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

Craving a unique and delightful treat? Discover how to make traditional Bánh Tai Heo, also known as Vietnamese Pig's Ear Cookies. These iconic spiral-patterned cookies offer an irresistible crunch and a subtly sweet flavor, making them a popular snack across Vietnam. Perfect for tea time, gatherings, or simply a comforting bite of Vietnamese heritage, our recipe will guide you to crispy perfection.

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

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

>>> How to Make Steamed Pandan Banh Bo Bong: Soft, Fluffy & Fragrant

Ingredients for Authentic Bánh Tai Heo

For the Plain Dough (White Dough)

• 170g (approx. 1 ⅓ cups) All-Purpose Flour
• 3 tbsp Granulated Sugar
• 1 Egg Yolk, beaten
• 50ml (approx. ¼ cup) Coconut Milk or Fresh Milk
• 20g (approx. 1.5 tbsp) Unsalted Butter, melted
• 1 tsp Lemon Juice
• Pinch of Salt

For the Cocoa Dough (Dark Dough)

• 70g (approx. ½ cup) All-Purpose Flour
• ½ tsp Unsweetened Cocoa Powder (adjust for desired color/flavor)
• 2/5 of the Liquid Mixture from Plain Dough (see instructions)

Other ingredients

• Cooking Oil (enough for deep-frying)
• Sesame Seeds (for extra crunch)

Instructions for Making Crispy Bánh Tai Heo

Step 1: Prepare the Liquid Base

In a small bowl, whisk together 3 tbsp granulated sugar, 50ml coconut milk (or fresh milk), 1 beaten egg yolk, 20g melted butter, 1 tsp lemon juice, and a pinch of salt. Ensure the sugar is fully dissolved. This will be your liquid base for both doughs.

Step 2: Prepare the Two Doughs (Plain & Cocoa)

Plain Dough: In a large bowl, combine 100g all-purpose flour with 3/5 of the liquid mixture prepared in Step 1. Mix well until the flour absorbs all the liquid, then knead until you form a smooth, pliable, non-sticky dough. This will be your lighter-colored dough.

Cocoa Dough: In a separate bowl, combine the remaining 70g all-purpose flour with ½ tsp unsweetened cocoa powder. Add the remaining 2/5 of the liquid mixture from Step 1. Mix well until the flour absorbs the liquid, then knead into a smooth, chocolate-colored dough.

Step 3: Shape the Signature Spiral

Roll the Doughs: On a lightly floured surface, use a rolling pin to roll out each dough (plain and cocoa) into a thin rectangle, approximately 0.5 cm (0.2 inches) thick and similar in size.

Layer and Roll: Carefully place the cocoa dough rectangle on top of the plain dough rectangle. You can brush a tiny bit of water between the two layers to help them stick better. Tightly roll the layered dough from one long side into a compact cylinder.

Chill the Dough: Wrap the dough cylinder tightly in plastic wrap (cling film) and refrigerate for at least 2 hours (or preferably overnight). Chilling is crucial as it makes the dough firm and much easier to slice thinly.

Pro Tip: For extra sesame flavor and crunch, sprinkle some sesame seeds onto the dough before the final rolling, and lightly press them in with the rolling pin to ensure they adhere.

Step 4: Slice the Cookies

Remove the chilled dough cylinder from the refrigerator. Using a very sharp knife, slice the dough into very thin pieces, ideally less than 0.2 cm (0.08 inches) thick. The thinner the slices, the crispier your Bánh Tai Heo will be.

Step 5: Fry to Crispy Perfection

Heat the Oil: Pour enough cooking oil into a pan to cover the bottom by about one finger's width (approximately 2-3 cm or 1 inch deep). Heat the oil over medium heat. To test if the oil is hot enough, insert a wooden chopstick; if tiny bubbles form around it, the oil is ready.

Fry the Cookies: Carefully drop the sliced Bánh Tai Heo into the hot oil in batches, making sure not to overcrowd the pan. Fry quickly, as these thin cookies cook very fast.

Achieve the Curl: When the cookies start to curl into their characteristic "pig's ear" shape (curving inwards), flip them over and fry for a few more seconds on the other side.

Drain & Cool: Remove the cookies from the oil when they are lightly golden (the plain dough portion should remain light yellow). Place them on a plate lined with paper towels to drain excess oil.

Alternative (Baked Bánh Tai Heo): If you prefer a less oily option, you can bake these cookies at 180°C (350°F) for about 10 minutes, though they might not achieve the signature curl as prominently as when fried.

Step 6: Serve and Store

Allow the Bánh Tai Heo to cool completely to room temperature before serving. They will become crispier as they cool. Store the crispy cookies in an airtight container at room temperature for up to a week to maintain their crunch.

Authentic Vietnamese Savory Pyramid Dumplings (Bánh Giò)

Authentic Vietnamese Savory Pyramid Dumplings (Banh Gio) with Pork & Mushroom Filling.

Craving a taste of Vietnam? Learn how to make traditional Bánh Giò at home! These iconic savory pyramid dumplings feature a soft, translucent rice flour dough encasing a flavorful filling of ground pork, wood ear mushrooms, and shallots, all lovingly steamed in fragrant banana leaves. Perfect for a hearty breakfast or a satisfying snack, this homemade Bánh Giò recipe brings a beloved Vietnamese street food classic to your kitchen.

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

>>> How to Make Steamed Pandan Banh Bo Bong: Soft, Fluffy & Fragrant

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

Ingredients for Homemade Bánh Giò

For the Dough (Outer Layer)

• 500g (approx. 4 cups) Rice Flour (Bột gạo tẻ - essential for the signature texture)
• 50ml Cooking Oil (for dough and wrapping)
• 1 tsp Salt
• ~1.5 - 2 liters Water or Pork Broth (adjust as needed for consistency)

For the Savory Pork & Mushroom Filling

• 300g Ground Pork (lean pork shoulder recommended)
• 50g Dried Wood Ear Mushrooms (mộc nhĩ - adds a unique texture)
• 2-3 Shallots, finely minced
• 2 tbsp Fish Sauce (Nước mắm - for authentic Vietnamese flavor)
• 1 tsp Sugar (or to taste)
• ½ tsp Ground Black Pepper (or to taste)
• 2 tbsp Cooking Oil (for sautéing filling)

For Wrapping & Steaming

• Fresh Banana Leaves (lá chuối - crucial for aroma and shape)
• Pandan Leaves (optional, for extra fragrance during steaming)
• Kitchen Twine or Rubber Bands (optional, for securing packages)

Instructions for Making Bánh Giò (Vietnamese Pork Dumplings)

Step1: Prepare the Savory Filling

Rehydrate Wood Ear Mushrooms: Soak dried wood ear mushrooms in warm water for 15-20 minutes until fully rehydrated and soft. Drain, then finely chop.

Sauté Aromatics & Pork: Heat 2 tbsp cooking oil in a large pan or wok over medium-high heat. Add the finely minced shallots and sauté until fragrant and lightly golden. Add the ground pork, breaking it up with a spatula. Cook until the pork is no longer pink.

Season & Finish Filling: Season the cooked pork with fish sauce, sugar, and ground black pepper. Stir well. Add the chopped wood ear mushrooms and continue to stir-fry for another 2-3 minutes until heated through and well combined. Remove from heat and let the filling cool completely. This flavorful mixture is key for delicious Bánh Giò.

Step 2: Prepare the Rice Flour Dough (Bánh Giò Batter)

Combine Ingredients: In a large pot, combine the rice flour, salt, and water (or pork broth). Whisk well until there are no lumps and you have a smooth, thin batter.

Cook the Dough: Place the pot over medium heat, stirring continuously with a wooden spoon or spatula. As the mixture heats, it will gradually thicken into a translucent, sticky, and smooth paste. This process can take 15-20 minutes. Continue stirring until the dough is thick enough to hold its shape but still pliable – it should resemble thick mashed potatoes. Remove from heat. Stir in 50ml cooking oil (or as per your preference) to make the dough glossy and less sticky.

Pro Tip: Constant stirring is crucial to prevent lumps and sticking. The consistency of this rice flour dough is vital for perfect Bánh Giò.

Step 3: Prepare Banana Leaves for Wrapping

 

Wash the fresh banana leaves thoroughly. To make them pliable and easy to fold without tearing, quickly blanch them in boiling water for 30 seconds to 1 minute, or gently warm them over low heat. Wipe them dry with a clean cloth. Cut the leaves into approximately 25-30 cm (10-12 inch) squares.

Step 4: Assembling the Bánh Giò

Form the Wrapper: Lay two banana leaf squares on top of each other (for extra strength, especially if leaves are thin). Lightly brush a thin layer of cooking oil on the top leaf. Fold the leaf into a cone or pyramid shape by bringing two adjacent corners together and overlapping them, creating a deep pocket.

 

Layer the Dough and Filling: Spoon about 2-3 tablespoons of the prepared rice flour dough into the bottom of the banana leaf cone, spreading it evenly. Place a generous spoonful of the savory pork and mushroom filling in the center of the dough. Cover the filling with another 2-3 tablespoons of the rice flour dough, making sure the filling is completely encased.

Seal the Dumpling: Carefully fold the remaining banana leaf over the dough and filling, sealing all edges to form a compact pyramid or rectangular packet. You can secure the packet with kitchen twine or rubber bands if desired. Repeat with the remaining dough and filling.

Step 5: Steaming the Bánh Giò

Arrange the wrapped Bánh Giò in a steamer basket. You can place a few fresh pandan leaves at the bottom of the steamer for an added aromatic touch. Bring the water in the steamer to a rolling boil. Place the steamer basket over the boiling water, cover tightly, and steam for 30-45 minutes (depending on the size of your dumplings).

 

Doneness Test: Bánh Giò are cooked when they feel firm to the touch, and the dough becomes translucent and glossy.

Step 6: Serving Traditional Bánh Giò

Carefully remove the steamed Bánh Giò from the steamer. Let them cool slightly before unwrapping to help them firm up and retain their shape. Bánh Giò are best served warm, often with a sprinkle of extra ground black pepper and a side of Vietnamese dipping sauce (Nuoc Cham) or chili sauce. Enjoy this classic Vietnamese street food in your own home!

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

Experience the authentic flavors of Vietnam with this traditional Banh Rom recipe. These delightful, chewy glutinous rice cakes are filled with a creamy, fragrant blend of mung beans and coconut, making them a perfect treat for any occasion. 

Traditional Vietnamese Sweet Mochi Cake (Banh Rom / Banh Nep) with Mung Bean and Coconut Filling

>>> Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

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

>>> How to Make Steamed Pandan Banh Bo Bong: Soft, Fluffy & Fragrant

Ingredients for Authentic Bánh Rợm (Bánh Nếp)

Main Dough Ingredients:

• 500g (approx. 4 cups) Glutinous Rice Flour
• 255g (approx. 1.25 cups) Hulled Mung Beans

Sweet Filling Enhancers:

• 100g (approx. 0.5 cup) Granulated Sugar (adjust to your preferred sweetness)
• 50g (approx. 0.5 cup) Shredded Coconut
• 50ml (approx. 3.5 tbsp) Coconut Milk

Essential Prep & Flavor Boosters:

• 2 tbsp Cooking Oil
• Fresh Banana Leaves (for traditional wrapping)
• Pandan Leaves (Optional – for enhanced aromatic flavor)

Instructions for Making Bánh Rợm (Bánh Nếp)

Step 1: Preparing Mung Bean Filling

Rinse the mung beans thoroughly and soak them in water for 2-3 hours until softened. Drain, then steam the mung beans until fully cooked and tender. Allow them to cool completely.

Step 2: Cooking the Sweet Mung Bean Paste

Transfer the steamed mung beans to a non-stick pan. Add the granulated sugar and coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy paste. Stir in the shredded coconut until well combined. Remove from heat, let the filling cool, then roll into small, bite-sized balls.

Pro Tip: Ensure the mung bean paste is neither too dry nor too watery for easy shaping.

Step 3: Kneading Glutinous Rice Dough

In a large bowl, place the glutinous rice flour. Gradually add warm water (around 40°C or 104°F), kneading the dough until it becomes smooth, elastic, and no longer sticks to your hands. Cover the bowl and let the dough rest for about 15 minutes. Afterward, divide the dough into small, evenly sized balls.

Baker's Note: Use lukewarm water to knead the dough to prevent it from becoming tough. For an aromatic twist, you can use pandan-infused water to knead the dough.

Step 4: Preparing Banana Leaf Wrappers

Wash the banana leaves thoroughly. To make them pliable and easy to wrap, either quickly blanch them in boiling water or sun-dry them until softened. Wipe them dry and cut them into suitable pieces for wrapping the cakes.

Step 5: Assembling and Wrapping Bánh Rợm (Bánh Nếp)

Flatten a small ball of mochi dough. Place a mung bean filling ball in the center. Carefully cup the dough around the filling and roll it into a neat, round shape, ensuring the filling is completely enclosed. Lightly brush a thin layer of cooking oil onto a piece of prepared banana leaf. Place the formed cake in the center of the leaf, then wrap it tightly and fold both ends to seal.

Step 6: Steaming Bánh Rợm (Bánh Nếp) to Perfection

Arrange the wrapped cakes in a steamer. You can add extra pandan leaves at the bottom of the steamer for added fragrance. Steam the cakes for approximately 30 minutes, counting from when the water begins to boil. The cooked cakes should appear slightly translucent, soft, fragrant, and free of cracks.

Good luck!

Cách làm bánh rợm (bánh nếp) nhân ngọt chuẩn vị truyền thống

Bánh rợm, hay còn gọi là bánh nếp, là món bánh truyền thống của người Việt, với lớp vỏ dẻo thơm từ bột nếp, bọc lấy nhân đậu xanh dừa béo ngậy. Cách làm tuy đơn giản nhưng đòi hỏi sự khéo léo trong khâu gói bánh bằng lá chuối. Bài viết dưới đây sẽ hướng dẫn bạn cách làm bánh rợm hấp lá chuối mềm dẻo, thơm ngon chuẩn vị quê nhà.

>>> Cách làm bánh củ sắn nhân đậu xanh thuần Việt
>>> Cách làm bánh nếp khoai mì hấp nước cốt dừa
>>> 3 công thức làm bánh da lợn bánh da heo

Nguyên liệu làm bánh rợm (bánh nếp) nhân ngọt truyền thống

• 500g bột nếp
• 250g đậu xanh đã cà vỏ
• 100g đường trắng (tùy chỉnh độ ngọt theo khẩu vị)
• 50g dừa nạo sợi
• 50ml nước cốt dừa
• 2 thìa canh dầu ăn
• Lá chuối tươi
• Lá nếp (tùy chọn – tạo mùi thơm)

Cách làm bánh rợm (bánh nếp) nhân đậu xanh dừa

Bước 1: Chuẩn bị ngâm đậu xanh: Vo sạch đậu xanh, ngâm với nước từ 2–3 tiếng cho mềm. Sau đó đem đậu hấp chín rồi để nguội.

Bước 2: Cách sên nhân đậu xanh: Cho đậu đã hấp vào chảo, sên với đường và nước cốt dừa trên lửa vừa. Khi hỗn hợp sệt lại thì thêm dừa nạo sợi vào, đảo đều. Tắt bếp, để nguội và vo thành từng viên tròn vừa ăn.

Lưu ý: nhân đậu sên không quá khô cũng không quá loãng để dễ vo viên. 

Bước 3: Nhào bột làm vỏ bánh rợm (bánh nếp): Cho bột nếp vào tô lớn, từ từ thêm nước ấm khoảng 40°C vào nhào đến khi bột mịn, không dính tay rồi đậy kín. Để bột nghỉ khoảng 15 phút, sau đó vo bột thành từng viên nhỏ.

Lưu ý: Dùng nước ấm vừa để nhào bột, tránh bột bị chai. Và có thể dùng nước lá nếp hoặc lá dứa để nhào bột, tạo mùi thơm tự nhiên.

Bước 4: Chuẩn bị lá chuối: Lá chuối rửa sạch, luộc hoặc phơi nắng để mềm dễ gói. Lau khô và cắt thành từng miếng vừa gói bánh.

Bước 5: Gói bánh: Ấn dẹt viên bột, đặt nhân vào giữa rồi vo tròn lại, đảm bảo nhân không bị lộ. Xoa nhẹ một lớp dầu ăn lên lá chuối. Đặt bánh vào giữa lá, cuộn lại và gấp 2 đầu cho kín.

Bước 6: Hấp bánh: Xếp bánh vào xửng hấp, có thể lót thêm lá nếp để tạo mùi thơm. Hấp trong khoảng 30 phút tính từ khi nước sôi. Bánh chín có màu trong nhẹ, dẻo thơm, không bị nứt.

Chúc các bạn thành công!

How to Make Steamed Pandan Banh Bo Bong: Soft, Fluffy & Fragrant

Banh Bo Bong and Banh Thuan often get confused due to their similar appearances. Here's a simple guide to distinguish between these traditional Vietnamese cakes:

• Banh Bo Bong (Steamed Rice Cake): Made with rice flour, coconut milk, sugar, and yeast (or baking powder), often with food coloring. It has a chewy texture, a pronounced bloom, and a distinct coconut aroma.
• Steamed Banh Thuan: Uses wheat flour (or tapioca starch), eggs, sugar, and food coloring. It's light, airy, has an eggy aroma, and typically blooms evenly into a neat flower shape.
• Baked Banh Thuan: Made with chicken eggs, sugar, arrowroot flour, and vanilla. It has a slightly crispy crust and a unique aroma from the arrowroot flour and eggs.

>>> How to Make Fragrant Pandan Bánh Bò (Vietnamese Steamed Rice Cake)

>>> No-Bake Coconut Bánh Bò Sandwich (Bánh Bò Kẹp Dừa) Recipe

>>> Authentic Vietnamese Bánh Bò Thốt Nốt - Oven Recipe

Now, let's dive into making delicious Steamed Pandan Banh Bo Bong!

Ingredients for Steamed Pandan Banh Bo Bong

• 600g Rice Flour
• 600g White Sugar
• 600ml Water
• 3 pieces of Vietnamese Rice Wine Yeast (men cơm rượu)
• 1 tube Vanilla Extract
• Pandan Leaf Extract (nước cốt lá dứa)

Instructions for Making Steamed Pandan Banh Bo Bong

Step 1: Prepare the Yeast Starter (Bột Cái)

- Finely grind the 3 pieces of Vietnamese rice wine yeast. Mix them thoroughly with 100g of rice flour.

- Gradually add about 200ml of warm water, kneading the mixture until it's very smooth, pliable, and slightly runny.

- Cover the bowl tightly and let it ferment in a warm place or under sunlight for about 4–6 hours until the starter has expanded. The fermentation time may vary depending on ambient temperature.

Step 2: Second Kneading and Fermentation

- Place the remaining 500g of rice flour into a large bowl. Add the fermented yeast starter to it.

- Pour in another 300ml of warm water and knead thoroughly until the dough is soft and smooth.

- Cover the bowl tightly again and let the dough ferment for a second time, for about another 4 hours, until it has risen significantly.

Step 3: Prepare Sugar Syrup and Final Dough Mixture

- In a pot, combine 600g of sugar with 1 liter of warm water. Cook over medium heat, stirring until the sugar is completely dissolved. Let the sugar syrup cool until it's just lukewarm.

- Pour the lukewarm sugar syrup into the fermented dough. Knead vigorously to ensure the sugar syrup is fully incorporated into the dough.

- At this stage, you can add pandan leaf extract to give the cake its characteristic green color and aromatic fragrance.

- Continue to ferment the dough for a third time, for approximately 6 hours, until the surface of the dough is bubbly and porous.

Step 4: Steaming the Banh Bo Bong

- Place a steamer pot on the stove, add water, and bring it to a rolling boil. While the water is heating, place your Banh Bo Bong molds or small heatproof bowls into the steamer to preheat them thoroughly.

- Carefully remove the hot molds from the steamer. Pour the fermented dough into each mold.

- Place the filled molds back into the steamer and steam until the cakes are cooked through.

- To check for doneness, insert a small bamboo skewer into a cake. If no wet batter sticks to the skewer, the cake is cooked.

- Mix 1 tube of vanilla extract with 5ml of filtered water. Once the cakes are cooked, dip a bamboo skewer into the vanilla water and gently pry the cakes out of their molds.

We wish you success with this Steamed Pandan Banh Bo Bong recipe!

Traditional Arrowroot Thuẫn cake for Tet Holiday

This Traditional Arrowroot Thuan cake recipe provides an authentic flavor, making it easy for you to bake delicious, attractive Banh Thuan right at home. It's perfect for treating family and friends during the Lunar New Year celebrations!

>>> Traditional Charcoal-Grilled Banh Thuan Vietnamese Recipe

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

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

Traditional Arrowroot Thuẫn cake for Tet Holiday

Ingredients for Traditional Arrowroot Thuẫn cake for Tet

• 800g fine arrowroot flour (bột bình tinh)
• 10 free-range chicken eggs
• 200g tapioca starch
• 1kg sugar
• 1 tube vanilla extract
• cooking oil
• Equipment: banh thuan molds, charcoal stove

Instructions for Traditional Arrowroot Thuẫn cake for Tet

Step 1: Prepare the Thuẫn cake Batter

For a fluffy, tender, and fragrant Banh Thuan, the batter must be thoroughly and smoothly mixed, free of any lumps.

- Crack the chicken eggs into a large bowl and whisk vigorously until frothy and voluminous. Gradually add the sugar, continuing to whisk until the mixture becomes thick and pale. You can test its consistency by dropping a small amount of water into the mixture; if it doesn't dissolve, it's ready. Strain the egg mixture through a sieve to remove any impurities.

- Sift the arrowroot flour and vanilla extract. Divide the sifted flour into small portions. Gradually add each portion of flour to the egg mixture, whisking thoroughly for about 3 minutes after each addition to ensure the flour and other ingredients are well combined. Repeat this process until all the flour is incorporated.

Step 2: Preheat the Thuẫn cake Molds

Place the Banh Thuan molds on a glowing charcoal stove. Close the mold lid. You can also place hot charcoal on top of the mold lid to heat both sides of the mold evenly. Once hot, open the lid and use a pastry brush or a cloth tied to a chopstick, dipped in a little cooking oil, to grease the cavities of the mold.

Step 3: Charcoal Grilling Thuẫn cake for a Fragrant Finish

- Scoop the batter and fill each mold cavity completely, ensuring the batter reaches just to the mold's edge. Close the mold lid. Continue by using tongs to place hot, glowing charcoal from beneath the stove onto the mold lid to ensure the Banh Thuan bakes evenly. Wait approximately 4-5 minutes for the cakes to cook.

- You can check for doneness by inserting a toothpick into a cake; if it comes out clean, the cake is ready. When fully cooked, Banh Thuan will have a beautiful golden-yellow or deep golden color, bloom like a mai flower, and release a rich, aromatic fragrance. Use a pointed stick or a fork to carefully remove the cakes from the molds.

What is Arrowroot Flour? What are its Benefits?

Arrowroot powder (or arrowroot starch) has been used for over 7000 years, extracted from the rhizomes of the arrowroot plant – a type of maranta family plant with a shape similar to a rhinoceros horn. Typically, to make arrowroot flour, the rhizomes are ground, soaked in water, and then the starch is allowed to settle.

Health Benefits of Arrowroot Flour:

1. Arrowroot starch is extremely easy to digest, even for infants in the weaning stage.
2. Arrowroot also contains various B vitamins, including thiamine, niacin, and pyridoxine.
3. It provides essential trace elements for the human body such as copper, iron, manganese, magnesium, phosphorus, and zinc.
4. Arrowroot flour is completely gluten-free, making it an excellent alternative to wheat flour for those with gluten allergies.
5. Helps balance the body's pH.
6. Improves the digestive system due to its easily absorbable starch and high fiber content, which helps balance blood sugar and prevent diabetes.
7. Copper and iron in arrowroot flour support better metabolic function and boost the body's metabolism.
8. Helps reduce bad cholesterol and aids in weight loss.
9. Arrowroot flour is rich in vitamin B9 (folate), which is highly beneficial for pregnant women.
10. Arrowroot flour is a source of starch for people with gluten allergies (commonly found in wheat flour).

Applications of Arrowroot Flour in Cooking and Baking:

Arrowroot flour helps create a crispy texture for pastries or fried foods, thickens sauces for desserts like chocolate sauce or coconut milk sauce, and is used as an alternative to wheat flour in dishes like Banh Thuan in Central Vietnam.

How to Make In cake with Arrowroot Flour: A Traditional Vietnamese Treat

In cake is a cherished Vietnamese delicacy, especially popular during Tết (Lunar New Year) and other festive occasions. This traditional no-bake cake is renowned for its melt-in-your-mouth texture and delicate sweetness. Unlike many baked goods, Banh In relies primarily on arrowroot flour (bột bình tinh), creating a unique, tender crumb that simply dissolves on the tongue. This recipe will guide you through making authentic Banh In at home, perfect for sharing with family and friends.

Ingredients for In cake

• 200g fine arrowroot flour (bột bình tinh)
• 100g granulated sugar (or to taste, for a sweeter cake)
• 50ml coconut milk (full-fat for richer flavor)
• 1/4 tsp vanilla extract (optional, for added aroma)
• A pinch of salt (enhances sweetness)
• Food coloring (optional, traditional colors are white, green, pink)
• Banh In molds (various shapes and sizes available, often intricate designs)

Instructions for Making In cake

Step 1: Prepare the Arrowroot Flour

Place the arrowroot flour in a dry pan over very low heat. Gently toast the flour for about 10-15 minutes, stirring continuously to prevent burning. This step helps remove moisture and enhances the flour's aroma, contributing to the cake's signature texture. Once lightly fragrant, remove from heat and let it cool completely. Sift the cooled flour to remove any lumps.

Step 2: Prepare the Sweetened Coconut Milk

In a small saucepan, combine the granulated sugar, coconut milk, and a pinch of salt. Heat over low heat, stirring until the sugar is completely dissolved. Do not bring to a boil. Remove from heat and let it cool to room temperature. Stir in the vanilla extract (if using). If you plan to make colored Banh In, divide the liquid into separate bowls and add a few drops of food coloring to each, mixing well.

Step 3: Combine Flour and Liquid

Gradually add the cooled sweetened coconut milk mixture to the sifted arrowroot flour, a little at a time. Mix thoroughly with your hands, crumbling the mixture between your fingers. The goal is to achieve a consistency similar to wet sand – not too wet, but moist enough that it holds its shape when pressed. If it's too dry, add a tiny bit more coconut milk; if too wet, add a little more sifted arrowroot flour. This step is crucial for the correct Banh In texture.

Step 4: Mold the Banh In

Take your Banh In molds. Firmly press the prepared flour mixture into the molds, ensuring it's tightly packed. You can use a spoon or your fingers to press it down firmly. The tighter you pack it, the more defined the cake's shape and design will be. If your mold has a removable plunger, this makes it easier to compress.

Step 5: Unmold and Dry

Carefully unmold the Banh In cakes onto a clean, dry tray or parchment paper. The cakes are delicate at this stage. Let the Banh In air dry at room temperature for several hours, or even overnight, depending on the humidity. This drying process allows the cakes to firm up and fully set, ensuring their melt-in-your-mouth quality.

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.