Bánh Ín Nước Cốt Dừa (Coconut Milk Sticky Rice Dumplings)
80% chuẩn vị · Vietnamese
A richer variation of Bánh Ín where coconut milk is incorporated directly into the glutinous rice dough, giving it a more pronounced coconut flavor and a softer texture. The filling remains a classic sweet mung bean paste.
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Nguyên liệu
- Glutinous rice flour250g
- Coconut milk150ml
- Mung beans (split, no skin)100g
- Sugar70g
- Salt1/4 teaspoon
- Water50ml (approx.)
- Banana leaves6-8 large
- Optional: Shredded coconut (for garnish)2 tablespoons
Các bước
- 1
Prepare the mung bean filling: Soak mung beans for at least 2 hours. Drain and steam until tender. Mash the beans and cook with sugar until a thick paste forms. Let cool.
- 2
Prepare the dough: In a bowl, combine glutinous rice flour and salt. Gradually add coconut milk and a small amount of water, mixing until a soft, pliable dough forms. Knead briefly until smooth. The dough should be slightly softer than the traditional version.
- 3
Prepare banana leaves: Wash and dry banana leaves. Cut into rectangles large enough to wrap the dumplings. Briefly blanch or steam them to make them pliable.
- 4
Assemble the dumplings: Divide the dough and filling into portions. Flatten a portion of dough, place filling in the center, and enclose it, forming a flattened ball or cylinder. Seal completely.
- 5
Wrap the dumplings: Place each filled dumpling onto a piece of banana leaf and wrap securely.
- 6
Steam the dumplings: Arrange the wrapped dumplings in a steamer basket. Steam over boiling water for 20-25 minutes, or until the dough is cooked through and tender.
- 7
Serve: Let cool slightly before unwrapping. Serve warm, optionally garnished with shredded coconut.
