Steamed Lotus Leaf Bánh with Sweet Mung Bean Filling
A fragrant steamed Vietnamese bánh featuring lotus leaves encasing soft rice flour dough filled with lightly sweetened mung bean paste. This vietnamese-inspired vietnamese ready in about 55 minutes pairs glutinous rice flour, tapioca starch, sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup glutinous rice flour
- 1/4 cup tapioca starch
- 1/4 cup sugar
- 3/4 cup warm water
- 1/2 cup mung beans, split and skinless
- 1/4 cup coconut milk
- 1/4 tsp salt
- 4 pieces lotus leaves, soaked and cut into 6-inch squares
- 1 tbsp vegetable oil
Instructions
- Step 1: Rinse 1/2 cup split mung beans thoroughly. In a small pot, cover mung beans with water and boil for 20 minutes until soft, then drain.
- Step 2: Transfer cooked mung beans to a bowl and mash with 1/4 cup coconut milk, 1/4 cup sugar, and 1/4 tsp salt until smooth. Set aside to cool.
- Step 3: In a mixing bowl, combine 1 cup glutinous rice flour, 1/4 cup tapioca starch, and 1/4 cup sugar. Gradually add 3/4 cup warm water while stirring until a smooth, thick batter forms.
- Step 4: Prepare lotus leaves by soaking in warm water until pliable, then pat dry and brush each with 1 tbsp vegetable oil.
- Step 5: Place one lotus leaf square on a steaming rack. Spoon 2 tbsp of the rice flour batter onto the center, then add 1 tbsp of mung bean filling on top. Cover filling with another 2 tbsp of batter.
- Step 6: Fold lotus leaf around the batter to form a packet. Repeat for remaining leaves and filling.
- Step 7: Steam bánh over boiling water for 20 minutes until the dough is translucent and set. Remove from steamer and let cool slightly before serving.
Frequently asked questions
How long does Steamed Lotus Leaf Bánh with Sweet Mung Bean Filling take to make?
Total time is about 55 minutes (30 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Lotus Leaf Bánh with Sweet Mung Bean Filling?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep glutinous rice flour from drying out.
Can I substitute ingredients in Steamed Lotus Leaf Bánh with Sweet Mung Bean Filling?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Lotus Leaf Bánh with Sweet Mung Bean Filling for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Steamed Lotus Leaf Bánh with Sweet Mung Bean Filling?
Vietnamese vietnamese like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Loved it! The sweet mung bean was just right and the lotus leaf added a wonderful subtle flavor.
- ★★★★★
Cooked these for my daughter's birthday. The presentation with the lotus leaf was beautiful and the taste was authentic.
- ★★★★★
The lotus leaf aroma was divine! My family loved the sweet mung bean filling and the delicate rice cake texture.
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