Banh Bao Chi (Mung Bean and Coconut Mochi), Sweetened with Monk Fruit

Method

1. Soak 200g split mung beans in warm water for 2 to 3 hours until swollen, then steam or boil them until very soft.
2. While the beans are still hot, blend them with 80 to 100g kOBE Monk Fruit Blend and 50ml coconut milk.
3. Tip the mixture into a nonstick pan and cook over low heat. Add 100g shredded coconut and 20ml cooking oil and stir until the filling is thick, dry and no longer sticking to the pan. Divide it into balls of about 20 to 25g.
4. Mix 300g glutinous rice flour, 50g tapioca starch and 27g kOBE Monk Fruit Blend. Add 350 to 400ml warm water gradually, kneading as you go, until the dough is soft, smooth, springy and no longer sticky.
5. Cover the bowl and rest the dough for 15 to 20 minutes.
6. Take pieces of about 30 to 35g, flatten them, set a ball of filling in the middle, gather the edges and roll them closed.
7. Arrange the buns in a steamer lined with parchment and steam over medium heat for 10 to 15 minutes, until the skin turns translucent.
8. Let them cool slightly, then roll them in toasted sesame or toasted glutinous rice flour to keep them from sticking.

Tips

• Kneading with warm water at about 40 to 50 degrees C gives a smoother, more even dough.
• Do not steam them any longer than needed, or the skin turns tough and loses its chew.
• The skin is very sticky, so a little oil rubbed into the palms keeps the dough from clinging while rolling.
• Cook the filling until thick and dry so it does not stick to the pan, and wrapping becomes easy.
• Let the buns cool a little before rolling them in the toasted sesame, and the coating clings more evenly.