Bánh đúc ngô lá dứa (Pandan Corn Jelly Cake)
80% chuẩn vị · Vietnamese
A fragrant variation of Bánh đúc ngô that incorporates pandan leaf extract for a beautiful green hue and a distinct aroma. This version combines the sweetness of corn with the tropical notes of pandan, offering a visually appealing and aromatic dessert.
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
- Glutinous rice flour200g
- Corn kernels (fresh or frozen)150g
- Coconut milk400ml
- Granulated sugar150g
- Water200ml
- Salt1/4 teaspoon
- Pandan extract1-2 teaspoons
- Fresh pandan leaves (for garnish, optional)few
Các bước
- 1
In a bowl, mix glutinous rice flour, sugar, and salt. Gradually whisk in coconut milk and water until smooth.
- 2
Add pandan extract and stir until the color is evenly distributed.
- 3
Fold in the corn kernels.
- 4
Pour the batter into a greased steaming pan.
- 5
Steam over medium-high heat for 45-60 minutes, or until the cake is firm and cooked through.
- 6
Allow the cake to cool completely at room temperature, then chill in the refrigerator for at least 2 hours.
- 7
Cut into desired shapes (e.g., diamonds) and garnish with fresh pandan leaves if using.
