Bánh Căn with Mung Bean and Coconut Filling
85% chuẩn vị · Vietnamese
A delightful variation of Bánh Căn featuring a sweet and savory filling of mashed mung beans and shredded coconut, offering a unique textural and flavor contrast to the classic shrimp or pork versions.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Tapioca starch1/4 cup
- Coconut milk1.5 cups
- Water1 cup
- Turmeric powder1 tsp
- Salt1 tsp
- Sugar1 tsp
- Dried mung beans1/2 cup, soaked
- Shredded coconut1/4 cup
- Scallions1/4 cup, chopped
- Vegetable oilfor greasing
Các bước
- 1
Prepare the batter: In a large bowl, whisk together rice flour, tapioca starch, turmeric powder, salt, and sugar. Gradually whisk in coconut milk and water until a smooth, thin batter is formed. Let it rest for at least 30 minutes.
- 2
Prepare the filling: Drain the soaked mung beans and steam or boil until very tender. Mash them thoroughly. Mix the mashed mung beans with shredded coconut and a pinch of salt. Set aside.
- 3
Chop the scallions.
- 4
Heat a Bánh Căn mold over medium-high heat. Lightly grease each mold cavity with oil.
- 5
Pour batter into each mold, filling about two-thirds full. Spoon a small amount of the mung bean and coconut filling into the center of each pancake.
- 6
Sprinkle chopped scallions over the top.
- 7
Cover the mold and cook for 3-5 minutes, or until the edges are golden brown and the pancake is cooked through.
- 8
Carefully remove the Bánh Căn from the mold. Repeat with the remaining batter and filling.
- 9
Serve immediately with fresh herbs and nuoc cham dipping sauce.
