When the chilly winds of autumn blow through, many people can’t help but crave the hot and savory flavor of bánh trôi tàu (sticky rice dumplings). Autumn brings a rich, flavorful touch to these dumplings, and by simply experiencing them, you can catch a whiff of the alluring, spicy scent of ginger from afar.
Indulging in a bowl of piping hot sticky rice dumplings with green bean fillings, fragrant and sweet, complemented by a hint of spiciness from the molasses and ginger syrup, is an unforgettable experience for both locals and tourists when visiting Hanoi.
Bánh trôi tàu is a type of cake made from glutinous rice dough, with two common fillings: green beans and black sesame seeds. It is served with hot molasses and ginger syrup, along with grated coconut. Sticky rice dumplings entice diners with their soft, smooth outer layer and chewy interior, coupled with a velvety, sweet, and fragrant ginger syrup. Each bite leaves a lingering spicy-sweet ginger flavor. This spicy-sweet taste warms the tongue, throat, and body, dispelling the cold of Hanoi.
Bánh trôi tàu is not only delicious but also nutritionally valuable. The use of ginger in the molasses not only adds flavor but also provides warmth, helping diners ward off seasonal colds. Ginger cooked with hot water, in particular, warms the body, improves blood circulation, and relieves colds and coughs. Additionally, ginger aids in treating digestive issues and intestinal problems. When combined with molasses, it creates an excellent hot beverage for preventing flu. Furthermore, glutinous rice itself has warming properties and supplements vitamins and proteins, beneficial for those with anemia or bone density issues. The ingredients used in bánh trôi tàu contribute to nourishing the blood, providing energy, and rejuvenating the body.
To prepare a bowl of bánh trôi tàu, the skilled baker must work meticulously. The glutinous rice used for the dough should be of high quality. The rice dough, after being mixed with a little water, is kneaded into soft, elastic, and smooth pieces. Once it is no longer sticky, the dough is left to rest for about half an hour, divided into small portions, shaped into balls, and then boiled. Typically, a bowl of bánh trôi tàu contains 2 to 3 dumplings, with both black sesame and green bean fillings.
The basic decoration of a bowl of bánh trôi tàu includes sprinkling some sesame seeds and grated coconut on top after dipping the dumplings in the ginger syrup. Lately, some places also add a dollop of creamy coconut milk. The essence of these sticky rice dumplings lies in the special accompanying syrup. While the ingredients used to make bánh trôi tàu are simple, they have gradually become an inseparable part of Hanoi’s culinary culture.
Best places for delicious bánh trôi tàu in Hanoi:
- Bánh trôi tàu – Xôi chè Phố cổ (Old Quarter) – 26 Gia Ngư, Hoàn Kiếm District.
- Bánh trôi tàu – 116 Nguyễn Khuyến, Ba Đình District.
- Bánh trôi tàu – Xôi chè Bà Thìn – 1 Bát Đàn, Hoàn Kiếm District.
- Bánh trôi tàu – Đê Tô Hoàng Street, Hai Bà Trưng District.
- Bánh trôi tàu – Chè Bốn Mùa – 4 Hàng Cân, Hoàn Kiếm District.”**