The Art of Making Banh Troi Tau: A Delicious Vietnamese Delicacy

A Taste of Hanoi’s Cultural Delicacy: Banh Troi Tau

Banh Troi Tau, a traditional delicacy of Hanoi, is a delightful treat that warms the soul. This sweet soup features fluffy rice balls floating in a gentle, sweet syrup with a hint of ginger’s spice. The white outer layer of the rice ball is soft and chewy, enveloping a perfectly rounded filling of black sesame and crunchy peanuts.

Servings: 4-5

Ingredients:

For the Rice Ball Dough:

• 250gr glutinous rice flour
• 150ml warm water
• 1/8 teaspoon salt

For the Black Sesame Filling:

• 1/2 cup black sesame seeds
• 1/2 cup peanuts
• 1/3 cup grated coconut
• 1/2 cup sugar (adjust to taste)
• 1/8 teaspoon salt (optional, for a bolder flavor)
• 2 tablespoons cooking oil or unsalted butter

For the Ginger Syrup:

• 4 cups water (1 liter)
• 1/4 cup fresh ginger (half crushed, half finely chopped)
• 3/4 cup molasses (or palm sugar/thốt nốt sugar for a unique aroma)

Optional: Coconut Sauce

• 200ml coconut milk
• A pinch of sugar (adjust to taste)
• Tapioca starch/cassava flour

Instructions:

Preparing the Filling: Toast the black sesame seeds and peanuts separately. Set aside a small portion of each for garnishing later. There are two methods for preparing the filling:

Traditional Method: Grind the toasted peanuts, then add the black sesame seeds and grind together. Transfer the mixture to a pan, add sugar, grated coconut, a little water, and salt. Cook over low heat until the sugar melts, then add oil or butter. Continue cooking until the mixture forms a sticky dough. Turn off the heat and let it cool before dividing it into equal-sized balls.

Alternative Method: Grind the black sesame seeds, peanuts, grated coconut, and sugar together. Transfer the mixture to a bowl and mix with softened butter (about 3-4 tablespoons). Divide the mixture into equal portions and shape them into balls. Store in the freezer for at least 2 hours before using.

Preparing the Rice Ball Dough: In a large mixing bowl, gradually add warm water to the glutinous rice flour while kneading until a soft, smooth dough forms. The dough should not stick to your hands. Cover the dough with plastic wrap and let it rest for 20-30 minutes.

Assembling the Rice Balls: Divide the rested dough into equal portions and roll them into small balls. Flatten each ball, place a filling ball in the center, and seal it by rolling it between your palms. You can shape them into rounds or ovals, as you prefer.

Cooking the Rice Balls: Bring a large pot of water to a gentle boil. Carefully drop the rice balls into the water and cook over medium heat. Once they float to the top, remove them with a slotted spoon and place them in a bowl of cold water to prevent sticking.

Making the Ginger Syrup: In a separate pot, combine 4 cups of water, crushed ginger, and molasses (or palm sugar). Bring to a gentle boil over medium heat for 5-8 minutes, skimming off any foam that forms. Add the cooked rice balls to the syrup and simmer for 1 minute to infuse them with sweetness.

Presentation: Serve 2-3 rice balls per bowl, ladle the ginger syrup over them, and sprinkle with the reserved toasted black sesame seeds, peanuts, and grated coconut. If desired, add a drizzle of coconut sauce. To make the coconut sauce, combine coconut milk, sugar, and tapioca starch in a saucepan. Cook over medium heat, stirring, until the mixture thickens.

Banh Troi Tau is best enjoyed warm.

Recipe adapted from vnexpress