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Bánh Đúc Lạc Nước Cốt Dừa (Coconut Peanut Jelly Cake)
70 phútthời gian
Trung bìnhđộ khó
4Khẩu phần
—Đánh giá
DessertSnackVietnamese

Bánh Đúc Lạc Nước Cốt Dừa (Coconut Peanut Jelly Cake)

80% chuẩn vị · Vietnamese

A richer, more decadent variation of Bánh Đúc Lạc, incorporating creamy coconut milk into the batter for a smoother texture and a subtle tropical flavor, complemented by the classic peanuts.

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 flour180g
  • Tapioca starch60g
  • Coconut milk (full fat)500ml
  • Water500ml
  • Roasted peanuts100g
  • Salt1 tsp
  • Sugar2 tbsp
  • Toasted shredded coconutFor garnish
  • Sweet chili sauceFor serving

Các bước

  1. 1

    In a bowl, combine rice flour, tapioca starch, salt, and sugar. Gradually whisk in the coconut milk and 500ml of water to create a smooth batter.

  2. 2

    Pour the batter into a saucepan. Cook over medium heat, stirring constantly, until it thickens into a translucent, sticky jelly.

  3. 3

    Gently fold in the roasted peanuts.

  4. 4

    Pour the mixture into a lightly oiled mold or pan. Smooth the surface.

  5. 5

    Allow to cool completely at room temperature, then refrigerate for at least 2-3 hours until firm.

  6. 6

    Cut the bánh đúc into squares or diamonds. Garnish with toasted shredded coconut and serve with sweet chili sauce.

Công thức tương tự

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Bánh Ú Tro 'Quick Soak' with Coconut Milk
70% chuẩn vị
DessertFusionVietnamese

Bánh Ú Tro 'Quick Soak' with Coconut Milk

A creative adaptation of Bánh Ú Tro, this version uses a quicker soaking method for the rice and incorporates coconut milk into the filling for a richer, more aromatic flavor. It still utilizes ash water for the characteristic texture but aims for a slightly faster preparation time.

180 phút

Glutinous rice · Mung beans · Coconut milk (full fat) · Banana leaves