Bánh Hồng Bình Định (Traditional Pink Rice Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese dessert from Bình Định province, Bánh Hồng is a delicate, chewy cake made from rice flour, tapioca starch, and coconut milk, steamed to perfection and often served with a sprinkle of toasted sesame seeds. Its signature pink hue comes from natural coloring, typically beet juice or roselle flowers.
Đánh giá công thức này
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Nguyên liệu
- Glutinous rice flour200g
- Tapioca starch50g
- Granulated sugar150g
- Coconut milk (full fat)400ml
- Water100ml
- Salt1/4 teaspoon
- Beetroot juice (for color)2-3 tablespoons
- Toasted white sesame seeds (for garnish)1 tablespoon
Các bước
- 1
In a large bowl, whisk together glutinous rice flour, tapioca starch, sugar, and salt.
- 2
Gradually whisk in the coconut milk and water until a smooth batter forms. Ensure there are no lumps.
- 3
Add the beetroot juice to the batter and stir until evenly colored a vibrant pink.
- 4
Prepare a steamer by bringing water to a boil. Lightly grease a square steaming mold or a heatproof dish.
- 5
Pour the batter into the prepared mold, filling it about 1-1.5 inches deep.
- 6
Steam the cake over medium-high heat for 30-40 minutes, or until a skewer inserted into the center comes out clean. The cake should be firm and slightly translucent.
- 7
Let the cake cool completely in the mold before unmolding.
- 8
Once cooled, cut the cake into small squares or diamonds.
- 9
Sprinkle with toasted white sesame seeds just before serving.
