A chewy and colourful Vietnamese dessert that will make you travel !
Bánh Bột Báng recipe :
👉 The mung bean filling : 175 g mung beans – 2 tablespoon Sugar – 30 g unsweetened coconut shred – 10 ml neutral oil – 10 g glutenous rice flour (bột nep) – 1 drop vanilla
👉 The tapioca wrap : water – 200 g tapioca – 1 tablespoon / 20g cornstarch ((bộ bap) – neutral oil
👉 The coconut sauce : 400 ml coconut cream – 2 tablespoons sugar – 50 ml water – 10-15 g rice flour (bột gạo) – 1/4 teaspoon salt – sesame seeds (decoration) – coconut shred (decoration)
Mtl Food Snob 