Ingredients with Measurements:
- 2 cups of glutinous rice flour
- 1 cup of mashed sweet potato
- 1/4 cup of sugar
- 1/4 cup of vegetable oil
- 1/2 cup of warm water
- 1/2 cup of cooked and mashed mung beans
- 1/4 cup of sugar
- 1/4 cup of coconut milk
- 1/4 teaspoon of salt
Special equipment needed:
- Steamer
- Mixing bowl
- Rolling pin
- Parchment paper
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, mashed sweet potato, sugar, and vegetable oil. Mix well.
2. Gradually add warm water to the mixture and knead until a smooth dough forms.
3. In a separate bowl, mix together mashed mung beans, sugar, coconut milk, and salt until well combined.
4. Divide the dough into small balls, about 1 inch in diameter.
5. Flatten each ball with a rolling pin to form a small circle.
6. Place a small spoonful of the mung bean filling in the center of each circle.
7. Fold the dough over the filling and pinch the edges to seal.
8. Place the filled dough on a piece of parchment paper and steam for 15-20 minutes, or until cooked through.
9. Serve hot or cold.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
Makes about 20 pieces
Nutritional information:
Calories per serving: 120
Fat: 4g
Carbohydrates: 20g
Protein: 2g
Sodium: 50mg
Sugar: 6g
Substitutions for ingredients:
- Instead of mashed sweet potato, you can use mashed taro or pumpkin.
- Instead of mung bean filling, you can use red bean or lotus seed paste.
Variations:
- Add a few drops of pandan extract to the dough for a fragrant flavor.
- Top the bánh khoai mì with toasted sesame seeds or shredded coconut for added texture.
Tips and tricks:
- Make sure the dough is not too dry or too wet. Adjust the amount of water accordingly.
- Seal the edges of the dough tightly to prevent the filling from leaking out during steaming.
- You can freeze the uncooked bánh khoai mì for later use.
Storage instructions:
Store the cooked bánh khoai mì in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the refrigerated bánh khoai mì for a few minutes until heated through.
Presentation ideas:
Arrange the bánh khoai mì on a platter and garnish with fresh herbs, such as mint or cilantro.
Garnishes:
Fresh herbs, toasted sesame seeds, shredded coconut
Pairings:
Vietnamese iced coffee, hot tea
Suggested side dishes:
Fresh fruit, steamed vegetables
Troubleshooting advice:
- If the dough is too dry, add more water.
- If the dough is too wet, add more glutinous rice flour.
- If the filling is too dry, add more coconut milk.
Food safety advice:
Make sure the filling is cooked through before serving.
Food history:
Bánh khoai mì is a traditional Vietnamese dessert made from glutinous rice flour and sweet potato. It is often filled with mung bean paste or other sweet fillings.
Flavor profiles:
Sweet, nutty, and slightly chewy
Serving suggestions:
Serve bánh khoai mì as a dessert or snack.
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Region: Vietnamese