<\/figure><\/div>\n\n\n\nThe goal here is to impart flavor and aroma into the rice flour layer, and make it look good. We also want to make sure this dumpling stays together during cooking and doesn’t drip all over your steamer.<\/p>\n\n\n\n
The inner wrapper <\/strong>is banana leaf which varies in quantity, but you’ll typically see variations for the second outer layer. I typically see people using either a plastic wrap or aluminum foil.<\/p>\n\n\n\nThis inner wrapper is banana leaf since it adds flavor to the rice flour, aroma and visual appeal. One layer isn’t enough to safely keep the dumpling together during cooking, so you can add a few more layers of leaves to reinforce. In Vietnam only<\/em> leaves were used since they were so cheap and readily available, but the same does not hold true here..<\/p>\n\n\n\nFor stability with an outer layer<\/strong>, instead of using more leaves you can use aluminum foil as a cheaper alternative. Some shops will use plastic wrap as their outer layer because it’s even cheaper. However, I try to avoid heating up plastic that makes contact with food for health reasons. Since foil is pretty cheap, let’s go with that.<\/p>\n\n\n\nTo prep the banana leaves, scrub them under running water, dip them one at a time into a pot of hot or boiling water to slightly soften them, then drain in a basket. The boiling cooks the leaves a bit so its easier to wrap, and so its less likely to tear when you cut it to size for wrapping.<\/p>\n\n\n\n
You can do this in advance the day before if needed, but this step is mainly to clean the leaves and trim out the leaf stem\/ribs since they are tough to fold.<\/p>\n\n\n\n
The Rice Flour Mixture<\/h2>\n\n\n\n <\/figure><\/div>\n\n\n\nMaking the rice flour mixture is pretty simple, however there is some estimation you’ll need to do. The above photo shows the final consistency of the flour mixture you want, but you may have to adjust timing based on the pot you use, the power of your stove, the temperature of the water you use, etc.<\/p>\n\n\n\n
But the main goal of heating this mixture is to incorporate the ingredients and par-cook the flour so it reaches a consistency that’s thin enough to remain easily spreadable but thick enough so that it can support the filling inside, and doesn’t spill everywhere while you try to wrap the dumplings up.<\/p>\n\n\n\n
Wrapping Shape<\/h2>\n\n\n\n <\/figure><\/div>\n\n\n\nThe traditional and more common shape for b\u00e1nh gi\u00f2 are pyramids. It takes a little bit of practice to master but I think they look a little fancier and more enticing to eat.<\/p>\n\n\n\n
Any wrapping shape is fine though in terms of cooking or serving. The pyramid is a little more complicated, but fun if you’re into that crafting kinda stuff. You can do little rectangular packets (like the two in first photo of this post).<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nThere are molds for this if you need assistance getting a proper shape. Here’s a photo of some molds my uncle brought back from Vietnam. These are triangular looking ones–not quite a pyramid. But there are versions with and without a base if you’re into that.<\/p>\n\n\n\n
Aand again here’s what they look like wrapped by hand after being steamed and ready to eat!<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nVideo Example: How to Wrap B\u00e1nh Gi\u00f2<\/h2>\n\n\n\n[adthrive-in-post-video-player video-id=”7CTPG2qX” upload-date=”2020-05-14T00:00:00.000Z” name=”Assembling and Wrapping Vietnamese B\u00e1nh Gi\u00f2” description=”How to assemble and fold pyramids for Vietnamese b\u00e1nh gi\u00f2 with banana leaves (pork and rice flour dumplings). There are many ways to do this that are just as effective, but pyramids look awesome!” player-type=”default” override-embed=”default”]\n\n\n\n Here, my mom shows us one of her methods for wrapping pyramid shaped b\u00e1nh gi\u00f2. This example doesn’t have foil in the initial steps for the outer layer which you can do if you’d like. Note there is no spoken audio!<\/p>\n\n\n\n
One of my aunts is also known to forgo the wrapping entirely and just assemble these into heat safe bowls and put them directly into a steamer to cook. You won’t get the banana flower aroma, but it’s much easier and it works well!<\/p>\n\n\n\n <\/figure>\n\n\n<\/div>
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