How to make Hanoi cake – A rustic dish, imbued with the taste of childhood

For a long time, banh cha has been one of the simple and familiar snacks associated with the childhood memories of many people in Hanoi. In particular, depending on the weather and the weather, when the wind turns cold, the image of a delicious plate of banh cha will appear next to a cup of hot afternoon tea. That warm feeling must make us remember forever, remember this place forever. Each small, beautiful, crispy cake with a greasy filling seems to bring us back to our childhood here.

Ingredients for making cakes

• 240g all-purpose flour
• 5g cake dough
• 160g sugar syrup
• 1 egg yolk
• 1 egg (beaten)
• 20g cooking oil
• 120g mix of pumpkin seeds, sesame seeds, sliced almonds, roasted cashews
• 30g lotus jam
• 100g sausage (diced)
• 80g sugar fat
• 15 lime leaves (sliced as thread)
• Tools: Food wrap, oven, blender, rolling pin.

Note: These ingredients are similar to those of mooncakes, so you can buy them at places specializing in baking and mooncakes.

How to make Hanoi cake

Step 1: Make the crust

Put in a bowl 40g flour, 160g sugar syrup, 1 egg yolk and 20g cooking oil. Mix well, then cover with cling film and let rest for at least 30 minutes.

Step 2: Make the cake

First, you put the pan on the stove, put the sausages on the island and cook on low heat for about 3-4 minutes until cooked and turned clear. When you’re done, just add the sugar and mix well.

Then, you put in another bowl 5g of sticky rice flour, 120g of mixed nuts, 30g of lotus jam and lemon leaves, mix well. Then, you can put the mixture in a blender, grind it down to make the ingredients easier to stick together.

Step 3: Wrap the cake

First, pre-heat the oven at 200 degrees Celsius to preheat it for at least 15 minutes before switching to baking. At the same time, you take each part of the dough shell (about 50 – 75g) and roll it into pieces about 1mm long and thin. Then, put the filling in the middle, wrap it up, squeeze it tightly, then cut it into bite-sized pieces.

Step 4: Bake the cake

You put the cake on a tray and then put it in the oven, bake at 200 – 210 degrees Celsius for 7 minutes until the crust turns opaque, then take it out. Finally, you let it cool down, then brush the beaten egg on top of the cake, continue to bake at 210 degrees Celsius for another 3-5 minutes until the shell turns golden.

Finished product

Banh Cha Hanoi is a delicate blend between a golden, crispy crust and a delicate filling, a layer of fat and sugar that is both fatty and flexible. There is also a faint scent of lemon leaves somewhere.

The weather is a bit chilly these days, make a little Hanoi cake and sip it with a cup of hot, steaming tea. Just a little meticulousness, we can “return” to our childhood, try again the cake that no one can forget.

See more delicious dishes in the category Daily delicacies.

See more:

>> How to make Korean standard Tokbokki rice cakes

>> How to make delicious dumplings for breakfast

>> How to make the right sweet and savory pate

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