Bánh Khảo Nhan Dừa (Coconut Mung Bean Rice Flour Cake)
75% chuẩn vị · Vietnamese
A creative twist on Bánh Khảo, incorporating shredded coconut into the mung bean filling for added texture and tropical flavor. This variation offers a delightful chewiness with a fragrant, slightly sweet filling.
Đánh giá công thức này
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Nguyên liệu
- Glutinous rice flour400g
- Mung beans (split, no skin)200g
- Shredded coconut (unsweetened)100g
- Sugar80g
- 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 paste. Stir in sugar, shredded coconut, and a pinch of salt. Cook over low heat until the mixture thickens.
- 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 dough.
- 4
Divide the dough. Flatten each portion, place a spoonful of the coconut-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
Let cool slightly before unwrapping and enjoying.
