The ready-made ingredients to make Han Thuc’s festival specialties has been plenty in both local and online markets for expats in Hanoi to buy and delight their children at home with a Vietnamese cooking lesson. Hanoians often make two types of sweet dumplings - banh troi (floating dumplings) and banh chay ( sweet mung bean dumplings) - on the third day of the third month of the Lunar year, to worship their ancestors. Making these eye-catching banh troi and banh chay can be a joyful moment for mothers and children. Photo: The Vietnamese sweet dumplings made by To Hung Giang. Han Thuc Festival or the ‘Cold Food Festival’, falls on 14 April this year. Even though not many people are knowledgeable about the festival’s origin, it’s still considered important among all the Vietnamese rituals. As special dishes made exclusively for Han Thuc festival, banh troi and banh chay as well as their ingredients are sold at every market throughout the country in the days leading up to and during the festivals. Expats in Hanoi can buy the ready-made ingredients and delight their children at home with a Vietnamese cooking lesson. In these modern days, savvy working housewives don’t have time for the time-consuming task, so they prefer to buy banh troi and banh chay at food stalls in the market. But like many things, the best are home-made. The colouful dish of Banh troi made by To Hung Giang. Banh troi are small white dumplings made from glutinous rice flour stuffed with brown sugar. The most important stage of making banh troi is the shaping. Cooks pinch a little dough and flatten it out, place a brown sugar ball in the middle and roll it into a smaller ball of about three centimeters in diameter. The cook heats the water to the boiling point, then cools it down a little bit before dropping some rice balls in, then boils again. When the balls float to the surface of the pot, they’re taken out with a ladle and …
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