sticky rice taco

This recipe for Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang)&nbsp;makes an amazing snack with all the hearty and comforting flavors we adore: sticky rice infused with Pandan essence, sweet mung bean, fresh shredded coconut and a crunchy nut topping. This treat looks like a taco with tapioca paper folded around a sticky rice and mung bean filling but it's sweet rather than savory. Full of delicious flavors, the chewy, sticky and crunchy textures are completely addicting. If you haven't eaten Pandan Sticky Rice with Tapioca Paper before, you have to try this dish. It's perfect for breakfast with a cup of coffee or as a snack or mini-meal any time of the day. Enjoy!

Pandan Sticky Rice with Tapioca Paper / Xoi Boc Banh Trang

water

tapioca starch

tsp baking powder

mung bean (, peeled and split)

tsp salt

coconut milk

sugar

glutinous rice

Pandan paste

coconut (, shredded)

peanuts

Tbsp roasted sesame seeds

Tbsp sugar

In a small saucepan, combine the water, tapioca starch and baking powder. Stir well to dissolve the starch.

Heat the mixture over Low heat whisking constantly to prevent the starch from settling. In 5-6 minutes or when the mixture starts to cling to whisk, turn off the heat and mix quickly removing any lumps. Whisk for 2-3 minutes or until the mixture thickens into a loose batter.

Heat the waffle cone maker using Medium High heat (heat setting&nbsp;#4  on the Chef's Choice Waffle Cone Maker 838). When the waffle maker is hot, add 1 heaping Tbsp batter into the center of the griddle. Close and latch the lid. Cook for 4 minutes. When done, use a spatula to remove the tapioca paper. Transfer to a wire rack and let cool.

Continue with the same steps to make more tapioca paper with the rest of the batter.

Making the Tapioca Paper:

Wash the mung bean by swirling in cold water for 30 seconds and then pouring out the rinse water. Repeat this process 1-2 more times or until the water is mostly clear.

Transfer the mung bean into a stackable pan along with the salt.

In a measuring cup, combine the water and coconut milk.  Pour the mixture into the pan and combine with the mung bean. Level out the mung bean using a spatula.

Wash the glutinous rice by swirling in cold water for 30 seconds and then pouring out the rinse water. Repeat this process 1-2 more times or until the water is mostly clear.

Transfer the rice into a stackable pan along with the salt. In a measuring cup, combine the water and Pandan paste. Pour the liquid into the pan with the rice and combine well. Level out the rice using a spatula.

Stack the pans with the mung bean on the bottom and the glutinous rice on the top. Cover the rice pan with a vented lid. Secure the pans with the handles.

Add 2 cup boiling water into the inner pot of an 8 quart Instant Pot. Place the stacked pans into the inner pot. Cover with the pressure cooking lid and set the steam release handle to "Sealing".

Select the "Multigrain" button or use the "Manual" button and set to High pressure cook for 15 minutes.

Once the cook time is completed, allow for a 10 minute natural pressure release. Release the remaining pressure manually.

Remove the pans and place on a trivet.

Add sugar to the cooked mung bean. Use a paddle spoon to mash the mung bean and combine everything together. Set aside for now.

Uncover the rice pan and gently combine the rice together.

Cover both pans to keep everything warm.

Making the Mung Bean Paste and Pandan Sticky Rice:

Transfer the peanuts into a small food processor and pulse for 5 seconds. Add the sesame seeds, sugar and salt and pulse for another few seconds. Transfer the topping into a small bowl.

Making the Peanut Topping:

Place a tapioca paper on a flat surface. Transfer some Pandan sticky rice onto the tapioca paper. Spread a generous amount of mung bean paste on half of the sticky rice. Add some fresh shredded coconut. Sprinkle with the peanut sesame topping. Gently fold the tapioca paper in half sandwiching the filling in the middle.

Store the tapioca paper in an air-tight bag or container in the pantry for 1 month.

Refrigerate any remaining portions of the mung bean paste, sticky rice and shredded coconut for up to 1 week. Warm the mung bean paste and sticky rice in the microwave to enjoy again. Optionally freeze for up to 2 months.

Assembling the Pandan Sticky Rice with Tapioca Paper:

https://www.youtube.com/watch?v=Jw_MpRL1CDQ

Sharing a recipe for a delicious snack food featuring tapioca paper folded around a hearty filling of Pandan-infused sticky rice, sweet mung bean paste, shredded coconut and crunchy nuts. Super yummy, this unique treat is a must-try!

Written recipe: http://runawayrice.com/noodles-rice/pandan-sticky-rice-and-tapioca-paper/

Tools used in this video:

Waffle Cone Maker https://amzn.to/2unAYQS

Inomata Rice Washing Bowl https://amzn.to/2Ypv5ke

Econvana Stackable Pans for 8 Quart Instant Pot https://amzn.to/2HCuN44

Instant Pot DUO 8 Quart https://amzn.to/2NRgRnh

Steam Diverter https://amzn.to/2F0gMLn

Cuisinart Small Food Chopper https://amzn.to/2URmzbs

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Ingredients:

Tapioca Paper:
1 cup water
1/3 cup tapioca starch
1/4 tsp baking powder

Sweet Mung Bean Paste:
3/4 cup peeled split mung bean
1/4 tsp salt
1/2 cup coconut milk
1 cup water
1/4 cup sugar

Pandan Sticky Rice:
2 cups long grain glutinous rice (also called sweet rice)
1/4 tsp salt
1 3/4 cup water
1/4 tsp Pandan paste

Yields: 8-10 servings

Nguyên liệu: 

Bánh Tráng:
240 ml nước
50 g bột năng 
1/4 m. cà bột nổi

Đậu Xanh Đánh:
150 g đậu xanh cà
1/4 m. cà phê muối
120 ml nước cốt dừa
240 ml nước
50 g đường trắng

Xôi Lá Dứa:
400 g gạo nếp hột dài
1/4 m. cà phê muối
420 ml nước
1/4 m. cà phê tinh lá dứa https://amzn.to/2o9qq4W

Dừa ăn kèm:
1 trái dừa tươi, nạo sợi
hoac
1 gói / 454 g dừa non bào sợi
hoac
50 g dừa kho, bào sợi

Muối Mè Dậu Phộng:
75 g đậu phộng rang
1 1/2 m. canh mè rang
1 1/2 m. canh đường
1/2 m. cà phê muối

Cho: 8-10 phần ăn


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Music
Clean Air Kevin MacLeod (incompetech.com) 
Licensed under Creative Commons: By Attribution 3.0
http://creativecommons.org/licenses/by/3.0/

Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang)

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