Ultimate Guide to Making and Enjoying Banh It La Gai at Home

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Written By Hot Thai Restaurant

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Diving into the heart of Vietnamese cuisine brings us to a delightful discovery: Banh It La Gai. This traditional delicacy wraps the essence of Vietnam’s rich culture and history in each bite. Made from glutinous rice flour and filled with a sweet mung bean paste, it’s the unique use of the La Gai leaf that sets it apart, giving it a distinctive, aromatic flavor that’s hard to forget.

We’ve always been fascinated by how food can tell the story of a place, and Banh It La Gai does just that. Originating from the central regions of Vietnam, it’s not just a treat; it’s a celebration of heritage, often served during special occasions and Lunar New Year festivities. Join us as we explore this exquisite dish, from its deep cultural roots to the joy of making it at home. It’s a journey through taste that promises to connect us more deeply with the vibrant heart of Vietnam.


Embark on a culinary journey with us as we dive into the delightful world of making Banh It La Gai from the comfort of your own kitchen. Gather up these traditional ingredients to create a dish that is both a feast for the palate and a homage to Vietnamese heritage.

For the Dough

  • 2 cups glutinous rice flour
  • 1 cup rice flour
  • 1/2 cup sugar
  • 1 tablespoon lye water
  • 1 cup water (adjust as needed)
  • 1 cup La Gai leaves (blended into a fine paste with a little water)

For the Filling

  • 1 cup mung beans (soaked overnight and drained)
  • 1/2 cup sugar
  • 1/2 cup coconut milk
  • A pinch of salt
  • 1 tablespoon cooking oil
  • Banana leaves (cut into squares and softened by briefly waving over a flame)
  • String or strips of banana leaf for tying

Equipment and Tools Required

Embarking on the journey to make Banh It La Gai, you’ll need some specialized equipment and tools to ensure you capture the essence of this traditional Vietnamese treat. While gathering your ingredients, we also recommend preparing the following items to help make your cooking process smooth and enjoyable.

Steamer or Steaming Basket

A crucial piece of equipment for cooking Banh It La Gai is a good-quality steamer or a steaming basket. This traditional method of cooking helps to retain the beautiful green color of the La Gai leaves and cooks the dumplings to perfection, ensuring a soft, chewy texture. Ensure your steamer is large enough to hold multiple dumplings without overcrowding them.

Mixing Bowls

You’ll need a variety of mixing bowls for combining the different components of Banh It La Gai. A large mixing bowl is essential for making the dough, allowing enough space for thorough mixing. Additionally, smaller bowls will be useful for preparing the sweet mung bean filling and mixing the La Gai leaf extract.

Measuring Cups and Spoons

Precision is key to achieving the perfect balance of flavors in Banh It La Gai. Measuring cups and spoons will be your best friends when it comes to accurately measuring your ingredients, especially the glutinous rice flour, water, and sweet mung bean paste.

Cloth or Cheesecloth

A clean, thin cloth or cheesecloth is necessary for extracting the juice from the La Gai leaves. This step is critical to infuse the dough with its distinctive dark green color and subtle earthy flavor without any leafy bits.

Kitchen Scale

For those who appreciate precision and wish to follow the recipe to the letter, a kitchen scale is invaluable. It helps in weighing the dough and filling for each dumpling, ensuring uniformity in size and cooking time.

Food Processor (Optional)

If you’re looking for a shortcut in preparing the sweet mung bean filling, a food processor can come in handy. It can help to puree the cooked mung beans quickly and smoothly, saving you time and energy.

Brushes for Applying Oil

Before steaming, it’s helpful to lightly brush your Banh It La Gai with oil. This prevents them from sticking to the steamer basket and gives a slight sheen to the finished product. Any small kitchen brush will do the trick.

Preparation Steps

Embarking on our culinary journey to craft the exquisite Banh It La Gai, we begin with the essential first steps that lay the foundation for this traditional Vietnamese delicacy. From soaking the glutinous rice to preparing the mung bean filling, each phase is pivotal for achieving the authentic flavors and textures that define this dish.

Soaking the Glutinous Rice

For the glutinous rice, you’ll need:

  • 2 cups of glutinous rice flour
  • 1 1/2 cups of La Gai leaf juice (for color and flavor)
  • 1 cup of water (adjust as needed)
  • 1/2 teaspoon of salt
  1. Begin by carefully measuring 2 cups of glutinous rice flour into a mixing bowl. This flour is the base of our Banh It La Gai, providing the characteristic chewy texture.
  2. Slowly incorporate 1 1/2 cups of La Gai leaf juice into the flour. The La Gai leaf juice not only imparts a vibrant green color but also infuses the dough with its unique aroma and taste.
  3. Gradually add water to the mixture while continuously stirring. The goal is to reach a pliable yet firm dough consistency. Depending on the humidity and the flour, you may need to adjust the water quantity.
  4. Knead the dough until it’s smooth and homogeneous. After kneading, cover the dough with a damp cloth to prevent it from drying out and set it aside, allowing it to rest while you prepare the next components.

Preparing the Banana Leaves

For packaging and wrapping, you’ll need:

  • 20 banana leaves, cut into squares (approximately 8×8 inches)
  • A small bowl of water
  • A clean kitchen towel
  1. Start by washing each banana leaf under cold running water to remove any dust or dirt.
  2. Carefully pat them dry with a clean kitchen towel. The goal is to clean them without tearing the leaves.
  3. To make the leaves pliable and easier to fold, briefly pass each leaf over an open flame or dip them in boiling water for a few seconds. This step softens the leaves, preventing them from cracking during the wrapping process.
  4. Once softened, trim the edges of the leaves to have neat squares for wrapping. Keeping the leaves in uniform size helps in achieving consistent sizes for your Banh It La Gai.

Making the Mung Bean Filling

For the filling, you’ll need:

  • 1 cup of mung beans, soaked overnight
  • 1/2 cup of sugar
  • 1/4 cup of coconut milk
  • A pinch of salt
  1. Drain the mung beans that have been soaked overnight. This soaking process ensures that the beans are softened and will cook evenly.
  2. In a medium pot, add the mung beans and cover them with water. Bring to a boil, then lower the heat and let them simmer until the beans are tender and fully cooked.
  3. Drain the cooked mung beans and while still warm, mash them thoroughly with a fork or blend them in a food processor until you achieve a smooth paste.
  4. Return the mung bean paste to the pot and add sugar, coconut milk, and a pinch of salt. Cook over low heat, stirring continuously until the mixture thickens into a paste. This sweet and creamy filling is a pivotal component, adding a delicious contrast to the chewy glutinous rice dough.
  5. Allow the filling to cool down before forming them into small balls. Each ball should be about 1/2 an inch in diameter, set aside on a plate ready for the assembly stage.

With these components prepared, we’re now ready to assemble the Banh It La Gai, bringing us closer to the culmination of our culinary journey.

Dough Making

Now that we’ve prepared our main components, let’s dive into creating the soul of Banh It La Gai – the dough. It’s where the magic begins, blending tradition with taste.

Mixing the Dough Ingredients

First up, we need to mix our dough ingredients thoroughly. You’ll need:

  • 2 cups of glutinous rice flour
  • 1/2 cup of rice flour
  • 3/4 cup of warm water
  • 1 cup of La Gai leaf juice, strained

In a large mixing bowl, combine the glutinous rice flour and rice flour. Slowly add in the La Gai leaf juice while stirring continuously to incorporate it well. The juice not only imparts a unique color but also brings a subtle, earthy flavor to the dough. Gradually pour in the warm water and continue mixing. This process ensures the flours absorb the liquid evenly, creating a cohesive mixture.

Kneading the Dough

Once you’ve mixed the ingredients, it’s time to knead the dough. This step is crucial for developing the right texture. Dust your hands and work surface with a bit of glutinous rice flour to prevent sticking. Transfer the dough onto the surface and begin kneading. You’ll want to apply firm, consistent pressure, folding the dough over itself and pressing down. Keep at it for about 10 minutes or until the dough becomes smooth and pliable. If the dough feels too sticky, sprinkle a little more glutinous rice flour as you knead. Remember, the goal is a soft, workable dough that holds together well without being overly sticky.

Resting the Dough

After kneading, the dough needs to rest. This step is essential for allowing the gluten to relax, making the dough easier to shape later. Simply form the dough into a ball, place it in a clean bowl, and cover it with a damp cloth. Let it sit for about 30 minutes. This brief pause in the process ensures the dough will be at its best when it comes time to wrap our Banh It La Gai.

Resting not only improves the texture but also enhances the dough’s ability to meld flavors with the mung bean filling and banana leaf wrapping, creating a harmonious balance in our final product. Once rested, we’re ready to move on to the most exciting part – assembling and cooking our Banh It La Gai.

Filling Preparation

After we’ve tackled the dough, let’s move on to the heart of Banh It La Gai – the filling. A savory mung bean paste, seasoned to perfection, promises to add depth and richness to each bite.

Cooking the Mung Beans

First, rinse 1 cup of dried mung beans thoroughly until the water runs clear. Soak these beans in water for at least 4 hours, or overnight, which will significantly reduce cooking time. After soaking, drain the water and transfer the beans to a medium saucepan. Cover them with fresh water, about 2 inches above the beans, and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let them simmer. Cook for about 20-25 minutes, or until the beans are soft and easily mashed between your fingers.

Seasoning the Filling

Once the mung beans are cooked and while still warm, it’s time to season. Mash the beans using a fork or a potato masher until they form a smooth paste. Then, take a large skillet and heat 2 tablespoons of coconut oil over medium heat. Add the mashed mung beans, 1/4 cup of sugar, and a pinch of salt to the skillet. Cook this mixture, stirring frequently, for about 10 minutes. The goal here is to dry out the filling slightly and meld the flavors together. It’s essential to keep the heat moderate and stir the mixture to prevent it from sticking and burning. Once the filling reaches a thick, spreadable consistency, remove from heat and set aside to cool before wrapping in the dough.

Assembling the Banh It La Gai

Now that we have our sticky dough and rich mung bean filling ready, let’s bring this traditional Vietnamese delicacy to life by assembling Banh It La Gai.

Shaping the Dough

Before we dive into shaping the dough, ensure your hands are slightly wet to prevent sticking. Grab a portion of the dough — about the size of a large walnut — and roll it into a smooth ball between your palms. Then, gently flatten the ball into a disk, making it thick enough to hold the filling but thin enough to wrap around easily. The skill lies in creating a uniform thickness throughout, which ensures even cooking and a delightful texture in every bite.

Stuffing with Mung Bean Filling

Take a teaspoon of our sweet mung bean filling and place it in the center of the dough disk. This is where the magic happens! Carefully bring the edges of the dough together, encasing the filling completely. Pinch the seams to seal, then gently roll it again to form a smooth ball. The goal is to have a seamless blend of dough and filling, with neither overpowering the other. A well-stuffed Banh It La Gai promises a harmonious balance of flavors and textures that is truly irresistible.

Wrapping with Banana Leaves

After forming the balls, it’s time for the final wrapping stage, which gives Banh It La Gai its iconic look and an additional layer of flavor. Begin by cutting your banana leaves into squares, approximately 5 by 5 inches. If they’re stiff or brittle, soften them over an open flame or in hot water. Place the dough ball in the center of a leaf square, then fold the edges over the ball, similar to wrapping a present. It’s crucial to ensure the package is tight and secure, so the dough steams perfectly inside, absorbing the subtle fragrance of the banana leaf. Secure the package with a piece of cooking twine or a strip of the leaf itself. The result is not just a treat for the palate but a feast for the eyes as well, embodying the meticulous craft and tradition of Vietnamese culinary art.

Cooking Instructions

After carefully shaping and wrapping our Banh It La Gai, we move on to the crucial cooking stage. Proper steaming will unlock the aromatic flavors and achieve the perfect texture.

Preparing the Steamer

First, we need to prepare our steamer. If you’re using a traditional bamboo steamer, make sure it’s clean and dry. For those without a bamboo steamer, a standard metal steamer will work just fine. Fill your pot with water, making sure the water level is about two inches below the steamer basket. It’s essential that the water does not touch the base of the steamer when boiling.

Bring the water to a boil over high heat. Meanwhile, line the steamer basket with banana leaves or parchment paper. This prevents the Banh It La Gai from sticking and also imparts additional flavor, especially if using banana leaves. Once the water is boiling and steam is generated, we’re ready to steam our dumplings.

Steaming the Banh It La Gai

Carefully place the wrapped Banh It La Gai in the prepared steamer. Arrange them so that there is enough space between each one to allow steam to circulate freely, ensuring even cooking. Cover the steamer with its lid.

Steam for about 20-25 minutes. You can check if they’re done by carefully unwrapping one of the dumplings. The dough should be tender, and the filling should be hot throughout. The transformation is magical—the dough turns from a pale mixture to a soft, inviting texture, while the distinct aroma of banana leaves subtly infuses the Banh It La Gai, enhancing their flavor.

Once done, carefully remove the steamer from the heat and allow the Banh It La Gai to cool slightly in the steamer for a few minutes. This resting period makes them easier to handle and enhances the flavors further.

Enjoying these dumplings while they are warm is an experience that ties us back to the heart of Vietnamese traditions, letting us savor the harmonious blend of textures and flavors that make Banh It La Gai a beloved delicacy.

Serving Suggestions

After meticulously preparing and steaming your Banh It La Gai to achieve that tender texture wrapped in the subtle aroma of banana leaves, the moment to savor them in the best ways possible arrives. Serving these delightful dumplings can be as important as their preparation to fully appreciate their uniqueness. Here, we’ll guide you through the most harmonious ways to serve Banh It La Gai, enhancing your culinary experience and connecting you deeper with Vietnamese culinary traditions.

Pair with Sweet Ginger Sauce

One of the classic ways to enjoy Banh It La Gai is to pair it with a sweet ginger sauce. The zesty kick of ginger complements the subtle, earthy flavors of the dumplings beautifully. To prepare the sauce, simply simmer equal parts of sugar and water in a pot, add a few slices of ginger for that aromatic flavor, and let it thicken slightly. Drizzle it over your warm Banh It La Gai for a sensational taste.

Serve as Part of a Meal

In Vietnam, Banh It La Gai is often served as part of a larger meal during special occasions or festivals. We recommend serving them alongside a platter of fresh vegetables, pickles, and other savory dishes like grilled meats or fish. This way, the delicate flavors of Banh It La Gai balance out the robust tastes of other dishes, offering a well-rounded meal experience.

Enjoy with Tea

For a truly authentic experience, enjoy your Banh It La Gai with a pot of hot tea. The warmth of the tea enhances the dumplings’ flavors while aiding in digestion. Opt for a lighter tea, such as jasmine or green tea, to not overpower the delicate taste of Banh It La Gai. Sharing these moments with family or friends over tea can turn a simple meal into a special communal experience, embodying the essence of Vietnamese dining culture.

Make-Ahead Instructions

After mastering the steaming process and exploring the delightful serving suggestions for Banh It La Gai, let’s dive into how you can efficiently prepare this dish ahead of time. Our make-ahead instructions ensure that you can enjoy these delicious dumplings without the last-minute rush, making your dining experience even more enjoyable.

Preparing the Filling in Advance

The first step towards making Banh It La Gai ahead of time is to prepare the filling. You can cook the mung bean filling up to two days before you plan to assemble the dumplings. Simply follow the instructions for preparing the filling, let it cool, and then store it in an airtight container in the refrigerator. This not only saves time on the day you plan to serve the Banh It La Gai but also allows the flavors to meld together beautifully.

Making the Dough in Advance

Similarly, the dough can be prepared ahead of time. Once you have mixed the dough according to the recipe, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored in the refrigerator for up to one day before you’re ready to assemble the dumplings. Bring the dough to room temperature for about 30 minutes before you start working with it to ensure it’s pliable and easy to handle.

Freezing the Dumplings

For those who like to plan weeks in advance, Banh It La Gai dumplings freeze exceptionally well. After assembling the dumplings, place them on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze them until they are solid, which should take about 2-3 hours. Once frozen, transfer the dumplings to a freezer bag or an airtight container and store them in the freezer for up to 2 months.

Steaming from Frozen

The beauty of freezing Banh It La Gai is that you can steam them directly from the freezer. When you’re ready to enjoy, simply take out the desired number of dumplings and steam them for an additional 5-10 minutes compared to the original cooking time, or until they are thoroughly heated through. This means you’ll steam frozen Banh It La Gai for about 25-35 minutes.

Storage and Reheating Tips

After savoring the rich flavors and unique texture of Banh It La Gai, the question arises: what’s the best way to store and reheat these delightful dumplings? We’ve got you covered with tried-and-true tips that ensure your Banh It La Gai remains delicious for days.

Storing Leftovers

If you find yourself with leftovers, consider yourself lucky! Banh It La Gai stores exceptionally well, allowing you to extend the enjoyment of this traditional dish.

  • In the Refrigerator: Cool the dumplings at room temperature before refrigerating. Place them in an airtight container or wrap them individually in plastic wrap to maintain moisture. Properly stored, Banh It La Gai can last up to 5 days in the refrigerator.
  • In the Freezer: For longer storage, freezing is an excellent option. Wrap each dumpling tightly in plastic wrap and then place them into a freezer bag, squeezing out as much air as possible before sealing. Frozen Banh It La Gai can last for up to 3 months. Remember to label the bag with the date, so you know how long they’ve been stored.

Reheating Banh It La Gai

To recapture the essence of freshly steamed Banh It La Gai, careful reheating is paramount.

  • Steam: The best way to reheat Banh It La Gai is by steaming, regardless of whether they’re coming from the refrigerator or the freezer. Place the dumplings in a steamer over boiling water for about 10-15 minutes if refrigerated, or 20-25 minutes if frozen. Steaming revitalizes the dumplings, making them just as moist and flavorful as when they were first prepared.
  • Microwave: If you’re short on time, the microwave is a feasible option. Place a damp paper towel over the dumplings to prevent them from drying out, and microwave on high for 30 seconds to 1 minute for refrigerated dumplings or 1-2 minutes for frozen. Bear in mind, though, that while this method is quicker, it might slightly alter the texture compared to steaming.


We’ve explored the intricate world of Banh It La Gai together, from mastering the steaming process to savoring these delightful dumplings with the perfect accompaniments. Our journey didn’t stop at cooking; we also navigated through the best ways to store and reheat leftovers, ensuring every bite remains as satisfying as the first. So whether you’re prepping for a special occasion or making a batch to enjoy over time, remember these tips to keep your Banh It La Gai deliciously authentic. Let’s continue to embrace the joy of Vietnamese cuisine in our kitchens and on our tables.

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