Recipes / Sweets and drinks / Sweet Soups

Banh Troi Tau (Mung Bean and Black Sesame Dumplings), Sweetened with Monk Fruit

Name: Banh Troi Tau (Mung Bean and Black Sesame Dumplings), Sweetened with Monk Fruit
Total time: 80 min
Yield: 14 servings
Cuisine: Vietnam
Ingredients: Skin: 300g glutinous rice flour, 100g sweet potato or potato, 150 to 250ml warm water; Mung bean filling: 100g split mung beans, 27g kOBE Monk Fruit Blend, 1/4 teaspoon salt; Black sesame filling: 100g black sesame, 30g peanuts, 20g shredded coconut, 45g kOBE Monk Fruit Blend, 80ml water; kOBE Monk Fruit Blend ginger syrup: 1.5 liters water, 270g kOBE Monk Fruit Blend, ginger, 3 tablespoons kudzu root starch (bot san day) or tapioca starch, 1/4 teaspoon salt

Sweets and drinksSweet SoupsVietnam1 hour prep, 20 minutes cooking

This dish puts two different fillings in the same bowl of hot ginger syrup. The glutinous rice skin has mashed potato worked into it, so it stays soft for longer, and the black sesame filling runs when you bite in. The tricky part is wrapping, since a skin that is too thin bursts in the pot and one that is too thick turns hard.

The sesame filling has to be cooked until it holds together before it can be rolled into balls. A common problem is dropping the dumplings into water that is not at a hard boil, which dissolves the skin and clouds the pot.

This batch weighs about 2.5kg, at roughly 132 calories per 100g.

Nutrition (this recipe makes 14 servings)

131.5kcal

3.6gprotein

4.7gfat

0.4gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 14 servings. This batch makes 14 servings, each bowl holding one mung bean dumpling and one black sesame dumpling. Pour over enough syrup to cover both, then top with grated coconut.

Ingredients for the batch

Skin: 300g glutinous rice flour, 100g sweet potato or potato, 150 to 250ml warm water
Mung bean filling: 100g split mung beans, 27g kOBE Monk Fruit Blend, 1/4 teaspoon salt
Black sesame filling: 100g black sesame, 30g peanuts, 20g shredded coconut, 45g kOBE Monk Fruit Blend, 80ml water
kOBE Monk Fruit Blend ginger syrup: 1.5 liters water, 270g kOBE Monk Fruit Blend, ginger, 3 tablespoons kudzu root starch (bot san day) or tapioca starch, 1/4 teaspoon salt

Method

Steam 100g sweet potato or potato until soft and mash it smooth. Mix it with 300g glutinous rice flour and 150 to 250ml warm water and knead until the dough is smooth, no longer sticky and pulls cleanly from the bowl. Cover it and rest for 30 to 60 minutes.
Simmer 100g split mung beans until soft, mash them while hot and mix with 27g kOBE Monk Fruit Blend and 1/4 teaspoon salt. For a finer result, cook the beans down with the sweetener and salt until thick and paste like.
Toast 100g black sesame and 30g peanuts until fragrant. Mix the sesame, peanuts, 20g shredded coconut and 45g kOBE Monk Fruit Blend with 80ml water, then cook in a pan until the filling holds together.
Roll the fillings into balls. Divide the dough, roll each piece thin, wrap it around a ball of filling and shape it round.
Cook the dumplings in a pot of boiling water until they float.
Bring 1.5 liters of water to a boil, season with 1/4 teaspoon salt, drop in shredded ginger and add 270g kOBE Monk Fruit Blend, stirring until it melts.
Once it has melted, lift the dumplings into the syrup and simmer for 3 to 5 minutes. Mix 3 tablespoons kudzu root starch with water and pour it in slowly to thicken the syrup.
Ladle one mung bean dumpling and one black sesame dumpling into each bowl, pour over the syrup and top with grated coconut and crushed toasted peanuts.

Tips

Mashed potato worked into the skin keeps the dumplings soft for longer and makes them easier to shape.
For a chewier skin, take the glutinous rice flour up to 400g and cut back on the warm water.
A good ratio for the bean filling is 3 parts beans to 1 part kOBE Monk Fruit Blend.
kOBE Monk Fruit Blend dissolves slowly, so cook the syrup a few minutes longer and stir it again after 5 minutes.
kOBE Monk Fruit Blend syrup stays clear rather than turning brown, so cut the ginger a little thicker for more color and aroma.
Move the cooked dumplings straight into the hot syrup, since sitting in the open air firms up the skin.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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