Traditional Pandan Banh Duc

Name: Traditional Pandan Banh Duc
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Vietnamese
Ingredients: Rice flour 150 g; Glutinous rice flour 150 g; Pandan leaves 300 g; Brown sugar 150 g; Vanilla 1 vial; Coconut milk 80 ml; Ginger 1 piece; White sesame seeds 20 g; Tapioca starch 1 tablespoon

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This humble cake is really delicious. Banh duc is a traditional cake that has been around for ages and is still a favourite with many Vietnamese people today. With a simple, easy recipe and a little skill, you can make soft, smooth and delicious banh duc.

Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.

Ingredients

Time

60 minutes

Servings

Level

Medium

Ingredients

Rice flour 150 g

Glutinous rice flour 150 g

Pandan leaves 300 g

Brown sugar 150 g

Vanilla 1 vial

Coconut milk 80 ml

Ginger 1 piece

White sesame seeds 20 g

Tapioca starch 1 tablespoon

Implementation Steps

- Wash the pandan leaves, blend them and squeeze out the juice.
MAKING THE BANH DUC BATTER
- Green cake: knead 75 g of glutinous rice flour, 75 g of rice flour, the pandan juice, 1/2 vial of vanilla, 1 tablespoon of cooking oil and 50 ml of filtered water until smooth.
- White cake: knead 75 g of glutinous rice flour, 75 g of rice flour, 1/2 vial of vanilla, 1 tablespoon of cooking oil and 150 ml of filtered water until smooth.
Let the dough rest for 25 minutes.

- Put the white and green mixtures into 2 separate pots and cook, stirring well, until set.
- Get a mould ready and brush the inside with a layer of oil.
- Knead the 2 colours together, then press firmly into the mould and leave to cool.

MAKING THE SUGAR SYRUP
- Cook the brown sugar with 100 ml of filtered water and 5 slices of ginger, stirring until the sugar dissolves.
- It's ready when the sugar has dissolved and the syrup has thickened slightly.
MAKING THE COCONUT SAUCE
- Cook the coconut milk with 1 tablespoon of sugar, 1 tablespoon of tapioca starch and 1 tablespoon of filtered water until thickened.
- Lightly toast the white sesame seeds until fragrant.

- Run a knife around the mould to release the cake, then cut it into small pieces and arrange on a plate.
- Drizzle with the sugar syrup and coconut sauce and sprinkle with toasted sesame seeds for fragrance.
Serving this to friends at the weekend isn't a bad idea, is it?
Good luck!

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Take a look at the fun foods and eateries that went hand in hand with our parents' younger years. Every era has its own culinary charm, and dishes you now take for granted were once real treats people longed for.

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