Servings: 20 Servings
Calories: 105kcal
Equipment
- Steamer
Ingredients
For Batter
- 1.11 cups rice flour
- 0.14 cup tapioca flour
- 1.11 Tablespoon neutral cooking oil
- 1.11 ts salt
- 3.33 cups water
For Filling
- 0.56 lb finely ground pork
- 0.56 lb finely chopped shrimp peeled and deveined
- 0.28 cup soaked and finely chopped wood ear mushroom
- 1.11 tablespoon annatto seed oil or cooking oil
- 0.56 ts oyster sauce
- 0.28 ts black pepper
- 0.28 ts salt
- 0.28 tablespoon sugar
- 1.11 medium chopped shallots
- 1.67 cloves chopped garlic cloves
- 1.11 chopped green onion stalks
Assembly
- 0.56 package banana leaf cut into roughly rectangles 6 x 10 inches
Instructions
- Prepare the filling by mixing all of the ingredients together in a bowl. Set aside.
- In another bowl, mix together rice flour, tapioca flour, oil, salt, and water to make the batter.
- Place a piece of banana leaf on a plate and add 3-4 tablespoons of batter onto the center.
- Spread the batter into a thin, even layer using a spoon or your fingers.
- Add two tablespoons of filling onto one half of the batter.
- Fold the other half of the banh nam over to create a semi-circle shape.
- Use your fingers to crimp and seal the edges of the banh nam.
- Place the banh nam in a steamer and cook for 10-15 minutes.
- Remove from the steamer and let it cool before serving.
Notes
• Use warm water when making the dough for best results.
• Use a kitchen scale to measure out the dough and filling so that the packages are all the same size.
• Be sure to fry the packages in batches to avoid overcrowding the pot.
• Use a slotted spoon to remove the packages from the oil so that the excess oil can drip off.
• Serve the banh nam warm for best flavor.
Nutrition
Calories: 105kcal
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