Banh Chuoi Chien, or crispy fried banana cakes, are a beloved Vietnamese street food treat that offers a delightful explosion of sweet and savory flavors in every bite. These golden-brown delights are incredibly simple to make, yet deliver a complex tapestry of textures – the soft, caramelized banana inside contrasting beautifully with the crisp, airy exterior. Imagine the satisfying crunch as you bite into a warm cake, the sweetness of ripe bananas perfectly balanced by a subtle hint of salt. This irresistible combination is addictive, making Banh Chuoi Chien a perfect snack or dessert.
The magic of Banh Chuoi Chien lies in its simplicity, requiring only a handful of readily available ingredients. This recipe unlocks the secrets to achieving that perfect balance of textures and flavors, transforming ordinary bananas into extraordinary treats. Ready to embark on a culinary adventure and create these delectable cakes yourself? Let's dive into the step-by-step instructions!
Tools Needed
- Chopsticks
- Mixing bowls
- Stove
- Frying pan
- Banana leaves (optional)
- Cooking oil
Ingredients
- My Tho Bananas (ripe, golden, sweet): 1 kg
- Tapioca Flour: 1 cup (200g)
- Fried Crispy Flour: 1/3 cup (50g)
- Glutinous Rice Flour: 1/3 cup (50g)
- Wheat Flour: 1/3 cup (50g)
- White Sugar: 1/3 cup (70g)
- Turmeric Powder: a little (optional)
- Water: 2 cups (500ml)
Step-by-Step Instructions
Step 1. Prepare the Batter
- Choose ripe My Tho bananas. Prepare four types of flour: tapioca, fried crispy, glutinous rice, and wheat flour.
- In a bowl, combine fried crispy flour, glutinous rice flour, wheat flour, and tapioca flour. Mix roughly; don't mix thoroughly.
- Scoop out 2 tablespoons of the dry flour mixture. One tablespoon should contain all four types of flour, the other tablespoon should only be tapioca flour. This is crucial for extra crispiness. Add a pinch of turmeric powder if desired.
- Add 1 cup of water to the mixed dry ingredients and stir until it forms a smooth paste. This is the base dough.
- Add the remaining cup of water, sugar, and the reserved 2 tablespoons of flour. Add water slowly until smooth. Heat on low heat and stir constantly for about 10 minutes until the mixture becomes translucent. Let it cool.
- Combine the cooked dough with the cooled dough mixture. The heat from one and the coolness of the other will contribute to the cake's texture.
- Let the dough rest for 8 hours. This fermentation process is key to the cake's texture and crispiness.
Step 2. Prepare the Bananas
- Slice the bananas thinly. For easier pressing, lightly oil the bananas before pressing them.
Step 3. Fry the Banana Cakes
- Heat oil in a pan until it bubbles around a chopstick. Fry the banana cakes, dipping each slice into the dough. Make sure the banana is fully coated in dough. Fry at medium-high heat, maintaining a consistent temperature. Do not overcrowd the pan.
Step 4. Drain and Serve
- Once golden brown, remove the cakes from the oil and prop them up to drain excess oil. Serve immediately for best results.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use My Tho bananas for optimal sweetness and texture.
- The secret to extra crispy cakes lies in the unique way of mixing the dough with two types of flour mixtures.
- Don't overmix the dough; a slightly lumpy texture is okay.
- Fermenting the dough for 8 hours significantly improves the texture and crispiness.
- Maintain a consistent medium-high heat while frying to avoid oil absorption.
- Propping the fried cakes helps them drain excess oil and stay crispy longer.
- For extra fluffy cakes, add a small amount of baking powder to the dough.
Nutrition
- N/A
FAQs
1. Can I use other types of bananas besides ripe plantains?
Yes! Ripe Cavendish bananas work well, but plantains give a richer, slightly sweeter flavor.
2. How do I prevent the banana cakes from becoming too oily?
Ensure your oil is at the right temperature (medium-high heat) and don't overcrowd the pan. Drain on paper towels after frying.
3. What can I do if my banana cakes are too soft?
You might need to fry them for a little longer, ensuring the batter is cooked through and golden brown. Also check your banana ripeness; less ripe bananas may result in softer cakes.
With their irresistible combination of crispy exterior and sweet, soft interior, Banh Chuoi Chien are a truly delightful treat. This simple recipe allows you to enjoy the authentic taste of Vietnam from the comfort of your own kitchen. So gather your ingredients and embark on this delicious culinary journey – your taste buds will thank you!