Banh khao is a country sweet from the northern mountains, with fine flour that melts in the mouth and a nutty mung bean filling. The difficulty is toasting the flour, since a moment too long changes its color.
Toast the glutinous rice flour over low heat, stirring steadily until it is dry, loose and fragrant but still pale. Let it cool, then sift it very fine before mixing it with the filling.
This batch weighs about 836g, at roughly 251 calories per 100g. Wrapped well and kept somewhere dry, it lasts for daily snacking.
Method
Put 400g glutinous rice flour in a dry pan and toast over low heat, stirring steadily until the flour is dry, loose and fragrant.
Let the flour cool, then sift it very fine.
Soak 150g split mung beans for 2 to 3 hours, cook them until tender, then mash or grind them very smooth while still hot.
Mix the mung beans with 180g kOBE Monk Fruit Blend, 1g salt and 100g pork lard.
Add 5ml vanilla and mix until the filling is smooth and pliable.
Combine the toasted glutinous rice flour with the filling in the right proportion.
Put the mixture into the mold and press gently to shape it.
Turn the cakes out of the mold and arrange them on a plate. Serve straight away, or wrap them well and keep them somewhere dry.
Tips
The flour has to be toasted until dry and fragrant but still pale.
Sifting the flour very fine once it is cool is what makes the cake melt in the mouth.
The rendered lard should be clear and neutral, which gives a light richness and holds the cake together.
Mix the toasted flour into the filling a little at a time, since too dry crumbles and too wet turns pasty.
After pressing, leave the cakes somewhere dry for half a day, and once the surface firms they cut without breaking.
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.