Ingredients with Measurements:
- 1 cup of glutinous rice flour
- 1/4 cup of tapioca starch
- 1/4 cup of sugar
- 1/4 tsp of salt
- 1/2 cup of boiling water
- 1/4 cup of vegetable oil
- 1 cup of lotus seed paste
- 1/4 cup of roasted sesame seeds
Special equipment needed:
- Steamer
- Mixing bowl
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. In a mixing bowl, combine glutinous rice flour, tapioca starch, sugar, and salt. Mix well.
2. Add boiling water and vegetable oil to the dry ingredients. Mix until a dough forms.
3. Knead the dough for 5 minutes until it becomes smooth.
4. Divide the dough into 20 equal pieces and roll each piece into a ball.
5. Flatten each ball with a rolling pin to form a circle with a thickness of 1/4 inch.
6. Spoon 1 tablespoon of lotus seed paste onto the center of each circle.
7. Fold the edges of the dough over the filling to form a rectangular shape.
8. Brush the top of each pastry with water and sprinkle with roasted sesame seeds.
9. Place the pastries in a steamer and steam for 15 minutes.
10. Remove the pastries from the steamer and let them cool for 5 minutes.
Time:
Preparation time: 30 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 212°F (100°C)
Serving size:
This recipe makes 20 pastries.
Nutritional information:
Each pastry contains approximately 120 calories, 3g of fat, 20g of carbohydrates, and 2g of protein.
Substitutions for ingredients:
- You can substitute the lotus seed paste with red bean paste or sweet potato paste.
- You can substitute the roasted sesame seeds with chopped peanuts or shredded coconut.
Variations:
- You can add a few drops of food coloring to the dough to make the pastries more colorful.
- You can add chopped nuts or dried fruits to the filling for more texture.
Tips and tricks:
- Make sure to knead the dough well to ensure a smooth texture.
- Brushing the top of the pastries with water before steaming helps to create a shiny surface.
- You can wrap the pastries in plastic wrap and freeze them for up to 1 month.
Storage instructions:
Store the pastries in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the pastries, steam them for 5 minutes or microwave them for 30 seconds.
Presentation ideas:
Arrange the pastries on a plate and garnish with fresh mint leaves.
Garnishes:
- Fresh mint leaves
- Chopped nuts
- Shredded coconut
Pairings:
- Jasmine tea
- Vietnamese coffee
Suggested side dishes:
- Fresh fruit
- Steamed vegetables
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too sticky, add a little more glutinous rice flour.
Food safety advice:
- Make sure to wash your hands and all equipment before preparing the recipe.
- Make sure to cook the pastries thoroughly to avoid foodborne illness.
Food history:
Bánh Da Lợn is a traditional Vietnamese dessert that originated in the southern region of the country. It is made with glutinous rice flour and filled with various sweet fillings, such as lotus seed paste, red bean paste, or sweet potato paste.
Flavor profiles:
Bánh Da Lợn has a sweet and slightly chewy texture. The lotus seed paste filling has a nutty and slightly floral flavor, while the sesame seeds add a nutty and crunchy texture.
Serving suggestions:
Serve Bánh Da Lợn as a dessert or snack. It is often served during special occasions and festivals in Vietnam.
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Region: Vietnamese