Bánh Cáy with Pandan & Coconut
80% chuẩn vị · Vietnamese
A creative twist on Bánh Cáy, incorporating the fragrant aroma of pandan leaves into the mung bean filling and using coconut milk for a richer dough.
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 flour400g
- Mung beans (hulled)180g
- Sugar250g
- Coconut milk150ml
- Pandan extract2 tbsp
- Vegetable oil40ml
- Toasted coconut flakes30g
- Salt1/2 tsp
- Wateras needed
Các bước
- 1
Soak mung beans, drain, and steam until tender. Mash into a paste.
- 2
Cook mung bean paste with half the sugar, oil, and pandan extract until thickened. Let cool.
- 3
Mix glutinous rice flour with coconut milk and a little water to form a soft dough. Knead until smooth.
- 4
Divide dough and filling. Fill dough with pandan mung bean paste, seal, and shape into small cubes.
- 5
Prepare syrup by heating remaining sugar with a little water until slightly thickened.
- 6
Pan-fry the shaped cakes until golden brown.
- 7
Dip fried cakes in syrup, coat well, and sprinkle with toasted coconut flakes.
- 8
Allow to cool and set.
