Traditional Bánh Thuẫn (Vietnamese Layered Cake)
Món truyền thống · Vietnamese
A classic Vietnamese steamed cake with a delicate, slightly chewy texture and a beautiful layered appearance, often made for special occasions. It features a subtle sweetness and a hint of pandan flavor.
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
- Granulated sugar150g
- Coconut milk400ml
- Water200ml
- Pandan extract1 tbsp
- Salt1/4 tsp
- Vegetable oil1 tbsp
Các bước
- 1
In a bowl, whisk together rice flour, tapioca starch, sugar, and salt.
- 2
In a saucepan, heat coconut milk and water until warm but not boiling. Gradually pour the warm liquid into the dry ingredients, whisking continuously to form a smooth batter.
- 3
Divide the batter into two equal portions. Stir pandan extract into one portion to create a green batter. Leave the other portion white.
- 4
Grease a steaming pan or mold with vegetable oil.
- 5
Steam the first layer (e.g., white batter) for about 5-7 minutes until set. Pour the second layer (e.g., green batter) over the first and steam for another 5-7 minutes. Repeat layering until all batter is used, finishing with the green layer.
- 6
Once the last layer is steamed, continue steaming for an additional 10-15 minutes to ensure the cake is fully cooked.
- 7
Let the cake cool completely before slicing and serving.
