Steamed Sweet Mung Bean Bánh Bột Lọc with Coconut Sauce

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.

Delicate translucent steamed rice cakes filled with sweet mung bean paste, served with a rich coconut caramel sauce. This Vietnamese recipe, ready in about 40 minutes, pairs tapioca starch, rice flour, water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, 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: 20 min Cook: 20 min Serves 6 Vietnamese cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large mixing bowl, combine 1 cup tapioca starch, 1/2 cup rice flour, and 1/4 tsp salt. Gradually whisk in 1 cup water until a smooth batter forms, then add 1 tbsp vegetable oil and stir to combine.
  2. Step 2: Prepare the filling by mashing 1 cup cooked mung beans until smooth and set aside.
  3. Step 3: Lightly oil small heatproof molds or ramekins. Pour a thin layer of batter (about 2 tbsp) into each mold, then add 1 tbsp mung bean paste in the center, and cover with another 2 tbsp batter.
  4. Step 4: Set up a steamer with boiling water and place 2 tied pandan leaves on the bottom for fragrance. Steam the filled molds over medium-high heat for 15 minutes until the cakes turn translucent and firm.
  5. Step 5: For the sauce, combine 1 cup coconut milk and 1/2 cup palm sugar in a small saucepan over medium heat. Stir until sugar dissolves and sauce thickens slightly, about 5 minutes. Remove pandan leaves.
  6. Step 6: Carefully unmold the steamed cakes and serve warm drizzled with coconut caramel sauce.

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