Discover a delightful culinary creation: Savory Taro Bánh Đúc (Bánh Đúc Khoai Môn Nhân Mặn)! This visually appealing and uniquely flavored dish features a soft, chewy rice cake infused with aromatic taro and rich coconut milk, perfectly complemented by a savory meat filling. It's an ideal choice for breakfast, an afternoon snack, or to impress your guests.
Ingredients for Savory Taro Bánh Đúc:
For the Bánh Đúc Cake:
- 220g rice flour
- 20g tapioca starch
- 400g taro
- 700ml thin coconut milk (nước cốt dừa lỏng)
- 200ml thick coconut milk (nước cốt dừa đặc)
- 5g salt
- 1 tsp cooking oil
For the Savory Topping (Nhân Mặn):
- 300g minced pork belly (thịt ba rọi xay)
- 100g dried shrimp
- 1 large jicama (củ sắn)
- 1 carrot
- 5 dried wood ear mushrooms (nấm mèo)
- 4 shallots
- 3-4 green onions
- 1 head garlic
- 1 chili
- Seasonings: fish sauce, sugar, seasoning powder (hạt nêm), ground black pepper
For the Dipping Sauce:
- 3 tablespoons fish sauce
- 3 tablespoons granulated sugar
- 3 tablespoons filtered water
- 1 tablespoon lime juice
- Minced garlic
- Minced chili
Preparation of Ingredients for Savory Taro Bánh Đúc:
- Pork Belly: Mince or finely grind the pork belly
- Taro: Peel the taro and cut into thin slices for quicker steaming
- Jicama & Carrot: Peel, wash, and finely mince both jicama and carrot. Squeeze out excess water from the minced jicama
- Wood Ear Mushrooms: Rehydrate wood ear mushrooms, wash thoroughly, and finely mince
- Dried Shrimp: Wash dried shrimp thoroughly, then soak until softened and rehydrated
- Shallots & Green Onions: Thinly slice the shallots. Finely chop the green onions
- Garlic & Chili: Finely mince garlic and chili
Step-by-Step Instructions for Savory Taro Bánh Đúc:
Step 1: Prepare the Taro
- Steam Taro: Place the sliced taro into a steamer and steam for 15 minutes until tender.
- Blend Taro: Transfer the steamed taro to a blender. Add 100ml of the thin coconut milk (reserved from the initial 700ml for later batter mixing) and blend until very smooth.
- Strain Taro Paste (Optional for extra smoothness): For a finer mixture, you can strain the taro paste through a sieve and whisk to get a very smooth consistency before mixing with the flour.
Step 2: Prepare the Bánh Đúc Batter Base
- Mix Flours & Thick Coconut Milk: In a large bowl, combine 220g rice flour and 20g tapioca starch. Add 200ml thick coconut milk and gently whisk with a balloon whisk until the flour dissolves (approx. 4 minutes).
- Add Thin Coconut Milk: Continue by adding 600ml of the remaining thin coconut milk, whisking gently for 3 minutes until the batter is well combined.
- Add Oil & Salt: Stir in 1 teaspoon cooking oil and 5g salt for about 2 minutes.
- Rest Batter: Let the batter rest for 15-20 minutes.
Step 3: Combine Taro and Batter
- Mix Together: Once the batter has rested and the taro paste is smooth, combine these two components. Gradually add the smooth taro paste into the flour batter, stirring continuously until all ingredients are thoroughly blended into a homogeneous mixture.
- Second Rest: Let the combined taro-batter mixture rest for another 15-20 minutes before steaming.
Step 4: Prepare the Savory Topping (Nhân Bánh Đúc Khoai Môn)
- Sauté Aromatics: Heat 2 tablespoons of cooking oil in a pan. Add the minced shallots and sauté until fragrant.
- Cook Pork & Shrimp: Add the minced pork belly (and shrimp, if using) to the pan and stir-fry quickly for 3 minutes over medium heat until lightly cooked.
- Add Vegetables & Season: Add the minced jicama, green onions, and carrot to the pan. Stir-fry rapidly for 2 minutes. Season with 1 tablespoon seasoning powder, ½ teaspoon salt, 1 teaspoon MSG (bột ngọt - optional), 1 tablespoon sugar, 1 tablespoon fish sauce, and 1 teaspoon ground black pepper.
- Combine Flavors: Stir-fry well over medium heat until all ingredients are thoroughly coated with the seasonings and the filling is cooked through and flavorful.
Step 5: Steam the Savory Taro Bánh Đúc
- Prepare Mold: Use a round steaming mold, about 15-17cm in diameter. Before steaming, remember to brush a thin layer of oil on the inside of the mold to prevent the Bánh Đúc from sticking after it's cooked.
- First Layer: Stir the batter well. Pour the first layer of batter into the mold, about 1cm thick. Cover the steamer lid with a clean cloth to prevent condensation from dripping onto the cake. Close the lid and steam for 15-20 minutes until set.
- Second Layer: Add another 1cm thick layer of batter on top of the first set layer and continue steaming for another 20 minutes until the entire cake is cooked through.
Step 6: Make the Dipping Sauce and Serve: Mix Dipping Sauce: In a bowl, combine 3 tablespoons good quality fish sauce, 3 tablespoons white granulated sugar, and 3 tablespoons filtered water. Stir until the sugar dissolves. Squeeze in 1 tablespoon of lime juice. Finally, add the minced garlic and chili to taste.
RECIPE 2: Taro Bánh Đúc (Simple Version)
Ingredients for the Bánh Đúc cake:
300g taro, 75g tapioca starch, 75g rice flour, 200ml coconut milk, 200ml water (from boiling taro), 30ml magenta plant extract (nước lá cẩm) (if available), 20ml cooking oil, a pinch of salt, 10g sugar.
For the Savory Topping (Nhân Bánh):
50g jicama, 50g carrots, a small amount of shallots and garlic, 200g shrimp, 100g lean minced pork, a small amount of green onions, a few annatto seeds (hạt điều màu) (if available).
Serve:
Carefully remove the Bánh Đúc from the steamer and let it cool. You can serve the Bánh Đúc by placing the savory topping directly onto the mold and enjoying it as is, or by cutting the Bánh Đúc into bite-sized pieces and serving them in small bowls topped with the savory filling and drizzled with the prepared dipping sauce.
Enjoy your unique and delicious Savory Taro Bánh Đúc!
Xin chào, cô chủ Bếp Bánh tên là Phương Anh, sống tại Hà Nội. Mọi người thường gọi là Bếp. Các công thức làm bánh là niềm đam mê của Bếp, mong muốn chia sẻ thật nhiều cách làm bánh cho mọi người để bất cứ ai cũng có thể tự làm bánh được và Bếp Bánh ra đời!. 
