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Vietnamese Steamed Layer Cake
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- Yellow Layer (Mung Beans)It starts with the yellow layer. To prepare it:Soak the mung beans.
Place dried mung beans in a bowl and cover with water. Let them soak for 3-4 hours.Cook them.
Drain the soaked mung beans and transfer them to a saucepan. Add the water and bring to a boil. Let simmer for 10-12 minutes or until the beans are completely tender.Blend with the remaining ingredients.
Once the beans are cooked, transfer them to a high-speed blender and blend them with the sugar, coconut milk, water, tapioca starch, rice flour, and vanilla extract. The battery is now ready to use!Green Layer (Pandan)Next comes the green layer that consists of pandan leaves blended with the rest of the ingredients. To prepare the green layer:Prepare the pandan juice.
Blend chopped pandan leaves with water to make juice.Strain the juice.
Using a fine sieve, strain the pandan juice and discard the pulp.Mix with the remaining ingredients.
Finally, transfer the pandan juice to a mixing bowl and whisk together with the sugar, coconut milk, tapioca starch, rice flour, and pandan extract if using.
SteamingOnce your two batters are ready, it's time to steam the cake!Prepare your setup. Fill a saucepan with 2-3 cups of water and place a bamboo steamer on top. Bring the water to a boil.Lightly grease a 3×6-inch pan with oil and place it in the steamer for 2 minutes.Steam the first layer. Pour one layer of the green batter into the pan and steam for 3 minutes. I went with 3 tablespoons of the batter to get thin layers. Adjust depending on the size of your pan.Steam the second layer. Next, pour the same amount of the yellow layer over the green layer. Steam for 4 minutes.Repeat. Repeat the process until you have about 7 layers (you can do more). For each layer, increase the steaming time by one minute.Finally, after steaming the last layer, let the whole cake steam for an extra 7 minutes.Let's cool. Remove the pan from the steamer and let the cake cool completely before removing it from the pan.Finally, cut the cake into small rectangles once it has cooled down completely! To prevent the cakes from sticking to the knife, wrap the blade in a layer of plastic wrap.
Porady
Tips
Check the water level. Since steaming will take a total of 45-55 minutes, a lot of water will evaporate. Make sure to check the water level occasionally and add more if needed.
Be careful not to burn yourself. There will be a lot of steam escaping the steamer basket when you open it to pour a new layer, so be careful when doing so.
Store at room temperature. Avoid storing Banh Da Lon in the refrigerator as it tends to dry and get harder.
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Przepis jest tworzony dlaTM 6
W przypadku gotowania (duszenia) w temperaturze 95°C i wyższej zamiast miarki TM6, należy zawsze używać koszyczka, ponieważ miarka TM6 szczelnie zamyka pokrywę. Koszyczek spoczywa luźno na górze naczynia, przepuszcza parę, a także zapobiega rozpryskiwaniu potrawy z naczynia miksującego.
Ten przepis został stworzony przez użytkownika Przepisowni i nie jest przetestowany przez Vorwerk Polska, tym samym Vorwerk nie może odpowiadać za efekt końcowy przepisu. W razie niejasności prosimy korzystać ze wskazówek zawartych w instrukcji obsługi i książce podstawowej.
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