Banh bao chi - SNOWBALL CAKE

By admin Published: April 11, 2012

  • Prep: 60 mins
  • Cook: 45 mins
  • Ready In: 2 hrs 45 mins

  • Yield: 2 Servings

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Ingredients
Instructions
  • To make the filling, wash the mung bean until the water becomes clear. Soak in water for at least 1 hour. Cook in a rice cooker with ½ cup water (or just enough water to barely cover the beans). Alternatively, you can steam the beans for 15 minutes or until soft. Process the cooked mung bean in a food processor into a fine paste (or mash by hand using mortar and pestle or other mashing tools). Mix with sugar, shredded coconut, vegetable oil, sesame, vanilla and salt. Divide and form into 8 balls
  • To make the dough, dissolve sugar and salt in milk. Then mix the combination with the glutinous rice flour. Cover it with plastic wrap but leave a small gap for the steam to release. Microwave it for 3 minutes. Take it out and mix well. Then cover the dough again and microwave it for another 1 minute. Use a rice ladle or a spatula, mix/fold the dough with 50 strokes until it becomes smooth and elastic. This helps to develop a chewy texture.
  • To assemble the cake, spread a piece of plastic wrap on a flat surface and grease with some vegetable oil. Place 1/8 of the dough in the center and fold the plastic wrap in half. Slightly flatten the dough with the palm of your hand. Then unfold the plastic wrap, place a filling ball on top of the dough. With help of the plastic wrap, pinch the edges of the dough together to seal. Form it into a ball. Then coat it in coconut flakes. Now you can touch the cake directly (It’s not sticky anymore) and form it again into a nice snowball. Place the cake on paper muffin cup.