How to make delicious Da Lat can cake, make it once and “eat” right away

Banh Can, no matter how simple and rustic it is, still exudes sophistication and perfection that makes many hearts sob. It is known that banh can have a “background” from the Cham people, choosing the most natural things as the root, the ingredients for processing, so they always follow the “scientific principle, corresponding yin and yang, harmonious heat sealing” so no Not only attractive but also healthy. And they are even more “famous” when they become a specialty of the “mountain town” of Da Lat. If you have a craving, want to eat right away, let’s go to the kitchen with Tnhelearning.edu.vn.

Ingredient

• 1 cup of rice
• Half a cup of cold rice
• 3-4 eggs (beaten)
• 500g minced meat
• Red onion, minced garlic, scallions head, minced scallions

• Seasoning: Salt, sugar, pepper, seasoning, fish sauce, chili powder.
• Tools: Mold for making banh can (if you have one, you should use a mold made from terracotta).

How to make Da Lat can cake

Step 1: Prepare ingredients

Process materials

First, wash the rice thoroughly, then soak it in water for at least 1 day and 1 night (about 24 hours). When done, put the rice with 1.5 cups of water, cold rice and ½ teaspoon of salt in a blender, grind until the mixture is smooth.

At the same time, put the pot on the stove to make the sauce. Mix the ingredients together: 1 cup water, ¼ cup sugar, ½ teaspoon salt and 1 teaspoon seasoning. Cook until boiling, then turn off the heat, add 1 tablespoon fish sauce when the sauce cools.

Step 2: Make sausage

Marinate minced meat with 1 teaspoon seasoning, 1 tablespoon garlic, 1 tablespoon red onion, ½ teaspoon pepper and 2 tablespoons fish sauce. We will marinate for at least 30 minutes , then roll it into round balls to eat and steam until cooked.

Then, put the pot with a little cooking oil on the stove, when the oil is hot, drop a few heads of scallions with the remaining amount of garlic and red onion, fry until fragrant. Then, put the shumai in the pot, then add 1 cup of water, ½ teaspoon of seasoning, and ½ teaspoon of salt. Cook until it boils, sprinkle in the chili powder and stir well.

Step 3: Pour the cake

First, brush the mold with a layer of cooking oil, pour the flour mixture in when the mold is hot, then close the lid . At the same time, put a pan with a little cooking oil on the stove, when the oil is hot, drop a few heads of chopped onions and green onions in, fry until fragrant, then turn off the stove. This onion we will put in a bowl of dipping sauce to eat with banh can.

Finally, scoop about 1 teaspoon of eggs (if you like, more) on the cake when the cake is just cooked. Close the lid, continue to bake until the cake is completely cooked, then take it out. So that’s done.

Finished product

When you eat it, you will feel the crispy outside layer, soft and smooth inside, not too mushy and not too thick. Served with a cup of spicy, fatty and fragrant onion sauce combined with fresh green vegetables. All have blended together to create a delicious dish that can knock anyone down.

Da Lat’s standard banh can has conquered diners from all over the world many times, making them remember this “mountain town”. And if you, like them, remember this delicate banh can, go to the kitchen to show off your talent right away.

See more:

>> How to make Soc Trang cult cake crispy, delicious as outside

>> How to make delicious and irresistible Tay Nguyen rice paper

>> The secret to making Western pancakes is crispy for a long time

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