Easy No-Limewater Peanut Bánh Đúc (Vegan Vietnamese Rice Cake) Recipe

Looking for a simpler, vegan-friendly way to make Bánh Đúc Lạc without traditional limewater? This recipe offers a straightforward approach to creating a soft, chewy, and delicious peanut rice cake, perfect for a plant-based diet. Ideal for those who find limewater hard to source or prefer a faster preparation method.

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1, Ingredients for Vegan Peanut Bánh Đúc (No Limewater):

• 100g raw peanuts
• 1 teaspoon salt (divided)
• 125g regular rice flour
• 125g potato starch (or 100% rice flour if potato starch is unavailable)
• 1 liter filtered water (divided)
• A small amount of cooking oil (for greasing)

2, Step-by-Step Instructions for Vegan Peanut Bánh Đúc (No Limewater):

Follow these steps for a delicious and easy no-limewater Bánh Đúc Lạc:

Step 1: Prepare the Bánh Đúc Batter (No Limewater)

- Sift and Mix Flours: Sift 125g regular rice flour and 125g potato starch into a large bowl. (If potato starch is unavailable, use 250g regular rice flour, but ensure to soak the flour longer for a softer texture.)

- Initial Hydration: Add 500ml of filtered water to the sifted flours. Use a whisk to thoroughly mix the batter until all the flour is completely dissolved and lump-free.

- Strain and Soak: For an even smoother batter, you can strain it through a fine-mesh sieve to remove any remaining lumps. Let the batter soak for 30 minutes.

Step 2: Cook the Peanuts

- Soak Peanuts: Soak 100g raw peanuts for 5 hours or, ideally, overnight. Drain the peanuts and rinse them thoroughly with clean water.

- First Boil: Place the peanuts in a pot and bring to a boil for 2-5 minutes. Drain this first batch of water.

- Second Boil: Add 500ml fresh filtered water and 1 teaspoon salt to the peanuts. Continue boiling for another 5-10 minutes until the peanuts are tender. Turn off the heat.

- Drain Peanuts: Drain the cooked peanuts and set them aside. Reserve the hot peanut boiling water as it will be used to mix with the Bánh Đúc batter.

Step 3: Cook the Bánh Đúc Batter

- Combine Hot Water with Batter: Gradually pour the hot peanut boiling water (reserved from Step 2) into the soaked flour batter (from Step 1), stirring continuously with a whisk. Avoid adding all the water at once, as this can cause the flour to cook unevenly.

- Cook on Stove: Use a large, heavy-bottomed pot to cook the Bánh Đúc batter. Pour the entire batter mixture into the pot and stir constantly over medium heat. As steam begins to rise and the batter starts to stick to the bottom of the pot, reduce the heat to low.

- Continuous Stirring: Continue stirring vigorously to prevent the batter from sticking or burning. After 5-10 minutes, the batter will gradually thicken and become smooth.

- Thicken and Add Oil/Peanuts: At this point, increase the heat back to medium and continue stirring constantly until the batter becomes very thick, translucent, and forms a cohesive mass. Add 1 tablespoon of cooking oil to the batter and continue stirring until it becomes even more translucent, elastic, thick, and bubbly. Finally, add the cooked peanuts and mix them thoroughly into the very thick batter. (Since the batter will be very thick and difficult to mix by hand at this stage, an electric mixer can be used for easier blending.)

Step 4: Mold and Cool

Immediately transfer the hot, thick peanut Bánh Đúc batter onto a large, flat surface. This can be a banana leaf or a large tray. Spread the batter evenly to a thickness of 1-1.5cm. Allow the Bánh Đúc to cool completely before cutting, as it will be very soft and difficult to slice when warm.

3, What to Dip Bánh Đúc In? Delicious Dipping Sauces for Vietnamese Rice Cake

So you've made your delicious Bánh Đúc, but what's the best way to enjoy it? The perfect dipping sauce elevates this simple rice cake into a truly memorable dish. This section answers the common question: "Can Bánh Đúc be eaten vegetarian?" and provides recipes for two popular dipping sauces: traditional Tương Bần (fermented soybean paste) for the vegetarian version, and flavorful Mắm Tôm (fermented shrimp paste) for a non-vegetarian twist.

1. Tương Bần Dipping Sauce for Vegetarian Bánh Đúc Lạc

For those wondering, "Can Bánh Đúc be vegetarian?", the answer is a resounding yes with Bánh Đúc Lạc (Peanut Bánh Đúc) paired with Tương Bần (fermented soybean paste). This is the quintessential Northern Vietnamese style, offering a light and savory vegetarian experience.

How to make Tương Bần dipping sauce for Bánh Đúc:

- Combine 2 teaspoons Tương Bần (fermented soybean paste), 3 teaspoons warm water, and 1 teaspoon sugar in a small bowl.

- Stir well until the sugar dissolves and the sauce is smooth.

- Squeeze in a small amount of fresh lime juice to taste.

Your Tương Bần dipping sauce is now ready to perfectly complement your Bánh Đúc Lạc!

2. Mắm Tôm Dipping Sauce for Bánh Đúc (Non-Vegetarian)

Beyond Tương Bần, Bánh Đúc Lạc can also be enjoyed with Mắm Tôm (fermented shrimp paste), a pairing that evokes strong nostalgic feelings for anyone who has tried it. While Bánh Đúc with Mắm Tôm is particularly popular in Saigon (Ho Chi Minh City), it's important to note that this version is not vegetarian due to the shrimp paste.

How to make Mắm Tôm dipping sauce for Bánh Đúc:

- In a bowl, combine 2 teaspoons Mắm Tôm (fermented shrimp paste), 1.5 teaspoons sugar, and the juice squeezed from a kumquat (or lime).

- Add sliced chili (to your preferred spice level) and 1 teaspoon warm water.

- Stir vigorously until all ingredients are well combined and the sugar is dissolved.

This flavorful Mắm Tôm dipping sauce is now ready to serve with your Bánh Đúc!