“Bánh đúc lạc” is the most popular in the north and it is considered one of the most rustic and simple cakes in Hanoi cuisine
It
is considered one of the most rustic and simple cakes in Hanoi cuisine,
but the way to serve it varies thanks to Hanoian gastronomists. “Bánh
đúc lạc” is the most popular in the north.
The main ingredients are non-glutinous rice flour or corn-flour and peanut.
How to do:
Firstly,
grind soaked rice with water in a grist mill; next, add lime juice to
the flour solution with fine proportion to bring the cake a certain
glutinous degree; then boil the solution, add peanuts to enhance nutty
flavor, and stir it continuously to prevent it being burnt. When
well-done, bánh đúc has a jelly shape and mild flavor.
It is served either hot or cold, commonly with soy sauce and sometimes with tofu. The buttery taste of peanut, rice flour, the spicy sweet flavor of soy sauce and the cool of soft tofu are mingled perfectly together to bring us a cool dish in hot days.
It is also interesting to relish a hot bow of bánh đúc topped with ground pork, grilled ground spawns, fried onions, roasted sesame seeds and herbs, called “bánh đúc thịt”, a good treat in the winter. In the southern, instead of being ivory-white, bánh đúc is distinctive itself with green color extracted from fragrance grass and the cool sweet taste coming from syrup or coconut juice.
It is served either hot or cold, commonly with soy sauce and sometimes with tofu. The buttery taste of peanut, rice flour, the spicy sweet flavor of soy sauce and the cool of soft tofu are mingled perfectly together to bring us a cool dish in hot days.
It is also interesting to relish a hot bow of bánh đúc topped with ground pork, grilled ground spawns, fried onions, roasted sesame seeds and herbs, called “bánh đúc thịt”, a good treat in the winter. In the southern, instead of being ivory-white, bánh đúc is distinctive itself with green color extracted from fragrance grass and the cool sweet taste coming from syrup or coconut juice.
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