Bánh Tai Heo (Pig Ear Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese jelly dessert made from mung bean, tapioca starch, and coconut milk, shaped to resemble a pig's ear. It's known for its chewy texture and sweet, creamy flavor.
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Nguyên liệu
- Mung beans200g
- Tapioca starch150g
- Rice flour50g
- Coconut milk400ml
- Sugar200g
- Pandan extract2 tbsp
- Salt1/2 tsp
- Water600ml
Các bước
- 1
Soak mung beans for at least 4 hours or overnight. Drain and steam until tender. Mash into a smooth paste.
- 2
In a bowl, whisk together tapioca starch, rice flour, and salt. Gradually add coconut milk and water, stirring until smooth. Add sugar and pandan extract. Mix well.
- 3
Divide the batter into two portions. Leave one portion white and mix the other with the mashed mung bean paste.
- 4
Prepare a rectangular mold. Pour a thin layer of the white batter into the mold and steam for about 5-7 minutes until set. Then, pour a thin layer of the mung bean batter and steam until set. Repeat layering white and mung bean batter until all batter is used, finishing with a white layer.
- 5
Let the steamed jelly cool completely in the mold. Once cooled, carefully unmold and slice into desired pig ear shapes.
- 6
Chill before serving.
