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Traditional Pandan Banh Duc
Rate this recipeThis 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
9
Time
60 minutes
Servings
4
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
01
- 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.
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.
02
- 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.
- 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.
03
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.
- 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.
04
- 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!
- 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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