Banh Duc is considered one of the
most rustic and simple cakes in HaNoi cuisine.
“Bánh đúc lạc” is the most
popular in the north. The main ingredients are non-glutinous rice flour or
corn-flour and peanut. 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.
0 comments:
Post a Comment