Bánh Xèo Ngọt

Bánh Xèo Ngọt is a delightful Vietnamese dessert that features crispy rice flour pancakes filled with a sweet coconut and mung bean mixture, served with a side of fresh tropical fruits. This healthy treat is naturally gluten-free and provides a satisfying balance of flavors and textures.

Ingredients

• Rice flour - 100 grams
• Coconut milk - 200 ml
• Water - 100 ml
• Turmeric powder - 1 teaspoon
• Salt - 1/4 teaspoon
• Mung beans (cooked) - 50 grams
• Palm sugar (or brown sugar) - 30 grams
• Vanilla extract - 1/2 teaspoon
• Banana (sliced) - 1 medium
• Mango (sliced) - 1 medium
• Fresh mint leaves - a handful

Steps

1. In a mixing bowl, combine rice flour, coconut milk, water, turmeric powder, and salt to create a smooth batter.
2. Let the batter rest for about 10 minutes while you prepare the filling.
3. In a separate bowl, mix the cooked mung beans, palm sugar, and vanilla extract until well combined.
4. Heat a non-stick skillet over medium heat and lightly grease it with a little oil.
5. Pour a ladleful of the batter into the skillet, swirling it to evenly coat the surface.
6. Cook for about 2-3 minutes until the edges begin to crisp up, then add a spoonful of the mung bean mixture in the center.
7. Fold the pancake in half and cook for another 2 minutes until golden brown and crispy.
8. Remove from the skillet and repeat the process with the remaining batter and filling.
9. Serve the Bánh Xèo Ngọt hot, garnished with sliced banana, mango, and fresh mint leaves.

Nutrition

• Calories: 250
• Protein: 5 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 6 g
• Unsaturated Fat: 2 g
• Water: 0.1 L

Health Benefits

• Rich in healthy fats from coconut milk.
• Provides a good source of fiber and protein from mung beans.

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