#182 Asiatisk efterätt, Banh Bao Chi

Hade tänkt laga detta recept asap. Dessa små Banh Bao Chi är något jag älskar som jag prövat i lite olika varianter. Dels med fyllning men även ångkokta utan fyllning. Men nu ska jag lada dessa och hoppas det kommer smaka exakt så gott som de jag köpt förut!


    • 100g (1/2 cup) peeled split mung bean
    • 3 tablespoon sugar
    • 1/4 teaspoon salt
    • 11g vanilla sugar (or 1 teaspoon vanilla extract)
    • 1 tablespoon vegetable oil
    • 1/4 cup shredded young coconut
    • 1 tablespoon roasted sesame seeds
  • 3 tablespoons sugar
  • 1/3 teaspoon salt
  • 3/4 cup milk
  • 1 cup glutinous rice flower
  • 1/2 cup coconut flake


1.  Wash the mung bean 3 times until the water becomes clear. Soak in water for at least 1 hour. 

2.  Cook in a rice cooker with 1/2 cup of water (or just enough water to barely cover the beans). Alternatively you can steam the beans for 15 minutes or until soft. 

3.  Process the cooked mung bean in a food processor into a fine paste (or mash by hand using mortar and pestle or other mashing tools). Mix with sugar, shredded coconut, vegetable oil, sesame seeds, vanilla and salt. Divide into 8 balls. 

1.  Dissolve sugar and salt with milk. Then mix with the glutinous rice flour. 

2.  Cover with plastic wrap leaving a small gap for the steam to release. Microwave for 3 minutes. Mix well and microwave for another minute and then knead with a rice ladle for about 50 times. 

3.  Spread a piece of plastic wrap on a flat surface and grease with some cooking oil. Place 1/8 of the dough on the plastic wrap and fold. Slightly flatten the piece of dough with the palm of your hand. Then place the filling ball on top and seal it. Make it into a ball and coat in coconut flakes. Now you can touch the cake directly (It’s not sticky anymore) and form into a nice snowball.

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