Banh Da Lon, meaning "big rice cake" in Vietnamese, is a vibrant and delicious treat that embodies the beauty of Vietnamese cuisine. These colorful, layered rice cakes boast a unique textural contrast – soft and chewy on the inside, with a delightfully crispy exterior. The preparation involves a surprisingly simple process, resulting in a visually stunning and incredibly flavorful snack or dessert. Each layer offers a subtle variation in taste and texture, making Banh Da Lon a truly captivating culinary experience. This recipe isn't just about creating a delicious treat; it's about engaging in a fun and rewarding culinary journey.
Beyond the captivating colors and textures, Banh Da Lon offers a delightful sweetness balanced by a hint of saltiness, making it a perfect balance of flavors. The recipe is surprisingly adaptable, allowing you to customize the colors and fillings to suit your preferences. Ready to create your own masterpiece of soft, chewy, and crispy perfection? Let's dive into the step-by-step instructions that will guide you through the process of making these stunning Vietnamese rice cakes.
Tools Needed
- Pot
- Blender
- Steamer
- Banh Lang mold (or other mold)
- Sieve (optional)
Ingredients
- Green beans: 70g
- Water: 250-300ml
- Salt: 1/3 teaspoon
- Purple leaves: 100g
- Purple leaf water: 170ml
- Coconut milk: 150ml
- Sugar: 120g
- Tapioca starch: 150g
- All-purpose flour: 20g
- Cooking oil: 1 teaspoon
- Pandan leaves: 50-60g
- Pandan juice: 170ml
- Vanilla extract: 1 tube
Step-by-Step Instructions
Step 1. Prepare the Colorful Doughs
- Wash 70g green beans, soak for at least 2 hours, rinse, and cook with 250-300ml water and 1/3 teaspoon salt over medium heat. Skim foam, reduce heat to low, and cook for 15-20 minutes until soft.
- Cook 100g washed purple leaves in 1.5-2 liters of water until boiling. Reduce heat and simmer for 10 minutes. Strain and use 170ml.
- Combine 170ml purple leaf water, 150ml coconut milk, 120g sugar, and 1/3 teaspoon salt. Heat gently until sugar dissolves.
- In a bowl, combine 150g tapioca starch, 20g all-purpose flour, and 1 teaspoon cooking oil. Gradually add the hot purple leaf mixture, stirring until smooth. Let rest for 30 minutes.
- Grind 50-60g washed and chopped pandan leaves with enough water to make 170ml juice.
- Combine 170ml pandan juice, 150ml coconut milk, 120g sugar, and 1/3 teaspoon salt. Heat gently until sugar dissolves.
- Follow the same method as the purple dough, using the hot pandan mixture.
- Blend cooked green beans with 320ml coconut milk, 120g sugar, and 1 tube of vanilla extract until smooth. Add 120g tapioca starch and blend again until combined.
Step 2. Create the Green Bean Filling
- Blend cooked green beans with 320ml coconut milk, 120g sugar, and 1 tube of vanilla extract until smooth. Add 120g tapioca starch and blend again until combined.
Step 3. Assemble and Steam the Banh Da Lon
- Grease a banh lang mold. Layer the purple dough, green bean mixture, and pandan dough evenly. Steam over low heat for 5 minutes for the first layer, then medium heat for an additional 6-8 minutes, or until cooked.
Step 4. Cool and Serve
- Let the cake cool in the mold before removing.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Cover the pot loosely when cooking green beans.
- Don't boil the pandan or purple leaf mixtures; just heat until the sugar dissolves.
- Sifting the dough is optional but recommended for a smoother texture.
- Using hot water to mix the dough results in a softer and chewier cake.
- Preheat the mold for 1-2 minutes before pouring the batter.
Nutrition
- N/A
FAQs
1. Can I use glutinous rice flour instead of regular rice flour?
While you can experiment, glutinous rice flour will result in a much chewier, stickier cake. Regular rice flour gives the best balance of soft and chewy.
2. How can I make the Banh Da Lon crispier?
Ensure the oil is hot enough before frying each layer. Don't overcrowd the pan, and fry for a slightly longer time to achieve extra crispiness.
3. What can I use as a filling?
You can be creative! Sweetened shredded coconut, mung bean paste, or even a thin layer of Nutella are all popular fillings. Experiment to find your favorite!
Making Banh Da Lon is a rewarding experience, allowing you to create a beautiful and delicious treat from simple ingredients. The satisfying combination of textures and vibrant colors makes this Vietnamese rice cake a perfect addition to any special occasion or a delightful everyday snack. Enjoy the sweet and crispy satisfaction of your homemade Banh Da Lon!