Bánh Tai Yến – Vietnamese Bird’s Nest Cake
| Servings |
fried cakes
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Ingredients
Cake batter
- 2 1/3 cup rice flour 270 gr
- 1/3 cup glutinous rice flour 30 gr
- 1/3 cup tapioca starch 30 gr
- 2 tubs vanilla sugar or 1 tsp vanilla extract
Coconut sugar
- 1/2 cup + 1 1/2 Tbsp sugar 150 gr
- 1 cup coconut milk 225 gr
- 1/2 tsp kosher salt 2,3 gr
Egg & water
- 1 med egg 60 gr with shell
- 2/3 cup room temperature water 150 gr
Ingredients
Cake batter
Coconut sugar
Egg & water
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Instructions
- * Please measure your flours correctly. Make sure to fluff the flour before measure, by scoop the flour with a spoon then add to your measuring cup, flatten it with a knife. Use the scale to weigh your flour will be the best method. * Veg. oil for deep fry, about 2,3 cm deep of oil in any size of wok that you use. * Please follow my step by step process and do not make any changes. Thank you, and have fun cooking! 🙂
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Sesame Balls – Bánh Cam – Bánh Rán
Sesame Balls Recipe – Bánh Cam – Bánh Rán
| Servings |
Sesame balls
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Ingredients
Filling
- 240 gr mung beans 1 cup + 2 Tbsp
- 3.1/2 cup boiling water 820 ml
- 1 cup boiling water 240 ml
- 1/3 cup sugar 85 gr
- 1/2 tsp kosher salt 2 gr
- 1 small tub vanilla sugar
- 2/3 cup sweetened coconut flakes 75 gr
- 2 Tbsp veg oil 22 gr
Dough
- 1 bag/16 oz glutinous rice flour 465 gr
- 3 Tbsp corn starch 25 gr
- 1/3 cup rice flour 45 gr
- 2 tsp double acting baking powder 7,8 gr
- 150 gr cooked potato
- 215 gr sugar 1/2 cup+1/3 cup
- 1 tsp kosher salt 5 gr
- 1 small tub vanilla sugar
- 3 Tbsp veg oil 33 gr
- 1/2 cup boiling water 125 ml
- 1 cup room temperature water, not use all of it. 240 ml
- 2/3 cup sesame seeds 120 gr
- veg oil for deep fry 1 inch of oil to any pan that you may use.
Ingredients
Filling
Dough
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