Bánh đúc ngô (Classic Corn Jelly Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese dessert made from glutinous rice flour, corn, and coconut milk, steamed to a jelly-like consistency. It's known for its slightly chewy texture and sweet, fragrant flavor, often served chilled with a sprinkle of toasted sesame seeds.
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Nguyên liệu
- Glutinous rice flour200g
- Corn kernels (fresh or frozen)150g
- Coconut milk400ml
- Granulated sugar150g
- Water200ml
- Salt1/4 teaspoon
- Toasted sesame seeds2 tablespoons
Các bước
- 1
In a bowl, mix glutinous rice flour, sugar, and salt. Gradually whisk in coconut milk and water until smooth.
- 2
Add corn kernels to the mixture and stir well.
- 3
Pour the batter into a greased square or rectangular steaming pan.
- 4
Steam over medium-high heat for 45-60 minutes, or until the cake is firm and cooked through. A skewer inserted should come out clean.
- 5
Let the cake cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- 6
Cut into desired shapes (squares or rectangles) and sprinkle with toasted sesame seeds before serving.
