Bánh Chay Recipe by Hằng Phạm
This recipe is translated from Cookpad Vietnam. See original: Bánh chay Cooking Instructions 30 minutes 1 Knead the glutinous rice flour and regular rice flour with boiling water and a pinch of salt until the dough is smooth and no longer sticks to your hands. Let it rest for 30 minutes. 2 For the filling, cook the mung beans until soft, then mix with sugar. Let cool and shape into small balls. 3 Shape the dough into balls and wrap each one around a mung bean filling. 4 Boil the dumplings until they float to the surface. 5 To make the syrup: In a pot, combine 4 cups water (1 liter), 1/2 cup sugar (about 100 grams), and 1 packet vanilla. Stir until dissolved, then add the cooked mung beans (from the filling step). Add a little tapioca starch to thicken the syrup (if you have it; it makes the dessert cool and safe to eat). Serve the boiled dumplings in bowls with the syrup. Sprinkle with toasted sesame seeds. 1 Knead the glutinous rice flour and regular rice flour with boiling water and a pinch of salt until the dough is smooth and no longer sticks to your hands. Let it rest for 30 minutes. 1 Knead the glutinous rice flour and regular rice flour with boiling water and a pinch of salt until the dough is smooth and no longer sticks to your hands. Let it rest for 30 minutes. 2 For the filling, cook the mung beans until soft, then mix with sugar. Let cool and shape into small balls. 2 For the filling, cook the mung beans until soft, then mix with sugar. Let cool and shape into small balls. 3 Shape the dough into balls and wrap each one around a mung bean filling. 3 Shape the dough into balls and wrap each one around a mung bean filling. 4 Boil the dumplings until they float to the surface. 4 Boil the dumplings until they float to the surface. 5 To make the syrup: In a pot, combine 4 cups water (1 liter), 1/2 cup sugar (about 100 grams), and 1 packet vanilla. Stir until dissolved, then add the cooked mung beans (from the filling step). Add a little tapioca starch to thicken the syrup (if you have it; it makes the dessert cool and safe to eat). Serve the boiled dumplings in bowls with the syrup. Sprinkle with toasted sesame seeds. 5 To make the syrup: In a pot, combine 4 cups water (1 liter), 1/2 cup sugar (about 100 grams), and 1 packet vanilla. Stir until dissolved, then add the cooked mung beans (from the filling step). Add a little tapioca starch to thicken the syrup (if you have it; it makes the dessert cool and safe to eat). Serve the boiled dumplings in bowls with the syrup. Sprinkle with toasted sesame seeds. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Chicken Char Siu Roasted Chicken and Hainan Rice Recipe Sushi Rolls Miso Salmon Laksa spicy tuna pasta Slow-roasted pork shoulder w/maple, mustard, whisky glaze Chicken Char Siu Roasted Chicken and Hainan Rice Recipe Sushi Rolls Miso Salmon Laksa spicy tuna pasta Slow-roasted pork shoulder w/maple, mustard, whisky glaze Peshawari karahi George Foreman Grilled Peaches Smokey BBQ Chicken platter Marinara Pasta George Foreman Roasted Hatch Green Chile Foxnuts Dosa / Makhana Dosa Simple Pasta salad Ginger chicken Mango Peda Chicken Steam roast Peshawari karahi George Foreman Grilled Peaches Smokey BBQ Chicken platter Marinara Pasta George Foreman Roasted Hatch Green Chile Foxnuts Dosa / Makhana Dosa Simple Pasta salad Ginger chicken Mango Peda Chicken Steam roast