* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
**NRVs: Nutrient Reference values for one portion.
Por Ración (g)**
0 Kcal / 0 KJ
0 Kcal /0 KJ
De las cuales saturadas:
Hidratos de carbono:
De los cuales azúcares:
*** This recipe contains 4 portions, the values correspond to one portion.
The Banh Da Lon, is a layered steamed rice cakes. A popular sweet that can be found in all Vietnamese stores and supermarkets and that makes us come home.
Montsià Bomba or Carnaroli rice
2 tablespoons of rice flour
1/2 cup of white sugar
A few drops of Pandan paste
2 and a half cups of coconut milk
Pour the rice in a cup full of water. Let it stand for 30 minutes.
To prepare the first layer; drain the rice and place it in a mixing bowl. Add a cup and a half of coconut milk, 2 tablespoons of sugar and a pinch of salt. Stir it all together for two minutes.
Add a few drops of Pandan paste to the mixture, this will give the paste flavor and a bright green tone.
Pour the first layer of dough into a pot. Cover and steam over high heat for 20 minutes.
While the first layer is steaming, prepare the second layer. Break 5 eggs into a mixing bowl.
Add 1 cup of coconut milk, half a cup of sugar, a pinch of salt and two tablespoons of rice flour. Beat the dough until smooth.
When the first layer has cooled, pour it into a cake pan.
Add a few drops of Pandan paste and stir. To create color contrast with the other layer we can make it lighter by adding fewer drops of Pandan.
Carefully pour the second layer on top of the layer already placed in the cake pan. Let cool before serving.
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