A Tasty Treat: Banh Troi Tau, a Delicate Dessert from Hanoi
Banh Troi Tau, a traditional dessert from Hanoi, is a delightful treat that warms the soul. This sweet delicacy consists of soft, chewy rice balls floating in a gentle ginger syrup, with a delicate white exterior and a perfectly rounded filling of black sesame and crunchy peanuts. It’s a culinary art form that has become an integral part of Hanoi’s food culture.
On a chilly day, a bowl of warm Banh Troi Tau shrinks the world to this simple yet heartwarming treat. Photo by Bui Thuy.
Serves: 4-5
Ingredients:
For the dough:
- 250gr 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 (or more, to taste)
- 1/8 teaspoon salt (a secret ingredient to enhance the flavor)
- 2 teaspoons 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 for a unique amber color and fragrance)
Optional: Coconut sauce
- 200ml coconut milk
- A pinch of sugar (adjust to taste)
- Tapioca starch or arrowroot starch
Banh Troi Tau, a beloved dessert in Hanoi. Photo by Bui Thuy.
Instructions:
Prepare the filling: There are two methods. The traditional method involves grinding the peanuts and sesame seeds separately, then combining them in a pan with sugar, coconut, a little water, and salt. Cook over low heat until the sugar melts, then add oil or butter and continue cooking until it forms a sticky dough. Turn off the heat and let it cool before shaping into small balls. Alternatively, blend all the filling ingredients together, then mix with softened butter and chill the mixture before shaping into balls.
Make the dough: In a large mixing bowl, gradually add warm water to the rice flour while kneading until a soft, smooth dough forms. Cover the dough and let it rest for 20-30 minutes.
Assemble the balls: Divide the dough into equal portions and flatten each piece. Place a filling ball in the center and seal it by rolling into a smooth ball or an oval shape.
Cook the balls: Bring a large pot of water to a gentle boil and carefully drop in the dough balls. Once they float to the top, remove them with a slotted spoon and plunge into a bowl of cold water to prevent sticking.
Make the ginger syrup: In a separate pot, combine water, crushed ginger, and molasses or palm sugar. Simmer over low heat for 5-8 minutes, skimming off any foam. Add the cooked balls to the syrup and simmer for another minute. Turn off the heat.
Presentation: Serve 2-3 warm Banh Troi Tau in a bowl, drizzled with ginger syrup. Sprinkle with black sesame seeds, chopped peanuts, and grated coconut. If desired, add a drizzle of coconut sauce. To make the coconut sauce, simply mix coconut milk with sugar and starch, then heat gently until thickened.
Banh Troi Tau is best enjoyed warm.
Recipe adapted from vnexpress
