Every year, when the fifth lunar month comes to end, Nguyen Thi Kim Lan from the Mekong Delta city of Cao Lanh busily prepares banh it (sticky rice dumplings) for her father-in-law’s death anniversary.

Making banh it to offer to deceased ancestors has been a tradition across generations in Lan’s family.

The dumpling, which can be sweet or savory, is a popular offering on remembrance days across Vietnam.

Each piece is made of glutinous rice flour stuffed with mung beans or coconut fillings and then wrapped in banana leaves. They are later steamed to perfection.

Depending on the number of guests and relatives attending the death anniversary of her father-in-law, Lan carefully plans how many banh it to make so that everyone can enjoy the dumplings in her house and even take a few home.

This year, Lan was able to make 200 banh it with help from family members and relatives.

The ingredients Lan uses to make banh it include mung beans, coconut, glutinous rice, flour, bot bang (tapioca pearls), peanuts, and seasonings.

Normally, Lan makes two types of banh it: one out of tapioca pearls stuffed with mung beans and the other out of glutinous rice stuffed with shredded coconut.

The banh it is later wrapped in two layers of banana leaves before it is steamed for over an hour.

“Banh it has always been a traditional dish in our family for worshiping our ancestors,” Lan said.

“Over the past two years, we have celebrated this death anniversary with only a simple meal because COVID-19 stopped our relatives from coming.

"Now we can make banh it together.”  

Boiled glutinous rice is mixed with flour to make the skin for 'banh it.' Photo: Ngoc Phuong / Tuoi Tre News

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