Banh Con Duong, meaning "ant cake" in Vietnamese, is a delightful treat that's both crispy and incredibly addictive. These small, golden-brown pastries boast a unique texture – a delicate, melt-in-your-mouth flakiness combined with a satisfying crunch. The subtle sweetness, often enhanced with sesame seeds, makes them irresistible, perfect for an afternoon snack or a sweet ending to a meal. Their small size makes them ideal for sharing (though you might find yourself hoarding them!). Originating in Vietnam, Banh Con Duong holds a special place in many hearts, evoking memories of home and family gatherings.
This irresistible Vietnamese pastry is surprisingly easy to make, even for beginner bakers. Its simple ingredients and straightforward method yield incredible results, transforming readily available components into something truly special. Ready to embark on a culinary adventure and create your own batch of these delectable treats? Let's dive into the step-by-step process to make these amazing Banh Con Duong.
Tools Needed
- Whisk
- Mixing bowl
- Baking tray
- Parchment paper
- Oven
- Sieve
Ingredients
- Tapioca starch: 450g
- Coconut milk (strong): 160ml
- Sugar (finely ground or powdered): 200g
- Butter or margarine: 40-50g
- Vanilla flavor: 1 tube
- Pandan essence (optional): a few drops
- Food coloring (optional): a little bit
Step-by-Step Instructions
Step 1. Prepare the Batter
- Mix flour, coconut milk, and sugar until sugar dissolves completely. (Stir until smooth)
- Add butter and stir until melted and incorporated.
- Add tapioca starch, vanilla flavor, and optional pandan essence or food coloring. Mix well with a whisk, then knead for 5-7 minutes until smooth.
Step 2. Rest and Shape the Dough
- Wrap the dough and let it rest for 15-30 minutes.
- Divide the dough into small portions and shape into worm-like shapes using a sieve. Gently press the dough through the sieve.
Step 3. Bake to Perfection
- Preheat oven to 160°C (320°F) for 15 minutes.
- Bake at 160°C (320°F) for 20 minutes, then increase temperature to 180°C (356°F) and bake for another 5-7 minutes until golden brown.
Step 4. Cool and Serve
- Let cool for 1-2 minutes before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- If using granulated sugar, grind it finely for better results.
- Don't knead the dough for too long, or the cake will be hard.
- If the dough becomes too dry, add a few drops of coconut milk and knead again.
- Line the baking tray with parchment paper to prevent sticking.
- Don't bake at too high a temperature initially, or the cake will crack.
Nutrition
- N/A
FAQs
1. Can I substitute ingredients in the Banh Con Duong recipe?
While the recipe uses specific ingredients for optimal flavor and texture, you can experiment with slight substitutions. For example, you might try a different type of flour, but be aware that this could affect the final result. It's best to stick to the original recipe for your first attempt.
2. How long do Banh Con Duong last?
Store cooled Banh Con Duong in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months.
3. Why are my Banh Con Duong not crispy?
Several factors can affect crispiness. Ensure your oil is hot enough before frying, don't overcrowd the pan, and make sure the dough is rolled thinly and evenly. Undercooked cakes will also be less crispy.
With its delicate crunch and irresistible sweetness, homemade Banh Con Duong offers a delightful taste of Vietnamese culture. This recipe empowers you to recreate this beloved treat in your own kitchen, sharing its unique flavor with friends and family. Enjoy the satisfying process and the even more satisfying reward of these crispy, addictive little cakes!