I was going to “beg” for banana leaves and then make spring rolls, but some people wanted too much. It is convenient to go to the market in the morning to buy cheap ground meat, make dumplings and spring rolls. These dishes take a long time to make but they eat so quickly.
Recipe: (for 6 large cakes, or 8 medium cakes)
– 50g rice flour
– 100g of tapioca starch
– 650-700ml bone broth
– 20ml of cooking oil – if the bone broth has no fat
– 200g Minced / pureed lean shoulder meat, with a lot of fat, the filling will be softer but boring
– 30g Wood ear (mushroom), soaked, finely chopped
– 1 Onion, minced
– 2-3 Dried Onions, minced
– spices, pepper
* Cake filling: Sauté onion with a little cooking oil, let cool. Mix lean shoulder meat, wood ear, onion, spices, pepper.
Pie crust: Cool bone broth. Mix all ingredients in a non-stick saucepan. Stir on the stove until the dough is thick but still opaque (cooked 1/2). Stir well to avoid lumps. It’s okay if there are lumps.
Cake package: Prepare pre-boiled banana leaves (just dip in boiling water), wipe dry. Scoop 1 ladle of flour to spread thinly in the middle of the leaves. Ladle the filling in the middle. Ladle more flour on top. Fold the 2 edges of the leaves, break the 2 ends into a cake shape. Tie it tight.
For those who can’t find banana leaves easily, food grade nylon film and food grade aluminum foil can be used for wrapping. Tear off a piece of aluminum foil about 30cm long. Tear off a piece of similar sized nylon film and place it on top. Wrapping with aluminum foil + nylon is easier than using banana leaves. Cons: Doesn’t look like a banana leaf and of course eating the cake does not have a fragrant banana leaf smell. With aluminum foil, there is no need to tie it.
Anh Gio / Banh ú Tro is one of the traditional and rustic cakes, familiar to many people. In the past, to make banh gio, it was necessary to burn many types of firewood to get the ashes, then soak the ashes, decant the water and use that water to soak sticky rice.
Incidentally, an old friend of SCP introduced a “old man, new man” ingredient, ash pellets, used in cakes using Chinese ash juice. This material seems to be much safer than the industrial ash water that is being sold a lot in the market.
After a few tries with different ratios, the house’s most recent pot of banh gio was about 8 points (2 points left to make room for more effort, but if it’s perfect, it’s boring 😉 ) Share again with everyone the recipe and how to.
The gio cake of the Northern people has no filling, the cake with ash leaves can have a filling as you like. This recipe is a cake without filling, served with molasses.
Recipe: (for 20-30 pcs depending on size)
– 1kg of delicious glutinous rice, not mixed with plain rice
– 10g salt
– 50ml of clear lime water (1 quicklime of about 20g, mixed in 200mL of water, decant to get clear water, then take out 50mL to use in this recipe)
– 60-70g ash pellets + 100mL boiling water
– Bamboo leaves/bamboo leaves are used for wrapping and tying
1. Wash the glutinous rice and drain the water.
2. Dissolve the ash pellets in boiling water.
3. Pour the washed glutinous rice into a bowl/pot with salt. Pour ash water, clear lime water, and water so that the water level is about 1-2cm above the rice surface. Soak overnight or at least 5 hours, so that the rice grains are soft, try by rubbing the broken rice grains with your hands. Drain the rice to drain.
4. Leaves are washed and dried. Fold each leaf into a funnel shape, fold the pointed end up, scoop a spoonful of rice into it, wrap it up. Use a string to tie it tight.
5. Put the cake in the pot, fill it with water like boiling banh chung/banh tet. After the water boils, start the timer. With a medium-sized cake, a pyramidal package (bun ú), the boiling time is longer than that of a long and flat cake. The cake pot below I boiled for 5 hours, then turned off the stove and soaked for another 1 hour before picking it up.
6. After removing the cake, hang the cake up to drain.