Sweet steamed rice parcels | Bánh xu xê tráng lá chuối

coconut milk

🥗Healthier: almond milk

💰Cheaper: water + cornstarch

Almond milk reduces calories while providing a creamy texture.

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based protein alternative.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Split peas are more affordable while maintaining a similar texture.

shrimp

🥗Healthier: chicken

💰Cheaper: fish

Fish can be a less expensive seafood option.

Soak about 15 dried butterfly pea flowers in hot water for about 15 minutes to release color.

Stir well to dissolve and let the butter rest for about half an hour.

Prepare the natural green color by extracting from pandan leaves and add a dash of vegetable oil to prevent sticking.

Prepare the orange color using carrot juice.

Soak, peel, and split mung beans in water for at least one hour until they double in size, then steam until soft and leave to cool.

Combine the cooled mung beans with shredded young coconut and sugar.

Set up the steamer with a saucepan half filled with water and stretch a large piece of banana leaf over the opening, securing it with a heavy-duty rubber band.

Trim off the excess banana leaf to avoid catching fire and grease the surface with vegetable oil.

Make a small slit at the rim with a paring knife to help steam escape.

Pour the batter over the surface of the banana leaf, spreading it out in a circular motion for about a minute or two until it forms a thin sheet of crepe.

Cover and steam for a couple of minutes until the crepe turns translucent.

Place a heaping tablespoon of the mung bean filling in the center of the crepe.

Use a spatula to run around the rim and fold the sides over the filling to create a parcel.

Transfer the parcel to a banana leaf-lined plate and leave to cool.

Garnish with processed sesame seeds and prepare a bowl of coconut sauce for dipping.

To make the coconut sauce, combine coconut milk, sugar, and salt in a saucepan and bring to a boil.

Mix cornstarch or tapioca starch with some water and stir to thicken the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens