Traditional floating rice dumplings hold a special place in the hearts of many Vietnamese people, evoking fond childhood memories. These delectable treats, also known as "Banh troi nuoc nghe thuat" or "Artistically Shaped Floating Rice Dumplings," are not entirely new to the baking world. Still, for many enthusiasts of the Cold Food Day (third day of the third lunar month) celebration, they represent a refreshing innovation.
Traditional floating rice dumplings hold a special place in the hearts of many Vietnamese people, evoking fond childhood memories. These delectable treats, also known as "Banh troi nuoc nghe thuat" or "Artistically Shaped Floating Rice Dumplings," are not entirely new to the baking world. Still, for many enthusiasts of the Cold Food Day (third day of the third lunar month) celebration, they represent a refreshing innovation.
La Thu Giang, the owner of the Nha Coi Homemade brand, embarked on a creative journey to transform these traditional dumplings into edible works of art. Inspired by her expertise in shaping other delectable treats, such as animal-shaped mooncakes, Japanese Wagashi, and sugar-crafted dolls, Giang delved into the world of sticky rice dumplings. After meticulously researching and refining the techniques, she emerged with her stunning creations.
The ingredients for these dumplings are readily available. You will need glutinous rice flour, tapioca starch, fresh milk, water, rock sugar, and an assortment of fresh fruits and vegetables for natural coloring. These include the vibrant hues of red-orange from the gac fruit, golden yellow from pumpkins, verdant green from pandan leaves, and deep purple from purple yam.
The preparation process is a testament to Giang's artistry. Each step, from extracting natural colors from fresh produce to kneading the dough, crafting the fillings, and shaping the dumplings, exudes precision and care. The fillings, a harmonious blend of sautéed glutinous rice with young coconut and sweet, nutty mung bean paste with young coconut, perfectly complement the delicate dumplings.
Once the dumplings are carefully shaped, they are gently cooked in a sugar syrup. The final step is to boil or steam the dumplings to the perfect degree of doneness, ensuring that the skin remains translucent and the shape retains its intricate details.
Each stage plays a crucial role in achieving the dumplings' perfection – both in appearance and flavor. However, it is the shaping that demands the utmost patience, precision, and artistry. The most challenging elements are those with fine details and require exceptional sharpness, such as delicate flower petals and tiny leaves. Over time, Giang has mastered the art, creating entire lotus ponds adorned with flowers, leaves, buds, and even goldfish, or crafting a variety of hand-molded shapes inspired by fruits and adorable animals.
Giang said that the initial reaction to her artistic dumplings was one of sheer amazement and delight. Many first-timers are captivated by their ethereal beauty and natural elegance. Some even mistake them for jelly or uncooked chocolate. From adults to children, everyone is captivated by the refreshing, delicate flavor and soft, chewy texture of these exquisitely shaped creations. So aesthetically pleasing are they that one almost hesitates to disrupt their artistry by taking a bite./.
Story: Ngan Ha
Photos: Khanh Long/VNP
Translated by Hong Hanh