Bánh giầy – Vietnamese glutinous rice snack

Ingredients

Dough

• 300 g glutinous rice flour
• 220–250 ml of warm water
• 1 tbsp vegetable oil
• ½ tsp salt

CAUTION: Use only glutinous rice flour - regular rice flour does not work.

Stuffing (optional)

• 300 g minced pork
• 1 small onion, finely chopped
• 1 tbsp fish sauce
• ½ tsp sugar
• black pepper to taste

Alternative: without filling, served with chả lụa .

Procedure

1. Dough

1. In a bowl, mix the rice flour and salt.
2. Gradually add warm water and knead into a soft, slightly sticky dough .
3. Add the oil and process briefly.

2. Steaming the dough

1. Divide the dough into smaller pieces.
2. Place on baking paper and steam for 20–25 minutes until the dough is elastic and shiny.

CAUTION: Undercooked dough will be dry and crumbly.

3. Stuffing (if using)

1. Fry the onion in a pan, add the meat, fish sauce, sugar and spices.
2. Sauté only briefly to keep it juicy.
3. Let cool.

4. Shaping

1. Transfer the steamed dough (still warm) to a work surface greased with oil.
2. Process briefly (like mochi), divide into pieces, flatten, fill, and shape into round flat cakes .

TIP: Lightly coat your hands and the surface with oil - the dough will not stick.

5. Serving

1. Serve warm , stuffed or sliced with slices of chả lụa .
2. They are traditionally eaten on their own, without sauce.

Important principles

• Glutinous rice flour is essential
• Shape the dough while it is warm – it will solidify after cooling.
• Simplicity is key – the texture of the rice should stand out

Tips for variations

• Lightly oil the surface for shine.
• Mini versions are ideal as finger food
• The sweet version is filled with coconut or bean paste.