Bánh Đúc Lá Dứa (Pandan Jelly Cake)
Món truyền thống · Vietnamese
A classic Vietnamese dessert made from rice flour and pandan leaves, resulting in a chewy, jelly-like cake with a distinct green hue and fragrant aroma. Served chilled with a sweet coconut sauce and toasted peanuts.
Đánh giá công thức này
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Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Fresh pandan leaves10-15 leaves
- Water700ml
- Sugar150g
- Salt1/4 tsp
- Coconut milk200ml
- Toasted peanuts50g
Các bước
- 1
Blend pandan leaves with 100ml of water to extract juice. Strain and discard leaves.
- 2
In a large bowl, whisk together rice flour, tapioca starch, and salt.
- 3
Gradually add the pandan juice and remaining 600ml of water to the dry ingredients, whisking until smooth.
- 4
Pour the mixture into a saucepan. Add sugar and cook over medium heat, stirring constantly, until the mixture thickens into a smooth, glossy paste.
- 5
Pour the thick paste into a greased square or rectangular mold. Smooth the top.
- 6
Let it cool completely, then chill in the refrigerator for at least 2 hours until firm.
- 7
While the cake chills, prepare the coconut sauce by gently heating coconut milk with a pinch of salt and sugar to taste. Do not boil.
- 8
Cut the chilled bánh đúc into bite-sized pieces.
- 9
Serve the bánh đúc pieces drizzled with coconut sauce and sprinkled with toasted peanuts.
