Ingredients with Measurements:
- 1 cup tapioca flour
- 1/4 cup rice flour
- 1/4 cup cornstarch
- 1/4 cup sugar
- 1/4 tsp salt
- 1 1/4 cups water
- 1/2 cup coconut milk
- 1/2 cup chopped peanuts
- 1/4 cup sesame seeds
- 1/4 cup toasted coconut flakes
- 1/4 cup sugar syrup
- Crushed ice
Special equipment needed:
- Steamer
- Large mixing bowl
- Small mixing bowl
- Wooden spoon
- Fine mesh strainer
- Serving bowls
Step-by-step instructions:
1. In a large mixing bowl, combine tapioca flour, rice flour, cornstarch, sugar, and salt. Mix well.
2. Gradually add water to the dry ingredients while stirring with a wooden spoon. Mix until a smooth batter forms.
3. In a small mixing bowl, whisk together coconut milk and 1/4 cup of the batter until smooth.
4. Pour the coconut milk mixture into the large mixing bowl with the remaining batter. Mix well.
5. Place the fine mesh strainer over the large mixing bowl and strain the batter to remove any lumps.
6. Grease the steamer tray with cooking spray or oil.
7. Pour the batter into the steamer tray, filling each compartment about 3/4 full.
8. Steam the batter for 10-12 minutes or until translucent and cooked through.
9. Remove the steamer tray from the heat and let it cool for a few minutes.
10. Use a spoon or knife to remove the cooked batter from the steamer tray and transfer it to a bowl.
11. Add chopped peanuts, sesame seeds, toasted coconut flakes, and sugar syrup to the bowl. Mix well.
12. Serve the Chè Bột Lọc in individual bowls with crushed ice on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-12 minutes
Temperature:
- Steaming temperature: 100°C
Serving size:
- This recipe makes 4 servings.
Nutritional information:
- Calories per serving: 290
- Fat: 11g
- Carbohydrates: 44g
- Protein: 4g
Substitutions for ingredients:
- Tapioca flour can be substituted with potato starch or arrowroot starch.
- Rice flour can be substituted with all-purpose flour or wheat flour.
- Cornstarch can be substituted with potato starch or arrowroot starch.
- Coconut milk can be substituted with almond milk or soy milk.
- Peanuts can be substituted with cashews or almonds.
- Sesame seeds can be substituted with poppy seeds or chia seeds.
- Toasted coconut flakes can be substituted with sliced almonds or chopped macadamia nuts.
- Sugar syrup can be substituted with honey or agave nectar.
Variations:
- Add diced fruit such as mango or lychee to the Chè Bột Lọc.
- Use pandan leaves or vanilla extract to flavor the batter.
- Top with whipped cream or condensed milk for a sweeter dessert.
Tips and tricks:
- Make sure to strain the batter to remove any lumps for a smooth texture.
- Grease the steamer tray well to prevent the batter from sticking.
- Serve the Chè Bột Lọc immediately after adding the crushed ice to prevent it from melting too quickly.
Storage instructions:
- Chè Bột Lọc can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, steam the Chè Bột Lọc for a few minutes until heated through.
Presentation ideas:
- Serve the Chè Bột Lọc in clear glass bowls to show off the layers of ingredients.
- Top with additional chopped peanuts, sesame seeds, and toasted coconut flakes for added texture and flavor.
Garnishes:
- Mint leaves or edible flowers can be used as a garnish.
Pairings:
- Serve with a cup of hot tea or coffee.
Suggested side dishes:
- None.
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 Chè Bột Lọc thoroughly to prevent any foodborne illnesses.
Food history:
- Chè Bột Lọc is a traditional Vietnamese dessert made with tapioca flour and coconut milk.
Flavor profiles:
- Sweet, nutty, and slightly chewy.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Vietnamese