Bánh đa kê (Sweet Stuffed Rice Crackers) is a traditional Vietnamese recipe (from Hanoi) for a classic sweet snack of rice crackers stuffed with millet porridge, mung bean paste, sugar and grated coconut. The full recipe is presented here and I hope you enjoy this classic Vietnamese version of: Sweet Stuffed Rice Crackers (Bánh đa kê).
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Bánh đa kê is a speciality sweet snack from Hanoi, Vietnam made for a rice cracker sandwich with a millet porridge, mung bean paste, sugar and grated coconut topping.
Ingredients:
50g millet (pearl millet is most common)
50g Mung beans
Sugar, To taste
large, triangular Crispy rice crackers, As needed
50g grated coconut
Lime water, For soaking
Method:
Prepare a dilute lime water solution then wash and pick over the millet. Set in a bowl, cover with the lime water and set aside to soak for 2 hours.
After this time drain the millet then rinse thoroughly under cold running water to remove any traces of lime.
Transfer the millet to a saucepan then pour over three times its volume of water. Bring to a boi, reduce to a simmer and cook, stirring occasionally to prevent sticking until the millet is soft and the mixture has thickened slightly.
For the mung beans, place in a bowl, cover with plenty of water and set aside to soak for an hour. After this time drain the mung beans then boil or steam them until soft. At this point mash them to a smooth paste.
Take one of the large rice crackers and spread over a layer of the cooked millet. Add a layer of mung bean paste on top and sprinkle over a little sugar. Top with grated coconut then sit a second rice cracker on top. Continue assembling the bánh đa kê until all the filling ingredients are used up.
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