Bánh Bèo Chay

Bánh Bèo Chay is a delightful Vietnamese steamed rice cake topped with a savory mixture of mung beans and crunchy vegetables, making it a light yet satisfying breakfast option. This vegan dish is not only bursting with flavor but also represents the essence of traditional Vietnamese cuisine.

Ingredients

• Rice flour - 100g
• Tapioca flour - 30g
• Salt - 1/2 tsp
• Water - 250ml
• Yellow mung beans - 50g
• Vegetable oil - 1 tbsp
• Shallots - 2, finely chopped
• Carrot - 1 small, grated
• Green onions - 2, chopped
• Coriander - a handful, chopped
• Soy sauce - 2 tbsp
• Chili sauce - to taste

Steps

1. Soak the yellow mung beans in water for about 2 hours, then drain.
2. In a pot, steam the mung beans for about 15 minutes until soft, then mash and set aside.
3. In a mixing bowl, combine rice flour, tapioca flour, salt, and water to form a smooth batter.
4. Prepare a steamer and grease small bowls or molds with a little vegetable oil.
5. Pour a thin layer of the batter into each bowl and place a tablespoon of the mashed mung bean mixture on top.
6. Cover the steamer and steam for about 10-12 minutes until the cakes are set and slightly translucent.
7. In a pan, heat the vegetable oil over medium heat and sauté the chopped shallots until golden brown.
8. Add the grated carrot and cook for another 2 minutes, then stir in the chopped green onions and coriander.
9. Remove the steamed cakes from the molds and serve topped with the sautéed vegetable mixture, drizzled with soy sauce and chili sauce.

Nutrition

• Calories: 250
• Protein: 7 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.25 L

Health Benefits

• Rich in plant-based protein from mung beans.
• Low in calories, making it a great option for a light breakfast.

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