Saturday, April 12, 2014

Banh Bao Chi (Vietnamese Glutinous Cake) Mochi

Banh Bao Chi
1/4 cup crushed Roast Peanuts
1/2 cup Water
3/4 cup Brown Sugar Cone
1/2 cup White Sugar
1 1/2 cup Coconut Flakes
1/2 tsp. Vanilla Sugar or Extract
Pinch of Salt
1 tsp. Lemon Juice
1 cup Glutinous Flour
1 cup Water (add more as needed)
2 Tbsp. Sugar
1 Tbsp. Tapioca Starch
Food color (optional)
Extra ingredient
chopped Coconut Flakes

In a skillet, add 1/2 cup Water. Using low heat, add in 3/4 cup Brown Sugar Cone. Wait for it to melt, when the sugar has melt add in 1/2 cup White Sugar.
Add 1 1/2 cup Coconut Flakes and 1/4 cup crushed Roast Peanuts. Mix well. Add 1/2 tsp. Vanilla Sugar or Extract. Add a pinch of Salt. Add 1 tsp. Lemon Juice.  Mix well and remove from heat.
Let it cook completely.  Roll into balls and place on a plate.  Then set aside.
In a bowl, add 1 cup Glutinous Flour and 2 Tbsp. Sugar. Add 1 Tbsp. Tapioca Starch. You can mix food coloring with 1 cup Water.  Add in the flour mixture.  Mix well. 
It should be a liquid texture, if not add more water.  Cover with plastic wrap.  Put in the microwave for 2 or 3 minutes.  Make sure it has a sticky texture like this when you take it out of the microwave.
Roll a piece in some Glutinous Flour add in the fillings and wrap it up.  Roll it in some chopped Coconut Flakes and serve.

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