No-Borax Pandan Bánh Đúc Gân (Chewy Pandan Rice Cake) Recipe

Craving the delightful chewiness of Bánh Đúc Gân but concerned about traditional ingredients like borax or lye water? This recipe offers a safe and simple method to make authentic Pandan Bánh Đúc Gân without any of those hard-to-find or questionable additives. Perfect for urban kitchens, you can now enjoy this beloved Vietnamese dessert with ease!

>>> Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe
>>> Traditional Northern Vietnamese Peanut Bánh Đúc (Bánh Đúc Lạc) with Limewater Recipe
>>> Authentic Hot Bánh Đúc (Bánh Đúc Nóng) - Hanoi Style Recipe

Ingredients for No-Borax Pandan Bánh Đúc Gân

• 200g tapioca starch
• 200g regular rice flour
• 300g granulated white sugar (divided)
• ½ teaspoon salt (divided)
• ½ fresh ginger root
• 1 bunch pandan leaves
• 150ml coconut milk (divided)

Step-by-Step Instructions for No-Borax Pandan Bánh Đúc Gân

Follow these steps to create your perfectly chewy and fragrant Pandan Bánh Đúc Gân:

Step 1: Prepare the Bánh Đúc Batter

- Pandan Juice: Wash the pandan leaves thoroughly, discard the tough root ends, and cut them into smaller pieces. Add 400ml water to the pandan leaves and blend until very smooth. Strain the mixture through a fine-mesh sieve to remove the pulp, reserving the vibrant green pandan juice.

- Dissolve Ingredients: In a separate bowl, add ½ teaspoon salt, 200g granulated sugar, and 100ml coconut milk to the pandan juice. Stir until the sugar and salt are completely dissolved.

- Combine Flours: In a large bowl, mix the 200g tapioca starch and 200g regular rice flour together. Sift the mixed flours to ensure they are fine and lump-free. Gradually pour the pandan juice mixture into the sifted flours, stirring continuously in a clockwise direction until a homogeneous batter is formed. Stop stirring once uniform.

- Rest and Cook Batter: Cover the batter bowl tightly with plastic wrap and let it rest for about 30 minutes. After resting, transfer the batter to a saucepan. Cook over medium heat, stirring constantly with chopsticks or a whisk, until the mixture comes to a boil. Reduce the heat to low and continue stirring vigorously to prevent bubbles from forming and the batter from sticking.

Step 2: Steam and Shape the Bánh Đúc Gân

- Prepare Mold: Lightly brush a thin layer of cooking oil onto your steaming mold to prevent sticking.

- Steam Cake: Once the batter in the saucepan is fully combined and thickened, turn off the heat. Immediately pour the hot batter into the prepared mold. Steam until the cake is firm and cooked through (check by gently pressing the surface).

- Compress Cake: Once cooked, use a ladle or a flat spatula to firmly press down on the surface of the Bánh Đúc Gân in the mold. This step helps create a denser, chewier texture.

- Chill (Optional for extra chewiness): For an even crispier and chewier texture, once the Bánh Đúc Gân has cooled to room temperature, place it in the refrigerator for about 30 minutes before serving.

Step 3: Make the Ginger Palm Sugar Syrup

- Prepare Ginger: Wash the ½ fresh ginger root, peel it, and finely mince or blend it with a small amount of water.

- Cook Syrup: In a saucepan, combine the remaining 100g granulated sugar, remaining 50ml coconut milk, and 400ml water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low.

- Thicken Syrup: Add the finely minced ginger and 3g tapioca starch (dissolved in a tiny bit of water first, if preferred, to prevent lumps) to the simmering syrup. Stir continuously until the mixture thickens to your desired consistency. Taste and adjust sweetness if necessary, then turn off the heat.

Enjoy your successful homemade No-Borax Pandan Bánh Đúc Gân with fragrant ginger palm sugar syrup!