Bánh Nhãn with Pandan Glaze
80% chuẩn vị · Vietnamese
A creative twist on Bánh Nhãn, infusing the traditional mung bean doughnuts with the aromatic essence of pandan leaves in the sugar glaze, offering a fragrant and subtly green-hued dessert.
Đánh giá công thức này
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Nguyên liệu
- Mung bean flour200g
- Tapioca starch50g
- Sugar150g (for glaze)
- Water100ml (for glaze)
- Pandan extract or juice1-2 tablespoons
- Vegetable oilfor frying
- Salt1/4 teaspoon
Các bước
- 1
Prepare the dough as in the classic Bánh Nhãn recipe: combine mung bean flour, tapioca starch, and salt. Add warm water to form a soft dough and knead briefly.
- 2
Shape the dough into small rings or balls.
- 3
Fry the dough pieces in hot vegetable oil until golden brown and crispy. Drain well.
- 4
Prepare the pandan glaze: combine sugar, water, and pandan extract/juice in a saucepan. Heat, stirring until sugar dissolves. Simmer until the syrup thickens to a glaze consistency.
- 5
Coat the fried doughnuts in the pandan glaze. Ensure even coverage.
- 6
Allow the glazed Bánh Nhãn to cool and set on a wire rack.
