Bánh Bột Nếp Nhân Đậu Xanh

Bánh Bột Nếp Nhân Đậu Xanh is a delightful Vietnamese sweet treat made with glutinous rice flour and filled with a creamy mung bean paste. This dairy-free dessert offers a unique chewy texture and a subtly sweet flavor that’s perfect for snacking any time of the day.

Ingredients

• Glutinous rice flour - 150 grams
• Water - 100 milliliters
• Mung beans (split) - 100 grams
• Coconut sugar - 50 grams
• Salt - 1/4 teaspoon
• Coconut milk - 50 milliliters
• Cornstarch - 1 tablespoon (for dusting)

Steps

1. Rinse the mung beans and soak them in water for at least 2 hours or overnight.
2. Drain the soaked mung beans, then steam them for about 20 minutes or until they are soft.
3. Transfer the steamed mung beans to a bowl, add coconut sugar and a pinch of salt, and mash until smooth. Set aside to cool.
4. In a separate bowl, mix glutinous rice flour and water to form a smooth dough. Adjust the water as necessary to achieve a soft but not sticky consistency.
5. Divide the dough into equal portions (about 30 grams each) and flatten each piece into a disc.
6. Place a spoonful of the mung bean filling in the center of each disc, then carefully fold the dough over to encase the filling, sealing the edges.
7. Lightly dust a steamer with cornstarch to prevent sticking, place the filled bánh into the steamer, and steam for 15-20 minutes until cooked through.
8. Remove the bánh from the steamer and let them cool slightly before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 37 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 1 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Water: 0.1 L

Health Benefits

• Rich in fiber from mung beans which aids digestion.
• Glutinous rice provides a quick source of energy.

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