the rice paper.  Starting at bottom and using medium pressure, carefully roll the rice paper around all of the ingredients. Repeat the same steps to make the rest of the rolls.

Serve the fresh spring rolls with the sweet and savory dipping sauce topped with the chili paste and crushed roasted peanuts.

Yields: 16 rolls

Tools I Love and Use in My Kitchen

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Must-Try Recipe--Savory Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp Egg with a delicious Dipping Sauce (Bo Bia) | recipe from runawayrice.com

Refreshing, Crunchy and Savory-Fresh Spring Rolls with Chinese Sausage, Jicama, Carrots, Shrimp and Egg (Bo Bia) | recipe from runawayrice.com

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Mango Shrimp Salad (Goi Xoai Tom)

Mango Salad with Shrimp - refreshing flavorful salad, super easy to make | recipe from runawayrice.comRefreshing and light, this flavorful salad is made with unripened mangos–which is crunchy and slightly tart, succulent shrimp, fragrant fresh herbs and spicy jalapenos and then drizzled with a zesty and sweet fish sauce dressing. If you love these bold flavors and textures, you’ll want to try this recipe. If you’re familiar with these flavors and drooling already, my work here is done! 🙂 Hope you love the recipe!

Notes on the Recipe, Tips and Tricks

Unripened (often called raw or green) mangos are bright green and very firm to the touch. Each large mango should weigh approximately 1 lb. A large mango yields approximately 8 oz once shredded.

Refrigerate the mangos until you’re ready to use them. This will slow down the ripening process and also keep the texture crunchy. If you just purchased them from the store and want to use right away, soak them in a large bowl of ice water while preparing the rest of the ingredients. The ice water will help improve the texture and make it crunchy.

Be sure to remove all  of the skin from the mango. The residual green skin can be really tough.

I prefer using a mandoline to shred the mango but you can also use a food processor with a shredding blade or julienne by hand. When shredding the mango using a mandoline, if you start to feel resistance you’re getting close to the core. If you see any of the white part of the core, it’s also time to stop shredding and rotate to another side of the mango. The core is very fibrous and we don’t want this in the salad.

The dressing has a lot of sugar so it does take awhile to dissolve when stirring. Prior to serving, stir the dressing a few times to remove any settling sugar. If you have time, cook the fish sauce with the sugar to help it melt better. Let it cool and then add the fresh ingredients: garlic, chilies and lime juice.

Some people like more dressing than others so I always serve it on the side. This recipe makes a generous amount of dressing.

If making this salad ahead of time, combine all of the ingredients, except the fresh herbs, and chill. Just before serving, toss in the fresh herbs and serve with the dressing.

Store an remaining portions in the refrigerator. For the best flavor and taste, consume the salad within a day or so.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Glass Noodle Salad with Seafood (Goi Mien Tron Hai San) or Papaya Salad – 2 Ways (Goi Du Du)

Ingredients

Salad
4 large unripened/green mangos (approximately 1 lb each)
3/4 lb shrimp, size 26/30, peeled and deveined
1/2 tsp salt
1/2 medium white onion
1/2 Tbsp sugar
1/2 Tbsp rice vinegar
6 sprigs Thai basil
3 red jalapenos (or 1 small red bell pepper)
1/4 cup crushed roasted peanuts
1/8 tsp ground black pepper

Dressing
2 large garlic cloves
3 red chilies
1 Tbsp lime juice
1/3 cup sugar
1/3 cup fish sauce

Directions

Bring a pot of water to a rapid boil. Add the salt and shrimp. Stirring gently, cook the shrimp until they are pink, approximately 1 minute to 1 1/2 minutes. Transfer to a colander. Spread out the shrimp in the colander and allow to cool.

Peel the onion and then thinly slice. Use your fingers to toss and separate the onion pieces. Transfer to a bowl. Add the sugar and rice vinegar and then toss together. Allow to marinate while continuing with the next steps.

Cut the jalapenos lengthwise. Remove the seeds and discard. Cut the peppers into thin strips.

Rinse the Thai basil with cold water. Pluck the leaves from the stem. Spin dry using a salad spinner or blot with paper towels.  Arrange in small bundles and coarsely chop.

Remove the skin from the mangos using a vegetable peeler. (Be sure to remove all of the green from the skin.) Rinse with cold water and then blot dry. Shred the mangos using a mandoline. Use your fingers to toss the mangos and separate the shreds.  Continue until all the mangos are shredded.

To make the dressing, mince the garlic. Add the chopped chilies, fresh squeezed lime juice, sugar and fish sauce. Stir until the sugar is dissolved.

To assemble this dish, add the marinated onions, jalapenos, fresh herbs and shrimp to the shredded mangos. Toss together combining everything well. Place a generous amount on a salad plate. Top with fresh ground black pepper and the crushed roasted peanuts. Drizzle with dressing or serve on the side. Bon Appetit!

Yields: 4-6 servings

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Want to learn more about the fresh herbs used in Asian dishes? Check out this post: Quick Guide to Vietnamese Herbs

Refreshing salad made with green mangos and juicy shrimp | recipe from runawayrice.com

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Steamed Rice Cakes and Pork Roll (Banh Day)

Vietnamese Steamed Rice Cake and Pork Roll (Banh Day) | recipe from runawayrice.comA thick slice of pork roll layered between two glutinous steamed rice cakes makes this savory dish one amazing snack. Call it a Vietnamese sandwich, this tasty treat is full of flavor and texture. Glutinous rice flour is what gives these delicious cakes the uniquely sticky and chewy texture. The ingredients are simple and the recipe is straightforward, so no excuses for not giving this recipe a try. Make a batch for your family today. These sandwiches are great for lunch boxes or as small bites in between meals. Delish!

Notes on the Recipe, Tips and Tricks

The banana leaves add a wonderful aroma, but if you need a shortcut, use parchment paper.

This dough is really forgiving. Any time before steaming, if the dough is too dry or too wet, adjust by adding more water or glutinous rice flour and then mixing together. It’s better for the dough to be a bit on the drier side than too wet. If you need to add more water, add 1 Tbsp at a time, mix and then check the consistency.

This recipe yields 8 sandwiches. Each cake is about 2 ounces of dough. Use more dough if you’d like the cakes a bit thicker.

Wrap the lid with a kitchen towel to prevent the moisture from dripping onto the cakes and causing blisters.

Do not steam these cakes with vigorously boiling water. The cakes will ooze and become flat. Steam gently and be sure to remove the lid twice to release the steam.

The cakes are done when they turn from a white color to opaque.

2 lbs of of steamed pork roll is generous and you may not use it all depending on how meaty you like your sandwiches.

Store any remaining cakes in refrigerator and consume within the week. These cakes can be frozen for up to two months. To reheat, microwave on Low until warm or allow to defrost at room temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Savory Steamed Rice Cakes (Banh Beo)

Ingredients

1 lb glutinous rice flour (approximately 3 3/4 cups)
2 Tbsp rice flour
1/2 tsp salt
2 Tbsp vegetable oil
1 3/4 cups + 2 Tbsp water
4-8″ square sections, cleaned banana leaves
1 Tbsp vegetable oil for coating the banana leaves
2 lbs Steamed Pork Roll (Cha Lua/Gio Lua)

Directions

Take one of the banana leaves and fold in half and then in half again making a small square. Use a 3″ round cookie cutter to score the leaf. Cut out the circles using scissors. Repeat the steps with the remaining leaves making a total of 16 circles.

Place the water into the microwave and cook on High for 1 minute and 30 seconds.

In a mixing bowl, add the glutinous rice flour, rice flour, salt and vegetable oil. Mix on Low speed for 10 seconds. Gradually pour in the hot water while mixing on Low speed. After a minute or so the dough should start to form. Continue mixing for another minute or until all of the dry ingredients are incorporated. Scrape off the dough from the flat beater. Continue mixing for another 2 minutes.

Knead the dough for 30 seconds working in any remaining dry ingredients. Pat the dough into a rough ball and transfer to a bowl. Cover with plastic wrap and let rest for 30 minutes.

Using a pastry brush, coat the dark green, shiny side of the banana leaf circles with vegetable oil.

Divide the dough into 16 equal-sized balls. Take one of the dough balls and gently squeeze a few times to compress the dough. Roll between your palms shaping into a smooth ball. Place the ball on the banana leaf and gently press down flattening the dough, leaving about 1/4-inch of the banana leaf showing. Continue until all cakes are made.  Place 8 cakes into the steamer tray.

Fill 1/3 of the steamer basin with water. Cover and bring to a boil over High heat. Reduce the heat to Medium Low. Add the steamer tray and lid and steam for 3 minutes. Remove the lid to release the steam and then cover again. Steam for another 3 minutes. Again, remove the lid to let out some steam and cover. Steam for another 4 minutes.

Transfer the cakes to a wire rack and allow to cool. Repeat the above steps to steam the second batch.

Slice the steamed pork roll into thick slices.

To assemble, place a rice cake on a plate (with the banana leaf touching the plate). Add a slice of the steamed pork roll. Add another rice cake on top (with the banana leaf facing up) making a sandwich.

Peel off small sections of the banana leaves and discard as you eat the cake. The leaves keep the cakes from sticking to your fingers. Enjoy!

Yields: 8 sandwiches

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The perfect little snack: Steamed Rice Cakes with Pork Roll | recipe from runawayrice.com

Need a refresher on how to clean banana leaves? Check out this post: Preparing Banana Leaves
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