Vietnam · Vietnam

Bánh Khoai Mì Nước (Vietnamese Turmeric Cake)

Name: Bánh Khoai Mì Nước (Vietnamese Turmeric Cake)
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Yield: 8 servings
Cuisine: Vietnam
Ingredients: rice flour 300 g; tapioca starch 80 g; fresh turmeric, grated 50 g; palm sugar 120 g; coconut milk 400 ml; eggs 2 pieces; scallions, sliced 30 g; water 250 ml

A chewy turmeric rice cake served with coconut sauce.

65 minutes · 8 servings · Moderate

The steamed version of the turmeric cake is chewy where the fried one is crisp, and it is usually served with a thin coconut sauce rather than a dip. It is sold from carts at the market and eaten standing in the middle of shopping, which is why it is wrapped and not plated. The cake is pressed in a small tin so the shape survives the steam.

Ingredients

rice flour300 g
tapioca starch80 g
fresh turmeric, grated50 g
palm sugar120 g
coconut milk400 ml
eggs2 pieces
scallions, sliced30 g
water250 ml

Directions

1
Blend rice flour, tapioca, turmeric, sugar, coconut milk, egg and water 4 minutes.
2
Steam 30 minutes until firm and glossy.
3
Cool 5 minutes; cut and serve with extra coconut milk and scallions.

Source: WorldBite Editorial · WorldBite Proprietary Editorial Content