Recipe: Pyramid Sticky Rice Dumplings - Bánh ú

By Helen Le Published: February 6, 2016

  • Prep: 60 mins
  • Cook: 1 hr 30 mins
  • Ready In: 6 hrs 30 mins

  • Wash the sticky rice for a few times until the water runs clear and then soak in water for at least 4h. Then drain well and toss with 1/2 tsp salt.
  • Wash 100g of peeled split mung beans and then soak in water for 1h. Cook the beans in a rice cooker with 1 cup of water. Then mash the mung beans with a wooden spool or pulse in a processor with 1 tsp sugar and 1/2 tsp salt.
  • Cut the pork belly into 1cm thick slices and then season the meat with 1 tbsp minced shallots and some salt and pepper. Mix well and set aside for 15 mins
  • Scoop about 1 tbsp of the mashed mung beans and spread it out into a thin disk, then place a piece of the pork into the center, compress and shape into a rough ball.
  • Tear the banana leaf into large square pieces (20x20 cm). Blanch in boiling water to sterilize. Place one piece on another with the dark side facing outwards. Put your point finger in the center and then fold into triangle and open into form a funnel.
  • Place 3 tbsp sticky rice into the funnel, make a hole in the center, then place a filling ball into it, cover it up with 1-2 tbsp of sticky rice.
  • Fold and wrap the dumpling into pyramid shape as demonstrated in the video. Use some kitchen wire to tie it up. Gather all the dumplings together , tie them up and trim off the excess string.
  • Cook the dumplings for about 3h if you use a normal pot, and about 1.5h if you use a pressure cooker. Make sure that the water should cover the dumplings the whole time. If you use a normal pot, you have to top up with more hot water during the cooking process.
  • When it's done, rinse the dumplings under cold water, then hang them up to dry completely. The inside should be fully cooked and not mushy. Serve Banh u with some soy sauce and chili sauce.