Free giveaway! Recipe for making Vietnamese desserts Vietnamese food Soft dough recipe and crispy dough recipe Comes with tips for making delicious fillings. Let me tell you, this is what I’m looking for.
Vietnamese dessert menu It is one of the difficult Vietnamese or Vietnamese dishes. If you want to buy it, you probably have to go to a Vietnamese restaurant. But if you’re too lazy to travel, it’s better to make food for the whole family yourself. Kapook.com would like to present a method for making Vietnamese desserts. Or in Vietnamese it’s called Ban Saeo. Recipe from Mr. BlackPiano, a member of Pantip.com website. Comes with methods for making soft dough wrapped in egg and crispy dough. Lots of machines, very delicious. Anyone who has tasted it must be impressed.
Vietnamese pancakes by Mr. BlackPiano, a member of Pantip.com website.
This time I made Vietnamese desserts to eat. I would like to preface this by saying that I am not an expert in pancakes. Just cook and play in the house only. Recipes may vary from place to place. Let’s just say that we cook it like this at home.
Ingredients for Vietnamese rice cakes:
• 2 dashes of grated coconut
• 3 dashes of minced pork
• Garlic
• Coriander roots
• Salt, about 3-4 rice spoons
• 5-6 rice spoons of sugar
• 5 spoons of ground pepper Eat rice (or peppercorns)
• Yellow food coloring
• Fried diced tofu
• Chopped radish
• Ground dried shrimp
• Ground roasted peanuts • Chopped coriander
•
Chopped cucumber • Chopped
red chili
• Chopped shallot
• Bean sprouts
How to make the filling for Vietnamese khanom baeng.
• Put grated coconut and minced pork into a mixing bowl.
• Mix well. Anyone can use shrimp. But at home we use minced pork because it’s easier to find. You can put more, it’s cheaper and more convenient.
• Pound garlic and coriander roots together. Add a lot of coriander roots for a fragrant aroma, or you can also add crushed peppercorns. But the recipe uses ground pepper so I’ll add it later.
• Pound garlic and coriander roots and stir fry with oil.
• Add pork mixed with coconut and stir fry.
• Add salt.
• Followed by sugar. If it’s not sweet, you can add it later. Will not add palm sugar. Because the fried filling can be stored for several days, it won’t become sour. Nowadays, palm sugar, added to sugar can make it sour if stored for a long time.
• Put in a lot of ground pepper. Stir until combined well.
• Add just enough yellow food coloring to color it beautifully.
• Stir fry for a while until the filling is dry like in the picture. It will have a salty and sweet taste.
• There are a few toppings. There are fried diced tofu, chopped radish (washed until not salty), ground dried shrimp, ground roasted peanuts, chopped coriander.
• Chop cucumber, red pepper, and shallot for making ajad to eat together. Ingredients: Flour Recipe 1 • Rice flour, about 150 grams • All-purpose wheat flour. 30 grams • 30 grams of mung bean flour • A little salt • 1 egg • Turmeric powder • Coconut milk, about 1 cup + 1/2 cup • 2 cups + 1/2 cup lime water. How to make flour, recipe 1
• Add rice flour. All-purpose wheat flour Mung Bean Flour A little salt and eggs into a mixing bowl.
• Add a little turmeric powder for coloring. (Accidentally put on too much)
• Add coconut milk.
• Followed by clear lime water.
• Mix well. The dough will turn out to be liquid.
How to make Vietnamese egg-wrapped khanom baeng.
• This one is an egg wrapper. Crack 1 egg into a container, add a little of the mixed flour, beat well, and spread it on a pan with a little oil.
• Add bean sprouts and stir-fry the prepared stuffing.
• Add fried tofu, peanuts, chopped radish and dried shrimp, sprinkle with coriander.
• Fold it as you like and you will get Vietnamese egg-wrapped Khanom Bueng.
• Arrange on a plate and serve with ajad.
• Open to reveal the filling inside.
• The picture above is the first recipe using flour.
Ingredients for the second recipe:
• 160 grams of rice flour
• 160 grams of mung bean flour
• 2 eggs (in the photo, only one egg was added)
• 1 cup of lime water
• 1 cup of coconut milk
• A little water
• Yellow food coloring
• Vegetable oil
How to make dough, recipe number 2
• Add rice flour. Mung bean flour, egg (in the photo with just one egg added) into a mixing bowl.
• Add lime water, coconut milk, and a little more water. and yellow food coloring Mix well. When the dough comes out, it’s liquid and not thick. When you smear the flour down, pay attention to it. If the flour is thick When frying, the batter will not be thin. Then add water.
• The second formula dough will look thinner, clearer, and crispier than the first formula. While frying the dough, use a spatula to scoop out a little oil and drop it around the pan. The dough will be crispy and will peel off. Serve with ajad.
It’s actually not difficult to make, just prepare a few ingredients, similar to a Pad Thai machine. Or anyone can modify the dough to their own liking. Or you can use shrimp instead of minced pork. The filling is made to be eaten for several days by refrigerating.
Ooh… Bright yellow Vietnamese pancakes are really an appetizer in the afternoon. Anyone who likes soft dough or crispy dough recipes, go for it. Even though the filling ingredients seem a bit much, But if you try it, I’d say it’s worth the effort. Maybe…it might be a regular menu at your friends’ houses as well.
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