Ingredients with Measurements:
- 1 cup rice flour
- 1/2 cup tapioca flour
- 1/2 cup cornstarch
- 1/2 cup sugar
- 1/4 teaspoon salt
- 2 cups water
- 1/2 cup coconut cream
- 1/4 cup toasted sesame seeds
Special equipment needed:
- Steamer
- Mixing bowl
- Whisk
- 9-inch cake pan
- Saucepan
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca flour, cornstarch, sugar, and salt. Mix well.
2. Gradually add water to the dry ingredients, whisking continuously until the batter is smooth.
3. Pour the batter into a greased 9-inch cake pan.
4. Steam the cake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
5. Remove the cake from the steamer and let it cool.
6. In a saucepan, heat coconut cream over low heat until it thickens.
7. Cut the cake into small squares and drizzle with the coconut cream.
8. Sprinkle with toasted sesame seeds.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 210
- Fat: 4g
- Carbohydrates: 41g
- Protein: 2g
Substitutions for ingredients:
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Coconut cream can be substituted with heavy cream or evaporated milk.
Variations:
- Add pandan leaves extract to the batter for a green color and fragrant flavor.
- Use brown sugar instead of white sugar for a caramel flavor.
Tips and tricks:
- Grease the cake pan with oil to prevent the cake from sticking.
- Use a toothpick to check if the cake is cooked through.
- Toast the sesame seeds in a dry pan over low heat until fragrant.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Steam the cake for 5-10 minutes or until heated through.
Presentation ideas:
- Serve the cake on a plate drizzled with coconut cream and sprinkled with sesame seeds.
Garnishes:
- Fresh mint leaves or edible flowers.
Pairings:
- Vietnamese iced coffee or hot tea.
Suggested side dishes:
- Fresh fruit salad or sticky rice.
Troubleshooting advice:
- If the cake is too dense, reduce the amount of rice flour and increase the amount of tapioca flour.
- If the cake is too sticky, reduce the amount of water in the batter.
Food safety advice:
- Make sure to cook the cake thoroughly to prevent foodborne illness.
Food history:
- Bánh Da Lợn is a traditional Vietnamese dessert made from rice flour, tapioca flour, and coconut cream.
Flavor profiles:
- Sweet, creamy, and nutty.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Vietnamese