Banh Ba Lai, a delightful specialty cake hailing from Phan Thiet, Vietnam, offers a unique taste experience unlike any other. This traditional treat boasts a captivating blend of textures and flavors, combining the chewiness of rice flour with the subtle sweetness of coconut milk and the aromatic warmth of spices. Its distinctive appearance, often adorned with vibrant toppings, adds to its visual appeal, making it a captivating centerpiece for any occasion. Beyond its simple ingredients, lies a history rich in local tradition and culinary expertise, passed down through generations.
This recipe unveils the secrets to crafting authentic Banh Ba Lai at home. From preparing the delicate rice flour batter to mastering the perfect baking technique, we guide you through each step, ensuring a successful outcome that will impress your family and friends. Get ready to embark on a culinary adventure and discover the joy of making this beloved Vietnamese cake.
Tools Needed
- Steamer
- Mixing bowls
- Sieve
- Whisk or chopsticks
- Blender
- Measuring cups
- Cake molds (silicone, plastic, or stainless steel)
Ingredients
- Rice flour: 200g
- Wheat flour: 220g
- Tapioca starch: 160g
- Eggs: 7 (approx. 400g)
- Coconut milk: 1L (from 800g-1kg coconut)
- Sugar: 250g
- Condensed milk: 350ml
- Mung beans: 80g
- Pandan juice: 100ml (from 50g pandan leaves)
- Cocoa powder: 70g
- Salt: 1/2 tsp
- Vanilla extract: 4 tubes
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine sugar, condensed milk, salt, and coconut milk. Stir until sugar dissolves. Heat gently until warm, not boiling.
- Crack eggs into a bowl and stir gently with chopsticks until yolks and whites are combined, but not fluffy.
- Add the lukewarm coconut milk mixture to the whisked eggs and stir gently. Sift together rice flour, wheat flour, and tapioca starch. Add the sifted flour to the wet ingredients and mix until smooth. Strain the batter to ensure it's smooth.
- Add vanilla extract to the batter and mix well. Let the batter rest.
Step 2. Prepare Fillings and Color Batter
- Steam mung beans until soft.
- Mix cocoa powder with 100ml boiling water until smooth. Combine pandan juice and pandan essence.
- Divide batter into three portions. Mix one portion with mung beans, one with cocoa mixture, and one with pandan mixture.
Step 3. Steam and Layer the Cake
- Grease cake molds. Pour cocoa batter into molds, steam for 18 minutes. Add green bean batter, steam for 20 minutes. Add pandan batter, steam for 30 minutes.
Step 4. Cool and Serve
- Let the cake cool completely before removing from molds.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Don't boil the coconut milk; this preserves its aroma and richness.
- Ensure the coconut milk is lukewarm before adding eggs to prevent curdling.
- Strain the batter twice or thrice for a smoother texture.
- Steaming time may vary depending on the size of your molds. Ensure the cake is thoroughly cooked to avoid an eggy smell.
- Use silicone molds for easy release; otherwise, grease molds well.
Nutrition
- N/A
FAQs
1. Can I substitute ingredients in the Banh Ba Lai recipe?
While some substitutions are possible (like using different types of flour), it's best to stick to the original ingredients for the most authentic flavor and texture. Experimenting too much can affect the final result.
2. How long does Banh Ba Lai keep?
Banh Ba Lai is best enjoyed fresh. However, it can be stored in an airtight container at room temperature for 1-2 days, or in the refrigerator for up to 3 days.
With its delightful blend of chewy texture and subtle sweetness, your homemade Banh Ba Lai is sure to become a new favorite. This Phan Thiet specialty is a rewarding bake, perfect for sharing with loved ones or impressing guests. Now go ahead and savor the delicious fruits of your labor!