Traditional Vietnamese Cassava & Mung Bean Cake (Bánh Củ Sắn)

Discover the heartwarming taste of Vietnam with our authentic recipe for Bánh Củ Sắn. This traditional delicacy features a chewy, fragrant cassava crust and a sweet, creamy mung bean filling. Steamed or baked in banana leaves, it's a nostalgic treat that captures the essence of homemade Vietnamese cuisine.

>>> Traditional Vietnamese Sweet Mochi Cake (Banh Rom / Banh Nep)

>>> Authentic Vietnamese Savory Pyramid Dumplings (Bánh Giò)

>>> Crispy Vietnamese Pig's Ear Cookies (Bánh Tai Heo): A Traditional Snack

Ingredients for Authentic Bánh Củ Sắn

For the Cassava Dough

• 500g Fresh Cassava (củ sắn – crucial for the chewy texture)
• 100g (approx. 0.5 cup) All-Purpose Flour
• 50g (approx. ¼ cup) Granulated Sugar (or to taste)
• 50ml (approx. 3.5 tbsp) Coconut Milk
• 1 tbsp Cooking Oil
• A pinch of Salt

For the Mung Bean Filling

• 100g (approx. 0.5 cup) Hulled Mung Beans (đậu xanh)
• 50g (approx. ¼ cup) Granulated Sugar (or to taste)
• 30ml (approx. 2 tbsp) Coconut Milk
• 1 tbsp Cooking Oil

For Wrapping & Steaming

• Fresh Banana Leaves (lá chuối – for the classic aroma)
• Kitchen Twine (optional, for tying)

Instructions for Making Bánh Củ Sắn

Step 1: Prepare the Mung Bean Filling

Soak Mung Beans: Rinse hulled mung beans thoroughly and soak in warm water for at least 1-2 hours until softened.

Cook Mung Beans: Steam the mung beans until they are fully cooked and tender.

Make the Paste: Transfer the cooked mung beans to a non-stick pan. Add sugar and coconut milk, and cook over medium heat, stirring continuously. The mixture will thicken into a smooth, creamy paste.

Cool and Shape: Remove from heat, let the paste cool, then roll into small, bite-sized balls for the filling.

Step 2: Prepare the Cassava Dough

Peel and Grate Cassava: Peel the cassava, remove the fibrous core, and grate it finely.

Extract Starch: Place the grated cassava in a cheesecloth or fine mesh bag and squeeze out as much liquid as possible. Set the liquid aside. After a few minutes, a layer of white cassava starch will settle at the bottom of the liquid. Discard the water and keep the cassava starch.

Make the Dough: In a large bowl, combine the squeezed grated cassava, the reserved cassava starch, all-purpose flour, sugar, coconut milk, cooking oil, and a pinch of salt. Knead the mixture until it forms a smooth, cohesive dough.

Step 3: Prepare the Banana Leaves for Wrapping

Wash the fresh banana leaves and cut them into large rectangular pieces. To make them pliable, quickly blanch them in boiling water or steam them for a few minutes. Wipe them dry before use.

Step 4: Assemble the Cakes

Form the Dough: Take a small portion of the cassava dough and flatten it into a disc.

Add Filling: Place a ball of the prepared mung bean filling in the center of the disc.

Seal and Shape: Carefully fold the edges of the cassava dough over the filling, sealing it completely. Gently roll it into a neat cylindrical or oval shape.

Wrap: Place the formed cake in the center of a banana leaf, then fold the leaf to create a tight, sealed packet. Secure with twine if desired.

Step 5: Steam the Bánh Củ Sắn

Arrange the wrapped Bánh Củ Sắn in a steamer. Steam for approximately 25-30 minutes, or until the dough becomes translucent and soft. The steamed cakes will have a glossy, chewy appearance.

Step 6: Serving

Serve the Bánh Củ Sắn warm. They can be enjoyed plain or with an extra drizzle of coconut milk for added richness.

Bánh Củ Sắn: A traditional Vietnamese cake with a sweet mung bean filling and chewy cassava crust. Get our authentic recipe for this nostalgic treat. Make Bánh Củ Sắn today!

Crispy & Savory Vietnamese Pork-Floss Cake (Bánh Chả)

Rediscover a taste of childhood with our authentic recipe for Bánh Chả! This traditional Vietnamese delicacy features a savory filling of pork floss, candied pork fat, and crunchy nuts, all wrapped in a crispy, flaky pastry. Perfect for special occasions or as a unique snack, this recipe brings a beloved Vietnamese classic to your home kitchen.

>>> Traditional Vietnamese Sweet Mochi Cake (Banh Rom / Banh Nep)

>>> Authentic Vietnamese Savory Pyramid Dumplings (Bánh Giò)

>>> Crispy Vietnamese Pig's Ear Cookies (Bánh Tai Heo): A Traditional Snack

Ingredients for Authentic Bánh Chả

For the Pork Floss & Candied Pork Fat Filling

• 100g (approx. 0.4 cup) Pre-made Candied Pork Fat (Mỡ đường, a traditional ingredient for texture and sweetness)
• 100g (approx. 0.4 cup) Pork Floss (Chà bông, the savory star of the filling)
• 50g (approx. 0.5 cup) Toasted Peanuts
• 50g (approx. 0.5 cup) Roasted Sesame Seeds
• 10g (approx. 10 leaves) Kaffir Lime Leaves, thinly shredded
• 1 tbsp Cooking Oil
• 50g (approx. 0.4 cup) Candied Winter Melon (Mứt bí, for a classic texture)

For the Flaky Outer Dough

• 200g (approx. 1.5 cups) All-Purpose Flour
• 100g (approx. 0.5 cup) Confectioner's Sugar
• 60ml (approx. 4 tbsp) Water
• 1 Egg Yolk, beaten
• 1 tsp Baking Powder
• 1/2 tsp Salt

For the Egg Wash

• 1 Egg Yolk
• 1 tsp Cooking Oil

Instructions for Making Crispy Bánh Chả

Step 1: Prepare the Savory Filling

Combine Ingredients: In a large bowl, mix together the pork floss, candied pork fat, toasted peanuts, roasted sesame seeds, candied winter melon, and thinly shredded kaffir lime leaves.

Bind the Filling: Add a tablespoon of cooking oil to the mixture and stir well until all ingredients are evenly coated and can hold their shape when pressed.

Pro Tip: If the filling is too loose, you can add a small amount of roasted glutinous rice flour to help it bind.

Step 2: Make the Flaky Dough

Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, confectioner's sugar, baking powder, and salt.

Add Wet Ingredients: Make a well in the center of the dry ingredients. Add the water and beaten egg yolk. Gently mix until a soft dough forms. Avoid over-kneading, which can make the crust tough.

Rest the Dough: Cover the dough with plastic wrap and let it rest for at least 30 minutes at room temperature. This will help the gluten relax, making it easier to roll.

Step 3: Shape and Fill the Cookies

Roll the Dough: On a lightly floured surface, roll out the dough into a thin, rectangular sheet, about 2-3 mm thick.

Fill the Dough: Spread the prepared savory filling evenly over the dough sheet, leaving a small border on one of the long edges. Gently press the filling into the dough.

Roll the Cake: Tightly roll the dough sheet from the long edge with the filling, creating a long, compact log.

Slice the Cookies: Use a sharp knife to cut the log into small, bite-sized rectangular pieces.

Step 4: Bake to Golden Perfection

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

First Bake: Arrange the Bánh Chả pieces on the prepared baking sheet. Bake for 10-12 minutes, or until the dough looks set and opaque.

Egg Wash & Second Bake: While the cookies are baking, prepare the egg wash by whisking one egg yolk with one teaspoon of cooking oil.

Remove the cookies from the oven, brush the tops with the egg wash, and return them to the oven. Bake for another 5-7 minutes, or until the tops are a beautiful golden brown and crispy.

Step 5: Cool and Serve

Remove the Bánh Chả from the oven and let them cool completely on a wire rack. They will become even crispier as they cool. Store in an airtight container to maintain their crunch. Enjoy this delicious Vietnamese snack!

Bánh mì khoai môn mochi lên men một lần

Cách làm bánh mì khoai môn nhân mochi chà bông rong biển chỉ cần lên men 1 lần nên siêu nhanh và dễ thực hiện.

>>> Công thức làm bánh mì kem phô mai không lên men

>>> Công thức bánh mì khoai lang tím nhân trứng muối chà bông

>>> Bánh trung thu Đài Loan mochi khoai môn đậu đỏ chà bông trứng muối

Công thức làm bánh mì khoai môn nhân mochi lên men một lần

Nguyên liệu làm bánh mì khoai môn lên men một lần

• 250g bột mì số 13
• 45g trứng gà
• 10g bột khoai lang tím
• 3g men nở khô (instant dry yeast)
• 30g đường
• 125g sữa tươi (giữ lại 10g để điều chỉnh độ ẩm nếu cần)
• 2g muối
• 20g bơ lạt (để mềm ở nhiệt độ phòng)

Nguyên liệu làm nhân mochi chà bông rong biển - bánh mì khoai môn

Công thức này cho 1 nhân các bạn  x6 lần cho 6 bánh mì phần nguyên liệu trên nhé!

• 20g mochi (đã nấu chín)
• 30g khoai môn nghiền
• 10g chà bông thịt và rong biển trộn đều

Cách làm bánh mì khoai môn nhân mochi rong biển chà bông

Bước 1: Nhào bột lần 1 làm bánh mì khoai môn

Trộn tất cả nguyên liệu trừ bơ và muối. Nhào cho đến khi khối bột tạo thành màng gluten thô, chưa cần mịn hoàn toàn.

Bước 2: Nhào bột lần 2 làm bánh mì khoai môn

Thêm bơ và muối đã để mềm, tiếp tục nhào cho đến khi bột mịn, dẻo và kéo màng mỏng không rách.

Bước 3: Chia bột và để nghỉ - cách làm bánh mì lên men 1 lần

Chia bột thành 6 phần đều nhau, vo tròn. Đậy kín bằng màng bọc thực phẩm, để bột nghỉ 20 phút.

Bước 4: Tạo hình bánh mì khoai môn nhân mochi chà bông rong biển

Cán từng viên bột mỏng ra, lần lượt cho mochi, khoai môn nghiền, rồi chà bông rong biển vào giữa. Gói kín mép bánh, tạo hình tròn.

Bước 5: Ủ bột lên men một lần - cách làm bánh mì khoai môn nhân mochi

Đặt bánh úp xuống khay nướng. Cho vào lò (hoặc nơi ấm) để lên men ở 34°C với một bát nước nóng trong khoảng 50 phút, đến khi bánh nở gấp 1,5 lần.

Bước 6: Trang trí và nướng bánh mì khoai môn nhân mochi chà bông rong biển

Dùng nắp chai ấn nhẹ lên mặt bánh tạo hình, rây bột mì lên mặt, cắt nhẹ theo viền. Nướng bánh ở 175°C (2 lửa) trong 20 phút đến khi chín vàng.

Chúc các bạn thành công với cách làm bánh mì khoai môn nhân mochi chà bông rong biển siêu nhanh này nhé!

Traditional Vietnamese Lye Water Cake (Bánh Tro) with Sugarcane Molasses

Discover the authentic taste of Vietnamese Lye Water Cake (Bánh Tro) with our easy recipe. This traditional glutinous rice dumpling, known for its unique translucent texture and cooling properties, is a beloved delicacy. Served with rich sugarcane molasses, it's a simple yet unforgettable treat.

>>> Traditional Vietnamese Sweet Mochi Cake (Banh Rom / Banh Nep)

>>> Authentic Vietnamese Savory Pyramid Dumplings (Bánh Giò)

>>> Crispy Vietnamese Pig's Ear Cookies (Bánh Tai Heo): A Traditional Snack

Ingredients for Authentic Bánh Tro

For the Lye Water

• 30g lye water powder (bột tro – essential for the signature texture)
• 1L filtered water
• 1 dried banana leaf (lá chuối khô – for adding flavor to lye water)

For the Dough

• 500g glutinous rice (gạo nếp – the foundation of the cake)
• 1 tbsp salt
• fresh banana leaves (lá chuối tươi – for wrapping)
• Kitchen twine (dây lạt – for securing the dumplings)

For Serving

• Sugarcane molasses (mật mía – the traditional dipping sauce)

Instructions for Making Bánh Tro

Step 1: Preparing the Lye Water Solution

Infuse the Lye Water: In a clean bowl, mix lye water powder with filtered water until fully dissolved. Place a clean, dried banana leaf in the solution and let it soak for at least 24 hours. This step is crucial for giving the lye water its unique flavor and color.

Filter the Solution: After 24 hours, carefully remove the banana leaf. Gently pour the clear lye water solution into a new container, leaving any sediment at the bottom of the original bowl. The clear lye water is what you will use.

Safety Note: Handle lye water with care. Avoid direct contact with skin and eyes.

Step 2: Preparing the Glutinous Rice

Soak the Rice: Wash the glutinous rice until the water runs clear. Soak the rice in the prepared lye water solution for about 12 hours. This soaking process is what gives Bánh Tro its distinctive translucent and chewy texture.

Rinse & Drain: After 12 hours, drain the lye water. Rinse the rice thoroughly with running water until the water is clear and the rice no longer has a distinct lye odor. Add 1 tbsp salt to the rinsed rice and mix well.

Step 3: Preparing the Banana Leaves

Wash the fresh banana leaves and trim them into large, rectangular pieces. To make them pliable, blanch them in boiling water for 30 seconds or steam them for a few minutes. This prevents the leaves from tearing while wrapping.

Step 4: Wrapping the Bánh Tro

Forming the Packet: Lay a piece of banana leaf flat. Spoon about 2-3 tablespoons of the prepared glutinous rice onto the center. Fold the leaf into a cone or pyramid shape, pressing the rice lightly.

Securing the Dumpling: Fold the remaining banana leaf over the rice, creating a compact triangular or pyramid-shaped dumpling. Secure the dumpling tightly with kitchen twine. Repeat until all the rice is used.

Step 5: Steaming the Bánh Tro

Boil the Water: Fill a large pot with water and bring it to a rolling boil.

Steam the Cakes: Place the wrapped Bánh Tro into the boiling water. Make sure the water covers all the dumplings. Boil for approximately 2 hours.

Cooling: After 2 hours, remove the dumplings from the pot. Hang them in a well-ventilated area to drain and cool completely. The cooling process helps the texture set.

Step 6: Serving and Storage

Bánh Tro is traditionally unwrapped, sliced, and served with a generous drizzle of sugarcane molasses. The sweet molasses perfectly complements the mild, earthy flavor of the cake. Store any leftover cakes in a cool, dry place or in the refrigerator.

Wish you success with the recipe for making Vietnamese molasses ash cake!