Bánh Kẹp

Bánh Kẹp is a delightful Vietnamese dessert featuring crispy, golden crepes filled with sweet mung bean paste and topped with coconut flakes. This vegan treat is both satisfying and refreshing, perfect for a light dessert or snack.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 50 grams
• Coconut milk - 200 ml
• Water - 100 ml
• Turmeric powder - 1/2 teaspoon
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Mung beans (cooked and mashed) - 100 grams
• Grated coconut (unsweetened) - 50 grams
• Vegetable oil - for frying

Steps

1. In a mixing bowl, combine the rice flour, tapioca starch, turmeric powder, sugar, and salt.
2. Gradually add coconut milk and water to the dry ingredients, whisking until you have a smooth batter.
3. Let the batter rest for about 10 minutes.
4. Meanwhile, prepare the filling by mixing the cooked and mashed mung beans with a pinch of salt and set aside.
5. Heat a non-stick skillet over medium heat and lightly grease it with vegetable oil.
6. Pour a ladleful of the batter into the skillet, swirling it to form a thin, even layer.
7. Cook for about 2-3 minutes until the edges start to lift and the bottom is golden brown.
8. Place a spoonful of the mung bean filling in the center and sprinkle with grated coconut.
9. Fold the crepe in half and cook for another minute, then remove from the skillet.
10. Repeat with the remaining batter and fillings, serving warm.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 4 g
• Sugar: 8 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from mung beans.
• Contains healthy fats from coconut milk and grated coconut.

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