Banh Januk - Mung Bean Mochi Balls in Sweet Coconut Sauce

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in cholesterol.

pork

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey is lower in fat while ground beef is often more affordable.

peanuts

🥗Healthier: sunflower seeds

💰Cheaper: cashews

Sunflower seeds provide a similar crunch with different flavor.

Rinse the mung beans thoroughly and soak them in water for about 2 hours.

Drain the soaked mung beans and transfer them to a pot to steam or cook like rice: add enough water to cover them, and bring to a boil. Reduce the heat and simmer for about 20-30 minutes or until the beans are soft.

Drain any excess water.

In a non-stick pan, add in coconut milk, green onion, mung beans, ground black pepper, and salt. Mash the mung beans until it’s a soft dough. Let it cool.

In a bowl, combine glutinous rice flour and water. Gradually add water and knead until it’s a soft dough.

Roll the mung bean filling into small balls.

Take small portions of the sweet rice dough, flatten them in your palm, and place a mung bean ball filling in the center.

Carefully fold the dough over the filling, pinching the edges to seal. Roll it into a ball and flatten just a bit.

Repeat this process for the remaining dough and filling.

Bring a pot of water to a low boil and drop in the mochi balls which will drop to the bottom of the pot. When cooked, they will float to the top. Give each another minute or two before removing from the pot and into ice water.

Remove from water and into the sweet coconut syrup sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens