From Nhung Thuy's kitchen in Vietnam.

Originally published on Cookpad Vietnam as Bánh trôi bánh chay, with US measurements.

Bánh Trôi and Bánh Chay (Vietnamese Sweet Rice Balls)

Name: Bánh Trôi and Bánh Chay (Vietnamese Sweet Rice Balls)
Ingredients: Five-color glutinous rice flour; Rock sugar; Shredded coconut; Mung beans

Nhung Thuy @cook_22022251

Bánh Trôi and Bánh Chay (Vietnamese Sweet Rice Balls)

Nhung Thuy @cook_22022251

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Ingredients

Five-color glutinous rice flour
Rock sugar
Shredded coconut
Mung beans

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Steps

1

Freeze the five-color glutinous rice flour, then thaw. Knead until smooth and sticky.
2

Shape the dough into balls for both bánh trôi and bánh chay. Fill bánh trôi with rock sugar and bánh chay with mung bean filling.
3

Boil the bánh trôi balls. When they float to the surface, they are done. Remove and arrange on a plate.
4

Boil the bánh chay balls in water until cooked. Then, prepare a thin slurry of tapioca starch and water. Add the cooked bánh chay balls to the tapioca mixture and bring to a boil.
5

Once cooked, transfer to a bowl. Garnish bánh trôi with sesame seeds and bánh chay with shredded coconut.