The Beth Kitchen

Bánh Đúc Lá Dứa Nước Đường Thốt Nốt – Pandan Rice Cake with Coconut and Palm Sugar Syrup

Bánh Đúc Lá Dứa đặc sản Miền Tây sông nước. Vietnamese Pandan rice cake is my childhood favorite cake. This refreshing dessert, has a wonderful aroma of pandan and the richness of the coconut syrup. It is beloved by young and old and very popular in Southern Vietnam.

CuisineVietnamese

Servings

12people

Servings

12people

Ingredients

Coconut and palm sugar syrup

1lb palm sugar
3/4 cup water
1/2 tsp kosher salt
3-4leave pandan
1can = 400ml coconut cream
1 Tbsp tapioca starch
1/4cup water

Rice cake, pandan mixture

1/4 cup = 41gr green bean starch
1/2cup = 67gr rice flour
1cup = 121gr tapioca starch
1/8 tsp kosher salt
1small tub vanilla sugar
1/2 tsp pandan extract
3 drops yellow food coloring
4drops green food coloring
1Tbsp = 14gr sugar
2cup water or pandan juice
1.1/2cup boiling water

Rice Cake, white mixture

1/4cup = 41gr green bean starch
1/2cup = 67gr rice flour
1cup = 121gr tapioca starch
1/8tsp kosher salt
1Tbsp = 14gr sugar
1can = 400ml coconut milk
1.3/4cup boiling water

Nước dừa đường thốt nốt

1lb đường thốt nốt
1/2tsp muối
3/4cup nước
1Tbsp bột năng
1/4cup nước
1lon = 400ml nước cốt dừa (coconut cream)

Bánh đúc màu xanh

1/4cup = 41gr tinh bột đậu xanh
1/2cup = 67gr bột gạo
1cup = 121gr bột năng
1Tbsp = 14gr đường
1/8tsp muối
1ống vani
1/2tsp tinh dầu lá dứa
2cup nước lọc hay nước lá dứa
1.1/2cup nước nấu sôi

Bánh đúc màu trắng

1/4cup = 41gr tinh bột đậu xanh
1/2cup = 67gr bột gạo
1cup = 121gr bột năng
1Tbsp = 14gr đường
1/2tsp muối
1lon = 400ml nước cốt dừa (coconut milk)
1.3/4cup nước nấu sôi
1 khuôn 9″ không dính
Tí dầu ăn thoa khuôn và dao cắt bánh.

Instructions

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