Ingredients with Measurements:
- 1 lb. sweet potato
- 1 cup tapioca starch
- 1/2 cup rice flour
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1 tsp. salt
- 1 cup boiling water
- 1/2 lb. ground pork
- 1/2 lb. shrimp, peeled and deveined
- 1/2 cup chopped onion
- 1/4 cup chopped scallions
- 2 tbsp. fish sauce
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 1/2 tsp. black pepper
- 2 tbsp. vegetable oil
- 1/4 cup water
- 1 egg, beaten
Special equipment needed:
- Steamer basket
- Mixing bowl
- Rolling pin
- Non-stick pan
Step-by-step instructions:
1. Peel and grate the sweet potato. Squeeze out any excess liquid and set aside.
2. In a mixing bowl, combine tapioca starch, rice flour, cornstarch, sugar, and salt. Mix well.
3. Add boiling water to the dry ingredients and mix until a dough forms. Knead the dough for 5 minutes until it becomes smooth.
4. In a separate bowl, combine ground pork, shrimp, onion, scallions, fish sauce, soy sauce, sugar, and black pepper. Mix well.
5. Heat vegetable oil in a non-stick pan over medium heat. Add the pork and shrimp mixture and cook until browned. Add water and cook until the liquid has evaporated. Set aside.
6. Divide the dough into 12 equal pieces. Roll each piece into a ball.
7. Flatten each ball with a rolling pin into a circle. Add a spoonful of the pork and shrimp filling in the center of each circle.
8. Fold the edges of the circle over the filling to create a ball. Pinch the edges together to seal the filling inside.
9. Place the balls in a steamer basket and steam for 15 minutes.
10. Brush the tops of the balls with beaten egg and steam for an additional 5 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 12 balls
Nutritional information:
Calories per serving: 180
Fat: 6g
Carbohydrates: 25g
Protein: 7g
Substitutions for ingredients:
- Ground chicken or beef can be used instead of pork.
- Shrimp can be substituted with diced mushrooms for a vegetarian option.
Variations:
- Add chopped cilantro or basil to the filling for added flavor.
- Use different types of meat or seafood for the filling.
- Add diced carrots or bell peppers to the filling for added texture.
Tips and tricks:
- Make sure to squeeze out any excess liquid from the grated sweet potato to prevent the dough from becoming too wet.
- Use a non-stick pan to prevent the filling from sticking to the bottom.
- Brushing the tops of the balls with beaten egg gives them a shiny appearance.
Storage instructions:
Store leftover Bánh Khoai Mì in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat Bánh Khoai Mì in a steamer basket for 5-7 minutes until heated through.
Presentation ideas:
Arrange the Bánh Khoai Mì on a platter and garnish with chopped scallions or cilantro.
Garnishes:
Chopped scallions or cilantro
Pairings:
Serve with a side of pickled vegetables or a dipping sauce made with soy sauce, vinegar, and chili flakes.
Suggested side dishes:
Pickled vegetables, steamed vegetables, or a side salad.
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more tapioca starch.
- If the filling is too dry, add a little more water.
Food safety advice:
Make sure to cook the pork and shrimp filling to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Bánh Khoai Mì is a Vietnamese dessert that is made with sweet potato and tapioca starch. It is a popular street food in Vietnam.
Flavor profiles:
Bánh Khoai Mì has a slightly sweet and chewy texture with a savory pork and shrimp filling.
Serving suggestions:
Serve Bánh Khoai Mì as a snack or dessert. It can also be served as a main dish with a side of vegetables.
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Region: Vietnamese