Banh Da Lon Khoai Mon, or Vietnamese Steamed Layer Cake with Taro, is a captivating dessert that showcases the beauty of Vietnamese culinary traditions. Its vibrant purple hues, achieved through the addition of taro, are visually stunning, promising a treat as delightful to the eye as it is to the palate. This layered cake boasts a delicate, fluffy texture, a subtle sweetness, and a captivating aroma that hints at the fragrant coconut milk woven throughout. Each layer is a testament to patience and precision, resulting in a truly special dessert perfect for celebrations or a simple indulgence.
The distinct layers of Banh Da Lon Khoai Mon create a textural journey with every bite, a testament to the skill involved in its creation. This recipe unravels the secrets to achieving perfectly steamed layers, guiding you through each step with clear instructions and helpful tips. Ready to embark on this delicious culinary adventure and create your own magnificent Banh Da Lon Khoai Mon? Let's begin!
Tools Needed
- steamer
- blender
- small Asian bowl
- 9-inch pan
Ingredients
Step-by-Step Instructions
Step 1. Prepare the Taro and Coconut Mixtures
- Cut taro into half and cube it. Steam the cubed taro over boiling water for 15 minutes.
- In a blender, combine coconut milk, water, and the remaining sugar (except for the 1/4 cup reserved earlier).
- In the same blender, add salt, rice flour, and tapioca starch. Mix well.
- Add the cooked taro, salt, sugar, water, and a few ladles of the coconut mixture to the blender. Blend until smooth.
- Pour the taro mixture into a bowl and mix well. Set aside.
Step 2. Layer and Steam the Cake
- Heat a 9-inch pan in the steamer for 5 minutes.
- Add a little more than half a cup of the taro mixture to the pan and steam for 5 minutes. Then add half a cup of the coconut mixture, steam for another 5 minutes. Repeat layering, alternating between taro and coconut mixtures until all batter is used.
Step 3. Final Steam and Cooling
- For the last layer, steam the whole cake for 15 minutes.
Step 4. Serve
- Let the cake cool completely before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- This recipe makes two cakes. You can make 8-9 layers or make thicker cakes with 3-4 layers.
- The cake is chewy, lightly sweet, and rich in coconut flavor.
Nutrition
- Calories: Unavailable
- Fat: Unavailableg
- Protein: Unavailableg
- Carbs: Unavailableg
FAQs
1. Can I substitute the taro for another ingredient?
While taro gives the cake its signature purple color and flavor, you can experiment with other starchy vegetables like sweet potato or pumpkin. Keep in mind the color and flavor will change.
2. How can I prevent my cake layers from sticking together?
Ensure each layer is completely cool before adding the next. Lightly grease your steamer basket and use parchment paper between layers to avoid sticking.
With a little patience and the right technique, you've now mastered the art of creating a beautiful and delicious Banh Da Lon Khoai Mon. Impress your friends and family with this stunning dessert, a true testament to Vietnamese culinary heritage. Enjoy the sweet rewards of your hard work!