Banh Duc La Dua, or Vietnamese Pandan Rice Cakes, are a delightful treat that embodies the fragrant essence of Southeast Asia. These delicate, translucent cakes boast a subtly sweet and savory flavor profile, perfectly balanced by the creamy coconut palm sugar syrup. The vibrant green hue, derived from the pandan leaves, is visually captivating, making these cakes as beautiful as they are delicious. Their soft, chewy texture offers a unique and satisfying experience, a welcome departure from the usual Western desserts. They are a popular street food in Vietnam, often enjoyed for breakfast or as a light snack.
The alluring aroma of pandan and coconut alone is enough to entice anyone to try these exquisite cakes. This recipe will guide you through each step, from preparing the pandan paste to creating the perfectly textured rice cakes and finishing with the rich, luscious syrup. Let's embark on this culinary adventure and create your own batch of these irresistible Banh Duc La Dua.
Tools Needed
- Bowls
- Mixing spoons
- Nonstick cake pan
- Steamer
- Nonstick pan
- Saucepan
Ingredients
- Dry ingredients
- Coconut milk: 1 can
- Water: 1 3/4 cups + 1 1/2 cups
- Pandan leaves
- Tapioca starch
- Baking powder: 1/2 teaspoon
- Yellow food coloring: 3 drops
- Green food coloring: 4 drops
- Coconut oil or vegetable oil
- Palm sugar
- Coconut cream: 1 can
Step-by-Step Instructions
Step 1. Prepare the Batter
- Combine dry ingredients in a bowl and mix well.
- Pour in half a can of coconut milk and mix until combined. Add more coconut milk until the batter is smooth. Add the rest of the coconut milk and set aside.
- Add pandan leaves and water, then mix until smooth.
- Add 1 cup of water to the pandan mixture, stirring until smooth. Then pour in the rest of the water, add baking powder, yellow and green food coloring, and mix well. Set aside.
- Gently fold in the white batter mixture with the green, ensuring not to overmix.
Step 2. Steam the Cake
- Grease a nonstick cake pan with coconut oil.
- Bring a steamer to a boil.
- Add 1 3/4 cups of water to a nonstick pan, cover, and bring to a boil. Pour in the white batter mixture (remember to mix before pouring). Turn off the heat immediately. It only takes 2-3 minutes to cook.
- Mix until the batter becomes soft but not fully cooked.
- Transfer the mixture to a bowl and cover. Repeat the cooking process with the green mixture using 1 1/2 cups of water.
- Mix the green batter quickly, then turn off the heat. Mix until smooth, ensuring not to overcook (2-3 minutes).
- Place the combined mixture in the greased pan, use oiled hands to spread it evenly to reduce air bubbles.
- Steam over boiling water for 40 minutes. Every 10 minutes, remove the lid to shake off collected water.
- Once the cake is cool enough, tap the pan to loosen it and remove the cake.
Step 3. Make the Palm Sugar Syrup
- Combine palm sugar, water, and pandan leaves in a saucepan. Bring to a boil over medium-high heat. Add coconut cream after boiling; reduce heat and simmer for 15 minutes. Add the tapioca mixture and keep stirring until it boils. Reduce heat to low and simmer for 20-25 minutes until thickened. Remove pandan leaves and let cool.
Step 4. Serve
- Cut the cake into desired shapes and serve with the palm sugar syrup.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For best results, make the cake the night before and let it cool overnight.
- Serve the cake by dipping it in the syrup or pouring the syrup over the top.
Nutrition
- N/A
FAQs
1. Can I substitute the pandan leaves with pandan extract?
Yes, you can! Use about 1-2 teaspoons of pandan extract per recipe, adjusting to your preferred intensity of flavor. However, fresh pandan leaves offer a more nuanced and fragrant aroma.
2. How long can I store the Banh Duc La Dua?
Store leftover Banh Duc La Dua in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh, but still delicious the next day.
Making Banh Duc La Dua is a rewarding experience, resulting in a delicious and visually appealing dessert. The fragrant pandan and rich coconut syrup create a flavor combination that's both familiar and exotic. Enjoy this delightful Vietnamese treat with friends and family, savoring every bite!