Bang Trio

Bang Trio Recipe

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About Bang Trio Recipe:

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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  • 12 Ingredients
Adjust Servings :

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
  • 123g Fat(13.97%)
  • 88g Protein(9.95%)
  • 619g Carbs(70.08%)
  • 50g Fiber(5.70%)
  • Other(0.30%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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


How to Make Bang Trio Recipe


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.


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.


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.


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.


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.


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.


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.