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Bánh cốm is a Vietnamese dessert made from rice and mung bean. [1] It is made by wrapping pounded and then green-coloured glutinous rice around sugary green-bean paste. [ 2 ]
Mung bean is a warm-season and frost-intolerant plant. Mung bean is suitable for being planted in temperate, sub-tropical and tropical regions. The most suitable temperature for mung bean's germination and growth is 15–18 °C (59–64 °F). Mung bean has high adaptability to various soil types, while the best pH of the soil is between 6.2 and ...
Chè (Vietnamese pronunciation: [tɕɛ̀]~[cɛ̀]) is any traditional Vietnamese sweet beverage, dessert soup or stew, [1] [2] or pudding. Chè includes a wide variety of distinct soups or puddings. [ 2 ] [ 1 ] Varieties of Chè can be made with mung beans , black-eyed peas , kidney beans , tapioca , [ 3 ] jelly (clear or grass), [ 3 ] fruit ...
Chè trôi nước (sometimes called chè xôi nước in southern Vietnam or bánh chay in northern Vietnam, both meaning "floating dessert wading in water") is a Vietnamese dessert made of glutinous rice filled with mung bean paste bathed in a sweet clear or brown syrup made of water, sugar, and grated ginger root.
Savory xôi are called xôi mặn in Vietnamese. They include the following varieties : Xôi ngô or xôi bắp – made with corn and smashed cooked mung beans; Xôi cá – fried fish xôi; Xôi chiên phồng – deep-fried glutinous rice patty; Xôi gà – with chicken; Xôi khúc – with mung bean filling with a coating of pandan leaves ...
' lumpy skin cake ') [a] [1] is a Vietnamese steamed layer cake, mostly popular in South Vietnam, made from tapioca starch, rice flour, [2] mashed mung beans, taro, or durian, coconut milk and/or water, and sugar. It is sweet and gelatinously soft in texture, with thin (approximately 1 cm) colored layers alternating with layers of mung bean ...
The mung beans are soaked in water for approximately 2 hours and the glutinous rice for 12 to 14 hours. The mung beans are drained, cooked and mashed into a paste. The fat in the pork is preferred for bánh chưng because its fatty flavor associates well with the glutinous rice and mung beans.
The filling is made from a mixture of coconut, mung bean, peanuts, winter melon, sesame, and lotus seeds. Thanh Hóa province is famous for its bánh gai Tứ Trụ. [5] [6] [7] Bánh giầy, also written as bánh dầy – white, flat, round glutinous rice cake with tough, chewy texture filled with mung bean or served with Vietnamese sausage