Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang) – Instant Pot Recipe

This recipe for Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang) 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!

Watch the video for instructions.

Notes on the Instant Pot Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang) Recipe, Tips and Tricks

Making the batter for the tapioca paper can be a bit tricky if you’re not use to cooking with tapioca starch. First, tapioca starch is heavy and separates quickly when combined with water. Be sure to stir the starch well and make sure everything is well combined before cooking. Second, during cooking, stir constantly to prevent the starch from separating. Third, the mixture thickens very quickly if too much heat is used. Cook the tapioca starch over Low heat. Once you see steam coming off the mixture, it’s getting hot and about to set. At this time, turn-off the heat. If the mixture gets too hot, it’ll get really thick like a dough. If this happens, don’t worry. You can still use the thick batter to make the tapioca paper even if it’s not perfect.

The tapioca paper is super easy to make with a waffle cone maker.  Use 1 heaping tablespoon batter to make a tapioca paper about 6 inches round. If you’d like a thicker tapioca paper, use 2 heaping tablespoons. Be careful not to use too much batter or it will overflow from the griddle.

I am using the 8 quart Instant Pot to make the mung bean paste and sticky rice. The stackable pans allow me to cook both mung bean and glutinous rice at the same time. It’s a big time-saver instead of cooking separately. If making in the 6 quart Instant Pot, use the stackable pans for this size inner pot. No other adjustments are needed.The Pandan Sticky Rice with Tapioca Paper are great for making ahead and having ready as a quick snack. The tapioca paper becomes pliable and sticky when wrapped around the warm sticky rice. Wrap each snack cake individually with plastic wrap or parchment paper. Optionally, make them as rolls so they’re easy to pack and eat for on-the-go meals.

Pandan Sticky Rice with Tapioca Paper / Xoi Boc Banh Trang

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Pandan Sticky Rice with Tapioca Paper / Xoi Boc Banh Trang

Course: Breakfast, Snack

Cuisine: Asian, Vietnamese

Prep Time: 20 minutes

Cook Time: 55 minutes

Pressurizing & NPR: 29 minutes

Total Time: 1 hour 15 minutes

Servings: 10

Calories: 311 kcal

Author: Trang

This recipe for Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang) 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!

Ingredients

Tapioca Paper:

• 1 cup water
• 1/3 cup tapioca starch
• 1/4 tsp baking powder

Mung Bean Paste:

• 3/4 cup mung bean , peeled and split
• 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
• 1/4 tsp salt
• 1 3/4 cup water
• 1/4 tsp Pandan paste

Coconut Topping:

• 1 fresh coconut , shredded

Peanut Sesame Topping:

• 1/2 cup roasted peanuts
• 1 1/2 Tbsp roasted sesame seeds
• 1 1/2 Tbsp sugar
• 1/2 tsp salt

Standard - Metric

Instructions

Making the Tapioca Paper:

1. In a small saucepan, combine the water, tapioca starch and baking powder. Stir well to dissolve the starch.
2. 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.
3. Heat the waffle cone maker using Medium High heat (heat setting #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.

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

Making the Mung Bean Paste and Pandan Sticky Rice:

1. 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.
2. Transfer the mung bean into a stackable pan along with the salt.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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".
8. Select the "Multigrain" button or use the "Manual" button and set to High pressure cook for 15 minutes.
9. Once the cook time is completed, allow for a 10 minute natural pressure release. Release the remaining pressure manually.

10. Remove the pans and place on a trivet.

11. Add sugar to the cooked mung bean. Use a paddle spoon to mash the mung bean and combine everything together. Set aside for now.
12. Uncover the rice pan and gently combine the rice together.
13. Cover both pans to keep everything warm.

Making the Peanut Topping:

1. 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.

Assembling the Pandan Sticky Rice with Tapioca Paper:

1. 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.

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

3. 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.

Recipe Video

Notes, Tips & Tricks

• Cook the tapioca starch over Low heat. Once you see steam coming off the mixture, it's getting hot and about to set. At this time, turn-off the heat. If the mixture gets too hot, it'll get really thick like a dough.
• The tapioca paper is super easy to make with a waffle cone maker.  Use 1 heaping tablespoon batter to make a tapioca paper about 6 inches round. If you'd like a thicker tapioca paper, use 2 heaping tablespoons. Be careful not to use too much batter or it will overflow from the griddle.
• The Pandan Sticky Rice with Tapioca Paper are great for making ahead and having ready as a quick snack. The tapioca paper becomes sticky and pliable when wrapped around the warm sticky rice. Wrap each snack cake individually with plastic wrap or parchment paper. Optionally, make them as rolls so they're easy to pack and eat for on-the-go meals.

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