Bánh Bao Chỉ Recipe

Bánh Bao Chỉ

Bánh Bao Chỉ with coconut filling

Months ago, I posted a recipe I called Bánh Bao Chỉ Cupcakes which were inspired by the coconut and pandan (la dua) treats my mom makes. I could see that most of the views from that post were from people searching for a recipe for the real thing, so I’m finally posting my mom’s recipe which is her speciality when she wants to mass produce sweets for a party. All of the ingredients can be found at the Asian supermarket. The filling uses frozen shredded coconut and the coating uses a dry, finer coconut. I don’t suggest substituting either of the types of coconut with the American types since they have a lot more sugar. This recipe uses the microwave to prepare the dough. I tried mixing the dough on the stovetop over low heat but the mixture never came together properly and I was left with a sticky mess that couldn’t hold form (it needs to be steamed). The dough can be very hot to handle, so my mom uses plastic gloves (cafeteria-style not latex) to roll the bánh bao; I wait for it to cool more before handling. Choose the peanut or coconut filling for the amount of dough listed; you can lower the amounts and combine the fillings if you’d like coconut and peanut together. Working with the dough can take some practice, but they’re worth the work when you can enjoy them fresh.

Makes 3 dozen

For the dough:
1 16-oz bag of Glutinous Rice Flour (Bột Nếp Tinh Khiết) – Erawan brand
3 cups water
1 cup sugar
1 tsp pandan extract

Peanut Filling:
2 Tbsp water
1/2 cup sugar
1 cup chopped peanuts
2 Tbsp toasted sesame seeds
pinch salt

Coconut Filling:
1/2 of 16 oz bag of frozen shredded coconut, thawed and drained – Coconut Tree Brand
1/3 cup sugar
1 Tbsp toasted sesame seeds

Topping:
Shredded Coconut or Coconut Powder (dry) – Hans Brand

batter before microwave

dough after microwave

For the dough:
1. Mix together Glutinous Rice Flour, water, sugar and pandan extract
2. Strain the mixture through fine sieve into a large microwave safe bowl to remove lumps
3. Cover bowl with plastic wrap
4. Microwave on High for 7 minutes; microwave an additional 3 minutes if dough is still wet
5. The dough should be bright green and glossy. Texture should be elastic and spring back a bit when you touch

For Peanut or Coconut Filling:
1. Combine all ingredients and heat on the stovetop over medium heat until incorporated and consistency of wet sand
2. Once the filling has cooled enough to handle, roll filling into teaspoon size balls

Coconut Filling

filling the dough

Filling the dough:
1. When the dough has cooled enough to handle, spoon out a heaping tablespoon size
2. Flatten the piece into a 1.5 inch circle and dip one side in coconut powder
3. Place the round filling in the center of non-dipped side and pinch the sides of the dough over the filling until it is completely covered
4. Mold into a ball and re-dip into coconut powder if necessary (you can dip once after molded but coconut may not stick as well after being handled)

Best enjoyed the day prepared but can keep for 2 days in airtight container at room temperature

Related Posts:
Bánh Bao Chỉ Cupcakes Recipe