Bánh Bột Nếp Nhân Ngọt

Bánh Bột Nếp Nhân Ngọt is a delightful Vietnamese sweet rice cake filled with a luscious mung bean paste, offering a chewy texture and rich flavor. This gluten-free snack is perfect for enjoying with tea or as a light dessert.

Ingredients

• Glutinous rice flour - 150 grams
• Water - 100 milliliters
• Sugar - 30 grams
• Mung beans (dried) - 50 grams
• Coconut milk - 50 milliliters
• Salt - 1 pinch
• Sesame seeds (optional, for topping) - 1 tablespoon

Steps

1. Soak the mung beans in water for at least 4 hours or overnight, then drain.
2. Steam the soaked mung beans for about 20 minutes until soft, then mash them in a bowl.
3. Add 20 grams of sugar and a pinch of salt to the mashed mung beans and mix well. Allow the mixture to cool and form it into small balls, about 1 tablespoon each.
4. In another bowl, combine the glutinous rice flour, remaining sugar, and water to form a smooth dough. Adjust the water as necessary to achieve a pliable consistency.
5. Divide the dough into small pieces, about 30 grams each. Flatten each piece in your palm, placing a mung bean ball in the center, and wrap the dough around it, sealing it tightly.
6. Place the filled dough balls on a steamer lined with banana leaves or parchment paper.
7. Steam the balls for about 20-25 minutes until they are cooked through and slightly translucent.
8. Remove from the steamer, let them cool slightly, and drizzle with coconut milk and sprinkle sesame seeds before serving.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 45 g
• Fiber: 3 g
• Sugar: 10 g
• Sodium: 10 mg
• Cholesterol: 0 mg
• Total Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Water: 0.1 L

Health Benefits

• Rich in complex carbohydrates for sustained energy.
• Contains mung beans, which are high in protein and dietary fiber.

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