Ingredients with Measurements:
- 1 ½ cups of tapioca flour
- 1 ½ cups of rice flour
- 1 ½ cups of cornstarch
- 1 teaspoon of salt
- 2 cups of water
- 1 cup of coconut milk
- 1 block of firm tofu, diced
- 1 cup of mushrooms, sliced
- 2 tablespoons of vegetable oil
- 2 cloves of garlic, minced
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of sugar
- 1 tablespoon of cornstarch
- 1 tablespoon of water
- 2 green onions, thinly sliced
- Fresh cilantro for garnish
Special equipment needed:
- Non-stick pan
- Steamer
Step-by-step instructions:
1. In a large mixing bowl, combine tapioca flour, rice flour, cornstarch, and salt. Mix well.
2. Add water and coconut milk to the dry mixture. Mix until well combined.
3. In a non-stick pan, heat vegetable oil over medium heat. Add garlic and sauté for 1 minute.
4. Add diced tofu and sliced mushrooms to the pan. Cook for 5 minutes or until lightly browned.
5. In a small mixing bowl, whisk together soy sauce, hoisin sauce, sugar, cornstarch, and water.
6. Pour the sauce over the tofu and mushroom mixture. Stir until well coated. Cook for another 2 minutes or until the sauce thickens.
7. Grease a steamer with vegetable oil. Pour a ladle of the batter into the steamer. Top with a spoonful of the tofu and mushroom mixture.
8. Steam for 5-7 minutes or until the batter is cooked through.
9. Repeat the process until all the batter and filling are used up.
10. Garnish with sliced green onions and fresh cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 25 minutes
Temperature:
Medium heat for the non-stick pan
Steamer at high heat
Serving size:
Makes 10-12 pieces
Nutritional information:
Calories: 180
Fat: 4g
Carbohydrates: 30g
Protein: 5g
Substitutions for ingredients:
- Firm tofu can be substituted with any protein of your choice.
- Mushrooms can be substituted with any vegetable of your choice.
- Coconut milk can be substituted with any non-dairy milk.
Variations:
- Add shredded carrots or cabbage to the filling for added texture.
- Use different sauces for the filling such as teriyaki or sweet chili sauce.
Tips and tricks:
- Make sure to grease the steamer to prevent the batter from sticking.
- Use a ladle to pour the batter into the steamer for even portions.
- Adjust the amount of filling to your liking.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or steamer until heated through.
Presentation ideas:
Arrange the Bánh Khoai Mì on a platter and garnish with fresh cilantro.
Garnishes:
Fresh cilantro and sliced green onions.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
Steamed broccoli or a mixed green salad.
Troubleshooting advice:
If the batter is too thick, add more water. If the batter is too thin, add more tapioca flour.
Food safety advice:
Make sure to cook the batter thoroughly to prevent any foodborne illnesses.
Food history:
Bánh Khoai Mì is a Vietnamese dish that is traditionally made with cassava flour. This recipe uses a combination of tapioca flour, rice flour, and cornstarch for a lighter texture.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve as an appetizer or as a main dish.
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Region: Vietnamese