Rice flour for cakes VINH THUAN 340 g

Ingredients : Rice starch (60%), tapioca starch.

Nutritional values / 100g of product : Energy 1520kJ/363.2kcal, fats 0g, of which saturated fatty acids 0.4g, carbohydrates 84.91g, of which sugars 0g, proteins 3.74g, salt 0g.

Bánh một

Composition:

• 300 g of cassava root
• 300 g of shrimp
• 200 g of meat
• 200 ml of coconut milk

Preparation of fillings

• Materials: Peeled shrimp, lean meat, ground cassava root.
• Put oil in a pan, add garlic and red onion, then add shrimp, meat and ground cassava, one by one, fry while stirring constantly, season to taste.

Preparation of the cake Bánh đúc

• Dissolve 340 g of flour in 1.3 liters of water (you can replace 200 ml of water with coconut milk to make the cake whiter and fatter).
• Steam the cake and cook it layer by layer
• Bring a pot of boiling water to a boil, grease a round mold (about 20 cm in diameter) with cooking oil, pour about 3 grids of flour into it, steam for about 2 minutes, then pour a new layer of flour until steaming continues, and so on. until you run out of dough.
• put on the fillings on the cooked cake, then add fried onions and coriander for aroma
• The cake is served with sweet and sour fish sauce