Vegetarian Banh It Ram Vietnamese Sticky Rice Cakes

Instructions

1. In a mixing bowl, combine the glutinous rice flour and water to form a smooth dough. If the dough is too dry, add a little more water, a teaspoon at a time, until the consistency is pliable but not sticky. Set the dough aside to rest for about 15 minutes.

2. While the dough is resting, heat the vegetable oil in a pan over medium heat. Add the chopped shiitake mushrooms and diced tofu, cooking until they are softened and lightly browned.

3. Season the mushroom and tofu mixture with soy sauce, salt, and pepper to taste. Stir well to ensure the ingredients are evenly coated with the savory flavors. Add the chopped scallions to the mixture, giving it a final toss before removing it from the heat.

4. Take small portions of the rested dough and roll them into balls. Flatten each ball with your palm to form a small disc. Place a spoonful of the mushroom and tofu mixture in the center of each disc, then fold the edges of the dough over the filling to seal it completely.

5. If desired, wrap each filled sticky rice cake in a piece of bamboo leaf, securing it with kitchen twine. The bamboo leaves not only add a traditional touch but also infuse a subtle fragrance into the cakes as they steam.

6. Prepare a steamer by filling it with water and bringing it to a gentle boil. Arrange the wrapped sticky rice cakes in the steamer basket, making sure to leave some space between each cake to allow for even cooking. Steam the cakes for about 20-25 minutes or until the dough is fully cooked and slightly translucent.

7. Once cooked, carefully remove the Vegetarian Banh It Ram from the steamer and let them cool slightly before serving. These delicious rice cakes are best enjoyed warm with your favorite dipping sauce on the side.