Recipe: Tapioca Pearl Balls w/ Mung Bean Filling - Bánh bột báng

By Helen Le Published: April 28, 2016

    • Cook the peeled split mung beans in a rice cooker in 1 cup of water. Then mash into a paste.
    • Transfer the mung bean paste into a saucepan , add 4 tbsp sugar and 1/2 cup of vegetable oil or coconut milk. Stir on low heat until the mung bean paste is no longer sticky. Shape them into small balls. You can also add some green tea powder.
    • For the color red: peel the red beet root and cut into small chunks, transfer them into a food processor and blend well with 60ml water. Strain the red beet juice through a sieve to get red natural food color. You can do the same with the pandan leaves to get the green color.
    • Divide the tapioca pearls into 4 bowls. Mix 1 bowl with 1-2 tbsp of the red beet juice. For the purple color, shred the red cabbage, soak in water and then you'll get the light purple liquid. Get the other bowl dyed with the green color from the pandan juice, and keep the final one plain white.
    • Mix 1/2 cup of the tapioca pearls with 1 tsp corn starch and 1 tsp sugar. Microwave for 20 secs at 600 Watt.
    • Spread a piece of plastic wrap on a flat surface, spread out the tapioca pearls, place a filling ball in the centre and then wrap it up to shape into a nice ball. Repeat the same with the other colors. Shape the balls as soon as taking the pearls out of the microwave. They hold the shape better when still hot and sticky.
    • Remove the plastic wrap and place the balls on a piece of parchment paper, leaving some space between each other. Steam them for about 15 mins, then turn off the heat and leave for another 10 mins until the tapioca pearls turn translucent completely.
    • To make the sauce: Mix 1 tsp tapioca starch with 1/2 cup of water, then combine with 1/2 cup coconut milk in a small saucepan, add 3 tbsp sugar and a pinch of salt. Add a few pandan leaves, then bring to a boil. When it boils, cook for another 30 secs and then turn off the heat.
    • Drizzle the delicious coconut sauce on top of the balls, then sprinkle some crushed roasted peanuts or sesame on top.