Glutinous Rice Flour Dumplings with Coconut and Peanut - Bánh Ít Nhân Dừa Và Đậu Phộng

Cooking Recipe: Make 30 dumplings for this recipe Ingredients: *2 packages of glutinous rice flour, 16 oz each *1 package of shelled peanuts, 12 oz *1 package of shredded or grate coconut, 16 oz *1 cup brown sugar *3 packages of frozen banana leaves *Salt, olive oil, tapioca starch, water *Steamer (for the cakes) Cooking Instructions: *Banana leaf: Each dumplings need 2 leaves. You will need total 60 precut 6 inches banana leaves and 30 precut 3 inches leaves strips. *Cut the banana into 6-inch-wide, as well as 30 smaller 3-inch-wide strips, then wash them thoroughly. Place the leaves in the kitchen sink, turn on a gentle stream of water, and use a dish sponge to softly scrub both sides of each leaf. Afterward, arrange the leaves neatly on a tray. Refer to the instructional video for a demonstration on how to wash the leaves. Prepare the filling: Roast the peanuts over low heat, stirring and tossing them constantly for about 10–15 minutes until they are golden brown; then, crush them using a ceramic or stone mortar and pestle. *Combine the shredded coconut, 1 cup of crushed roasted peanuts, and 1 cup of brown sugar in a frying pan. Stir well and cook over medium heat for about 5-7 minutes or until the mixture thickens and the liquid has evaporated. In a small bowl, mix 1 tablespoon of tapioca starch and 2 tablespoons of water then pour over the filling, stir-fry for a few minutes until the mixture thickens, remove from heat. Kneading the dough: *Knead each bag of flour at a time is easier. Each bag of flour needs 1/2 teaspoon of salt, 1 tablespoon of olive oil, and 1 3/4 cups hot water. *Place 1 bag of glutinous rice flour in a large bowl. Use a spoon to make a well in the center of the flour, add 1/2 teaspoon of salt and mix well, add 1 tablespoon of olive oil. Gradually pour in hot water while stirring with the spoon; then continue adding hot water gradually and knead until the dough is very smooth. Repeat the process of kneading the dough for the 2nd bag of flour, then put them together in the large bowl, cover with plastic food wrap to prevent it from drying. Watch the video to see how to wrap the cakes: *Cut a piece of plastic food wrap 6 inches wide and place it on the table. Lay two banana leaves on top, with their undersides facing up. Use scissors to trim the plastic wrap and the banana leaves so they are looks neat. Brush a thin layer of oil onto the leaves. Follow the next instructions step by step in the video to wrap the cakes, repeat the process how to wrap the cakes until all of the cakes are wrapped. Arrange the cakes neatly in a steamer. Steam over low heat for 15 minutes, then open the lid to let the steam escape. Cover the lid and continue steaming for another 15 minutes, at which point the cakes will be fully cooked. Turn off the heat. *The cakes can be stored in zip-lock bags in the freezer for up to a few months. When ready to eat, reheat the cake in the microwave for 2 minutes. If it is not yet soft, heat for an additional 30 seconds. Preparation and cooking by Xuan Bao Mom Cooking.