Banh Quy Nhan Dua (Steamed Coconut Peanut Cakes), Sweetened with Monk Fruit

Method

1. Mix 200g glutinous rice flour, 18g kOBE Monk Fruit Blend, 1 tablespoon cooking oil and 1/2 teaspoon salt.
2. Pour in 170ml warm water at about 60 degrees C slowly, mixing as you pour.
3. Once the dough has cooled a little, knead it by hand until it is smooth, dry and no longer sticks. Cover it and rest it for 30 minutes.
4. Roast 200g peanuts, peel them, put them in a bag and press lightly with a pestle to crack them.
5. Mix 1 tablespoon tapioca starch with 25ml water.
6. Put 72g kOBE Monk Fruit Blend, 1/2 teaspoon salt and 30ml water in a pan, heat over medium and stir until dissolved.
7. Pour in the tapioca mixture, stirring as you pour so it does not clump. Once the starch turns from cloudy to clear, add 150g grated coconut and stir fry.
8. Lower the heat and cook until the coconut filling is glossy and holds together, then take it off the heat. Wait 10 minutes for it to cool a little, then stir in the peanuts.
9. Roll the filling into balls.
10. Divide the dough into equal pieces, roll them into balls and flatten them, set a ball of filling in the middle, gather the edges over it and roll it round again, then rub on a little cooking oil for shine.
11. Oil the inside of the mold, press each ball in, then turn it over and tap it out onto a piece of oiled banana leaf.
12. Bring a pot of water to a boil, arrange the cakes on the steamer tray and steam over low heat for 20 minutes.

Tips

• Cook the tapioca starch through before the coconut goes in, and the filling comes out clear and glossy.
• Wait for the coconut to cool before the peanuts go in, so they stay crunchy.
• Semi mature coconut is the one to use, since fully mature coconut makes the filling dry and stringy.
• Steam over low heat for 20 minutes, because high heat slumps the skin and blurs the mold print.
• Crack the peanuts only lightly, since pounding them to a paste leaves the filling pasty and costs the nutty bite.