Banh Deo Lanh (Chilled Coconut Latte Mooncakes) Recipe
Sweets and drinksChilled DessertsVietnamAbout 2 hours, including cooking the dough, 20 minutes chilling and 1 to 2 hours resting after molding
Banh deo lanh has a soft, cool skin around a filling that tastes of coffee and coconut. The skin is cooked in a pan, so it comes out smooth and pliable, takes a sharp imprint from the mold and eats beautifully cold in hot weather.
The hardest part is judging the skin: undercooked and the dough is slack, overcooked and it turns leathery and cracks in the mold. The filling has to cool completely before it meets the cream cheese, since warm filling makes the mixture run. Chilling both skin and filling before wrapping keeps the work tidy and the cakes evenly round.
This batch weighs about 1.1kg, at roughly 246 calories per 100g.
Method
Beat 1 chicken egg with 22.5g kOBE Monk Fruit Blend, then pour in 50g coconut milk and stir gently in one direction.
Sift 20g number 8 flour into the wet mixture, add 50ml brewed coffee, stir well and strain it smooth.
Cook the filling in a pan over low heat, stirring constantly until it thickens and turns coffee brown, then turn off the heat and let it cool completely.
Whip 120g cream cheese, fold it quickly into the cooled filling and add grated coconut meat to taste.
Divide the filling into balls of 35g, cover them and keep them in the fridge.
Make the skin: put 260g coconut milk in a bowl with 38g kOBE Monk Fruit Blend dissolved in 48ml unsweetened oat milk and stir.
Sift in 100g glutinous rice flour, 100g rice flour, 40g number 8 flour and 81g kOBE Monk Fruit Blend and stir until the flour is evenly wet.
Add 100g unsweetened oat milk and 70g melted unsalted butter, then strain the batter into a pan.
Cook over medium heat, stirring constantly. When the batter starts to clump, lower the heat and keep stirring until it comes away from the pan and off the spatula.
Spread the dough in a bowl to cool, chill it for 20 minutes, then divide it into pieces and knead in color if you want.
Divide the skin into pieces of 40g and chill them for about 15 minutes before wrapping.
Roll a piece of skin very thin, set the filling in the middle and seal it tightly.
Dust the ball with a thin film of cooked glutinous rice flour, press it firmly in the mold and lift the mold away slowly.
The cakes are at their best after 1 to 2 hours chilling once molded.
Tips
Stop cooking the skin as soon as it comes away from the pan and off the spatula, since cooking further leaves it leathery.
Chill both skin and filling before wrapping, and the work stays tidy and the cakes come out evenly round.
kOBE Monk Fruit Blend dissolves more slowly, so stir the liquids for 5 minutes before sifting in the flour.
Dust with cooked glutinous rice flour very lightly, since a heavy coat leaves the surface chalky and blurs the pattern.
Eat them cold within 2 to 3 days, as the edges of the skin dry out after that.
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.