Everyone’s childhood has included the sweet, delicious, and fatty pieces of bánh bèo. Do you want to relive your childhood with those small bánh bèo pieces? Let’s join Tastetutorial.com into the kitchen to make this childhood dish right now!
1. Sweet mung bean bánh bèo
-
Preparation
10 minutes
-
Cooking
45 minutes
-
Difficulty
Easy
Ingredients for Sweet mung bean bánh bèo Serves 4
Rice flour 200 g Tapioca flour 50 g Palm sugar 200 g Granulated sugar 40 g Green onions 3 stalks Pandan leaves 3 leaves Thin coconut milk 350 g Thick coconut milk 100 g Shelled mung beans 100 g Salt 1 teaspoon
Ingredient image
How to make Sweet Green Bean Cake (Bánh bèo ngọt đậu xanh)
-
Make the bean filling
Soak the green beans in water for 2 – 3 hours, then rinse thoroughly.
Put the green beans in a pot, add 350ml of water. Cook over medium heat until the green beans are soft.
Once the green beans are soft, add 1 teaspoon of sugar and mash them in a bowl or basin until smooth. Alternatively, use a blender to puree them.
Heat a pan on the stove, add 1 tablespoon of cooking oil and start to sauté the green beans over low heat. Sauté the green beans for 2 – 3 minutes until they are thick and smooth, then turn off the heat.
Tip:- Soaking the green beans before cooking reduces the phytic acid content, an enzyme inhibitor, which enhances the nutritional value of the green beans.
- Additionally, soaking the green beans makes them softer, facilitating the cooking and digestion process for the user.
See details: Why soak beans and grains before cooking?
-
Mixing the flour
To cook the palm sugar faster, use a knife to cut the palm sugar into small pieces.
After cutting the palm sugar, place it in a small pot. Keep a small portion for making the syrup.
Add 250ml of water and a little salt to the pot, then proceed to boil the sugar water. Wait until the sugar has completely dissolved, then turn off the heat.
In a bowl, add all-purpose flour, rice flour, and 25g of tapioca flour, and use a spoon to stir the mixture evenly.
Slowly pour in 250ml of water into the flour, stirring while pouring to ensure the flour blends evenly.
When the sugar water cools to about 30 – 40 degrees, mix it with the flour mixture.
Use a ladle to scoop the sugar water through a fine sieve until all the sugar water is used up. Stir well to combine the mixture.
-
Steaming the cake
Brush a thin layer of cooking oil on the rim of the bowls, stir well, and pour about half a ladle of the flour mixture into each bowl.
Place a steaming pot on the stove, wait until the water boils, then neatly arrange the bowls of flour in the steamer and steam the cakes for about 5 minutes.
Once the cakes are steamed, use a skewer to take them out. Scoop green beans onto the cakes until all the filling is used!
-
Make the coconut milk
Chop the green onions after washing them clean and removing the roots.
Mix the remaining 25g of tapioca flour with a little water and stir well.
Place a pot on the stove, add 300ml of coconut milk, a little salt, palm sugar, granulated sugar, pandan leaves, the tapioca flour mixture, thick coconut milk, and chopped green onions into the pot.
Cook until the mixture boils, then turn off the heat. Remove the pandan leaves, and the coconut milk is ready.
Tip: If your family does not like green onions, you can skip this ingredient, no need to add it!
See more: How to make smooth and delicious coconut milk at home.
-
Finished Product
Scoop a small ladle of coconut cream over the cake and you can immediately enjoy the sweet bánh bèo.
The dish has a fragrant pandan leaf aroma, soft and chewy cake with a moderate sweetness combined with creamy coconut milk that is very delicious.
You can sprinkle a little sesame on top of the cake to enhance its flavor.
2. Sweet Bánh Bèo with Palm Sugar
-
Preparation
15 minutes
-
Cooking
40 minutes
-
Difficulty
Easy
Ingredients for Sweet Bánh Bèo with Palm Sugar Serves 4
Rice flour 200 gr Tapioca flour 30 gr Palm sugar 300 gr Coconut milk 400 ml Chives 2 stalks (chopped) Roasted sesame a little Cooking oil a little Salt / sugar a little
How to make Sweet Rice Cake with Palm Sugar
-
Cook the sugar water
Place a pan on the stove over medium heat, add 100ml of water, 100gr of palm sugar and cook until dissolved.
-
Mix the flour
Put 200gr of rice flour, 20gr of tapioca starch (about 2 tablespoons), 350ml of water into a bowl, and use a whisk to mix the mixture evenly.
Add the sugar water and continue mixing well, let the batter rest in a cool, dry place for 30 minutes.
-
Steam the cakes
Brush a thin layer of cooking oil onto the cups, stir well and pour about half a ladle of batter into each cup.
Place the steamer on the stove, wait until the water boils, then neatly arrange each cup of batter into the steamer and steam the cakes for 4 – 5 minutes.
Making mung bean filling
Soak the mung beans in water for 2 – 3 hours, then wash them clean.
Place the mung beans in a pot, add 200ml of water. Cook over medium heat for about 20 minutes until the mung beans are soft.
Once the mung beans are soft, blend them, then put the mung bean mixture into a pan over low heat, add a little salt and mash until smooth, then turn off the heat.
Making palm sugar syrup
Heat a pan over medium heat, add 200ml of coconut milk, 200gr of palm sugar and cook until dissolved, then turn off the heat.
Making onion sauce
Add 10gr of tapioca starch (about 1 tablespoon) into a bowl, add 30ml of water, and stir to dissolve.
Heat a pan over medium heat, add 200ml of coconut milk, 1.5 tablespoons of granulated sugar, tapioca starch water, and a little salt, bring to a boil, then add chopped green onions and turn off the heat.
Completion
Take the bowl of rice cakes out onto a plate, spread some mung beans, palm sugar syrup, onion broth, some roasted sesame seeds, and enjoy.
Final Product
Sweet rice cakes with palm sugar have a delightful sweetness.
Especially the blend of the fragrant palm sugar and rich coconut milk makes anyone who tries it remember it forever.
Let’s show off your cooking skills and treat the whole family.
3. Sweet rice cakes with pandan leaves
-
Preparation
10 minutes
-
Cooking
45 minutes
-
Difficulty Level
Easy
Ingredients for Sweet Steamed Rice Cakes with Pandan Leaves Serves 4
Rice flour 105 gr Tapioca flour 20 gr Pandan leaf juice 100 ml Coconut milk 325 ml Roasted sesame a little Roasted peanuts a little Green food coloring a little Granulated sugar 80 gr Salt a little Cooking oil a little
How to Make Sweet Steamed Rice Cakes with Pandan Leaves
-
Mixing Pandan Leaf Flour
Put 60gr of rice flour, 20gr of tapioca flour, 50gr of granulated sugar, and a little salt into a bowl, then use a whisk to mix well and add 100ml of pandan leaf juice, 100ml of water, and 100ml of coconut milk.
Continue to whisk until the mixture is smooth; if you want the cake to have a nicer color, you can add 1 – 2 drops of green food coloring.
To make the cake smooth and delicious, sieve the mixture through a fine strainer and let it rest for about 15 – 20 minutes.
How to Make Pandan Leaf Juice at Home, Safely- Wash 6 – 7 pandan leaves, cut them into small pieces, and put them into a blender with 100ml of water.
- Strain the mixture to get the pandan leaf juice and discard the pulp.
-
Mix coconut milk dough
Add 45g of rice flour, 30g of granulated sugar, 225ml of coconut milk, a little salt into a bowl, use a whisk to mix well and let the dough rest for about 15 – 20 minutes.
-
Steam the cake
Prepare a cake mold, you can use any mold you have, lightly brush a layer of oil to prevent sticking.
Place a steaming pot on the stove over medium heat, add 500ml of water and bring to a boil, place the mold into the steamer and cover the lid to steam for 3 – 4 minutes to heat the mold.
Next, add a ladle of pandan dough into the mold and cover the lid to steam for 5 minutes.
When the time is up, open the lid and add 1.5 tablespoons of coconut milk dough, continue to steam for another 7 – 10 minutes until the cake is cooked, steam until all the dough is used.
Let the cake cool slightly, then transfer it to a plate, sprinkle with a little roasted sesame and roasted peanuts.
Tip:- To prevent the dough from settling at the bottom of the bowl, stir the dough well before pouring it into the mold.
- To check if the cake is cooked, use a toothpick to poke through the cake; if the dough does not stick to the toothpick, the cake is done.
-
Final Product
The Banh Beo with pandan leaves has a beautiful green color and white coconut cream. Biting into the cake, you will feel the gentle sweetness, soft and chewy texture that is incredibly appealing.
This will surely be a unique and simple cake for you to treat your family!
See more:
With just a few simple steps, you can immediately use the recipe for making sweet steamed rice cakes deliciously made by your own hands. Tastetutorial.com wishes you success!
*Refer to images and recipes from the YouTube channel Delicious Dishes, TasteShare, and MaiKhoi – Mylife Belgian Life.
