Banh It La Gai Ramie Leaf Dumplings

What to get ready

• Ramie leaves 7.1 oz
• Glutinous rice flour 1.1 lb
• Sugar 7.1 oz
• Peeled mung beans 7.1 oz
• Shredded coconut 3.5 oz
• Banana leaves 12 leaves
• Oil 2 ⅔ tbsp

Method

1. 1 Boil the thorny leaves until very soft, squeeze out the excess water, and then pound them into a dark green paste.
2. 2 Mix crushed nettle leaves with glutinous rice flour and sugar, knead thoroughly until the dough is smooth, pliable, and glossy.
3. 3 Steam the mung beans, mash them, then simmer them with sugar and grated coconut to make the filling.
4. 4 Wrap the dough around the filling, then wrap it in banana leaves that have been greased to prevent sticking.
5. 5 Steam for 30 minutes until the cake is cooked through, then let it cool until it firms up.

With an appliance

• Pressure cooker 1 hr 30 min

  Replace step 5: steam the glutinous rice cake wrapped in thorny leaves under low pressure for 14 minutes, then release the pressure naturally for 6 minutes; steps 1–4 remain unchanged.