Banh Dẻo and Che Troi Nuoc represent a delightful pairing of Vietnamese culinary traditions, a sweet and savory harmony perfect for special occasions or a simple indulgence. Banh Dẻo, meaning "soft cake," are delicate, chewy rice cakes, often filled with mung bean paste and adorned with sesame seeds. Their subtly sweet flavor provides a beautiful counterpoint to the vibrant Che Troi Nuoc, a sweet soup brimming with colorful tapioca pearls, jackfruit, and coconut milk. This combination offers a textural and gustatory experience that is both comforting and exciting.
These two dishes, while individually delicious, truly shine when enjoyed together. The soft, slightly yielding texture of the Banh Dẻo contrasts beautifully with the creamy, slightly chewy tapioca pearls in the Che Troi Nuoc, creating a symphony of sensations in your mouth. Ready to embark on a culinary journey and create this delicious pairing yourself? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Blender
- Steamer (optional)
- Frying pan
Ingredients
- Sticky rice flour
- White sesame seeds
- Roasted green beans
- Ginger
- Pandan leaves
- Sponge cake
- Sugar
- Coconut milk
- Salt
- Water
Step-by-Step Instructions
Step 1. Prepare the Banh Deo Dough and Filling
- Knead the dough with sticky rice flour, salt, and 50°C water until smooth.
- Let the dough ferment for 30 minutes.
- Wrap the dough and let it rest for another 30 minutes.
- Cook or steam the green beans until tender. Add salt.
- Add sugar and coconut milk to the cooked beans. Blend until smooth.
- Roast sesame seeds until golden and fragrant.
Step 2. Prepare the Sweet Soup and Cake Crust
- Boil water with pandan leaves, sugar, salt, and ginger.
- Mix the fermented dough with the ground sponge cake.
Step 3. Cook and Assemble the Banh Deo
- Shape small balls of dough with green bean filling inside.
- Boil the cake balls in the sweet soup broth until they float to the surface.
- Remove the cooked cake balls and immediately place them in cold water to prevent sticking.
Step 4. Serve and Garnish
- Serve the Banh Dẻo with Che Troi Nuoc (sweet soup). Garnish with roasted sesame seeds and coconut milk.
Read more: Quick & Easy Dry Chicken Noodle Pho Recipe
Tips
- Don't add too much ginger or it will be bitter.
- For the sweet soup, adjust sugar to your preference.
- Don't overcook the cake balls, otherwise they will become soggy.
- If you have leftover green beans, wash, drain, and freeze them for later use.
- The key to good cooking is patience and attention to detail. Follow each step carefully.
Nutrition
- N/A
FAQs
1. Can I make the Banh Deo and Che Troi Nuoc ahead of time?
Yes! Banh Deo are best enjoyed fresh, but can be stored in an airtight container at room temperature for 1-2 days. Che Troi Nuoc can be made a day ahead and refrigerated; reheat gently before serving.
2. What can I substitute if I don't have all the ingredients?
For the Banh Deo, you can experiment with different fillings like red bean paste. In the Che Troi Nuoc, other fruits like longan or lychee can replace jackfruit. Coconut milk is crucial for flavor but if unavailable, you can use full-fat milk.
Enjoy the delightful combination of chewy Banh Dẻo and sweet, refreshing Che Troi Nuoc – a taste of Vietnam in every bite. This recipe is perfect for sharing with friends and family, or indulging in a moment of quiet self-care. Happy cooking and happy eating!