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!
Continue with the same steps to make more tapioca paper with the rest of the batter.
Remove the pans and place on a trivet.
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.
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