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Soft and sweet Binh Dinh pink cake, also known as “Banh Bong Lan Binh Dinh,” is a delightful Vietnamese dessert that is sure to please any sweet tooth. This cake originates from the Binh Dinh province in central Vietnam and has become a popular treat across the country. The soft and fluffy texture of this cake, combined with its delicate pink color, creates a visually appealing and indulgent dessert. While it may seem like a complex recipe at first glance, with the right ingredients and precise instructions, you can easily recreate this delicious Binh Dinh pink cake in the comfort of your own home. In this guide, we will provide you with step-by-step instructions on how to make this delectable dessert, giving you the opportunity to enjoy the flavors of Vietnam right at your own dining table. So gather your baking tools, prepare your ingredients, and let’s begin this delightful baking journey together to make Binh Dinh pink cake!
Prepare
15 Minutes Processing
35 Minutes For
3 people
Pink cake is considered to be a symbol of good news, often appearing on special occasions such as weddings, … The fragrant plasticity of sticky rice mixed with the crunchy texture of coconut mixed with ethereal sweetness create a unique feature. of pink cake. Let’s work with Bach Hoa GREEN at home!
Ingredients for pink cake
- 1kg of sticky rice
- 1kg granulated sugar
- 400g grated coconut
- 2-3 pandan leaves
- 140g tapioca flour
- 1.2 liters of filtered water
Good tip: To make Binh Dinh standard pink cake, you should choose the type of glutinous rice because when making the cake, it will be more flexible and delicious than other common types of sticky rice. If you don’t have sticky rice, you can use sticky rice with yellow flowers or sticky rice
How to make pink cake
Step 1Grind and knead glutinous rice flour
You prepare in advance a cloth bag wrapped in a bowl to grind sticky rice. In order for the sticky rice to soften completely, you must soak the sticky rice for 8 hours, then put the soaked sticky rice in the blender with a little water. The freshly ground sticky rice you put in a cloth bag, squeeze out all the water and let it dry for 3 hours.
After the dough has dried, you add a little water and then knead the dough thoroughly to create enough plasticity to separate them from each other.
Note: Do not add a lot of water to make the dough.
Step 2Roasted tapioca flour
Tapioca is used as the outer layer to make the cake easier to cut to avoid the cake sticking together. Put the tapioca flour in the pan with 2-3 pandan leaves to make the dough fragrant. You use low heat to roast until the dough is cooked, then turn off the heat
Hot Tip: To know if the dough is done, look at the pandan leaves. If the pandan leaves are dry, you squeeze the blisters or you put a little powder in your mouth and feel it melt in your mouth without getting stuck in the powder, it means the dough is cooked.
Step 3Coconut snail
Put 300g of sugar and prepared coconut in the pot and soak for 30 minutes so that the coconut is absorbed in the sugar and clear. Then, you slug the mixture of coconut and sugar on a pan with low heat until the coconut is white in color, then turn off the heat. .
Step 4Cook bread
First, boil 1.2 liters of water and add the remaining 700g of sugar to boil until the sugar water is completely dissolved.
Then, you shape the dough into small pieces and flatten it and put it in the pot of water above. Next, you crush the dough pieces and beat the flour slowly so that the dough balls blend together to form a large dough.
Then you add the coconut and mix well until the mixture does not stick to the pan, then turn off the heat.
Next, you twist the dough with grit and heat the dough on low heat until the dough is clear and shiny as you like, then stop.
Step 5Shape the cake
You put all the freshly mixed dough into the mold, press the dough down and coat the outside with a layer of tapioca flour. Now just wait for the cake to cool, then you can cut it to your liking and enjoy right away.
Finished Product
Biting a piece of pink cake will immediately feel the suppleness, aroma of sticky rice and absorb the sweetness of sugar. Pink cake is not difficult to make, but it requires hard work and meticulousness.
With this sharing, Bach Hoa Xanh hopes to bring you and your family a delicious dish during the epidemic season!
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In conclusion, making homemade Binh Dinh pink cake is a delightful and rewarding experience. By following the simple and detailed instructions provided, anyone can now recreate this soft and sweet delicacy in the comfort of their own home. The use of readily available ingredients ensures that there are no barriers for anyone wanting to try their hand at making this traditional Vietnamese treat. The step-by-step process allows for easy understanding and execution, resulting in a mouthwatering dessert that is sure to impress family and friends. Whether you are a seasoned baker or a novice in the kitchen, this recipe is accessible to all and is certain to create a memorable and delicious dessert. So, gather your ingredients, put on your apron, and enjoy the process of making this heavenly Binh Dinh pink cake at home.
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