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!
Notes on the Instant Pot Pandan Sticky Rice with Tapioca Paper (Xoi Boc Banh Trang) Recipe, Tips and Tricks
Making the batter for the tapioca paper can be a bit tricky if you’re not use to cooking with tapioca starch. First, tapioca starch is heavy and separates quickly when combined with water. Be sure to stir the starch well and make sure everything is well combined before cooking. Second, during cooking, stir constantly to prevent the starch from separating. Third, the mixture thickens very quickly if too much heat is used. Cook the tapioca starch over Low heat. Once you see steam coming off the mixture, it’s getting hot and about to set. At this time, turn-off the heat. If the mixture gets too hot, it’ll get really thick like a dough. If this happens, don’t worry. You can still use the thick batter to make the tapioca paper even if it’s not perfect.
The tapioca paper is super easy to make with a waffle cone maker. Use 1 heaping tablespoon batter to make a tapioca paper about 6 inches round. If you’d like a thicker tapioca paper, use 2 heaping tablespoons. Be careful not to use too much batter or it will overflow from the griddle.
I am using the 8 quart Instant Pot to make the mung bean paste and sticky rice. The stackable pans allow me to cook both mung bean and glutinous rice at the same time. It’s a big time-saver instead of cooking separately. If making in the 6 quart Instant Pot, use the stackable pans for this size inner pot. No other adjustments are needed.
The Pandan Sticky Rice with Tapioca Paper are great for making ahead and having ready as a quick snack. The tapioca paper becomes pliable and sticky when wrapped around the warm sticky rice. Wrap each snack cake individually with plastic wrap or parchment paper. Optionally, make them as rolls so they’re easy to pack and eat for on-the-go meals.
Pandan Sticky Rice with Tapioca Paper / Xoi Boc Banh Trang
