2 ways to make sủi dìn – sweet and fragrant boat-shaped glutinous rice dumplings authentic to Chinese cuisine

How to make Bánh trôi tàu with black sesame filling

• 1

  Prepare and roast sesame

  After purchasing black sesame, you should rinse it briefly to remove any damaged seeds, then wash it clean and let it drain. Next, you heat a pan on the stove and add the sesame to roast over medium heat.

  You should stir the black sesame constantly for about 10 – 15 minutes; when you hear the seeds popping in the pan, turn off the heat and let it cool on a plate.

  

  
• 2

  Make the black sesame filling

  Once the black sesame has cooled, add the sesame and 80g of sugar into the seed grinder of a multifunction blender and grind until smooth. Then, place the ground sesame in a bowl and add 50ml (about 3 tablespoons) of coconut milk along with 1 tablespoon of rendered pork fat.

  Mix the ingredients well, then wrap it tightly with plastic wrap, and place the black sesame filling in the refrigerator to freeze for 2 hours.

  Tip:

  • You can completely use butter as a substitute for rendered pork fat. The pork fat mixed with black sesame won’t create an unpleasant smell or taste, so you can rest assured!
  • Additionally, you can replace the coconut milk with regular water and double the amount of fat mixed in.

  

  

  

  
• 3

  Mix and knead the dough for the cake skin

  You prepare a large bowl and add 220g of glutinous rice flour, 90ml of boiling water, and 80ml of regular water, then mix well and wait about 5 – 7 minutes for the dough to cool down a bit.

  Then, you add 1 tablespoon of cooking oil to the dough mixture and use your hands to knead. You knead the dough until it no longer sticks to your hands and can be stretched without easily breaking is achieved!

  Finally, you cover the dough tightly and let it rest in the refrigerator for about 90 minutes.

  

  

  

  
• 4

  Wrapping the filling

  For the filling, after the sesame mixture has hardened, cut the filling into small cubes about 2 finger joints, then roll them into balls.

  As for the dough, after it has risen, knead the dough again and divide it into pieces of about 35g, then shape them into balls.

  Next, flatten the piece of dough and place the filling in the middle, then pinch the edges of the dough closed and shape the balls evenly. Continue doing this until all the dough is used up.

  Tip: The firmer the black sesame filling, the easier it will be to shape the cakes!

  

  

  

  
• 5

  Cooking ginger syrup and boiling the cakes

  First, add 1.2 liters of water, 60g of rock sugar, and 20g of smashed ginger to a pot and simmer over medium heat for about 7 – 10 minutes until the water boils.

  Next, add all the glutinous rice balls into the pot and boil for about 5 – 6 minutes until the cakes float to the surface and the dough becomes slightly translucent.

  Then, wait for about 1 – 2 minutes before removing the cakes to a bowl and pouring a little ginger syrup over them to prevent them from sticking together.

  

  
• 6

  Completion

  In this step, you add 20g of cassava starch to a small bowl along with 20ml of regular water and stir well, then add it to the pot of ginger syrup, skimming off the foam.

  Once the ginger syrup boils again, you add all the cakes and turn off the heat immediately, and it’s done!

  Tip: You can sprinkle a little roasted sesame on top of the Banh troi tau before eating for a delicious taste!

  

  

  

  
• 7

  Final Product

  The Banh troi tau balls are evenly round, fragrant, and have a delicious taste with a soft and chewy dough, and the black sesame filling is nutty, blending perfectly with the sweet ginger syrup.

  Additionally, you should eat the Banh troi tau (sui din) while it is still warm for the best taste. To enhance the flavor in a more Chinese way, you can enjoy it with a bit of cinnamon jam or dried cinnamon flowers, which will make the dessert more aromatic and appealing.

  Remember to try this recipe for Banh troi tau and enjoy it with your family!