Bánh Khảo Chay (Vegetarian Mung Bean Rice Flour Cake)
80% chuẩn vị · Vietnamese
A vegetarian variation of Bánh Khảo, using only mung bean paste as filling, offering a lighter, sweeter taste. Still retains the chewy texture and is often enjoyed as a dessert or snack.
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Nguyên liệu
- Glutinous rice flour400g
- Mung beans (split, no skin)250g
- Sugar100g
- Vanilla extract1 tsp
- Banana leaves8-10
- Salt1/2 tsp
- Wateras needed
Các bước
- 1
Soak mung beans for at least 4 hours or overnight. Drain and steam until tender. Mash into a smooth paste. Stir in sugar, vanilla extract, and a pinch of salt. Cook over low heat until the paste thickens and is no longer sticky.
- 2
Prepare banana leaves: wash, blanch briefly, and pat dry. Cut into squares.
- 3
Mix glutinous rice flour with water and a pinch of salt to form a smooth, pliable dough.
- 4
Divide the dough. Flatten each portion, place a spoonful of the mung bean filling in the center, and enclose it with the dough, shaping into a square.
- 5
Wrap each cake tightly in a prepared banana leaf.
- 6
Steam the wrapped cakes for 30-35 minutes until cooked through.
- 7
Allow to cool before serving.
