Bánh nếp

An elastic, translucent rice dough enclosing a smooth mung bean center. Steaming releases the plant-like aroma of the banana leaves, delicately infusing the cake.

• Prep: 45 min
• Cook: 40 min
• Difficulty: Medium
• Calories: 867
• Protein: 23 g
• Carbs: 163 g
• Fat: 12 g

Ingredients

• 400 g Rice flour ( sifted )
• 150 g mung beans ( soaked and peeled )
• 150 ml Coconut milk ( warmed )
• 80 g White sugar
• 1 pinch Gray sea salt
• 200 g Glutinous rice flour ( sifted )
• 8 pc Banana leaves ( cleaned and cut into rectangles )

Instructions

1. Preparation of the filling

   Cook the mung beans in boiling water until they can be easily crushed between your fingers. Drain well, then mash into a smooth puree with the white sugar and a pinch of salt. Form small balls the size of a walnut.

2. Working the dough

   Mix the rice flour and glutinous rice flour with the warmed coconut milk. Knead until you get a soft ball that no longer sticks to the sides of the bowl. The texture should be pliable like modeling clay.

3. Shaping and wrapping

   Take a small portion of dough, flatten it in your palm and place a ball of filling in the center. Close the dough to seal everything. Firmly wrap each cake in a piece of banana leaf to maintain the shape during cooking.

4. Steaming

   Place the cakes in a steamer. Cook until the dough becomes slightly translucent and elastic under finger pressure. The banana leaves should turn a dark olive green.

Chef's tips

• If the dough sticks to your hands during shaping, use a little neutral oil on your palms.
• Press the filling well so there is no air between the bean and the rice dough.

Storage

Store for 2 days in the refrigerator in their leaves. Reheat in a steamer to restore suppleness.