Flan cake or shortened to cake or caramel is a type of cake that is steamed from the main ingredients of eggs and milk, caramelized water (wine sugar). This is a type of cake that probably originated in European cuisine, although it is now popular in many parts of the world. In Vietnam, flan is also gradually popular in urban areas as a dessert, a favorite gift of young people.
- Condensed milk with sugar can of 380g.
- 760ml boiling water.
- Chicken eggs: 8 eggs.
- White diameter for caramelizing.
- Step 1: Condensed milk with sugar pour into a large bowl and use that box to measure 2 cans of hot water to make milk. The whole egg is broken, use a hand beater to beat the egg gently to limit the foam. Strain the eggs through a sieve to remove the fibers and embryos inside the eggs. Gently pour the bowl of beaten eggs into the milk so that the product does not have a lot of foam, stir gently with a spoon.
- Step 2: Heat the sugar in a pan until the sugar melts, smokes green and turns the color of cockroach wings, then add a little hot water, you can squeeze a little lemon juice, turn off the stove, quickly pour the caramel into the metal tray that will hold the cake, smooth the caramel to create a thin layer on the bottom of the tray and wait a bit for the caramel to set.
- Step 3: Pour the entire mixture above into the metal trays very gently to prevent the caramel from dissolving into the milk.
- Step 4: Put the tray of ingredients into the steamer, after about 30 minutes, check that the surface of the mixture is smooth, not diluted, use a skewer to deeply penetrate the surface to see that the mixture does not stick to the stick is the finished product.
Coconut water beef cake
Coconut water beef cake It is a dish that is loved by many people because of its delicious taste and ease of eating. Coconut water beef cake has a very typical taste of fragrant, greasy coconut water, biting into it, it feels spongy and slightly chewy, the surface of the cake is shiny and very eye-catching.
- 100 grams of rice flour.
- 60 gr of tapioca flour.
- 70 grams of sugar.
- 250 ml fresh coconut water.
- 50 coconut milk.
- 1 pinch of salt.
- 3 grams of baking powder.
- 3 gr yeast = dry yeast.
- Crushed roasted sesame.
- Step 1: Mix rice flour, tapioca flour, yeast, salt, sugar and baking powder, add nearly 2/3 of the fresh coconut water and knead for 10 minutes, then add the rest of the fresh coconut water and the coconut water into the stuffing. Wrap food in plastic wrap for 3-4 hours or longer. When the dough is bubbly, it’s fine.
- Step 2: Boil 1 pot of water. Put a large bowl or mold with a little oil on it and steam for 5 minutes (hot mold), then pour in the flour, cover and steam for 15 – 17 minutes until the cake is cooked.
- Step 3: Put the beef cake on a plate, add coconut milk, sprinkle with roasted sesame and you’re done.
Dumplings Although it comes from China, it has changed since it was imported to Vietnam. Vietnamese dumplings are usually smaller than Chinese dumplings. The ingredients are also different, usually ground pork, wood ear, shiitake mushrooms, vermicelli, sausage, quail eggs or chicken eggs. In addition, nowadays dumplings are just a popular and delicious dish. For Vietnamese people, dumplings are a very convenient breakfast dish.
- 500g dumpling dough, with dry yeast packet.
- 180 ml of fresh milk with sugar.
- 1 chicken eggs.
- 400g pork.
- 10 quail eggs.
- 3 teaspoon sugar.
- 1 teaspoon seasoning.
- 1 teaspoon pepper.
- 1/2 teaspoon salt.
- 20g onion.
- 20g purple onion.
- 30 g of peas.
- 10 g of wood ear.
- Step 1: Place 500 g of flour in a large bowl. Then, take half a packet of dry yeast inside the dough, mix it with 180 ml of fresh milk, then incubate for the yeast to expand evenly, incubate for about 10 minutes. Put 2 tablespoons of sugar with a pinch of salt in a bowl of flour and then pour all the yeast into the bowl. Then, take the white of an egg into a bowl and mix all the ingredients together. Knead until the dough is very smooth, then roll it back into a bowl with a little oil to prevent sticking, then cover with food wrap, incubate for about 1 hour for the dough to double in size.
- Step 2: Hard-boiled and peeled quail eggs. Beans, onions, and wood ear have been soaked and chopped. Then slice the onion and fry until golden. Thinly slice the meat and then mince it. Then pour all the beans, onions, wood ear, fried onions and add the remaining spices to the ground meat and mix well. Take a piece of meat and then use your hands to flatten the filling into a flat surface and put 1-2 quail eggs in the middle and then round it.
- Step 3: When the dough has rested for enough time, take it out and knead for another 5 minutes to make sure the dough is soft enough. After kneading, divide the dough into small pieces to shape the cake. Shape the divided dough into a circle, then roll the dough to flatten it. When the dough is finished rolling, place the egg-wrapped meatball in the center and wrap the dough into a circle. Put in a lightly pressed dumpling mold to get a lovely dumpling.
- Step 4: Place all of the molded dumplings in a steamer and let them rest for 10 minutes before steaming. After incubation, steam the cake for about 20 minutes until the cake is cooked.
Pig skin cake
Pig skin cake is a type of cake used for dessert in Vietnam, especially in the South. The cake is made from tapioca flour, white sugar, grated coconut, vanilla or pandan leaves and some other spices. The filling is made from green beans, finely grated or grated steamed taro, and rice flour and sugar. When making cakes, skillful workers also grind durian mixed with the cake to create a more attractive taste. The cake is steamed in small heart-shaped, flower-shaped molds or in large molds and then cut into pieces when eating.
- 200g green beans.
- 500g tapioca flour.
- 100 g of rice flour.
- 400 grams of sugar.
- 10 pandan leaves.
- 1 tube of vanilla.
- Step 1: Green beans peeled, washed, soaked in warm water for 3-4 hours. Then put the beans in the pot, pour water across the beans and cook. When the beans are cooked, stir them up and blend them with 1 teaspoon of salt. Pineapple leaves are washed, cut into small pieces, crushed, squeezed to extract juice. Divide the tapioca flour, rice flour, and sugar into two parts. Take one portion and mix well with coconut milk, green beans, and 1 vanilla bean. Add pineapple juice just squeezed into the dough. The remaining sugar, add coconut milk, stir to dissolve. If you like, you can add 4 drops of green food coloring to make the color more beautiful.
- Step 2: Prepare a steamer with lots of water, apply a layer of cooking oil to the inside of the mold, put the mold in the pot, pour the mixture layer by layer into the mold. After steaming, pour the next layer of mixture, until the mold is full. Steaming a cake takes about 20 minutes.
- Step 3: When the final layers are cooked, remove the mold from the pot and let it cool completely. Then turn the mold upside down on a plate to pour the cake out.
Banh beo This is a very popular cake in the Central region, in addition to many in the South of Vietnam. Banh beo is always mentioned by many people because of its delicious taste with a bit of traditional fresh shrimp flavor that will surely conquer your heart as soon as you eat the first piece of cake.
- 125g rice flour.
- 25g tapioca flour.
- 400g ground shrimp, peeled, remove the black thread.
- 30g dried shrimp.
- 1 purple onion, 1 small garlic, 2 scallions.
- Seasoning: fish sauce, pepper, salt, sugar.
- 50ml cooking oil.
- 1 loaf of bread.
- Step 1: Mix the 2 flours and 1/2 teaspoon of salt together. Slowly add 250ml of cold water to the dough, mix well and add 350ml of boiling water and continue mixing until the powder is completely dissolved. Leave the dough overnight to make the dough lose its sour taste and become chewier
- Step 2: Brush a layer of cooking oil into the cup and pour the flour into about 2/3 cup. Then put in a basket, steam for 8-10 minutes, when the dough changes color to milky white and hardens.
- Step 3: Use a blender or puree the ground shrimp and dried shrimp. Heat a pan with a little oil, saute garlic and add 2 parts of shrimp, quickly stir-fry over low heat until shrimp are drained.
- Step 4: Put banh beo on a plate, add 1 tablespoon of shrimp, 1 onion and 1 piece of deep-fried bread. Serve with green chili sauce.
For a long time, peanut cake was a very familiar dish of the North. The peanut cake dish is very simple, just rice flour mixed with clear lime water, stirring on low heat until it becomes sticky and adding crispy boiled peanuts. It’s as simple as that, but when eating a piece of cake with peanuts and soy sauce, you will feel the wonderful harmony between the smooth and supple taste, but still retain the special crunchiness of the cake mixed with the fat, amulet of peanuts. All of those flavors are further enhanced by the rich, aromatic flavor of soy sauce.
- Delicious rice flour: 500g.
- Clear lime water: 1,8 – 2 liters.
- Peanuts: 200g.
- Cooking oil, soup salt, white sugar.
- Soybean should choose a type of lime that has been aged for at least a year so that the lime juice when decanted is the clearest and has no acrid taste, so the cake will be more delicious and supple.
- Step 1: Soak peanuts in clean water for about 6 hours and then boil them until cooked. Add 500g of plain rice flour to 2 liters of clear lime water and stir until the powder dissolves evenly with the water. Then add 1/2 teaspoon of salt and continue stirring until the salt is dissolved. Then put the mixture of lime water and flour in the refrigerator to soak for about 2 hours for the powder to rise and then take it out.
- Step 2: Bring the rice flour mixture to a boil in a pot, cook while stirring with chopsticks in one direction, so that the flour will dissolve evenly and the cake will be more fragrant and soft. When the flour mixture starts to feel thick, turn down the heat to low and add 3 tablespoons of cooking oil and mix well. Cover and cook for about 15 minutes until the rice flour thickens.
- Step 3: Put the boiled peanuts into the boiling rice flour mixture, then turn the heat to medium, cook for another 5-7 minutes, then turn off the heat. Finally pour the molded cake into the mold. Or, if you don’t have a cake mold, you can put it on deep plates and wait for the cake to cool and cut it into bite-sized pieces.
Dumplings, steamed dumpling
Dumplings It is a popular Chinese breakfast dish, but with its delicious taste and sophisticated processing, it has become a familiar dish in Vietnam. Referring to shrimp dumplings, we immediately think of the delicious filling with rich pork, crispy shrimp, but perhaps the most impressive is still the thin tang, seeing the color of the shrimp meat inside. .
- Tapioca flour: 100g.
- Rice flour: 100gr (or replace these two flours with 200g ready-made dumpling flour).
- Salted coffee: ½ tsp.
- Hot water.
- Fresh shrimp: 350g.
- Pork: 150g minced.
- 3-4 ears of duckweed (or shiitake, shiitake).
- Onion: 1 bulb.
- Minced ginger garlic.
- Step 1: Dissolve tapioca flour, rice flour with about 200ml of boiling water, add salt and stir until the powder is dissolved. Mix well and knead thoroughly until the dough is soft and smooth, then rest the dough for about 10 minutes. Note that you should not add too much water at once, slowly add water and then adjust the amount of water accordingly, avoiding the case that the dough is too pasty and it will be difficult to make the crust.
- Step 2: While the dough is incubating, prepare the filling as follows: Mix the shrimp and meat together, season to taste, and then put it in a separate bowl.
- Step 3: Knead the dough again and press the dough into a long shape, then cut the dough into small pieces about 3cm. Roll the dough into thin, round pieces.
- Step 4: Put the filling in the center of the rolled dough and fold the edges into stacked layers. Try to fold the edges carefully so that when steaming, the mouth of the dumpling does not open.
- Step 5: Finally, you need a steaming basket, pour water into the pot, put the steamer on top and in turn put the dumpling in the basket and steam it. It takes you about 10 minutes to cook the shrimp and meat, do not steam for too long because it is easy to make the dumplings mushy.
Instead of eating burgers as usual, why don’t you try steaming with meat and serving with fish sauce? With days of boredom, make use of old loaves of bread to make dishes steamed bread This simple yet super delicious.
- Cooking oil.
- Purple onion 1 bulb.
- 200 g minced meat.
- 100 g minced beef.
- 1/2 cassava root, 1/2 chopped carrot.
- 50 g minced black fungus.
- 1 little green onion.
- Spices: sugar, salt, fish sauce, seasoning, vinegar, garlic, chili…
- Pickled food, raw vegetables, onion fat, roasted peanuts, fried onions…
- Step 1: Put the pan on the stove and saute 1 minced purple onion. Then, add minced lean meat and minced beef and stir-fry. Season the meat with 1 tablespoon fish sauce, 1/4 teaspoon salt, 1 teaspoon seasoning seeds.
- Step 2: Add 1/2 cassava root, 1/2 carrot, 50g minced black fungus, 1 little chopped green onion and stir-fry.
- Step 3: Cook fish sauce with sugar, the ratio is 2 sugar 1 fish (2 cups sugar + 1 cup fish sauce). Cook while stirring until the sugar dissolves. Then, add warm water at a ratio of 1:1 and then add minced garlic, minced chili, sour food and 1 tablespoon of vinegar, we will be served with fish sauce.
- Step 4: Cut the bread into bite-sized slices, then spray water on both sides of the bread and steam it for about 2 minutes.
- Step 5: Grease onions and then add minced meat, roasted peanuts, fried onions on top and enjoy.
Steamed red bean cake
Dish steamed red bean cake The food is quite delicious without feeling bored. The cake has a moderate porosity with a snowflake-like white color with a little red that looks very nice. When eating cake and drinking it with a cup of hot tea, there is nothing better.
- 200g red beans.
- 600ml water.
- 250g plain rice flour.
- 180g glutinous rice flour.
- 80g granulated sugar.
- Step 1: Put glutinous rice flour, plain rice flour, and sugar in a bowl and mix well. Boiled red beans, separate the beans and the bean broth. Put the bean broth into the flour bowl and mix well. Use a sieve to sift fine flour.
- Step 2: Take 1/3 of the finely sifted flour mixed with boiled red beans, mix the flour with red beans. Take a tray and brush it with a thin layer of oil. Sift the fine flour into the bottom of the tray.
- Step 3: Put some red beans mixed with flour on top, sift another layer of fine flour on top and then another layer of red bean paste. Keep doing this until all the flour, bean paste and cake are put into the steamer, steamed for about 30-40 minutes, then the cake is cooked.
Bread rolls is a kind of cake made with plain rice flour, tapioca flour mixed with bone broth, filling made from lean shoulder meat with wood ear, dried red onion, onion, pepper, fish sauce, salt, The cake also has quail eggs) Banh gio has a long jutting shape like a cupped hand with fingers close together, the cake is wrapped in banana leaves and steamed.
- 400 grams of plain rice flour.
- 100 grams of flour.
- 2 liters of bone broth, 200 ml of filtered water, set aside.
- 2 tablespoons cooking oil.
- 500g minced lean meat.
- 200g dried onion, peeled and chopped.
- 100 grams of wood ear, dried shiitake mushrooms.
- 3 teaspoons of soup powder, 1 tablespoon of fish sauce, 1 teaspoon of pepper, 1 teaspoon of sugar.
- Step 1: Wood ear, shiitake mushrooms, you soak in water at night to soften. Then, cut off the hard root and wash and chop it.
- Step 2: Put shiitake mushrooms, wood ear mushrooms, dried onions, ground lean meat and seasonings prepared for the filling in a bowl. Mix it all up.
- Step 3: With bone broth, remove bones and residue. You can add filtered water to make 2 liters of water. Add a little more soup powder to the soup to match the taste. Put rice flour + tapioca flour into the pot of stewing water. Soak for at least 1 hour for the dough to rise.
- Step 4: Place the pot on the stove and cook over medium heat. After the soaking time, the rice flour has settled to the bottom, so the flour does not stick to the bottom of the pot. You need to use a wooden spoon to stir through. When you see the flour mixture boiling and starting to thicken, turn off the heat.
- Step 5: You arrange 2 layers of banana leaves, the outer layer leaves the green side of the leaf down, the inner layer leaves the green side of the banana leaf up. Roll the banana leaf into a triangle, scoop 1 tablespoon of flour into the leaf funnel and then add the cake filling. Scoop 1 more spoonful of flour on top, spread this dough evenly to cover the cake. Wrap the cake tightly by folding the leaves from four sides and tying them tightly.
- Step 6: Put the spring rolls into the steamer and steam until cooked, about 20 minutes for this step to be cooked.
Tapioca silkworm cake
Tapioca silkworm cake is a rustic dessert of Southern people, associated with the childhood of many people from rural to urban areas. It is called silkworm cake because it has an elongated shape and is covered with coconut crumbs like a silkworm. Tapioca silkworm cake is chewy, fragrant and greasy, often eaten with roasted sesame and white sugar.
- Tapioca or tapioca flour.
- Food coloring or juice used for coloring.
- Sesame (white sesame).
- Step 1: Grate tapioca or use tapioca flour.
- Step 2: Mix tapioca with tapioca flour and add color as you like. Then steam in water bath. After the cake is cooked, take it out to cool and then cut it into elongated pieces (or any shape you like).
- Step 3: Grate the coconut and finely chop it into small cotton fibers. Then, roll the cake in the coconut crumbs and serve on a plate. When eating, should put roasted sesame, white sugar or coconut milk on the cake so that the cake is fragrant and greasy.
Salted egg sponge cake
Salted egg sponge cake is one of the dishes that make housewives eagerly look for home-made recipes, many times “remembering” with delicious, greasy and attractive taste. This special cake becomes a favorite dish of many people, especially children.
- Ingredients for making cake: 4 eggs, 50ml fresh milk without sugar, 60ml cooking oil, 85gr all-purpose flour, 55gr sugar, 1/2 teaspoon lemon juice, 1 pinch salt, 1 teaspoon lemon peel grated fresh, cotton rub, cheese, 4 salted eggs.
- Ingredients for cream sauce: 1 egg, 10g cornstarch, 50ml whipping cream, 40ml fresh milk, 30g sugar, 10g melted butter, salt.
- Step 1: Eggs separate yolks and whites. Put the yolks in a large bowl, add cooking oil, fresh milk and 1 grams of sugar, mix well, beat. Sift the flour into the above mixture, beat well by hand or use an electric mixer to beat for 15-5 minutes at number 7. Grate fresh lemon zest into the mixture, mix well. Place the whites in another large bowl, add the lemon juice and beat with a mixer on medium speed for 3 minute. When the whites are frothy, add 1g of sugar slowly. Increase the speed of the mixer to beat the whites until the whites are stiff.
- Step 2: Brush cooking oil around the inside of the baking pan or line the mold with paper-proof paper. Pour the above mixture into the baking pan, hold the cake mold lightly on the table to dissolve the air bubbles and the cake mixture evenly. Preheat oven to 150 degrees for 15 minutes. Then put the cake mold in the lower compartment in the middle one step, bake for 1-30 minutes until the cake is cooked.
- Step 3: 4 salted eggs, separate the whites and salted egg yolks, then wash the yolks with water. Soak salted egg yolks for about 10 minutes in white wine, star anise, cinnamon to reduce the fishy smell and create an attractive aroma when baking. Remove the yolks, brush with oil and then bake or steam for about 10 minutes until the eggs are cooked.
- Step 4: Place an egg and sugar in a mixing bowl. When the eggs and sugar have dissolved, sift the cornstarch, add fresh milk and whipping cream, and mix well. A whisk can be used to shorten the time. When all is mixed, put the above mixture in a saucepan on the stove over low heat. When the mixture thickens, add the butter, stir for a few more minutes, then turn off the heat and let it cool.
- Step 5: After the cake is removed from the mold, you put the cream sauce on the cake, covered with the prepared cotton ball. Then place the baked salted egg and some shredded cheese on top for garnish.
Steamed banana cake
Steamed banana cake is a snack of South Vietnam that attracts many diners. The delicious banana cake topped with Fat Coconut Milk has a bit of a salty taste, so although it’s a sweet dish, it’s not boring, sprinkled with some finely ground roasted peanuts and fragrant golden sesame seeds for a blend. and taste.
- Porcelain bananas: Choose medium, large, long, round, fat, yellow bananas that cover the fruit evenly.
- Desiccated coconut: Choose dark, heavy coconuts, then wash and grate them.
- Tapioca flour: Used to create a thick consistency.
- Rice flour.
- Yellow sand road.
- Peanuts, sesame, 1 vanilla bean, salt.
- Step 1: Peeled porcelain bananas cut into thin slices about 3mm put in a bowl that previously added yellow sugar, tapioca flour and a little rice flour, add water and stir well. Grated dried coconut in a bowl for warm water to mix, squeeze vigorously and squeeze out the juice. Roasted peanuts and sesame seeds are fragrant.
- Step 2: Prepare a mold with a thin layer of oil to make it easy to remove when the cake is cooked. The cake steamer is placed on the stove, wait for the water to boil, put the mold on, wait for about 1 minute, pour the banana powder mixture in the bowl into the mold so that it is about 3-4 cm high, cover and leave for about 30-40 minutes, then the cake is cooked. After 30 minutes, use a toothpick to poke through the cake, if it does not stick to the toothpick, the cake is done. Remove the mold from the outside, wait for the cake to cool down, then cut into pieces.
- Step 3: Pour the pre-squeezed coconut milk into the pot, put it on medium heat. Stir until the coconut milk boils, then add a little salt, tapioca flour, stir until the milk thickens, then turn off the heat. Take the sliced banana cake on a plate, pour coconut milk on top, sprinkle finely ground peanuts and sesame on top.