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)
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My name is An, and I love fries and gravy.
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