Bánh Tai Heo with Black Sesame
80% chuẩn vị · Vietnamese
A creative variation of Bánh Tai Heo incorporating black sesame paste into one of the layers, adding a nutty flavor and a darker hue, offering a visual and taste contrast to the traditional version.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Mung beans150g
- Tapioca starch120g
- Rice flour40g
- Coconut milk350ml
- Sugar180g
- Pandan extract1.5 tbsp
- Black sesame paste50g
- Salt1/2 tsp
- Water550ml
Các bước
- 1
Prepare mung bean paste as in the traditional recipe. Steam until tender and mash.
- 2
In a bowl, whisk together tapioca starch, rice flour, and salt. Gradually add coconut milk and water, stirring until smooth. Add sugar.
- 3
Divide the batter into three portions. Mix one portion with pandan extract. Mix another portion with the mashed mung bean paste. Mix the third portion with black sesame paste until well combined.
- 4
Prepare a rectangular mold. Steam thin layers of the batters in sequence (e.g., white, pandan, black sesame, white, pandan, black sesame...) until all batter is used, ensuring each layer is set before adding the next.
- 5
Let the steamed jelly cool completely in the mold. Once cooled, unmold and slice into pig ear shapes.
- 6
Garnish with toasted black sesame seeds and serve chilled.
