Main Navigation Bar

Tag Archives | rice flour

Steamed Banana Cake (Banh Chuoi Hap)

A popular Vietnamese dessert, this cake is not overly sweet and has a wonderfully chewy texture.

In honor of Mother’s Day, I am sharing my Mom’s simple and delicious recipe for Steamed Banana Cake.  If you don’t already know, my Mom is the amazing person who taught me everything I know about cooking.  As a child, I spent countless hours with her being her sous chef.  It was in the kitchen that my love for cooking and developing recipes started.  To this day, my Mom is still my culinary mentor.  We share ideas, swap recipes and always look for ways to re-invent dishes.  I had forgotten about this wonderful recipe but on a recent trip home my Mom made this for me.  (It’s just like my Mom to always be thinking about me and making my favorite dishes.)  Her steamed banana cake was perfect–not overly sweet, soft and chewy.  It was so scrumptious!  My Mom generously shared the recipe with much instruction, guidance and love as is everything that she gives.  Now I have the privilege of sharing this recipe with you.  In honor of Mother’s Day, I hope you make this for your Mom or someone who is like a Mom to you to celebrate and cherish how special these ladies are in our lives.  Enjoy!

Notes on the Recipe, Tips and Tricks

I like to use plantains because they have a mealy, starchy texture.  The plantains must be ripe.  You can tell a plantain is ripe by looking at the skin–it should have some black spots but not be completely black.  Also, when pressing on the skin, the fruit should give but not be mushy.  Green plantains take over a week to ripen, much longer than regular bananas.

You can substitute plantains with regular (Cavendish) bananas or any type of banana you like if plantains are difficult to find in your area.  They all work great in this recipe.

Why do I smash the plantains?  I find that smashing the plantains and then soaking in the batter improves the texture of the cake.  Again we’re trying to achieve that balanced combination of a starchy and chewy cake.

The yellow food coloring is optional but really helps to brighten the color of the cake.

Be sure to steam the cakes on Low heat.  Over-steaming will cause the cakes to swell and then deflate when they cool.

I have 2 steamer trays and steam both cakes as once.  If you don’t, just steam one at a time and check the cake for doneness after 15 minutes.

Wrap a kitchen towel around the lid to absorb the moisture so it doesn’t drip onto the cake.  Alternatively, wipe down the lid every 10 minutes.

If using different size pans or molds, the steam times will vary.  Generally, steam the cakes until they turn translucent and no longer wet.  You can test by inserting a toothpick into the center.  If the toothpick comes out clean the cake is done.

When cooking the coconut sauce, be sure to stir every minute and scrap the bottom of the pan to prevent the tapioca pearls from sticking to it.  This sauce needs to be cooked slowly and allowed to set-up and thicken.  If you prefer a much thicker coconut sauce, reduce the water to 1/3 cup.  You can always add more hot water later if you decide you want it saucier.

Store any uneaten portions in the refrigerator.  To reheat the cake, microwave on High for 15-20 seconds.  To reheat the coconut sauce, stir in some hot water to loosen it up and then microwave on High for 30 seconds.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Plantains, Cassava and Tapioca Pearls Dessert (Che Chuoi Khoai Mi Bot Bang)Cassava Cake (Banh Khoai Mi Nuong) and Steamed Layer Cake (Banh Da Lon).


Banana Cake
1 1/2 cups tapioca starch
1/2 cup rice flour
1/2 cup sugar
1 packet vanilla sugar
1/4 tsp salt
1 1/2 cups warm water
3-4 drops yellow food coloring
4 ripe plantains (approximately 2 lbs)
non-stick cooking spray

Yields: two 9-inch round cakes

Coconut Sauce
3 Tbsp tapioca pearls
1/2 cup warm water (for soaking tapioca pearls)
2 tsp rice flour
14 oz coconut milk
1/4 cup sugar
1/4 tsp salt
3/4 cup water

Yields:  2 1/2 cups


Banana Cake

In a large bowl, add the tapioca starch, rice flour, sugar, vanilla sugar, salt, warm water and food coloring.  Whisk together combining all of the ingredients well.

Take 3 of the 4 plantains, cut off the ends and remove the skin.  Cut each plantain into 4 equal pieces.  Using a plate, press down firmly on the plantain smashing it flat.  Transfer the smashed plantain into the batter.  Repeat until all plantain sections are smashed and transferred into the batter.  Dunk the plantains into the batter and then stir the batter a few times.  Let the batter rest for 30 minutes.

Cut off the ends of the remaining plantain and remove the skin.  Cut the plantain at a slight angle into slices about 1/8-inch thick.

Generously coat two 9-inch round pans with non-stick cooking spray.  Using a slotted spoon, transfer the plantains to the pans, dividing them evenly.  Stir the batter a few times to remove any settling.  Pour the batter into the pans, dividing it evenly between the two pans.  Top the cakes with the plantain slices.

Bring the water in the steamer basin to a rapid boil.  Reduce the heat to Low.  Place both cakes into the steamer trays and steam for 20 minutes.

Remove from steamer and allow to cool for 1 hour.

Coconut Sauce

Soak the tapioca pearls in warm water for 5 minutes and then drain (discarding the water).

Combine the rice flour with 1 Tbsp water and stir until smooth.

In a saucepan, add the coconut milk, sugar, salt, water and rice flour mixture.  Stir until the sugar is dissolved.  Add the tapioca pearls and gently combine.

Cook the sauce over Medium Low stirring every minute.  As soon as the sauce starts to bubble, reduce the heat to Low.  Cook the sauce for another 8 minutes making sure to stir every minute.  Turn off the heat and allow the sauce to cool for 20 minutes.

To serve, cut the cake into small pieces and arrange on a dessert plate.  Top the Steamed Banana Cake with a generous amount of the creamy coconut sauce and crushed roasted peanuts.  Enjoy!

Yields: 10-12 servings

This creamy coconut sauce with tapioca pearls is too die for! Go ahead, drizzle it on everything!

Freshly steamed, these delicious cakes are super easy to make. Check out the recipe.

*This post contains affiliate links.*

Continue Reading

Savory Steamed Rice Cakes (Banh Beo)

Delicate steamed rice cakes topped with mashed mung beans, toasted shrimp and scallion oil. Served with a side of fish sauce dipping sauce and carrot and radish pickles.

These steamed rice cakes, topped with mung bean paste, toasted shrimp, and scallion oil are simply scrumptious.  The cakes are delicate with a slightly chewy texture; the mashed mung bean is savory and creamy and the toasted shrimp is wonderfully crunchy.   Served with the classic fish sauce dipping sauce and tangy pickles, it’s a party for your taste buds!  Delish!

This recipe is a long-time coming and I’ve been meaning to share this recipe for some time.  It kept getting bumped because there were other recipes I enjoyed making more.  Of course, during this time, I must have made this dish at least a dozen times for family and friends.  As a result, I had lots of opportunities to fine-tune my recipe.  Now I can finally share it along with all of my tips and tricks.  The video shares lots of tips, short cuts and options for steaming the cakes using things other than the traditional small dishes.  If you think these cakes are too time-consuming to make, check out my cheat method and you’ll be enjoying this scrumptious dish in no time.  🙂

Notes on the Recipe, Tips and Tricks

What is the purpose of pouring out the liquid from the top of the batter and then adding more water?  Answer:  This is a method to rinse the rice flour to remove any impurities or funky odor.  It helps to keep the cakes nice and white.  (If you noticed, the water that is poured out is a cloudy yellowish color.)

I use a sports water bottle so that I can easily mix the batter as the rice flour has a tendency to settle.  If you don’t use a water bottle, just make sure you give the batter a good stir before pouring into the dishes.

Steam the cakes until they turn opaque.  Do not over-cook them or they will be rubbery.

Below are the batter measurements and steam times for the following dishes and pans:

Small traditional dishes:   use 1 Tbsp batter, steam for 4 minutes
Specialty pan with the wells:  use 1/2 Tbsp batter, steam for 3 minutes
Mini-muffin pan:  use 1/2 Tbsp batter, steam for 3 minutes
Disposable foil muffin pans:  use 1 Tbsp batter, steam for 4 minutes
Disposable foil muffin cups:  use 1 Tbsp batter, steam for 4 minutes
9-inch dessert plate:  use 1/2 cup batter, steam for 6-7 minutes

The trademark for this dish is the “dimple” in the center of each steamed cake once it has cooled.  To achieve the dimple you need to use double the amount of batter I use.  (Adjust the steaming time accordingly.)  I prefer my rice cakes thinner so I don’t use a lot of the batter.

If you have multiple steamer trays, you can stack them to make a lot of cakes quickly.  This method works really well when using the cupcake foil liners because they don’t require pre-heating.  You can just load everything up and steam at once.  Super fast!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Savory Rolled Cakes (Banh Cuon) and Clear Shrimp and Pork Dumplings (Banh Bot Loc Tran).


1 cup rice flour
2 Tbsp tapioca starch
1 Tbsp corn starch
1/2 tsp salt
1 cup cold water
1 cup boiling water

Toasted Shrimp
1 cup fresh or frozen shrimp, peeled and deveined (approximately 6 oz)
1 Tbsp water
1 tsp vegetable oil
1/8 tsp ground white pepper

Mung Bean Paste
1/2 cup mashed mung bean
1 Tbsp hot water
salt and pepper

Scallion Oil
4 green onions
1 Tbsp vegetable oil
salt and pepper

1/4 cup vegetable oil or non-stick cooking spray for greasing the dishes


In a large measuring cup, combine the rice flour, tapioca starch, corn starch and salt with the cold water.  Stir until the flour is dissolved and the mixture is free of lumps.  Add the boiling water and mix together.  Let the batter rest on the counter for 2 hours.

In a skillet over Medium Low heat, add the shrimp and 1 Tbsp of water.  Cover the skillet and cook the shrimp for 1 1/2 minutes.  Flip the shrimp over and cook for another 1 1/2 minutes (total of 3 minutes).  Transfer the cooked shrimp into a food processor leaving any liquid behind.  Pulse the shrimp for 30 seconds in the food processor.   Heat the same skillet over Medium heat and add the vegetable oil.  Add the chopped shrimp and cook for 3 minutes stirring frequently.  Use a spatula and press the shrimp against the skillet and cook for another 4-5 minutes until the shrimp is toasted.  Add the ground white pepper.  Transfer to a bowl and set aside for now.

In a small bowl, combine the mashed mung bean with ground white pepper, salt and hot water.  Mix together into a smooth paste.  Set aside for now.

Chop the green onions and then combine with vegetable oil, salt and pepper.  Set aside for now.

Being careful not to disturb the flour at the bottom of the measuring cup, carefully pour out the liquid from the top, removing about 1 cup.  Add 1 cup water to the batter and mix well.  Pour the batter into a sports water bottle and seal with the cap.

Fill the steamer basin 3/4 of the way with water and then bring to a rapid boil.  Reduce the heat to Medium High.  Line one of the steamer trays with the small dishes and then place on top of the steamer with the lid on.  Heat the dishes for 2 minutes.  Shake the batter bottle gently to mix up the batter.  Oil the dishes using vegetable oil or non-stick cooking spray.  Pour 1 Tbsp batter into each of the dishes.  Steam for 4 minutes.  Remove the tray and start the next steamer tray.  Remove the cakes from the steamer and allow to cool for at least 15 minutes.  Continue making the cakes until all of the batter is used.

Cook the scallion oil in the microwave for 30 seconds.

To assemble the dish, carefully run a spatula around the dish to loosen the cake.  Arrange about 6-8 cakes on a plate.  Top the cakes with scallion oil, a little dollop of the mung bean paste and the toasted shrimp.

Serve the savory steamed rice cakes with fish sauce dipping sauce and carrot and radish pickles.

Yields:  36 cakes, each made with 1 Tbsp batter, 3-4 servings

Tools I Love and Use in My Kitchen

Savory Steamed Rice Cakes with Toasted Shrimp

*This post contains affiliate links.*

Continue Reading

Sizzling Savory Crepes (Banh Xeo)

Sizzling Savory Crepes Wrapped in Lettuce with Fresh HerbsIt looks like an omelette but is often called a pancake or crepe.  “Banh” means cake and “Xeo” means sizzle–that’s the sound the batter makes when it’s poured into the hot skillet.  So “Sizzle Cake” is translated here to Sizzling Savory Crepes.   Whatever you call it,  these savory cakes made from a rice flour batter, filled with meat, shrimp and vegetables and then pan-fried until crispy, are simply scrumptious.  Believe it or not there are no eggs in this recipe.  The bright yellow color is actually from turmeric powder, a wonderfully fragrant spice.

These crepes can be enjoyed as an appetizer or main dish.  Some things you must not omit when serving these delicious crepes are lots of fresh greens, lettuce and assorted herbs, Carrot and Radish Pickles and Fish Sauce Dipping Sauce.  Eat these crepes like lettuce wraps.  Cut a piece of the crepe and wrap it in chilled lettuce.  Add some fresh herbs and zesty pickles.  Then dip the lettuce wrap in lots of fish sauce dipping sauce.  So tasty and refreshing!

A few notes on the recipe

The batter needs to rest a minimum of 3 hours to allow the flour to settle to the bottom so you can pour off the liquid from the top.  This process “washes” the flour and makes for a nice and light batter.

You can buy the batter in ready-to-mix packages at the Asian grocery store if you don’t want to mix your own batter.  Just follow the instructions on the package for adding the liquid.

For lower calorie crepes, substitute milk for the coconut milk.  So folks even use beer as the liquid of choice.  Give it a try!  It adds an interesting flavor.

The traditional recipe uses pork but I like chicken in this dish.  Feel free to use any meat you enjoy.

These crepes are best made using a heavy 9-inch skillet. A weighty skillet holds the heat well and allows the crepes to cook evenly and quickly.

Stir the batter each time before pouring into the skillet as the mixture settles. Don’t use too much batter. The crepes should be thin and not thick like a pancake.  Pour just enough batter to cover the skillet.

The proportions for each crepe are as follows:

Batter: a little less than 1/2 cup
1 oz onions
2 oz chicken
3 shrimp
1 Tbsp mung bean
1 oz jicama
1 oz bean sprouts

As stove settings and temperatures vary, adjust the heat accordingly after making your first crepe. This recipe does require you to adjust the heat constantly so diligence is required.

If you’re not serving the crepes right away, place them on a wire rack and keep them warm in the oven set at 200 degrees F.  Don’t place them on a flat surface or they will get soggy.

Store any leftovers in the refrigerator.  To reheat, bake them in the oven for a few minutes to get them toasty and warm again.

Watch the video below for instructions.


for the Batter:
1-16 oz bag rice flour
2 Tbsp all-purpose flour
4 cups water
1 tsp sugar
1 tsp turmeric powder
1-14 oz can coconut milk
4 green onions

for the Filling:
1/2 cup peeled split mung bean + 1/4 tsp salt + 2/3 cup water
1 small onion
1 lb jicama
1 lb bean sprouts, washed and trimmed
2 lbs chicken thighs
1 Tbsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
1 1/2 lb size 31/40 shrimp, peeled and deveined
1/3 cup vegetable oil


Combine the rice flour, all-purpose flour and water in a large bowl.  Stir until the mixture is smooth and free of lumps.  Let the mixture rest for 3 hours.

Rinse the mung bean with water several times until the water is clear.  Fill the bowl with water and let the beans soak for 1 hour.  Drain into a colander and shake off any remaining water.  Add the beans into the rice cooker along with salt and water.  Spread the beans out making an even layer and then add water (just enough to cover the beans.)  Cook the beans in the rice cooker.  When the cooker switches to the Keep Warm setting, unplug the rice cooker and allow to cook for another 10 minutes.  Gently scoop out the beans into a small bowl and set aside for now.

Peel the onion and then cut into thin slices.

Use a vegetable peeler to remove the skin from the jicama.  Cut it into thin strips or use the fine blade on a mandoline to shred.

Trim the bean sprouts.

Cut off the root end of the green onions and discard.  Chop the remaining stems and set aside in a separate cup.

Cut the chicken into thin strips. Combine the chicken with minced garlic, salt and black pepper.  Set aside for now.

Carefully pour out the liquid from the top of the flour mixture removing 1 cup and discard.  Add the sugar, turmeric powder, and coconut milk and then mix well.  Stir in the chopped green onions.

Heat a skillet over Medium heat until it’s hot.  Brush the skillet with 1 tsp of vegetable oil.  Add 1 oz onions and 2 oz chicken and stir-fry for 3 minutes.  Add 3 pieces of shrimp to the pan.  Stir the batter quickly to dissolve any settling.  Pour a ladleful of batter, a little less than 1/2 cup, into the skillet.  Quickly swirl the skillet and distribute the batter into a thin and even layer.  Sprinkle 1 Tbsp of mung beans, add 1 oz of jicama and 1 oz of bean sprouts onto the crepe.  Cover the skillet with a lid and cook for 2 minutes (until the shrimp is pink).

Remove the lid and turn up the heat to Medium High.  Cook for another 2 minutes.  Check under the crepe and make sure it’s golden brown.  Use a spatula to fold the crepe in half and then cook for another minute.   Transfer the crepe to a wire cooling rack.  Continue making the crepes until all the ingredients are used.

Yields: 15 crepes

Savory crepes filled with chicken, shrimp and vegetables and then pan-fried to golden perfection!

Continue Reading

Sesame Balls (Banh Cam)

Sesame Balls (Banh Cam) | recipe from runawayrice.comMaking these delicious Sesame Balls is an activity the whole family can enjoy.  This is one of those recipes where it helps to have lots of helping hands.  Set up an assembly line where someone can roll the balls, the kiddies can apply the sesame seeds and someone can fry the balls.  Of course, you’ll have lots of volunteers for the eating part.  The recipe makes 1 dozen good-sized sesame balls but you can easily double or triple the recipe as needed.

Notes on the Recipe, Tips and Tricks

Different brands of glutinous rice flour yield different results.  Test the dough by stretching it slightly.  If it cracks, it’s too dry so add more water, 1 Tbsp at a time.  The dough should be soft and smooth and not sticky.

Gently press the sesame seeds into the ball or they will pop off when they are immersed in the hot oil.

The rule for frying these balls is to have the oil level slightly higher than the height of the balls.  You can use less oil if you use a smaller pan but you’ll have to fry in several batches.  If you’re making a double recipe, let’s say for a party, buy lots of oil and fry in a large wok.

Getting the oil temperature just right is probably the trickiest part of cooking these balls to perfection.  Keep in mind that once the oil reaches the desired temperature of 315 degrees Fahrenheit, you’ll have to turn down the heat slightly to keep it at this temperature.  If the oil is too hot, the balls will cook too quickly.  The dough will be over-cooked on the outside but raw on the inside.  I use a thermometer to get the oil temperature just right.  If you don’t have one, you can test the oil by dipping chopsticks into the oil.  If small bubbles form gently around the tips of the chopsticks, the oil is the right temperature.  The bubbles should be gentle and not splatter and form vigorously indicating the oil is too hot.  If the latter is the case, lower the heat and try again in a few minutes.

Refrigerate what is not eaten at the end of the day.  The best way to reheat the balls is to pop them in the toaster oven at 325 degrees Fahrenheit for 5-6 minutes.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Hollow Donuts (Banh Tieu).


12 filling balls
1/2 cup sugar + 1/2 cup boiling water
1/2 cup potato flakes + 1/2 cup boiling water
2 cups glutinous rice flour
1 Tbsp rice flour
1 1/4 tsp baking powder
1 Tbsp vegetable oil
1/2 cup white sesame seeds
3 cups vegetable oil for frying


In a measuring cup, combine sugar with the hot water and stir until the sugar is dissolved.  In a large bowl, add the boiling water to the potato flakes.  Stir until the potatoes are thick and creamy.  Add the glutinous rice flour, rice flour, baking powder, oil and syrup.  Mix together working in the dry flour until a soft dough forms.  Knead the dough gently with your hands.  If the dough is too dry, add water, 1 Tbsp at a time.  The dough should be soft and smooth, not wet and sticky.   (The additional water varies with the type of glutinous rice flour used.  I typically add  2-3 Tbsp more.)  Cover dough with a kitchen towel or plastic wrap and allow to rest for 1 hour.

Roll the dough into a 12-inch log.  Cut the log in half and then cut each section in half again making 4 equal sections.  Cut each of the sections into 3 equal pieces making 12 pieces all together.

Take a section of dough and flatten making approximately a 3-inch circle. Flatten the edges of the dough so it’s slightly thinner than the middle.  Place a filling ball in the center.  Wrap the dough around the ball pinching together the ends sealing the filling completely.  Roll the ball between your palms to form a smooth ball.

Roll the ball in sesame seeds covering the dough completely.  Gently roll the ball between your palms pressing the sesame seeds into the dough.

Over Medium heat, heat oil until the temperature is 315 degrees Fahrenheit.  Turn down heat slightly to Medium Low.  Carefully drop the sesame balls into the hot oil.  Cook for 1 minute and then rotate the balls.  After 3 minutes the balls float to the top.  Fry balls for another 5-7 minutes rotating them in the oil so they brown evenly.  When they are golden brown, remove from pan and place on paper towels and allow to cool slightly.

Enjoy while warm!

Yields:  1 dozen

Sesame Balls (Banh Cam) | recipe from




Sesame Balls with Pumpkin Filling | recipe from
*This post contains affiliate links.*

Continue Reading

Sweet Fillings for Desserts and Pastries: Mung Bean and Coconut, Pumpkin Spice (Nhan Dau Xanh, Nhan Bi Do)

Mung Bean and Pumpkin Filling Balls | recipe from runawayrice.comThis recipe is a two-parter.  In Part 1, below, I share the recipe for making a sweet mung bean and coconut filling–a more traditional recipe.  If you’re looking for a different fusion of flavors, check out my second filling recipe where I use pumpkin.  In Part 2 (to be released next week), I use these fillings to make scrumptious Sesame Balls.  The mung bean balls are familiar and delicious but my favorite is the pumpkin filling.  I love the combination of pumpkin and spice and the flavors go so well with the fried sweet dough.  It is decadent and I hope you’ll give it a try!

Notes on the Recipe, Tips and Tricks

The key to making a good filling is cooking it just right so it’s not too dry or too wet   If it’s too dry you won’t be able to roll it into a ball.  If it’s too wet, it becomes difficult to encase with a layer of dough as it will stick to your fingers and the dough.  Also keep in mind, moisture content is different when using freshly mashed mung bean versus previously frozen and thawed mung bean.  I always have to add more water to the previously frozen mung bean to get the balls to form nicely.  If you want a creamy, richer taste, you can always add more vegetable oil as I only use a minimal amount in my recipe.  The pumpkin filling has more moisture and the cooking time is longer.  Please note these balls tend to be wetter than the mung bean balls.  For the pumpkin filling, if I have the time, I’ll refrigerate overnight.  This helps to dry them out further.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Mooncakes with Sweet Red Bean Filling (Banh Trung Thu / Banh Nuong Nhan Dau Do), Snowskin Mooncakes Part 1: Making the Syrup and Taro Root Filling (Banh Deo: Cach Nau Nuoc Duong, Lam Nhan Khoai Mon) and Salted Egg Yolks.

Mung Bean and Coconut Filling

9 oz mashed mung bean
3 Tbsp water
3 Tbsp sugar
1 tsp vegetable oil
1/4 tsp vanilla extract
1/4 cup coconut flakes


Combine water and sugar over Low heat until sugar is dissolved.

In a large skillet over Medium Low heat, add the mashed mung bean, simple syrup, oil and vanilla extract.

Mix together forming a thick paste.  Continue stirring the filling as it cooks.  After 3-4 minutes the filling dries and has the consistency of a thick dough.  Turn off the heat and add in the coconut flakes.  Combine well.

When filling is cool enough to handle, roll into even-sized balls.  (It’s easier to roll into balls when the filling is still warm.)  Cover with plastic wrap and refrigerate until ready to use.

Yields:  1 dozen balls

Pumpkin Spice Filling


15 oz can pureed pumpkin
2 Tbsp water
1/3 cup brown sugar
1/4 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground ginger
pinch of ground cloves
1/4 tsp vanilla extract
1 tsp vegetable oil


Combine water and brown sugar over Low heat until sugar is dissolved.

In a large skillet over Medium Low heat, add the pureed pumpkin, all spices, vanilla extract, oil and melted sugar.  Mix together.

Stirring frequently, cook the filling for 10-12 minutes or until it has the consistency of a thick dough.

When the filling is cool enough to handle, roll into even-sized balls.  (It’s easier to roll into balls when the filling is still warm.)  Cover with plastic wrap and refrigerate until ready to use.

Yields:  1 dozen balls

Mung Bean Filling Balls | recipe from

*This post contains affiliate links.

Continue Reading