3 Hue-Style Vegan Bánh Bột Lọc Recipes

Vegan bánh bột lọc, or Vietnamese vegan tapioca dumplings, is a traditional dish known for its translucent, soft, and chewy tapioca wrapper and flavorful filling. Whether you enjoy the rich, nutty taste of mung beans, the fragrant sweetness of mushrooms, or the freshness of vegetables, this dish retains its traditional characteristics and is ideal for a healthy vegetarian meal. In this article, Vô Úy Vegetarian Restaurant will show you three simple ways to make vegan bánh bột lọc wrapped in banana leaves at home.

Vegan Bánh Bột Lọc: A Traditional Hue Specialty

Hue-style vegan bánh bột lọc is a long-established traditional dish closely associated with the culinary heritage of Vietnam’s former imperial capital. The dish stands out with its translucent, chewy, and smooth wrapper enclosing a flavorful vegan filling made from mushrooms, wood ear mushrooms, mung beans, and well-balanced seasonings. Despite being vegan, the dumplings retain their distinctive traditional flavor, which is rustic yet incredibly appealing and difficult to forget after the first taste.

Vegan bánh bột lọc is not only a familiar dish on vegetarian days but also a traditional food enjoyed by generations of Vietnamese people. It is usually served with sweet and sour vegan fish sauce and a little chili to enhance the flavor of the filling. This traditional dish is ideal for an afternoon snack, a light meal, or family gatherings.

You can also explore recipes for vegan steamed buns or vegan rice rolls from Vô Úy Vegetarian Restaurant to add variety to your family meals!

3 Easy Vegan Bánh Bột Lọc Recipes

Vô Úy will show you three ways to make vegan bánh bột lọc wrapped in banana leaves at home using extremely simple steps. This dish is suitable for light meals, vegetarian days, and family menus.

Vegan Mushroom Bánh Bột Lọc in Banana Leaves

Vegan mushroom bánh bột lọc wrapped in banana leaves features a filling made from various mushrooms, tofu, and vegetables. The soft and chewy wrapper encloses a naturally fragrant and sweet filling, creating a harmonious flavor that is easy to enjoy and suitable for many preferences.

Ingredients

For the Wrapper

• Fresh banana leaves: approximately 10–12 leaves.
• Bamboo strings or food-safe string: as needed.
• Tapioca starch: 300 g.
• Rice flour: 2 tablespoons.
• Boiling water: 300 ml.
• Salt: 1/2 teaspoon.
• Cooking oil: 2 tablespoons.

For the Filling

• Shiitake mushrooms: 150 g. You can substitute wood ear mushrooms or oyster mushrooms according to your preference.
• White tofu: 100 g.
• Diced carrots: 50 g.
• Fried leek: 2 tablespoons.

Seasonings

• Soy sauce: 1 tablespoon.
• Sugar: 1/2 teaspoon.
• Sesame oil: 1/2 teaspoon.

Instructions

Step 1: Prepare the Ingredients

Wash the banana leaves thoroughly, then briefly blanch them in hot water or lightly heat them over the stove to soften them and make wrapping easier. Wipe the leaves dry before use. Next, soak the shiitake mushrooms in warm water until soft, remove the stems, and finely chop them. If using other mushrooms, dice them into bite-sized pieces. Press excess water from the tofu, then mash or finely dice it. Peel, wash, and dice the carrots.

Step 2: Prepare the Vegan Filling

Heat a pan with a little cooking oil, then sauté the leek until fragrant. Next, add the mushrooms and carrots and briefly stir-fry them. Season with soy sauce, sugar, sesame oil, and a little ground pepper. Once the ingredients begin to absorb the seasonings, add the tofu and stir gently until the filling becomes dry and evenly combined. Turn off the heat and allow the filling to cool before wrapping the dumplings.

Step 3: Prepare the Wrapper

Place the tapioca starch, rice flour, and salt in a bowl and mix well. Next, gradually pour 300 ml of boiling water into the bowl while stirring continuously to prevent lumps. Once the dough has cooled slightly, knead it by hand until smooth, pliable, and no longer sticky. Finally, add the cooking oil and continue kneading for a few more minutes until the dough becomes softer and smoother.

Small tip: If the dough is dry, add a little hot water. If it is too soft, sprinkle in additional tapioca starch.

Step 4: Wrap the Dumplings in Banana Leaves

Lay a banana leaf on a flat surface and brush it with a thin layer of cooking oil to prevent sticking. Take a small portion of dough, flatten it into a circle, and place the filling in the center. Fold the edges of the dough together to enclose the filling completely. Next, place the dumpling in the center of the banana leaf and wrap it into a rectangular or square shape. Secure it gently with bamboo string.

Step 5: Steam the Dumplings

Prepare a steamer and bring the water to a boil. Once the water boils, arrange the dumplings in the steamer, leaving space between them to prevent sticking. Steam for approximately 20–25 minutes. When the banana leaves darken and the wrappers become more translucent, the vegan bánh bột lọc is cooked and ready to enjoy.

Vegan Bánh Bột Lọc with Mung Bean Filling

Vegan bánh bột lọc with mung bean filling combines a soft, chewy wrapper with a smooth, rich, and fragrant mung bean filling. This creates a harmonious and easy-to-enjoy flavor suitable for both vegetarian days and everyday light meals.

Ingredients

• Tapioca starch: 300 g.
• Hulled mung beans: 100 g.
• Green onions: 10 g.
• Fresh chili: 1 g.
• Vegan fish sauce: 100 g.
• Sugar: 50 g.
• Salt: 1/2 teaspoon.
• Vegan seasoning: 1 teaspoon.
• Ground pepper: 1 teaspoon.
• Cooking oil: 1 tablespoon.

Instructions

Step 1: Prepare the Ingredients

First, soak the hulled mung beans in cold water for approximately 30 minutes to soften them and help them cook more quickly. Meanwhile, wash and finely chop the green onions, using only the green parts to add more aroma to the dumplings. Next, wash the fresh chili, remove the stem, and slice it into small rings for the dipping sauce.

Step 2: Cook the Mung Bean Filling

After soaking, place the mung beans in a pot with 200 ml of water, cover the pot, and cook over low heat. Stir continuously while cooking to prevent the beans from burning at the bottom of the pot. When the mixture begins to thicken, add 1 tablespoon of cooking oil, 1/2 teaspoon of salt, 1 teaspoon of vegan seasoning, and 1 teaspoon of ground pepper. Continue stirring until the mung beans are thoroughly cooked, smooth, thick, and bound together.

Step 3: Mix the Dough

Prepare 200 ml of boiling water for the dough. First, place 300 g of tapioca starch and 1 tablespoon of cooking oil in a mixing bowl, then combine them briefly. Next, gradually pour in the boiling water in three or four additions, stirring continuously so the ingredients blend evenly without forming lumps. While the dough is still warm, knead it until it becomes soft, smooth, pliable, and no longer sticks to your hands.

Step 4: Shape the Dumplings

Divide the dough into small, evenly sized portions, roll them into balls, and flatten each one into a moderately thin piece. Next, place an appropriate amount of mung bean filling in the center of each piece of dough. Fold the dough in half and firmly press the edges together using your thumb and index finger to secure the filling and prevent the dumplings from opening during boiling.

Step 5: Boil the Dumplings

Bring a pot of water to a boil and add 1 tablespoon of cooking oil to prevent the dumplings from sticking together. Once the water boils, gently place each dumpling into the pot. Boil until the dumplings float to the surface and the wrappers become translucent, clearly revealing the filling inside, then remove them immediately. Place the dumplings in a bowl of cold water to firm them up and preserve their chewy texture. Once they have cooled completely, remove and drain them.

Step 6: Cook the Green Onions and Make the Dipping Sauce

Add a little cooking oil to a pan and heat it. Add the chopped green onions and stir gently until fragrant, then turn off the heat. To make the dipping sauce, combine the sliced chili, 1 tablespoon of sugar, 1 tablespoon of vegan fish sauce, and 2 tablespoons of water. Stir until the sugar dissolves completely to create a balanced sweet and sour dipping sauce that gives the dumplings a richer flavor.

Vegan Bánh Bột Lọc with Vegetable Filling

Vegan bánh bột lọc with vegetable filling is light, easy to enjoy, and ideal when you want a change of flavor. The soft and chewy wrapper combined with the naturally crisp and sweet vegetable filling creates a harmonious and delicious flavor without feeling heavy.

Ingredients

• Tapioca starch: 450 g.
• Carrot: 1/2.
• Jicama: 100 g.
• Enoki mushrooms: 70 g.
• Shallots: 3.
• Garlic: 3 cloves.
• Vegan fish sauce: 1/2 teaspoon.
• Vegan seasoning: 1 teaspoon.
• Cooking oil: 2 tablespoons.
• MSG and ground pepper: a small amount.

Instructions

Step 1: Prepare the Filling

Peel the carrot and jicama, wash them thoroughly, and cut them into small cubes. Next, remove the roots from the enoki mushrooms, wash them, and cut them into bite-sized sections. Peel and finely chop the shallots and garlic. Then, combine the carrot, jicama, enoki mushrooms, shallots, and half of the minced garlic with the vegan seasoning, ground pepper, MSG, and vegan fish sauce.

Allow the mixture to rest for approximately 10–15 minutes to absorb the seasonings. Next, heat a pan with 2 tablespoons of cooking oil, sauté the remaining garlic until fragrant, and add the filling mixture. Stir-fry for approximately 7–10 minutes until tender. Once the filling is cooked, turn off the heat and transfer it to a plate to cool.

Step 2: Prepare the Wrapper

Place 450 g of tapioca starch in a bowl, then gradually add 100 ml of boiling water and mix well. Once the dough has cooled slightly, knead it by hand for approximately 3–5 minutes until it becomes soft, smooth, pliable, and no longer sticky.

Step 3: Shape and Boil the Vegan Bánh Bột Lọc

Take an appropriate amount of dough, flatten it, and place the vegetable filling in the center. Fold the dough in half and firmly press the edges together to secure the filling. Next, bring approximately 1 liter of water to a boil and gently add the dumplings. Boil them for 10–13 minutes. Once the dumplings float and the wrappers become translucent, remove them and soak them in cold water for approximately five minutes. Transfer them to a plate and enjoy.

How to Store Vegan Bánh Bột Lọc for Longer

To keep vegan bánh bột lọc chewy, delicious, and flavorful as when freshly made, you must store it properly immediately after preparation. Proper storage not only extends its shelf life but also preserves the quality of the wrappers and fillings.

• Store at room temperature: If you plan to eat the dumplings within the day, keep them covered in a cool, well-ventilated place to prevent their surfaces from drying out.
• Refrigerate: If you are not eating them immediately, place the dumplings in an airtight container and refrigerate them for 1–2 days.
• Freeze: If you want to store them longer, freeze the dumplings in an airtight container or sealed bag for approximately 1–2 weeks.
• Separate each dumpling: Arrange the dumplings apart or lightly coat them with cooking oil to prevent them from sticking together.
• Reheat before serving: After removing the dumplings from storage, steam or briefly boil them for a few minutes to restore their soft, chewy texture and improve their flavor.

By following these storage methods, vegan bánh bột lọc will retain its delicious flavor and can be conveniently enjoyed for several days. These simple tips help you save time while ensuring you always have an appealing vegan dish ready to enjoy.

Conclusion

With the three simple recipes above for vegan bánh bột lọc filled with mung beans, mushrooms, and vegetables, you can prepare soft, chewy, fragrant, and appealing dumplings for your family at home. If you want to enjoy a wider variety of carefully prepared vegetarian dishes, Vô Úy Vegetarian Restaurant is an ideal destination. Here, diners can experience many appealing vegetarian dishes in a warm and relaxing environment suitable for family meals, gatherings with friends, or peaceful moments spent enjoying vegetarian cuisine.