Banh bot loc la chuoi

By request, for Olympia Moy

The Filling

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  • 1 lb of shrimp (40-50)
  • 1 lb of pork, dice into small pieces.
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 tablespoon of fish sauce (i use Phu Quoc)
  • 2 small shallots, dice into small pieces
  • 2 tablespoons of dark caramel (or you can use food coloring)

Mix the ingredients together. Heat a pan, add 2-3 tablespoons of oil, saute the mixture for 5-7 minutes. Add 1 tablespoon of fish sauce. Put it aside.

The dough

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  • 1 bag of tapioca 16 oz
  • 2 cups of water
  • 1/3 teaspoon of salt
  • 2 tablespoons of oil

Mix all the ingredients together in a pan, use low heat. Stir it slowly until it become a thick mix (about 15 minutes)

Directions:

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Banana leaves (I prefer round ones), soak in hot water for 30-45 minutes. Dry them. Use a small leaf, put 1 tablespoon of dough in it, press into a circle. Scoop a spoon of filling in (1 piece of pork and shrimp). Wrap it up.

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Steam for 20 minutes. Let cool. Eat with fish sauce (fish sauce, lemon, sugar and chili pepper) and fried shallots.

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