Saturday, July 19, 2014

BANH CHUOI HAP (Vietnamese Steamed Banana Cake)


Namanya serantau..so apa yang dihasilkan tidak juah beza. Kuih ini mirip Nagasari Pisanga mahupun Talam Pisang..cuma bezanya cara menghidangkannya. Ia dimakan bersama dadih kelapa dan ditabur dengan kacang tumbuk. Resipi asal kuih dimasukkan perwarna kuning tapi saya skip bahagian ini kerana saya lebih gemar pada putih. Resipi menarik buat Iftar atau dessert minum petang.




BANH CHUOI HAP (Vietnamese Steamed Banana Cake)


8 Lady Finger Bananas sliced
1 1/2 cup Tapioca Starch
2 Tbsp. Rice Flour
1/2 tsp. Salt
1/2 cup Sugar or to taste
2 Drops Yellow Food Coloring
1/2 can Coconut Milk
1 1/2 cup Water

Coconut Sauce
1/3 cup Coconut Milk
1 tsp. Tapioca Starch
2 Tbsp. Sugar
Pinch of Salt

Extra Ingredients
Crushed Roast Peanuts
1 Tbsp. Sugar
Roasted Sesame
Pinch of Salt

  1. In a large bowl, add 1 1/2 cup Tapioca Starch, 1/2 can Coconut Milk, 1 1/2 cup Water, and 2 Tbsp. Rice Flour. Slice 8 Lady Finger Bananas, add into batter.
  2. Mix well and add in 2 drops Yellow Food Coloring. Mix into batter. Then, melt 1/2 cup Sugar in some water, when it cools pour into batter. You can adjust the sugar to your taste. Grease baking pan, pour in the batter. Put into steamer and steam until it is cooked.
  3. When the banana cake has a translucent color, remove from steamer and let it cool completely.
  4. In a small sauce pan add in 1/3 cup Coconut Milk. Add 2 Tbsp. Sugar. Add 1 tsp., Tapioca Starch and a pinch of Salt. Using low heat, mix well. Remove from heat.
  5. When the cake has cool completely, cut into pieces. To serve, place on a plate. Pour some of the Coconut Sauce over the top.
  6. Sprinkle some crushed Roast Peanut mix with 1 Tbsp. Sugar, a pinch of Salt, and roasted Sesame.




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