Embark on a flavorful journey through Vietnam's culinary heritage with bánh ram it – a delightful sticky rice cake that delights the senses. This centuries-old delicacy features a soft, chewy interior and a satisfying crispy outer shell, crafted by skilled cooks. The preparation process is a meticulous dance, from soaking the rice overnight to steaming it with fragrant coconut milk. Wrapping the cakes in banana leaves adds an extra layer of flavor and tradition. Discover the unique regional variations that make bánh ram it a beloved snack and ceremonial offering across Vietnam. This delicacy promises to nourish both your body and soul.
Key Takeaways
- Bánh ram it is a traditional Vietnamese snack made from sticky rice, coconut milk, sugar, and salt, with a soft, chewy texture and crispy exterior.
- The dish has a long history, with origins traced back to the Ly and Tran dynasties, where it was served at royal banquets.
- Preparation involves soaking the sticky rice overnight, steaming the rice mixture, and wrapping the cakes in banana leaves for added flavor.
- Regional variations exist, with unique flavors and textures, reflecting the diverse culinary heritage of Vietnam.
- Bánh ram it is not only a beloved snack but also holds ceremonial significance, making it an integral part of Vietnam's cultural identity.
History
Originating in the ancient rice-growing regions of Vietnam, sticky rice cakes have long held a cherished place in the country's culinary heritage.
These delectable treats, known as bánh ram it, have been crafted by skilled Vietnamese cooks for centuries, passing down their time-honored recipes from generation to generation.
The history of these sticky rice cakes can be traced back to the Ly and Tran dynasties, when they were often served at royal banquets and important ceremonies.
Over time, the recipe has evolved, with different regions developing their own unique variations, each with its own distinctive flavors and textures.
Today, bánh ram it remains a beloved snack and ceremonial offering, enjoyed by people across Vietnam.
From the bustling markets of Hanoi to the tranquil villages of the Mekong Delta, these sticky rice cakes continue to delight and nourish the senses, a testament to the rich culinary traditions of Vietnam.
Cooking Steps
To begin, gather the necessary ingredients and prepare your work surface. You'll need sticky rice, coconut milk, sugar, and salt.
Start by soaking the sticky rice in water for at least 2 hours or up to overnight. This will help the rice become soft and pliable.
Next, drain the rice and transfer it to a steamer basket. Steam the rice for about 20-25 minutes, stirring occasionally, until it's cooked through and tender.
While the rice is steaming, combine the coconut milk, sugar, and salt in a saucepan. Heat the mixture, stirring frequently, until the sugar has dissolved and the sauce is smooth. Once the rice is fully cooked, pour the coconut sauce over it and allow the flavors to meld for a few minutes. This sweet and creamy pairing complements a variety of traditional Vietnamese dishes, much like the humble yet flavorful com tam. The history of com tam, a beloved dish made from broken rice, reflects Vietnam’s resourceful culinary heritage and its ability to transform simple ingredients into unforgettable meals.
Once the rice is cooked, transfer it to a large bowl. Slowly pour the coconut milk mixture over the hot rice, stirring gently to coat each grain.
Knead the mixture with your hands until it forms a sticky, cohesive dough.
Step 1. Soak Sticky Rice Overnight
Soaking the sticky rice overnight is a crucial first step in crafting these traditional Vietnamese delicacies.
You'll want to start by placing the rice in a large bowl and adding enough water to fully submerge the grains. Cover the bowl and let it sit at room temperature for at least 8 hours, or overnight.
This soaking process softens the rice, making it easier to work with and ensuring a perfectly chewy texture in the final cakes.
While the rice soaks, you can prepare the other ingredients needed for the recipe.
When you're ready to continue, simply drain the rice in a colander and give it a gentle rinse.
The rice should now be plump, hydrated, and ready to be transformed into beautiful, fragrant Banh Ram It.
With this crucial step complete, you're well on your way to creating a batch of these beloved Vietnamese treats.
Step 2. Drain and Rinse Sticky Rice
After the rice has soaked overnight, it's time to prepare it for the next step. Grab a colander and carefully pour the rice into it, letting the excess water drain out.
Once the rice is mostly drained, give it a quick rinse under some cool, running water. This helps remove any remaining starch or impurities. Gently swish the rice around with your hands to ensure everything gets a good cleaning.
Now, shake the colander to help the rice drain even more. You want to get rid of as much water as possible before the next stage. The drier the rice, the better it'll cook up.
Once you're satisfied with the drainage, transfer the rice to a large bowl or tray. Spread it out in an even layer so it can air-dry for a bit. This step is crucial, as wet rice won't cook properly.
Take a few minutes to let the rice firm up before moving on. Soon, you'll be ready to steam those sticky rice cakes to perfection!
Step 3. Combine Rice With Coconut Milk
With the rice nicely dried, it's time to combine it with the coconut milk. In a large bowl, pour in the creamy, fragrant coconut milk.
Gently stir in the sticky rice, making sure each grain is coated evenly. You'll notice the rice starts to soften and plump up as it absorbs the rich, coconut-y goodness.
Next, cover the bowl and let the mixture sit for about 30 minutes. This allows the flavors to meld and the rice to fully soak up the coconut milk.
Occasionally give it a gentle stir to ensure even distribution.
Once the time is up, the rice should have a luxurious, velvety texture. It's now ready to be shaped into the iconic Vietnamese sticky rice cakes.
Grab small handfuls of the coconut-infused rice and mold them into bite-sized oval shapes.
Be careful not to pack it too tightly, as you want the cakes to maintain their soft, pillowy consistency.
Step 4. Steam the Rice Mixture
Once the rice mixture is ready, go ahead and set up your steaming apparatus.
You'll need a pot with a tight-fitting lid and a steamer basket that fits inside. Fill the pot with about 2 inches of water, making sure the water doesn't touch the bottom of the steamer basket. Bring the water to a boil over high heat.
When the water is boiling, carefully place the steamer basket filled with the rice mixture into the pot. Cover the pot with the lid and let the rice steam for about 25-30 minutes, or until the rice is tender and the cakes have a sticky, glutinous texture.
Resist the urge to lift the lid during the steaming process, as this will release the steam and slow down the cooking.
Once the rice is done, remove the steamer basket and let the cakes cool slightly before serving. They'll be hot and delicious, perfect for sharing with family and friends.
Step 5. Wrap in Banana Leaves
To wrap the steamed rice cakes, you'll need some fresh banana leaves. Look for leaves that are large, pliable, and free of any holes or blemishes. Carefully rinse the leaves under cool water to remove any dirt or debris, then pat them dry with a clean towel.
Now, take a leaf and place it shiny-side down. Scoop about 2-3 tablespoons of the warm, sticky rice mixture onto the center of the leaf. Fold the sides of the leaf over the rice, then roll it up tightly to enclose the filling completely. Secure the wrapped cake with a thin strip of banana leaf or some kitchen string.
Repeat this process with the remaining rice mixture and leaves, creating a neat bundle of aromatic, steaming-hot bánh rạm ít. These wrapped cakes are now ready to be steamed again briefly before serving.
The banana leaf wrapper will infuse the rice with a subtle, fragrant flavor that's simply irresistible.
Final Thoughts
Vietnamese sticky rice cakes are a delightful and unique culinary experience. These traditional treats are a true delight for the senses. The soft, chewy texture of the sticky rice perfectly complements the crispy outer shell, creating a heavenly sensation in your mouth. One bite, and you'll be transported to the bustling streets of Vietnam, where the aroma of these cakes fills the air.
As you savor each morsel, you'll appreciate the care and craftsmanship that goes into their preparation. From the meticulous wrapping in fragrant banana leaves to the delicate steaming process, every step is carried out with precision. The result is a dish that not only nourishes the body but also the soul, connecting you to the rich cultural heritage of Vietnam.
Whether enjoyed as a snack or a dessert, these Vietnamese sticky rice cakes are sure to leave a lasting impression. Their unique flavors and textures will have you coming back for more, eager to explore the depth and complexity of this beloved delicacy.
Frequently Asked Questions
How Long Do Bánh Ram It Take to Ferment?
The fermentation process for these sticky rice cakes typically takes 12-24 hours. You'll want to allow the batter to rest and ferment fully to develop the desired flavor and texture.
Can I Substitute the Rice Flour With Other Flours?
You can substitute the rice flour with other flours, but it'll affect the texture and flavor. Try experimenting with glutinous rice flour, tapioca flour, or even a blend to see what works best for your needs.
How Do I Know When the Bánh Ram It Are Fully Cooked?
To know when the sticky rice cakes are fully cooked, look for the edges to turn golden brown and crispy. You can also test them by gently pressing on the center – it should feel firm and hold its shape.
Can I Freeze the Bánh Ram It for Later Use?
Yes, you can freeze the bánh ram it for later use. Just wrap them tightly in plastic or aluminum foil to prevent freezer burn. When ready to eat, thaw them at room temperature before reheating.
What Is the Best Way to Reheat the Bánh Ram It?
To reheat the bánh ram it, you can either place it in a preheated oven for 5-10 minutes or warm it up on the stovetop over medium heat, turning occasionally, until heated through. Avoid microwaving as it may make the texture soggy.
Mai is a passionate chef specializing in Vietnamese cuisine. From fragrant pho to fresh spring rolls and banh mi, Mai’s dishes showcase the balance of sweet, salty, sour, and spicy that defines Vietnamese cooking. Her recipes emphasize fresh herbs, flavorful broths, and the light, vibrant ingredients that make Vietnamese food so special.
