Steamed Sweet Mung Bean Bánh Bột Lọc with Coconut Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Frequently asked questions

How long does Steamed Sweet Mung Bean Bánh Bột Lọc with Coconut Sauce take to make?

Total time is about 40 minutes (20 min prep + 20 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 Sweet Mung Bean Bánh Bột Lọc with Coconut Sauce?

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 tapioca starch from drying out.

Can I substitute ingredients in Steamed Sweet Mung Bean Bánh Bột Lọc with Coconut Sauce?

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 Sweet Mung Bean Bánh Bột Lọc with Coconut Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Sweet Mung Bean Bánh Bột Lọc with Coconut Sauce?

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.

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