How to Make Delicious and Easy Clear Tapioca Dumplings with Mushrooms Filling

How to make Steamed tapioca cake with wood ear mushroom filling

• 1

  Mix the cake flour

  Add 400g of tapioca flour into a bowl, gradually add 200ml of boiling water into the flour, pouring and stirring evenly so that the flour absorbs the water. Use chopsticks to stir for a while until the water cools down a bit, then use your hands to knead the dough until it is evenly absorbed and smoother.

  Knead the dough until it becomes a smooth, non-sticky ball. Cover the dough tightly with plastic wrap.

  Tips to fix undercooked or runny tapioca dough

  • When pouring water to knead the dough, you should not pour all the water in at once, as it is very difficult to gauge the right amount of water; if you pour too much, the dough will become too wet and will not stick.
  • The water for kneading the dough must be really boiling to be able to knead the dough properly.

  

  
• 2

  Prepare the filling ingredients

  You soak 100g of wood ear mushrooms in boiling water for about 30 minutes to expand. Then cut off the stems, rinse several times with water to clean and remove the odor, slice into thin strips and chop finely.

  Shallots and garlic are peeled and minced.

  

  
• 3

  Sauté the wood ear mushroom meat filling

  You heat up a pan, then add 1 spoon of cooking oil, then add 1 minced shallot and 2 minced garlic cloves and sauté until fragrant.

  Then add the ground pork and stir-fry over medium heat. Add 1/2 teaspoon of seasoning powder, 1 teaspoon of seasoning granules, 1/2 teaspoon of pepper, 1/2 teaspoon of sugar, and finally 1/2 teaspoon of satay.

  When the meat starts to firm up, add the wood ear mushrooms and stir-fry for about 5 minutes until cooked through, adjust the seasoning to taste, and then turn off the heat!

  

  
• 4

  Wrap the translucent tapioca cake

  After the dough is kneaded, to make the cake skin, take a small piece of dough about the size of a marble or slightly larger, roll it into a ball and flatten it very thin.

  Then, gently place the mushroom meat filling inside and use your finger to shape the cake like the pattern of a clam’s mouth. Keep doing this until you run out of ingredients.

  Note: You need to press the edges of the cake tightly together so that when boiling, the cake does not burst!

  

  
• 5

  Boil the cake

  You boil about 1 liter of water. Then, gently drop each cake into the pot and boil for about 5 – 10 minutes over medium heat until the cake skin becomes translucent again, then remove the cake and place it in a basin of water for 2 minutes before arranging it on a plate.

  Tip: To prevent the cakes from sticking together, after boiling the cakes, immediately place them in a basin of water with a little cooking oil added.

  

  
• 6

  Making dipping sauce for bánh lọc

  You put 2 tablespoons of fish sauce, 2 tablespoons of filtered water, 1 teaspoon of sugar, and 1/2 lemon into a bowl, then stir well.

  Tip: If you like it spicy, you can add minced chili to the fish sauce!

  
• 7

  Final product

  After boiling, arrange the bánh on a plate, add some fried onions, sprouted beans, and a little cilantro. Then, pour enough fish sauce according to your taste and enjoy.

  Bánh bột lọc has a thin chewy skin, with a delicious filling of meat and wood ear mushrooms, just right to eat, and the fish sauce is tangy and spicy. This dish is perfect to treat your friends!