Bánh Phục Linh with Pandan and Coconut
60% chuẩn vị · Vietnamese
A creative twist on Bánh Phục Linh, incorporating the aromatic essence of pandan leaves into the dough and a richer coconut-mung bean filling, offering a fragrant and slightly different texture.
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
- Glutinous rice flour2 cups
- Pandan leaves5-6 leaves
- Mung beans (split, hulled)1 cup
- Coconut milk1/2 cup
- Sugar1 cup
- Water3 cups
- Salt1/4 teaspoon
- Vegetable oil1 tablespoon
- Toasted coconut flakes (for garnish)2 tablespoons
Các bước
- 1
Blend pandan leaves with 1/2 cup water until smooth. Strain to extract pandan juice. You should have about 1/4 cup of juice.
- 2
Prepare mung bean filling as in the traditional recipe, but incorporate 1/4 cup coconut milk into the paste during cooking for a richer flavor. Let cool and form into balls.
- 3
In a bowl, combine glutinous rice flour and 1/4 teaspoon salt. Gradually add the pandan juice and about 1/2 cup of warm water, mixing until a soft, pliable dough forms. Knead until smooth and a vibrant green color.
- 4
Divide the dough into small portions. Flatten each portion, place a filling ball in the center, and carefully wrap the dough around it, sealing completely. Roll into a smooth ball.
- 5
Bring a pot of water to a boil. Gently drop the dumplings into the boiling water. Cook until they float to the surface, then continue boiling for another 2-3 minutes.
- 6
Prepare the syrup: In a saucepan, combine 2 1/2 cups water, 3/4 cup sugar, and the remaining 1/4 cup coconut milk. Bring to a simmer, stirring until sugar dissolves.
- 7
Remove cooked dumplings with a slotted spoon and transfer them to the syrup. Simmer gently for 5-10 minutes.
- 8
Serve warm in bowls, garnished with toasted coconut flakes.
