Bánh Thuẫn with Coconut Jelly (Creative Twist)
60% chuẩn vị · Vietnamese Fusion
A creative variation of Bánh Thuẫn incorporating layers of smooth coconut jelly for an extra creamy texture and enhanced coconut flavor, offering a delightful contrast to the chewy cake layers.
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 flour150g
- Tapioca starch40g
- Sugar120g
- Coconut milk300ml
- Water150ml
- Pandan extract1 tbsp
- Salt1/4 tsp
- Gelatin powder10g
- Vegetable oil1 tbsp
Các bước
- 1
Prepare the coconut jelly: Bloom gelatin in 50ml of water. Heat remaining coconut milk and water with half the sugar until sugar dissolves. Stir in bloomed gelatin until fully dissolved. Pour into a shallow dish and chill until set. Cut into cubes.
- 2
Prepare the cake batter: Mix rice flour, tapioca starch, remaining sugar, and salt. Gradually whisk in remaining coconut milk and water until smooth.
- 3
Divide batter in half. Stir pandan extract into one half.
- 4
Grease a steaming pan or mold.
- 5
Steam the white batter layer for 5 minutes. Add a layer of coconut jelly cubes, then steam for 2 minutes. Pour a layer of green batter and steam for 5 minutes. Repeat layering cake batter and jelly, finishing with green batter.
- 6
Steam the final layer for 15-20 minutes until fully cooked.
- 7
Cool completely before serving.
