The Ultimate Guide to Making Bánh Troi Tau at Home

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 ginger syrup, with a hint of spice. The white outer layer of the rice ball is soft and chewy, revealing a perfectly rounded filling of black sesame and crunchy peanuts within.

Serves: 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 deeper 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, or thot not sugar)

Optional: Coconut sauce

• 200ml coconut milk
• Sugar to taste
• Tapioca starch or cassava starch

Instructions:

Prepare the filling: There are two methods. Traditional method: Roast the peanuts and sesame seeds separately. Grind the peanuts first, then add the 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. Keep cooking until the mixture forms a sticky dough. Turn off the heat and let it cool down. Divide the dough into equal portions and roll them into balls. Alternative method: Roast and grind the peanuts and sesame seeds together with the coconut and sugar. Transfer the mixture to a bowl and mix with softened butter (about 3-4 tablespoons). Place the mixture in a ziplock bag and freeze for at least 2 hours. Cut the frozen mixture into portions and roll them into balls. This can be prepared ahead of time.

Make the rice ball dough: In a large mixing bowl, gradually add warm water to the glutinous rice flour while kneading until a soft, smooth, and non-sticky dough forms. Cover the dough with plastic wrap and let it rest for 20-30 minutes.

Assemble the rice balls: Divide the dough into equal portions and roll them into small balls. Flatten each ball, place a filling ball in the center, and seal it closed. Shape them into rounds or ovals as desired.

Cook 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.

Make the ginger syrup: In a separate pot, combine 4 cups of water, crushed ginger, and molasses (or alternative sugar). Bring to a gentle boil over medium heat for 5-8 minutes, skimming off any foam that forms on the surface. 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 some roasted black sesame seeds, crushed 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 continuously, until the mixture thickens.)

Banh Troi Tau is best enjoyed warm.

Adapted from vnexpress