Chè Bánh Xèo

Chè Bánh Xèo is a delightful Vietnamese dessert that combines the crispy texture of rice flour pancakes with a sweet coconut filling. This gluten-free treat is perfect for those seeking a unique and flavorful dessert experience.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 30 grams
• Coconut milk - 200 ml
• Water - 150 ml
• Sugar - 50 grams
• Salt - 1/4 teaspoon
• Mung beans (cooked) - 100 grams
• Banana (sliced) - 1 medium
• Sesame seeds - 2 tablespoons (for garnish)
• Coconut flakes - 2 tablespoons (for garnish)

Steps

1. In a mixing bowl, combine the rice flour, tapioca starch, coconut milk, water, sugar, and salt. Whisk until smooth and set aside for 15 minutes.
2. In a non-stick skillet, heat a little oil over medium heat. Pour a ladleful of the batter into the skillet, swirling to coat the bottom evenly.
3. Cook for about 2-3 minutes until the edges start to lift and the pancake is set. Add a few slices of banana and a spoonful of cooked mung beans onto one half of the pancake.
4. Fold the pancake in half and cook for another minute until slightly crispy and golden. Repeat this process for the remaining batter.
5. Serve warm, garnished with sesame seeds and coconut flakes.

Nutrition

• Calories: 350
• Protein: 5 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 15 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 5 g
• Water: 0.15 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains healthy fats from coconut milk.

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