Banh Lot, a delightful Vietnamese savory rice cake, is a culinary gem often overlooked outside of Vietnam. Its unique texture – simultaneously chewy and slightly spongy – makes it a captivating culinary experience. Unlike many fermented foods, this recipe bypasses the traditional mold-growing process, offering a simplified approach for home cooks eager to explore this fascinating dish. The subtly sweet and savory flavors are complemented by a variety of toppings, allowing for endless customization. Imagine the satisfying chewiness in every bite, seasoned perfectly to your liking.
This simplified method makes Banh Lot surprisingly easy to prepare, even for beginners. Forget the lengthy fermentation; this recipe delivers delicious results in a fraction of the time. Ready to experience the magic of Banh Lot without the fuss? Let's dive into the step-by-step instructions and create this delicious Vietnamese treat together.
Tools Needed
- Pot
- Pan (deep)
- Blender
- Sieve
- Cream piping bag or plastic bag
- Chopsticks
- Bowls
- Ice
Ingredients
- Rice flour: 100g
- Tapioca starch: 200g
- Pandan leaves: 100g
- Water: 600ml
- Salt: 1/3 teaspoon
- Cooking oil: 1 tablespoon
- Palm sugar: 250g
- Water (for sugar water): 400ml
- Coconut milk: 500ml
Step-by-Step Instructions
Step 1. Prepare the Banh Lot Batter
- Combine rice flour, pandan juice, salt, and cooking oil in a pot or deep pan. Stir until smooth.
- Cook over medium heat, stirring constantly until the mixture thickens and pulls away from the sides of the pan. Reduce heat to low and continue stirring until the mixture sets.
- Gradually add tapioca starch, sifting it in to prevent lumps. Mix thoroughly until smooth and no white powder remains.
Step 2. Cook and Cool the Banh Lot
- Transfer the batter to a piping bag or plastic bag. Cut a small hole at the tip.
- Pipe the batter into boiling water. Cook for about 30 seconds until they float to the surface.
- Immediately transfer the cooked Banh Lot to a bowl of ice water to cool and firm up.
Step 3. Prepare the Sweet Sauces
- Combine palm sugar and water in a pot. Cook over medium heat until the sugar dissolves, then reduce heat to low and simmer for 5 minutes until slightly thickened.
- For thicker coconut milk, add a teaspoon of cornstarch or rice flour).
Step 4. Serve and Enjoy
- Serve the Banh Lot cold with coconut milk and sugar water.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For smoother batter, strain the batter through a sieve after mixing.
- Don't overcook the Banh Lot; it will become too soft.
- Using fresh pandan leaves will give your Banh Lot a more fragrant flavor.
- While traditionally served raw, cooking the Banh Lot ensures food safety and extends shelf life.
Nutrition
- N/A
FAQs
1. Can I use a different type of rice flour?
While rice flour is traditional, you can experiment with a blend of rice flour and tapioca starch for a slightly different texture. Avoid using all-purpose flour, as it won't achieve the same chewiness.
2. What if my Banh Lot doesn't rise properly?
Ensure your yeast is fresh and active. Also, double-check that you've added all the ingredients correctly and mixed them well. A slightly warmer environment can also help with rising.
3. How can I store leftover Banh Lot?
Store leftover Banh Lot in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in a pan or microwave before serving.
With this easy recipe, you've successfully navigated the world of Banh Lot without the complexities of traditional methods. Enjoy the delicious results of your homemade Banh Lot, customized with your favorite toppings. Now go forth and impress your friends and family with this surprisingly simple yet authentic-tasting Vietnamese treat!