Bánh Cáy Thái Bình (Traditional)
Món truyền thống · Vietnamese
A traditional Vietnamese sweet cake from Thái Bình province, made with glutinous rice flour, mung bean paste, and a sweet syrup, often shaped into small, bite-sized pieces.
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Nguyên liệu
- Glutinous rice flour500g
- Mung beans (hulled)200g
- Sugar300g
- Coconut milk100ml
- Vegetable oil50ml
- Vanilla extract1 tsp
- Sesame seeds (toasted)30g
- Salt1/2 tsp
- Wateras needed
Các bước
- 1
Soak mung beans for at least 4 hours or overnight. Drain and steam until tender. Mash into a smooth paste.
- 2
Cook the mung bean paste with half of the sugar and a little oil until it thickens and forms a dough. Add vanilla extract. Let it cool.
- 3
Mix glutinous rice flour with water to form a soft, pliable dough. Knead until smooth.
- 4
Divide the glutinous rice dough into small portions. Flatten each portion and fill with a portion of the mung bean paste. Seal and shape into small, flattened discs or cubes.
- 5
Prepare the syrup: heat the remaining sugar with coconut milk and vegetable oil until the sugar dissolves and the syrup thickens slightly.
- 6
Gently fry the shaped cakes in oil until golden brown on all sides. Drain excess oil.
- 7
Dip the fried cakes into the warm syrup, ensuring they are well coated. Sprinkle with toasted sesame seeds.
- 8
Let the cakes cool and set on a wire rack before serving.
