Banh Goi Ngot (Sweet Mung Bean Pastries), No Added Refined Sugar
Sweets and drinksFried CakesVietnamAbout 50 minutes, including 30 minutes resting the dough
Banh goi ngot is good for its golden, crisp shell and a smooth, nutty mung bean center. The difficult part is the rope edge, which has to be crimped evenly and tightly.
The dough rests 30 minutes and is rolled about 5mm thick, and the edge is folded into a rope so the filling stays put in the oil. Turning the heat up at the end keeps the pastries from soaking up oil.
This batch weighs about 545g, at roughly 274 calories per 100g. The pastries are crispest eaten hot, since the shell softens as they cool. The mung bean filling can be mashed the day before.
Method
Mix the all purpose flour, glutinous rice flour, rice flour and 40g of kOBE Monk Fruit Blend with 1/2 teaspoon of turmeric powder, 1/3 teaspoon of salt and 4 tablespoons of cooking oil, then add 150ml of warm water and stir well.
Put on gloves and knead until the dough is smooth and supple, then seal it in a bag and rest it for 30 minutes.
Rinse the split mung beans and boil them for about 20 minutes until soft. While they are still hot, add a pinch of salt, a little cooking oil and 5g of kOBE Monk Fruit Blend and mash them into a smooth filling.
Roll the dough about 5mm thick, cut it into rounds, set filling in the middle, pinch both ends closed and crimp the edge into a rope.
Heat the oil well, lower the pastries in and fry over medium heat, turning them so they color evenly, then raise the heat at the end so they come out crisp rather than oily.
Tips
Rubbing a little cooking oil on the gloves and the rolling pin keeps the dough from sticking.
Skimming the foam while the mung beans boil keeps any off note out of the filling.
Roll the wrapper to exactly 5mm, because anything thinner tears while the rope edge is crimped.
Medium heat for even color, then high heat at the end to drive the oil back out.
Pinch both ends shut before crimping, since an open seam lets the filling run into the pan.
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.