Recipes / Sweets and drinks / Steamed Cakes

Banh Beo Ngot (Sweet Pandan Steamed Rice Cakes), Sweetened with Monk Fruit

Name: Banh Beo Ngot (Sweet Pandan Steamed Rice Cakes), Sweetened with Monk Fruit
Total time: 75 min
Yield: 4 servings
Cuisine: Vietnam
Ingredients: Rice flour 200 g; tapioca starch 50 g; kOBE Monk Fruit Blend 216 g; thick coconut milk 100 g; thin coconut milk 350 g; dried split mung beans 100 g; salt 1 teaspoon; pandan leaf 3 leaves; pandan extract 100 ml; spring onion 3 stalks; water 250 ml for the batter and 250 ml for the kOBE Monk Fruit Blend syrup; water for cooking the beans 350 ml

Sweets and drinksSteamed CakesVietnam35 minutes preparation, 40 minutes cooking and steaming

Sweet pandan banh beo with coconut milk gives one small dish after another of cool green cake, each dipped in the centre to hold the mung bean topping. The coconut milk poured over carries a little spring onion, so its salty richness balances the sweetness.

The difficulty is the surface, since batter settling to the bottom of the bowl makes some cakes thick and others thin. Stirring the batter constantly while ladling is not optional. The dishes have to be oiled and already hot in the steamer for the cakes to release whole.

This batch weighs about 1.8kg, at roughly 120 calories per 100g.

Nutrition (this recipe makes 4 servings)

119.9kcal

2.5gprotein

4.3gfat

1.1gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch gives about 4 servings. Each serving is 6 small dishes set on a tray, with the coconut milk poured over right before it goes out.

Ingredients for the batch

Rice flour 200 g
tapioca starch 50 g
kOBE Monk Fruit Blend 216 g
thick coconut milk 100 g
thin coconut milk 350 g
dried split mung beans 100 g
salt 1 teaspoon
pandan leaf 3 leaves
pandan extract 100 ml
spring onion 3 stalks
water 250 ml for the batter and 250 ml for the kOBE Monk Fruit Blend syrup
water for cooking the beans 350 ml

Method

Soak 100g of dried split mung beans for 2 to 3 hours to swell, rinse them and cook them with 350ml of water until tender. Add 1 teaspoon of kOBE Monk Fruit Blend and mash or blend them smooth.
Put the blended beans in a pan and cook over low heat with 1 spoon of cooking oil for about 2 to 3 minutes until thick and smooth.
Cook 180g of kOBE Monk Fruit Blend with 250ml of water and a little salt until fully dissolved, then cool it to about 30 to 40 degrees.
Mix 200g of rice flour with 25g of tapioca starch, pour in 250ml of water and the syrup slowly while stirring, then add 100ml of pandan extract. Pass the mixture through a sieve.
Brush cooking oil around the inside of the small dishes, bring the water in the steamer to the boil, ladle half a spoon of batter into each dish and steam for about 5 minutes.
Lift the cakes out with a small skewer and spread the mung bean topping over each one.
Dissolve the remaining 25g of tapioca starch in cold water. Heat 300ml of thin coconut milk with the remaining 36g of kOBE Monk Fruit Blend, a little salt and 3 pandan leaves.
Once it boils, add the tapioca starch, 100g of thick coconut milk and 3 stalks of finely chopped spring onion, bring it back to the boil, then take it off the heat and lift the pandan out. Pour the coconut milk over the cakes at the table.

Tips

Stirring the batter constantly while ladling matters, since batter settling to the bottom leaves the cakes uneven.
kOBE Monk Fruit Blend dissolves more slowly, so the syrup rests 5 minutes and gets another stir before it meets the flour.
Steaming the empty dishes for a few minutes until properly hot before the batter goes in is what makes the cakes release.
Condensation dripping off the lid pits the surface of the cakes, which a cloth tied around the lid solves.
The coconut milk has to still be warm when it is poured, as cooling sets it into a skin.
A scattering of toasted sesame on top adds scent and a nutty note.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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