Filling
1/2 cup dried, peeled mungbean /greenbean
1/2 cup water
1/4 lb ground pork
1/4 lb shrimp, shelled, deveined and coarsely chopped
1/2 cup peeled, dried mungbean
2 garlic clove, finely crushed
1 small shallot, finely chopped
3 green onion, thinly sliced, white and green parts separated
1 Tbs vegetable oil.
1/4 tsp salt
1 tsp fish sauce
1/2 tsp sugar
1/2 tsp ground black pepper
Banana or foil squares 2 in x2 in (5x5 cm)
Dough
3 cups glutinous flour
1 cup and 2 Tbs warm water
2 Tbs vegetable oil
Sweet and sour sauce for dipping/nuoc mam cham
Pickled carrot and daikon (optional)
Cotton shrimp (option)
1. Soak mung bean in warm water for about 1 hour. Drain and rinse, discard any brown beans.
2. In a large bowl, combine flour, sugar, salt and water. Knead until smooth and soft like clay-doh. Test the texture by using your fingers and shape a small ball of dough into a flat dish: it should not stick to your hand and is pliable-a few small cracks at the edge is ok. If the dough breaks at center it is too dry, add more water a tsp at a time. If it is too runny can not hold the shape add more flour a Tbs at a time. Cover and let it rest 30 minutes. After 30 minutes knead and test the dough again because the flour may become drier after hydration and need more water/ add 1 tsp at a time. Divide the dough into 15-16 portions.
3. In a medium sauce pan, combine mung bean,1/4 tsp salt and 1/2 cup water/water level should be lightly higher than the bean surface. Bring it to a boil over medium high heat uncover, then lower the heat down to medium to keep it gently boiling. Stand by to prevent over spilling. Remove from heat if water start raising too high and return it back on lower heat. After a few minutes, the water slightly evaporates. Cover and lower the heat down to medium low for 10 to 15 minutes, check by squeeze a bean between fingers-it has to be soft without hard core. Remove from heat and use a large spoon to mash them against the pan until smooth like mashed potato. Cover, set aside.
4. In a medium saute pan, heating oil over medium high heat. Stir in white part onion, garlic, and shallot until fragrant. Add pork and shrimp, fish sauce and sugar, black pepper. Stir a few minutes until the pork lose the pink look and shrimp turn pink but no need to cook them through because they will be cooked more inside the cake during steaming. Remove from heat and stir in mung bean. When it's cool enough to handle, divide and shape them into 15-16 round balls.
5. Oil your hands and using hands to flatten each ball and put a filling ball in the center. Gather the dough to cover the filling. Roll between your hands to make the ball's surface smooth. Dip a portion of the ball to oil and turn it around in your palm to spread the oil even on the surface. Then put it on a banana round or oiled foil squares.
4. Steam them for 15 minutes until the dough cook through: it becomes opaque white. Let they cool down- the dough will become more transparent when it is cool. Serve warm or at room temperature. Oil your hands remove the cakes and put them on a slightly oiled plates. Sprinkle green onion oil, the cotton shrimp and pickled carrot and daikon if use and a few tablespoons sweet and sour sauce..
5. Store left over cakes in air tight container good a few days in the fridge The dough gets tough with time but will be soften when reheat in microwave.
*Note:
These cakes can be cooked in gentle boiling water until floating. Remove them and put into cold water. Drain well and dip into green onion oil and put them on lightly oiled plates without touching each other.
If you want more mungbean in the filling: using 1 cup peeled, dried mungbean and 1 cup of water. Cooked like above instruction and increase the dough up to 4 cups glutinous rice with 1 1/2 cups warm water (extra flour and water may be needed). Divide the dough and filling into 24-25 portions and follow the instruction as above.
Green onion oil, nuoc cham, carrot and daikon pickle recipes in Banh Beo / Steamed rice flour cakes posts.
*Note:
These cakes can be cooked in gentle boiling water until floating. Remove them and put into cold water. Drain well and dip into green onion oil and put them on lightly oiled plates without touching each other.
If you want more mungbean in the filling: using 1 cup peeled, dried mungbean and 1 cup of water. Cooked like above instruction and increase the dough up to 4 cups glutinous rice with 1 1/2 cups warm water (extra flour and water may be needed). Divide the dough and filling into 24-25 portions and follow the instruction as above.
Green onion oil, nuoc cham, carrot and daikon pickle recipes in Banh Beo / Steamed rice flour cakes posts.
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