How to Make Soft, Smooth, Delicious Steamed Flour Cakes

How to make Steamed Bánh Thuẫn

• 1

  Mix the rice flour and fresh milk mixture

  Add 70g of rice flour, 10g of wheat starch, 80ml of warm milk, and 2g of vanilla into a bowl. Use a whisk to mix until the ingredients are well combined.

  
• 2

  Whip the egg whites

  Add 70g of egg whites into a large bowl with 1/4 teaspoon of salt and 1/2 teaspoon of lemon juice. Use a mixer to beat on low speed until the egg whites form bubbles like soap.

  Divide 80g of sugar into 3 parts, adding each part one at a time to dissolve. Beat each portion of sugar for about 30 seconds on low speed before adding the next portion.

  When adding the last portion of sugar to the egg whites, increase the mixer speed to high. Beat the egg whites until they are soft and fluffy, have a creamy pattern, and the mixture is sticky, shiny, and smooth. When you lift the whisk, it should create peaks that bend over slightly.

  Note:

  • Divide the sugar into 2 or 3 parts and add gradually. Avoid adding all at once.
  • The egg whites must be at room temperature (if taken from the refrigerator) and should not contain any grease or dirt.

  
• 3

  Mix the flour with the egg whites

  Gradually add the flour mixture to the egg whites and use the mixer to blend until the ingredients are well combined.

  
• 4

  Pouring into the mold

  Preheat the cake mold, then pour the batter into 1/2 of the mold.

  Next, use a knife to cut 2 diagonal lines in the middle of each cake.

  

  
• 5

  Steaming the cake

  Cover the steamer with a cloth, close the lid tightly, and steam for 20 minutes until the cake is cooked.

  

  
• 6

  Finished product

  The steamed pancake has a bright white color, soft and fluffy texture, with a light milky aroma. When eaten, it has a sweet, rich, and appealing taste.