Bánh Bột Lọc Nhân Đậu

Bánh Bột Lọc Nhân Đậu is a delightful Vietnamese snack featuring chewy tapioca dumplings filled with a savory mung bean mixture. This vegan dish offers a unique texture and flavor profile that is both satisfying and comforting.

Ingredients

• Tapioca flour - 100 grams
• Water - 200 ml
• Mung beans (dried) - 50 grams
• Onion - 1 small, finely chopped
• Garlic - 1 clove, minced
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Oil - 1 tablespoon (for sautéing)
• Fresh cilantro - for garnish

Steps

1. Soak the mung beans in water for at least 2 hours or overnight.
2. Drain the soaked mung beans, then steam them for 20 minutes until soft.
3. In a pan, heat oil over medium heat, then add the chopped onion and minced garlic. Sauté until fragrant and golden.
4. Add the steamed mung beans to the pan, season with salt and black pepper, and mash slightly to combine. Cook for another 5 minutes, then remove from heat and let cool.
5. In a bowl, mix tapioca flour with water to form a smooth dough. Knead the dough for a few minutes until it becomes elastic.
6. Divide the dough into small balls (about 20 grams each). Flatten each ball into a disc and place a spoonful of the mung bean filling in the center.
7. Fold the dough over the filling to form a half-moon shape, sealing the edges by pressing them together.
8. Bring a pot of water to a boil. Carefully drop in the dumplings and cook until they float to the surface, about 5-7 minutes.
9. Remove the dumplings with a slotted spoon and let them drain. Serve warm, garnished with fresh cilantro.

Nutrition

• Calories: 210
• Protein: 6 g
• Carbs: 44 g
• Fiber: 6 g
• Sugar: 1 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 0.5 g
• Unsaturated Fat: 2.5 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from mung beans.
• Gluten-free and suitable for those with gluten sensitivities.

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