Cách Làm Bánh Trôi Thơm Ngon, Mềm Dẻo

Nguồn bài viết: Cách Làm Bánh Trôi Thơm Ngon, Mềm Dẻo

Drift cake now seems to have become a traditional dish of Vietnamese people, not only during Tet holiday but anytime you want, you can also make plates of floating cake to burn incense to worship ancestors or let the whole family enjoy it. Family enjoy by ingredients and extremely simple way of making. Today, I will introduce to you some ways to make delicious and flexible floating cakes; You can make it yourself at home instead of going to the store.

How to make Northern style floating cake

Ingredients for Northern style floating cake

• Glutinous rice flour
• Plain rice flour
• Curettage coconut
• Sugars
• White sesame
• Salt

Implementation process

• Step 1: Mix flour in the ratio: 1:4 (ie 1 part plain rice with 4 parts glutinous rice) and a little salt (depending on the serving size, you can use more or less volume)

Add water slowly to the above mixture and then knead the dough until it becomes a flexible dough, with moderate elasticity, not falling apart, not sticking to your hands.

After the dough has formed into a ball, cover the dough with plastic wrap and let it rest for about 30 minutes. Attention:

+ Grinding wet rice will give the best cake quality but it often takes a long time, so it’s best to grind and use dry rice or use flours sold in supermarkets

+ Or to save more time, you can buy ready-made play dough to make floating cakes.

• Step 2: Chop the sugarcane into squares of pomegranate seeds, or you can now buy them at some dry goods stores. Depending on the size of your cake, you can cut the sugar to a smaller size, as long as it fits the dough ball.
• Step 3: Roast the white sesame (sesame) until golden, then turn off the heat, continue roasting until the sesame turns golden, then pour it on a plate, spread it thin. Copra is grated into small fibers.
• Step 4: Next, take the dough out of the bowl and divide it into small, even balls (pay attention not to rhyme the dough too much, it will cause the cake to be crushed when boiled). You can use a rolling pin to roll the dough or spread the dough out by hand, then put the sugar cube in the middle, then roll the dough into a round ball. However, it is advisable to spread the dough by hand so that the dough retains moisture.

• Step 5: Prepare 1 pot of boiled water (approximately enough for your dough, so that when the cake is submerged in water) and a bowl of cold water to coat the cake. When the water is boiling, add the cake slowly, cook with low heat so that the cake is cooked evenly and the sugar in the filling dissolves. When the cake floats to the surface and the crust is clear, the cake is cooked, let it take about 15 seconds to take it out, be careful not to let it sit for too long, it will sink and crumble.
• Step 6: Use a slotted spoon to scoop out the cake, immediately put it in the prepared bowl of cold water so that the cake is shaped and doesn’t stick together. About 2-3 minutes, the cake will cool completely, then use a punctured spoon to pick it up on a plate and sprinkle roasted sesame and grated coconut on top to complete. For the cake broth, you can add fenugreek sugar, smash a little ginger to use on the floating cake, it’s also very delicious.

How to make Southern style floating cake

Southern style floating cake, in the North, is called vegetarian cake with green bean paste.

Ingredients for Southern-style floating cake

• Glutinous flour: 300 gr
• Green beans without skin: 300 gr
• Tapioca flour: 150 gr
• Grapefruit flower essential oil: 10 gr
• White sesame (roasted): 10 gr
• White sugar: 250 gr
• Curettage coconut
• Pineapple leaves
• Ginger

Implementation process:

• Step 1: Make the cake filling

+ Wash green beans and soak in water for 3-4 hours or soak overnight for soft beans, then pour green beans into a basket and wash them again. Next, put the green beans in the basket and steam until the beans are soft. Note: you can use green beans with the skin on. Soak the chickpeas, clean the skins and steam until the beans are soft.

+ Ladle a few cooked beans into a separate bowl to cook the water, the rest of the beans into a blender and blend until smooth.

+ Pour green beans into a non-stick pan and add sugar, turn on the stove and stir-fry until the mung bean paste is evenly dissolved with the sugar, smooth, and dry so that it can be rolled, then turn off the stove. (you can add a little glutinous rice flour or glutinous rice flour)

+ Add a little bit of pomelo flower oil and stir well, then let the green bean paste cool down. Divide the green bean paste evenly into equal balls, then roll the ball into a round shape, cover with cling film to prevent the filling from drying out.

• Step 2: Make the crust of floating cake

Put the glutinous rice flour into a large bowl, then slowly add a little warm water and mix well, when the dough is just enough moisture, stop, knead the dough until it becomes a smooth, flexible mass.

• Step 3: Shape the cake:

+ Divide the cake dough into several equal parts, then round. Then flatten the dough, put the mung bean paste in the middle and roll it back until it’s tight, then roll the cake to roll evenly.

Next, flatten the cake a bit. Just like that, make all the dough and cake filling.

Pour water into a pot and bring to a boil, then drop the cake into boiling water, when the cake is cooked, boil for another 1-2 minutes, then turn off the stove, remove the cake and drop it in a bowl of cold water for about 5 minutes to let the cake cook. cool and do not stick together.

• Step 5: Cook rice cake soup

+ Take advantage of the pot of boiled water to cook tea, add sugar to make it sweet enough to suit your taste, add a few pandan leaves to make it fragrant, then cook until the water boils.

+ Put the tapioca starch into a bowl of cold water, stir until it dissolves, then slowly pour it into the pot of tea, stirring while preparing it, so that the tea doesn’t clump.

+ When you see that the pot of tea has a thick consistency, stop, cook until the tea comes to a boil, then add the whole green beans left behind, stir well to turn off the stove.

+ Add a little grapefruit flower essential oil for fragrance, then stir again to finish the tea.

• Step 6: Take out the floating cake and put it in a small bowl, then scoop the cooked tea into it, sprinkle some roasted white sesame seeds and some grated coconut on top, let it cool to be able to enjoy it. South completed.

How to make colorful floating cake

Ingredients for making colorful floating cakes

• Glutinous flour: 300 gr
• Tapioca flour: 45 gr
• Dried butterfly pea flower: 5 gr
• Gac meat: 50 gr
• White wine: 100 ml
• Palm sugar: 150 gr
• Green beans without skin: 200 gr (steamed)
• Shredded coconut
• White sugar: 20 gr
• Tapioca flour: 10 gr

Implementation process

• Step 1: Preliminary color part

Soak dried butterfly pea flowers in 100ml of hot water for 5-10 minutes.

Put Gac meat in a small bowl, soak in 100ml white wine for 5-10 minutes.

• Step 2: Mix 100g of glutinous rice flour with 15gr of tapioca starch in a bowl, then add 100ml of water.

Mix 100g of glutinous rice flour and 15g of tapioca starch, take 100ml of soaked dried butterfly pea flower water in a bowl.

Finally, mix 100g of glutinous rice flour, 15gr of tapioca starch and 100ml of gac juice in a bowl

There are 3 separate bowls of dough in total.

• Step 3: After mixing the flour, knead the dough by hand until the dough is smooth, the 2 dough blocks turn blue and red gac.

Finally get 3 different types of dough, wrap each dough block and rest for about 10 minutes.

• Step 4: Slug with green beans: put the pan on the stove to medium heat, add 100g of pureed jaggery, add crushed coconut and steamed green beans into the pan.

Stir the mixture on low heat until the dough gradually forms a smooth, smooth mass, then turn off the heat, wait for the mung bean paste to cool down.

• Step 5: Divide the mung bean paste into small equal parts and make balls into even balls.

Use a knife to cut the remaining jaggery into small squares.

Take a small amount of dough, roll it up and flatten it to fit the sugar cubes in. Similarly, take a larger amount of dough, roll the same to insert the mung bean staff.

Continue to work until all the flour is in the filling, and eventually you will get tea balls with three different colors.

Put the pot on the stove on medium heat, add water, a few pandan leaves and bring to a boil to cook the floating cake, put each color in three pots to boil separately, when it’s cooked, take it out and put it in a bowl of cold water so that it doesn’t stick. together

• Step 6: Take the tapioca flour soaked with a little cold water, put the pot on the stove on medium heat, put the water, sugar and tapioca flour just soaked into the pot, and bring to a boil.

After the sugar water has boiled, add a few cooked green beans and cook together, continue to stir continuously for another 2-3 minutes, then turn off the heat.

• Step 7: Finally put the cake balls in a bowl, add the green bean sugar water that has just been cooked, sprinkle on a little grated coconut or don’t add sugar water, you can sprinkle a little sesame and grated coconut on top. more beautiful and fragrant.

How to make salty floating cake

In addition to the traditional sweet filling, the savory filling is also loved by many people.

Ingredients for making salty floating cake

• Glutinous flour: 500g
• Minced pork: 100g
• Shrimp minced: 100g
• Ginger: 1 small chopped
• Green beans: 200g
• Shredded Coconut
• Roasted sesame, minced purple onion
• Salt, sugar, monosodium glutamate, seasoning…

Implementation process:

• Put minced pork and shrimp in a bowl, add ½ teaspoon of salt, ½ teaspoon of seasoning, ½ teaspoon of sugar, a little minced shallot and stir to marinate for about 10 minutes to infuse the spices.
• Soak the green beans for 2 hours until soft, wash them and then steam them. Then put in blender puree. Saute minced shallots and then add green beans to the slugs, add a little salt and sugar to give the green beans a strong flavor.
• Green beans divided into small balls and then rounded. Meat and shrimp divided into smaller pieces than the mung bean filling. Use your hands to flatten the green beans, then put the shrimp and meat in the middle, round and set aside.
• Knead glutinous rice flour with enough warm water to form a smooth, elastic mass. Let the dough rest for about 10 minutes. Then divide the dough into small even balls and roll them into balls.
• Use your hands to flatten the dough, put the shrimp and green bean paste in the middle, then roll it up, set aside. Continue making until the filling is finished. Note that the finished cake blocks do not stack on top of each other.
• Bring 1 pot of water to a boil, then slowly drop each floating cake into boiling. Boil until the cake floats to the surface and the color of the crust is clear, the cake is cooked, remove the cake and put it in a bowl of cold water to prevent it from sticking.
• You can use cake broth (about 2 liters of water) and then add sugar (sweetness depends on taste) to cook until the sugar dissolves, when the pot of water comes to a boil, drop the cooked floating cakes in, stir gently to make the cake not sticky. into each other. Drop in some sliced ​​ginger and wait for the water to boil again, then turn off the heat
• Thus, the salty floating cake is finished. To enjoy, you scoop up the salted water into each bowl, add grated coconut, roasted black sesame, you can start to feel the taste of the tea, the tea part is not too sweet, the filling is both salty and sweet. , delicious water floating cake, sticky and attractive.

Notes in the process of making drift cake

• Green beans should choose small seeds to make the cake more fragrant
• When kneading the dough, slowly pour in the water and knead so that the dough is not mushy
• Wrap the dough to cover the cake very tightly, avoid air entering because when the wrap is not tight, when boiled, the cake will be broken.

Note to preserve floating cakes

• To ensure the deliciousness, flexibility of the cake as well as to ensure health, it is best not to let the cake pass overnight. When making floating cakes, it should be done with a moderate amount, enough to eat.
• If you knead the dough too much, you can store the cake dough (unshaped) in the refrigerator overnight or freeze for a few days and cook the cake the next day. However, before kneading the dough, you should add a little water so that the dough does not dry out.

Hanoi is entering the cold winter days, then water cake will be one of the snacks chosen by the whole family. A bowl of floating cake is enough to warm anyone’s heart under the bitter cold of each northeast wind. Dumplings will also be a weekend option for families, especially during this pandemic.

Above are some ways to make delicious, flexible floating cakes to worship ancestors or treat the whole family not only during the Lunar New Year but anytime you want because of the simple ingredients and easy implementation, right? Good luck!

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