Clear Dumpling Wrapped in Banana Leaf - Banh Bot Loc La

By Helen Le Published: December 5, 2013

  • Prep: 60 mins
  • Cook: 20 mins
  • Ready In: 1 hr 20 mins

  • Yield: 4-6 Servings

A chewy translucent dumpling with pleasant aroma of banana leaf.

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Ingredients
Instructions
  • Blanch the banana leaves in boiling water for 1 minute to sterilize and soften. Then drain and wipe dry with kitchen towel. Also shredd some of the banana leaf into strips to tie the dumplings later.
  • Method 1 to make the dough (Using stove): In a small saucepan, combine all ingredients for the flour paste and stir well to dissolve. Bring to the stove and cook on medium high while constantly stirring.When the starch starts being cooked and sticks to the bottom of the saucepan and the whisk, lower the heat to medium low and continue whisking until the batter thickens into a paste. Turn off the heat before it reaches the desired thickness, as the remaining heat from the saucepan will continue to cook and thicken the paste.
  • Method 2 to make the flour paste (Using microwave): In a microwavable bowl, combine all ingredients for the flour paste and stir well to dissolve. Microwave for 1 minute 30 seconds. Take out and scrape off the sides. Stir well. Microwave for another 1 minute. Take out and while it is still hot, whisk vigorously and constantly until it thickens and turns into a paste.
  • Place one piece of banana leaf on a flat surface, dark side facing up. Brush some vegetable oil on the center part of the banana leaf sheet. Spread about 1 tablespoon amount of the paste in the middle. Place caramelized shrimp and pork (one piece each) on top of the paste. Cover it with another teaspoon of the paste. Fold in both sides and ends like demonstrated in the video. Repeat until finish the paste. Use the strings to tie 2 dumplings together as a pair.
  • Steam for 20-25 minutes. Serve with fish sauce and chopped chili.