Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

Banh Thuan is a beloved traditional cake from Vietnam's Mekong Delta and Central regions. Unlike many modern pastries, authentic Banh Thuan recipes rely on arrowroot flour (bột bình tinh) and the leavening power of whipped eggs and heat, rather than baking powder. This unique preparation results in a delightful cake that can also be dried for extended preservation.

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Ingredients for Traditional Charcoal-Grilled Banh Thuan

• 5 Chicken Eggs: (You can use duck eggs or a mix of both based on preference. Free-range chicken eggs are recommended for superior flavor and color.)
• 400g Fine Arrowroot Flour (Bột Bình Tinh/Huỳnh Tinh): This starch, extracted from the arrowroot plant, is also known as "củ dong" in Northern Vietnam. It's known for its cooling properties, aiding digestion and skin health.
• 100g Tapioca Starch
• 5g Baking Powder
• 500g White Sugar
• 55ml Unsweetened Fresh Milk
• 1/2 tube Vanilla Extract
• Peanut Oil or Regular Cooking Oil
• 1 Lemon
• 1 Mandarin Orange: Juiced
• Equipment: Banh Thuan molds, charcoal stove, charcoal

Instructions for Traditional Charcoal-Grilled Banh Thuan

Step 1: Whisk Eggs with Sugar

In a large bowl, whisk the eggs and sugar together until the sugar is fully dissolved and the mixture is well combined.

Step 2: Incorporate Liquids

Add the lemon juice, mandarin juice, and fresh milk to the egg and sugar mixture. Whisk thoroughly until everything is evenly blended.

Step 3: Combine Dry and Wet Ingredients

Sift the all-purpose flour, arrowroot flour, baking powder, and tapioca starch into the wet mixture. Mix until a smooth, homogeneous batter forms, then stir in the vanilla extract.

Step 4: Charcoal Grilling the Banh Thuan

- Heat the Molds: Light your charcoal stove with charcoal and wood. Place the Banh Thuan mold on top of the stove. Heat both sides of the mold evenly by placing burning charcoal on the mold's lid.

Grease the Molds: Lightly brush the indentations of the mold with peanut oil or cooking oil to prevent sticking.

- Pour the Batter: Carefully ladle the batter into each cavity of the mold. Be mindful of the quantity; the batter should reach just up to the mold's rim. Overfilling can lead to uneven cooking and messy cakes, while underfilling can result in small, burnt cakes that don't puff up correctly.

- Bake with Charcoal: Use tongs to transfer hot, glowing charcoal from beneath the stove onto the lid of the mold. This ensures even cooking from both the top and bottom.

- Check for Doneness: After about 3 minutes, the cakes will begin to release a fragrant aroma. Use a toothpick or a sharpened bamboo stick to check for doneness. Insert the stick into a cake; if it comes out clean, the cake is cooked.

- Remove and Repeat: Carefully remove the golden-brown cooked cakes with the pointed stick. Continue pouring batter into the molds and baking until all the batter is used.

Step 5: Drying for Extended Preservation

To prolong the shelf life of your Banh Thuan, dry them after baking. Arrange all the cooked cakes on a bamboo tray or serving platter. Gently dry them over low heat on a stove. This process helps the cakes firm up, intensifies their flavor, and creates a dry exterior, preventing mold and allowing them to be stored for a longer period.

Enjoy your homemade Traditional Charcoal-Grilled Banh Thuan! Do you have any other traditional Vietnamese recipes you'd like to explore?