Bánh Đúc Lạc (Vietnamese Peanut Jelly Cake)
Món truyền thống · Vietnamese
A classic Vietnamese jelly cake made from rice flour and tapioca starch, infused with the nutty flavor of peanuts. It has a soft, slightly chewy, and jiggly texture, typically served with a savory dipping sauce and fresh herbs.
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
- Rice flour200g
- Tapioca starch50g
- Water1000ml
- Roasted peanuts100g
- Salt1 tsp
- Sugar1 tbsp
- Pandan extract or leaves1 tsp or 2 leaves
- Nuoc cham (dipping sauce)For serving
- Fresh cilantroFor garnish
Các bước
- 1
In a large bowl, whisk together rice flour, tapioca starch, salt, and sugar. Gradually add 200ml of water to form a smooth paste.
- 2
In a saucepan, bring the remaining 800ml of water to a boil. If using pandan leaves, add them now. Remove pandan leaves once fragrant.
- 3
Slowly pour the boiling water into the flour paste while whisking continuously to prevent lumps. Return the mixture to the saucepan.
- 4
Cook over medium heat, stirring constantly, until the mixture thickens into a translucent, sticky jelly. If using pandan extract, stir it in now.
- 5
Gently fold in the roasted peanuts.
- 6
Pour the mixture into a lightly oiled square or rectangular mold or pan. Smooth the top.
- 7
Let it cool completely at room temperature, then refrigerate for at least 2 hours, or until firm.
- 8
Once set, cut the bánh đúc into squares or rectangles. Serve with nuoc cham and fresh cilantro.
