Bánh cáy
Bánh cáy is a delicious traditional Vietnamese dessert. It is a type of sweet dumpling made from glutinous rice flour and filled with various sweet fillings such as mung bean paste, coconut, or taro. The dumplings are usually shaped like little balls or crescents and then steamed or boiled. Bánh cáy is known for its soft and chewy texture, and it's often enjoyed as a snack or dessert.
Ingredients
- 2 cups glutinous rice flour
- 1/2 cup warm water
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 cup mung bean paste or other desired sweet filling such as coconut, taro, etc.
- Banana leaves (for wrapping, optional)
Instructions
- In a mixing bowl, combine the glutinous rice flour, sugar, and salt. Gradually add warm water while stirring until a smooth dough forms. Knead the dough for a few minutes until it becomes elastic.
- Divide the dough into small portions and shape them into balls or flat discs about 2 inches in diameter.
- Take a portion of the dough and flatten it in your palm. Place a teaspoon of the sweet filling in the center of the dough.
- Gently fold the edges of the dough over the filling, sealing it completely. Shape it into a small ball or crescent shape. Repeat with the remaining dough and filling.
- If using banana leaves, cut them into small squares and lightly steam or boil them to make them pliable. Wrap each Bánh cáy with a square of banana leaf and secure with a toothpick or string. This step is optional but adds a lovely fragrance to the dessert.
- Steam the Bánh cáy over high heat for about 15-20 minutes or until cooked through and slightly translucent.
- Remove from heat and let them cool slightly before serving. Enjoy
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 520kcal (26%)Carbohydrates: 109g (36%)Protein: 17g (34%)Fat: 2g (3%)Saturated Fat: 0.5g (3%)Polyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 155mg (7%)Potassium: 706mg (20%)Fiber: 10g (42%)Sugar: 16g (18%)Vitamin A: 59IU (1%)Vitamin C: 2mg (2%)Calcium: 77mg (8%)Iron: 4mg (22%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
