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