Bánh đậu xanh with Coconut Sauce

Ingredients

• 1 cup (200g) mung beans 1 cup (200g) mung beans
• 1/2 cup (120ml) coconut milk 1/2 cup (120ml) coconut milk
• 1/4 cup (50g) sugar 1/4 cup (50g) sugar
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1 tablespoon tapioca starch 1 tablespoon tapioca starch
• 1/4 cup (60ml) water (for tapioca starch mixture) 1/4 cup (60ml) water (for tapioca starch mixture)
• 1/4 teaspoon vanilla extract 1/4 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 38g, 12g
• Protein: 7g
• Fiber: 5g
• Salt: 0.2g

Preparation

1. 1.
   Rinse the mung beans thoroughly and soak them in water for at least 2 hours.
2. 2.
   Drain the soaked mung beans and transfer them to a saucepan. Add 1/2 cup of water and bring to a boil. Reduce the heat to low and simmer until the beans are tender, about 20 minutes.
3. 3.
   In a separate saucepan, combine the coconut milk, sugar, and salt. Heat over medium heat until the sugar has dissolved, stirring occasionally.
4. 4.
   In a small bowl, mix the tapioca starch with 1/4 cup of water to create a slurry.
5. 5.
   Slowly pour the tapioca starch mixture into the coconut milk mixture, stirring continuously. Cook for an additional 2-3 minutes until the sauce thickens.
6. 6.
   Remove the mung beans from heat and let them cool slightly. Transfer the beans to a blender or food processor and blend until smooth.
7. 7.
   Divide the mung bean paste into small portions and shape them into balls or desired shapes.
8. 8.
   Serve the mung bean balls with the coconut sauce drizzled over the top. Optionally, garnish with toasted sesame seeds or shredded coconut.

Treat your ingredients with care...

• Mung beans — Make sure to soak the mung beans for at least 2 hours to ensure they cook evenly and become tender. Rinse them thoroughly before cooking.
• Coconut milk — Use full-fat coconut milk for a richer and creamier sauce. Shake the can well before opening to ensure the cream and liquid are well combined.
• Tapioca starch — Mix the tapioca starch with water to create a slurry before adding it to the coconut milk mixture. This will prevent lumps from forming.

Tips & Tricks

• For a twist, you can add a hint of pandan extract to the mung bean paste for a fragrant flavor.
• If you prefer a sweeter dessert, you can increase the amount of sugar in the coconut sauce.
• To save time, you can use canned mung bean paste instead of making it from scratch.
• Serve the Bánh đậu xanh chilled for a refreshing treat.
• Leftover coconut sauce can be stored in the refrigerator and used as a topping for other desserts or as a dip for fruits.

Serving advice

Serve the Bánh đậu xanh with Coconut Sauce as a delightful dessert after a Vietnamese meal. It can be enjoyed on its own or paired with a cup of hot tea for a perfect balance of flavors.

Presentation advice

Arrange the mung bean balls on a serving plate and drizzle the coconut sauce over them. Garnish with toasted sesame seeds or shredded coconut for an added visual appeal.