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Preparation
15 minutes
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Cooking
45 minutes
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Difficulty
Medium
Stuffed cake with a soft, chewy outer layer and a crunchy filling will be a cake dish that will satisfy your whole family. Let’s go to the kitchen with TasteVN to learn the simple and delicious recipe for stuffed cake right at home!
Ingredients for Stuffed Cake For 2 people
Rice flour 100 gr Tapioca flour 80 gr Glutinous rice flour 25 gr Potato starch 40 gr Salt 1/3 teaspoon Warm water 500 ml Ground pork 220 gr Shrimp 100 gr Cooking oil 3 tablespoons Cabbage 150 gr Carrot 100 gr Chopped shallots 2 bulbs Minced garlic 1 bulb Chopped chili 4 fruits Sugar 50 gr Fish sauce 50 ml Salt 2 tablespoons Ground pepper 1 teaspoon Lemon juice 1 tablespoon
How to choose fresh ingredients to make bánh đùm
How to choose fresh shrimp:
- If buying frozen shrimp, you must choose shrimp that still have all their parts, feel firm, naturally soft and elastic, and especially have no fishy or spoiled smell.
- Choose live shrimp to ensure freshness, the shell should be shiny, look healthy, and when pressed, it should bounce back.
- Shrimp should not be slimy; when gently pressed and moved over the shell, there should be no gritty feeling.
- The tails of the shrimp should be curled together; if the tails are spread out, the shrimp have likely been injected with chemicals or water to make them plump.
How to choose fresh pork:
- The meat should be bright red with a dry membrane. The fat should be light-colored with a characteristic aroma.
- Pay attention to the connection between the lean meat and the fat; if they are visibly separated and there is yellow fluid oozing out, it indicates the pig was raised with lean-boosting substances.
- Press your finger into the meat and then release. If the meat bounces back quickly and has a rosy color, it is fresh; if the meat leaves a fingerprint, it has spoiled.
- When buying meat, ask the seller to cut it along the grain. If you see small white lumps between the muscle fibers, do not buy it as there is a high risk of being infected with cysts.
Note:
- You can substitute potato starch with corn starch.
- You can substitute cabbage with jicama (yam bean) and bean sprouts.
Ingredient image:
Tools Required
How to Make Bánh Đùm
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Mix the Dough
To prepare the dough for the cake, add 100g of rice flour, 80g of tapioca flour, 25g of glutinous rice flour, and 40g of potato starch into a bowl, along with 1/3 teaspoon of salt. Mix well, then pour in 500ml of warm water. Use a whisk to stir until the flour dissolves and the mixture is smooth.
Cover the bowl and let the dough rest for about 1 hour.
Tip: If you have time, you should let the dough rest for 3 – 4 hours because the longer the dough is soaked, the better it will taste, and there will be no floury smell when eating.
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Sauté the Vegetables
Place a pan on the stove over medium heat, add about 1 teaspoon of minced garlic and 1 teaspoon of minced shallots, and sauté until fragrant. Then add cabbage and carrots to the pan, stirring well.
Season with an additional 1/2 teaspoon of salt and 1 teaspoon of sugar, and sauté the vegetables until just tender, then remove to a plate, being careful not to overcook them so they remain crunchy.
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Sauté shrimp and meat
Add about a tablespoon of cooking oil to the pan, add all the minced garlic and shallots, and sauté until fragrant.
Put in 220g of ground pork, season with 1 teaspoon of sugar, 1/3 teaspoon of salt, stir well until the meat starts to firm up, then add 100g of chopped shrimp, stir-fry for about 3 – 4 minutes until the shrimp and meat are cooked evenly.
To make the filling fragrant, add 1 teaspoon of pepper, 1 tablespoon of sesame oil, stir gently, and turn off the heat.
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Make scallion oil
Chop the scallions and place them in a bowl.
Heat oil in a pan over medium heat. When the oil is hot and starts to smoke, turn off the heat and pour it over the scallions, mix well to finish making the scallion oil.
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Mix the batter for the cake
The batter after resting will separate into 2 layers: one layer of batter and one layer of water.
Pour the separated water from the bowl into a cup and weigh how many grams it is, then you will add 1 cup of fresh water equal to the number of grams you measured back into the bowl, stirring well for the batter and water to blend together.
Add about 1 tablespoon of cooking oil from the scallion oil bowl into the batter bowl, using a whisk to mix the mixture thoroughly.
Place a pan on the stove, brush a thin layer of oil, medium heat, then scoop about 1 ladle of batter, spreading it evenly across the surface of the pan. Then cover it for about 1 minute, then open it, take the cake out onto a plate. Continue pouring the batter in this way until all the batter is used up.
Tip: Using cooking oil from the scallion oil into the batter will make the batter more fragrant and richer.
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Wrap the cake
Place each cake piece on a cutting board to wrap, adding the shrimp, meat, and vegetables in the center of the cake piece. Gather each corner of the cake together and roll them up.
Tip: To speed up, you can fold each outer part of the cake into the center. For the last part, you will tuck it inside the folds of the cake so that the cake does not burst. The smaller the folds, the tighter the cake will be.
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Making the dipping sauce
Put 1 tablespoon of sugar, 1 tablespoon of fish sauce, and 3 tablespoons of filtered water into a bowl in the ratio of 1:1:3, use a spoon to stir well until the sugar is completely dissolved, add 1 tablespoon of lime juice, and stir well. Add minced garlic and chopped chili to give the fish sauce a spicy kick.
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Final product
The dough is chewy and soft. The filling inside, when eaten, will give you the sweet taste of meat and shrimp, and the crunchy texture of vegetables combined together for a unique flavor. You can serve it with fresh herbs or pickles when eating Banh Dum, and then drizzle with the sour and spicy fish sauce that will leave you enchanted from the very first bite.
Tips for successful execution:
- Mix according to the correct ratio of flour as specified in the recipe.
- Spread the batter evenly over medium heat in the pan to avoid tearing the pastry.
- Limit seasoning the filling too much, as dipping in fish sauce will make the dish salty and unappetizing.
See more:
So the banh dum dish is completed. Wish you success in making a delicious plate of banh dum to treat your family and friends.
*Refer to the images and recipe from the Youtube channel MaiKhoi – Mylife Belgium Life.
