Steamed Lotus Leaf Bánh with Sweet Mung Bean Filling

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant steamed Vietnamese bánh featuring lotus leaves encasing soft rice flour dough filled with lightly sweetened mung bean paste. This Vietnamese recipe, 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.

Prep: 30 min Cook: 25 min Serves 4 Vietnamese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Prepare lotus leaves by soaking in warm water until pliable, then pat dry and brush each with 1 tbsp vegetable oil.
  5. 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.
  6. Step 6: Fold lotus leaf around the batter to form a packet. Repeat for remaining leaves and filling.
  7. 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.

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