Banh Ú Nước Tro, or ash water cake, is a unique and delicious Vietnamese treat that boasts a captivating texture and subtle flavor. Its intriguing name stems from the use of wood ash water in the batter, a traditional technique that lends the cake its characteristic chewy interior and slightly crispy exterior. This ancient method, passed down through generations, results in a remarkably light and airy texture unlike any other cake. The subtle alkalinity of the ash water also enhances the sweetness of the rice flour, creating a harmonious balance of flavors. Beyond its intriguing preparation, Banh Ú Nước Tro offers a delightful combination of textures – a pleasantly chewy center yielding to a satisfyingly crisp outer layer.
This captivating cake is surprisingly easy to make, requiring readily available ingredients and a simple process. Prepare to be amazed by the transformation of humble ingredients into this extraordinary culinary creation. Ready to embark on this culinary adventure? Let's dive into the step-by-step instructions to create your own perfectly chewy and crispy Banh Ú Nước Tro.
Tools Needed
- Basin
- Basket
- Pot
- Pan
Ingredients
- Sticky rice: 1 kg
- Lye water: 200 ml
- Tamarind juice
- Skinless mung beans: 250 g
- Salt: ½ teaspoon
- Palm sugar: 200 g
- Cane sugar: 100 g
- Water
- Banana leaves
Step-by-Step Instructions
Step 1. Prepare the Rice and Filling
- Combine sticky rice and a small amount of water, mixing gently twice. Drain in a basket.
- Add 200ml of lye water to the drained sticky rice and mix well. Let it sit for 2 hours.
- After 2 hours, add enough water to just cover the sticky rice and soak for 24 hours.
- Soak mung beans in water for 2 hours. Then, cook until soft with 200-250ml water.
- In a pan, combine palm sugar, cane sugar, and 100ml water. Cook until sugar dissolves.
- Add cooked mung beans, salt, and stir continuously until thickened.
- Let the mung bean filling cool.
- Rinse the soaked sticky rice 2-3 times and let it dry completely.
- Roll the cooled mung bean filling into small balls.
Step 2. Assemble and Wrap the Banh Ú Nước Tro
- Prepare banana leaves (approx. 18cm wide, 22-24cm long). You can dry them or blanch in boiling water.
- Place a small amount of sticky rice on the banana leaf, add a mung bean ball, and top with more sticky rice.
- Wrap the sticky rice and filling in the banana leaf, forming a triangle. Tie loosely with string.
Step 3. Cook and Cool the Cakes
- Boil the wrapped cakes in enough water to cover them completely for 3-4 hours.
- Remove the cakes from the water, rinse under cold water, and hang to dry.
- Let the cakes cool completely before serving.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Choose reputable places to buy sticky rice to avoid mixed rice, which will affect the dish's taste and texture.
- When wrapping, don't squeeze the glutinous rice grains too hard to avoid breaking them.
- When tying the rope, tie it loosely to allow the rice to expand during cooking.
- Ensure the water covers the cakes completely during boiling to cook them evenly.
Nutrition
- N/A
FAQs
1. Can I substitute the wood ash water with something else?
While wood ash water is traditional and gives the cake its unique texture and subtle flavor, you can try using a baking powder and lime juice mixture for a similar effect, although the flavor will be different.
2. How do I know if my ash water is the right concentration?
The ash water should have a slightly alkaline pH. You can test this with pH strips. If it's too strong, it might make the cake bitter. If it's too weak, the texture might not be as chewy.
Making Banh Ú Nước Tro might seem daunting at first, but with a little patience and the right technique, you'll be rewarded with a truly unique and delicious treat. This traditional Vietnamese cake is a testament to the power of simple ingredients and ancient methods, offering a delightful textural experience that will leave you wanting more. Enjoy the fruits of your labor – a perfectly chewy and crispy Banh Ú Nước Tro!