Log in

No account? Create an account

Previous Entry | Next Entry

Banh U

I finally got around to making some Vietnamese banh u. From the first time I found the delight, I have been wanting to try my hand at it. The banana leaves I found frozen at the local Vietnamese grocer. Soaked the sweet rice for 2 days and put them together. Until I found a couple of recipes and videos on youtube.com, I had thought that they were steamed. But after wrapping the rice and bean mixture into a banana leaf I had to boil them for 5 hours.
They turned out great. The texture and taste is just what I was hoping for. Now that I know how easy they are. The next ones will be on the savory side, maybe with some Chinese sausage, a quail egg and shitake mushrooms.



( 18 comments — Leave a comment )
Dec. 29th, 2008 04:47 am (UTC)
That sounds alarmingly like the recipe for rice-paste dye resist! Does it get fermented?
Dec. 29th, 2008 05:00 am (UTC)
I saw no sign of fermentation. I guess it does kind of taste like I would think that rice paste taste like.
Dec. 29th, 2008 05:11 am (UTC)
It smells kinda woodsy..... I think something like it is used to size silk. The stuff I use now is domestic, and doesn't have any smell, but it rinses out faster.
Dec. 29th, 2008 08:10 pm (UTC)
So did you make your own before?
Dec. 30th, 2008 07:15 am (UTC)
No....the stuff Dharma sells is rice based, and this guy has detailed instructions!


The stuff I've been using lately is here:
Dec. 29th, 2008 05:05 am (UTC)
Three cheers for homemade Vietnamese tamales!
Dec. 29th, 2008 08:15 pm (UTC)
They actually turned out better than I thought they would. I would gladly send you some but I sure you could find them locally, but if you can't let me know.
Dec. 29th, 2008 05:07 am (UTC)
If you ever need fresh banana leaves lemme know. I have plenty!
Dec. 29th, 2008 08:17 pm (UTC)
That is mighty fine offer. Thank you so very much. Around here there are only frozen.... wonder if it would change the taste much?
Dec. 29th, 2008 06:29 am (UTC)
Five hours! Wow, hot roiling a boil and did you have to replace the water in the pan?
Dec. 29th, 2008 08:20 pm (UTC)
It was a small batch, in a small stock pot. Once the boil got going I just kept it bubbling. I used a plate to keep them from floating and I had to add about 4-5 cups after 3 hours...
(Deleted comment)
Dec. 29th, 2008 08:23 pm (UTC)
I will try to make some more before I head up to gryphons_hole in January. I am going to try and stay the week in KC so that I see you when you come through, if I can get the time off.. *crossing fingers*
Dec. 29th, 2008 04:48 pm (UTC)
My God, those look good! :o)
Dec. 29th, 2008 08:26 pm (UTC)
Thanks, they really did turn out better than I thought...
I would send you some, but up there in BC you probably have lots of little Vietnamese stores...
Dec. 29th, 2008 08:51 pm (UTC)
It's too bad you can't send them up here. :o)
And yes, we have a ton of Asian stores up here. TNT is the biggest, and we have at least five of them around town.
Dec. 29th, 2008 07:22 pm (UTC)
omg, my grandmother makes a chinese version with thick cut chinese bacon and salted egg and a sweet version with sweet bean paste. she'd make a ton of them and keep them in freezer so we could boil them up anytime. you rock. =^)
Dec. 29th, 2008 08:27 pm (UTC)
Wow, those sound great. You are a lucky to have a Grandma like that.
Jan. 1st, 2009 04:42 am (UTC)
Looks interesting - and sounds like a combination of a tamale and onigiri. And on that note - I had tempura soba tonight to bring in the New Year in a traditional fashion. Akemashite Omedetou!!
( 18 comments — Leave a comment )