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Bang Trio Recipe

Recipe By Slurrp

Fermented glutinous rice is a traditional food that consists of semi-translucent white broth, tender, sticky small fermented glutinous rice balls.

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Bang Trio
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Ingredients for Bang Trio Recipe

  • 200 gram peeled split mung bean
  • 1 cup Water
  • 1/2 teaspoon 1 salt
  • 1 tablespoon Sugar
  • 3 tablespoon crispy fried shallots
  • 3 tablespoon vegetable oil
  • 400 gram glutinous/ sticky / sweet rice flour
  • 360 milliliter luke warm water
  • 1.50 liter Water
  • 300 gram brown/palm sugar
  • 1/4 teaspoon Salt
  • 1 piece large ginger

Directions: Bang Trio Recipe

  • STEP 1.To make the filling, wash the phaseolus aureus beans some times and soak in water for a minimum of one hour. Cook in an exceeding rice cooking utensil with one cup of water till soft.
  • STEP 2.Add salt, tenderly cooked shallot, oil to the well-done vigna radiata, and grind into a paste with a pestle or a kitchen appliance. Grease your hands with oil and form the vigna radiata paste into balls, every concerning one tablespoon value. To form the dough, add 360ml (1.5 cups) lukewarm water (40-60°c) into the sticky rice flour bit by bit and blend well.
  • STEP 3.Knead for some minutes to create a dough. Cowl and let it rest for a half-hour. Then knead once {more} for some more minutes. The water quantity may vary a small amount betting on the standard of the flour.
  • STEP 4.To form the dumplings, grease your hands with oil. Pinch a chunk of dough and build it into a ball. Flatten it out into a 1cm(1/8 in) thick disk. Place a vigna radiata ball within the center.
  • STEP 5.Pinch the perimeters along to seal. Attempt to avoid gaps between the dough and therefore the filling ball. Roll between the palms to create a sleek ball. Place the sticky balls on a baking sheet or a lubricated plate to avoid sticking out.
  • STEP 6.To cook the dumplings, bring an outsized pan of water to a boil. Gently call the balls and cook on medium heat till they float to the surface (about five mins). Transfer the well-done dumplings into a bowl of cold water. To form the ginger syrup, in an exceedingly giant pan, mix water, sugar, salt, and ginger and convey to a boil.
  • STEP 7.Then simmer on medium-low heat for 5-10 minutes so ginger infuses the sirup. Transfer the well-done dumplings to the syrup and sprinkle roast herb on high. To form “banh troi”, use diced cane sugar as filling rather than vigna radiata paste. The balls are a lot of smaller in size (abt 3cm diameter). Serve one by one while not ginger syrup.
Nutrition
value
3974
calories per serving
123 g Fat88 g Protein619 g Carbs50 g FiberOther

Current Totals

  • Fat
    123g
  • Protein
    88g
  • Carbs
    619g
  • Fiber
    50g

MacroNutrients

  • Carbs
    619g
  • Protein
    88g
  • Fiber
    50g

Fats

  • Fat
    123g

Vitamins & Minerals

  • Calcium
    306mg
  • Iron
    36mg
  • Vitamin A
    276mcg
  • Vitamin B1
    2mg
  • Vitamin B2
    1mg
  • Vitamin B3
    18mg
  • Vitamin B6
    1mg
  • Vitamin B9
    409mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    13mg
  • Copper
    4mcg
  • Magnesium
    696mg
  • Manganese
    6mg
  • Phosphorus
    1547mg
  • Selenium
    75mcg
  • Zinc
    12mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp