Ingredients with Measurements:
- 2 cups of rice flour
- 1/2 cup of tapioca starch
- 1/2 cup of sugar
- 1/2 teaspoon of salt
- 2 cups of water
- 1 cup of mung bean
- 1/2 cup of coconut milk
- 1/2 cup of sugar
- 1/4 teaspoon of salt
- 1 tablespoon of vegetable oil
Special equipment needed:
- Steamer
- Mixing bowl
- Saucepan
- Food processor
Step-by-step instructions:
1. Rinse the mung bean and soak it in water for at least 2 hours.
2. Drain the water and transfer the mung bean to a food processor. Pulse until it becomes a fine paste.
3. In a saucepan, combine the mung bean paste, coconut milk, sugar, salt, and vegetable oil. Cook over medium heat, stirring constantly, until the mixture thickens and becomes a sticky paste. Remove from heat and let it cool down.
4. In a mixing bowl, combine rice flour, tapioca starch, sugar, and salt. Mix well.
5. Add water to the dry ingredients and stir until the mixture becomes a smooth batter.
6. Grease a steamer tray with oil.
7. Pour a thin layer of the batter onto the tray and steam for 5 minutes.
8. Spread a layer of the mung bean paste on top of the steamed batter.
9. Pour another layer of the batter on top of the mung bean paste and steam for another 5 minutes.
10. Repeat the process until all the batter and mung bean paste are used up.
11. Let the bánh da lợn cool down before slicing into small pieces.
Time:
Preparation time: 2 hours (including soaking time for mung bean)
Cooking time: 30 minutes
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
Makes 12-16 pieces
Nutritional information:
Calories per serving: 150
Total fat: 2g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 100mg
Total carbohydrate: 32g
Dietary fiber: 1g
Total sugars: 10g
Protein: 2g
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Coconut milk can be substituted with regular milk or soy milk.
- Mung bean can be substituted with red bean or black bean.
Variations:
- Add pandan extract to the batter for a fragrant flavor.
- Add sesame seeds to the mung bean paste for a crunchy texture.
- Use different fillings such as taro, coconut, or pork floss.
Tips and tricks:
- Make sure the mung bean paste is thick and sticky to prevent it from oozing out of the bánh da lợn.
- Use a spatula to spread the batter evenly on the steamer tray.
- Grease the steamer tray with oil to prevent the bánh da lợn from sticking.
Storage instructions:
Store the bánh da lợn in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the bánh da lợn for 5 minutes before serving.
Presentation ideas:
Arrange the bánh da lợn on a plate and sprinkle with sesame seeds.
Garnishes:
Sprinkle with chopped scallions or cilantro.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the batter is too thick, add more water.
- If the bánh da lợn is too sticky, reduce the amount of mung bean paste.
Food safety advice:
- Make sure the mung bean is soaked for at least 2 hours to ensure it is fully cooked.
- Store the bánh da lợn in the refrigerator to prevent bacterial growth.
Food history:
Bánh da lợn is a traditional Vietnamese dessert that originated in the northern region of Vietnam. It is made with rice flour and has a soft, chewy texture.
Flavor profiles:
Bánh da lợn has a mild, sweet flavor with a hint of coconut.
Serving suggestions:
Serve as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Vietnamese