Bánh Hồng Dừa (Coconut Bánh Hồng)
80% chuẩn vị · Vietnamese
A delightful variation of Bánh Hồng, this version enhances the coconut flavor by incorporating shredded coconut into the batter, creating a richer, more aromatic, and slightly textured cake. It maintains the signature chewiness and pink color.
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
- Tapioca starch50g
- Sugar150g
- Coconut milk400ml
- Water50ml
- Salt1/4 teaspoon
- Roselle flowers (dried, for color and flavor)10g
- Shredded unsweetened coconut (toasted)30g
- Toasted white sesame seeds (for garnish)1 tablespoon
Các bước
- 1
Steep the dried roselle flowers in 50ml of hot water for 10 minutes to extract color and flavor. Strain and discard the flowers, reserving the pink liquid.
- 2
In a bowl, combine glutinous rice flour, tapioca starch, sugar, and salt.
- 3
Whisk in the coconut milk, water, and the reserved roselle liquid until the batter is smooth and evenly pink.
- 4
Gently fold in the toasted shredded coconut.
- 5
Grease a square steaming mold or dish.
- 6
Pour the batter into the mold.
- 7
Steam over medium-high heat for 35-45 minutes, until the cake is firm and cooked through. A skewer test should come out clean.
- 8
Let the cake cool completely before cutting into desired shapes.
- 9
Garnish with toasted sesame seeds and a little extra toasted shredded coconut.
