Bánh Khảo Truyền Thống (Traditional Vietnamese Rice Flour Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese steamed cake made from glutinous rice flour, often filled with mung bean paste and pork, wrapped in banana leaves. It has a chewy texture and a savory-sweet flavor profile.
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 flour500g
- Mung beans (split, no skin)200g
- Pork belly200g
- Shallots2
- Banana leaves10-12
- Sugar50g
- Fish sauce2 tbsp
- Salt1 tsp
- Black pepper1 tsp
- Cooking oil2 tbsp
- Wateras needed
Các bước
- 1
Soak mung beans for at least 4 hours or overnight. Drain and steam until tender. Mash into a paste and set aside.
- 2
Grind pork belly and shallots. Sauté the mixture with cooking oil, fish sauce, salt, and pepper until fragrant and cooked. Mix in half of the mashed mung beans to create the filling.
- 3
Prepare banana leaves: wash, blanch briefly in boiling water, and pat dry. Cut into squares large enough to wrap the cakes.
- 4
Mix glutinous rice flour with water and a pinch of salt to form a dough. Knead until smooth and pliable.
- 5
Divide the dough into portions. Flatten each portion, place a spoonful of filling in the center, and wrap the dough around it, sealing completely. Shape into a square.
- 6
Wrap each cake tightly in a prepared banana leaf, folding neatly to form a square package.
- 7
Steam the wrapped cakes for 30-40 minutes, or until the dough is cooked through and translucent.
- 8
Let cool slightly before unwrapping and serving.
