Bánh Gai Chiên (Fried Bánh Gai)
70% chuẩn vị · Vietnamese
A variation of Bánh Gai where the steamed cakes are pan-fried until golden and slightly crispy on the outside, offering a contrasting texture to the chewy interior and sweet filling.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
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Nguyên liệu
- Glutinous rice flour400g
- Mọc leaves (Glochidion eriocarpum)80g
- Mung beans180g
- Shredded coconut90g
- Sugar130g
- Vegetable oil40ml
- Salt1 tsp
- Wateras needed
- Cooking oil for fryingsufficient amount
Các bước
- 1
Prepare the mung bean filling and the mọc leaf dough as described in the traditional Bánh Gai recipe.
- 2
Shape the dough around the filling to form small, flattened cakes (slightly flatter than for steaming to ensure even frying).
- 3
Heat a generous amount of cooking oil in a non-stick pan over medium heat.
- 4
Carefully place the cakes into the hot oil. Fry for about 5-7 minutes per side, or until golden brown and slightly crispy.
- 5
Remove the fried cakes from the pan and drain on paper towels to remove excess oil. Serve warm.
