How to Make Central Vietnamese Bánh Thuẫn with Two Types of Eggs

Discover the authentic taste of Vietnamese Bánh Thuẫn with this traditional recipe, focusing on the unique methods of Central Vietnam using both chicken and duck eggs for a distinct texture and richness. The combination of chicken and duck eggs is key to achieving the beautiful "blooming flower" effect (nở bung cánh hoa) and perfect rise in this traditional cake.

>>> Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

>>> Oven-Baked Banh Thuan: A Convenient Twist on a Classic

>>> Fluffy Steamed Bánh Thuẫn (Vietnamese Sponge Cake) with All-Purpose Flour

Ingredients for Bánh Thuẫn with Two Types of Eggs

• 600g arrowroot flour (bột bình tinh)
• 450g granulated sugar
• 40g ginger juice
• 40ml lime juice
• 50ml pineapple juice
• 2 chicken eggs
• 5 duck eggs
• 1/2 teaspoon salt
• Cooking oil

How to Make Traditional Bánh Thuẫn with Two Types of Eggs

Follow these steps to create your own delicious Bánh Thuẫn

Step 1: Prepare the Cake Batter

- Whisk Eggs: In a large bowl, crack 2 chicken eggs and 5 duck eggs. Add ½ teaspoon of salt. Using an electric mixer, beat at low speed for 2 minutes.

- Add Lime Juice & Sugar: Next, add 40ml lime juice to the egg mixture and beat for another 3 minutes. Gradually add 450g granulated sugar to the bowl and continue beating for 10 minutes until the sugar is completely dissolved.

- Incorporate Juices: Once the sugar is fully dissolved, sequentially add 40g ginger juice and 50ml pineapple juice to the egg mixture, beating for 10 minutes after each addition to fully combine.

- Mix in Arrowroot Flour: Divide the 600g arrowroot flour into several portions. Gradually add each portion into the egg mixture, beating at high speed for 3 minutes after each addition. Continue until all the flour is incorporated and the mixture is smooth and homogeneous. The batter is now ready for baking.

Step 2: Baking the Bánh Thuẫn (Traditional Charcoal Method)

- Preheat Mold: When your charcoal stove is red hot, place the Bánh Thuẫn mold directly over the embers. Lightly brush a thin layer of cooking oil inside the mold. Once the oil is hot, you're ready to bake.

- Pour Batter & Bake: Using a ladle, or carefully pouring, fill the mold about halfway with the prepared batter, ensuring it spreads evenly. Immediately cover the mold with its lid.

- Top Heat: Place additional hot charcoal embers on top of the mold's lid.

- Monitor & Finish: Wait for 3-4 minutes. Open the lid to check. The Bánh Thuẫn is cooked when it has risen to about double the height of the mold and turned a golden color.

Important Baking Tips:

- Two-Source Heat: Successful Bánh Thuẫn requires heat from two sources: the charcoal fire underneath the mold and charcoal embers placed on the lid.

- Lid Temperature: The charcoal on the lid must reach a specific temperature – too hot will burn the cake, too little heat will prevent it from cooking through.

Preservation (Optional): If you wish to preserve the Bánh Thuẫn for longer and prevent mold, arrange the freshly baked cakes on a flat bamboo tray (nia) with small holes. Place the tray over a low charcoal stove and dry the cakes for half a day until they become firm and crisp.