Indulge in the delightful sweetness of Banh Khoai Mon, a traditional Vietnamese taro cake that's both incredibly satisfying and surprisingly easy to make at home. This fluffy, subtly sweet dessert boasts a wonderfully soft texture, thanks to the creamy taro and a touch of magic in the batter. Forget complicated recipes and lengthy processes; this version simplifies the classic Banh Khoai Mon, making it accessible to even novice bakers. The fragrant aroma of cooked taro will fill your kitchen as you create this beloved treat, perfect for enjoying with a cup of tea or coffee.
Prepare to be amazed by how simple it is to achieve this wonderfully comforting dessert. The unique flavor profile of taro, combined with the delicate sweetness and airy texture, will quickly make this a family favorite. This recipe expertly guides you through each step, ensuring a perfectly fluffy Banh Khoai Mon every time. Ready to embark on this culinary journey? Let's get started with our step-by-step guide.
Tools Needed
- Steamer
- Frying pan
- Mixing bowl
- Sieve
- Mold
Ingredients
- Taro root: 200-250g
- Rice flour: 170g
- Tapioca starch: 30g
- Shallots: 20-30g
- Garlic: 20-30g
- Coconut milk: 250ml
- Boiling water: 200ml
- Dried shrimp: 30g
- Minced lean meat: 100g
- Sausage: 100g
- Salt: 1/4 teaspoon
- Sugar: 2 tablespoons
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Filling and Batter
- Finely chop shallots and garlic. Fry until fragrant and golden. Add minced meat and stir-fry for 1-2 minutes until slightly cooked. Add dried shrimp and taro, stir-fry until fully cooked.
- In a bowl, combine coconut milk, boiling water, rice flour, tapioca starch, salt, and sugar. Stir until dissolved. Let the batter rest for 30 minutes to 1 hour.
- Add a tablespoon of cooking oil to the batter and stir well.
- Gently fold the cooked taro filling into the batter.
Step 2. Steam the Banh Khoai Mon
- Grease a mold with cooking oil. Pour the batter into the mold, ensuring the surface is smooth. Steam over medium-high heat for 30-40 minutes until cooked through.
Step 3. Prepare the Garnishes
- Slice shallots, toss with cornstarch, and deep-fry until golden brown. Set aside.
Step 4. Make the Dipping Sauce
- Combine fish sauce, sugar, and water. Cook the sugar until caramelized, then add the water and cook until it boils again. Remove from heat and stir in lemon juice and chili.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use boiling water to help the tapioca starch expand; cold water will cause it to sink.
- For softer cake, add cooking oil to the batter.
- Pre-cook the meat and shrimp to ensure they are fully cooked in the cake.
- When frying shallots, don't stir too early, let them heat in the oil first.
- For crispier fried shallots, toss them with cornstarch before frying.
Nutrition
- N/A
FAQs
1. Can I substitute the taro?
While taro provides the best flavor and texture, you can try substituting with sweet potato or yam. Keep in mind the taste and texture will differ slightly.
2. My cake is dense, not fluffy. What went wrong?
This usually happens if you overmix the batter or don't add enough leavening agent (baking powder). Make sure to gently fold in the ingredients and check your baking powder expiry date.
3. How do I store leftover Banh Khoai Mon?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Congratulations! You've now mastered the art of making fluffy and delicious Banh Khoai Mon. This simple recipe allows you to enjoy the authentic taste of this Vietnamese treat anytime you desire. Share your freshly baked taro cake with friends and family – they're sure to be impressed!