Bánh Ít Nhân Dừa - Pandan Flavor Sweet Rice Dumpling with Sweeten Coconut Filling

Difficulty: Medium (Time Consuming)

The thing about most Asian desserts is that it isn't very sweet.  There is just a hint of sweetness in this banh it. Banh it is traditionally a pyramid shaped dumpling wrapped in banana leaf.  I love the history behind this dessert.  My father told me that once there was a king with 3 sons.  He was getting old and didn't know who to leave the kingdom to.  So he made a decree that each one of his daughter in-laws make a feast for him and whoever makes him the most delicious meal, will inherit the kingdom.

The eldest daughter had the staff make him a lavish banquet filled with wild game and elaborate desserts. The middle was very fancy and tasted very delicious but wasn't as grand as the eldest.  By the time it come to the youngest, there wasn't much money left in the budget work with.  With the little money they had, one of the course was banh ut it.

250 g (2 cups) glutinous rice flour
175 ml (3/4 cup) water
1 Tbsp coconut palm sugar or brown sugar
25 g (1/4 cup) unsweetened shredded coconut flakes
1 tsp milk
Sesame seeds
1 tsp pandan extract
2 drop green food coloring, optional
16 round cut parchment paper or banana leaf


Place flour into a bowl.  Make a well and add water and pandan extract.  Be careful with the water. When adding the water, leave a tablespoon or so behind.  Depending on the moisture content of your flour and humidity, you may not need all the water.  Mix together until you can get a ball shape.  Poke a hole in the ball and add the two drops of food coloring.  Knead well. Roll dough out to a log shape and cut into 16 equal size pieces.

In a small bowl combine the coconut flakes and coconut palm sugar.  Mix well.  Your coconut maybe moist enough where you don't need the milk.  Add one or two drops in at a time.  You are looking for the sugar to be melted but not runny.

Take a piece of the dough and roll it into your hand and form a ball.  Flatten out the ball, making the outside edges thin and there is a bulge in the middle. Take a small amount of the coconut and sugar mixture and add it to the middle of the dough.  Pinch it close like an empanada.  Push the points in and roll it into the palm of your hands to make a ball.  Place on a piece of parchment paper or greased banana leaf. Repeat.

Steam for about 10 minutes.  You can't really overcook this dessert.  Sprinkle a little sesame seeds before allowing them to cool.

The dough can have cracks in it.  Just pinch it close if the crack is too wide.

It is done when it is glossy and looks like a perfect piece of jade.