đặc biệt food

A guide to Vietnamese cuisine in the SF Bay Area

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    Bánh Bao Chỉ

    Bánh Bao Chỉ batter

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Posts Tagged ‘banh bao chi’

Bánh Bao Chỉ Recipe

Posted by dacbietfood on July 12, 2010

Bánh Bao Chỉ

Bánh Bao Chỉ

Bánh Bao Chỉ

Bánh Bao Chỉ with coconut filling

Months ago, I posted a recipe I called Bánh Bao Chỉ Cupcakes which were inspired by the coconut and pandan (la dua) treats my mom makes. I could see that most of the views from that post were from people searching for a recipe for the real thing, so I’m finally posting my mom’s recipe which is her speciality when she wants to mass produce sweets for a party. All of the ingredients can be found at the Asian supermarket. The filling uses frozen shredded coconut and the coating uses a dry, finer coconut. I don’t suggest substituting either of the types of coconut with the American types since they have a lot more sugar. This recipe uses the microwave to prepare the dough. I tried mixing the dough on the stovetop over low heat but the mixture never came together properly and I was left with a sticky mess that couldn’t hold form (it needs to be steamed). The dough can be very hot to handle, so my mom uses plastic gloves (cafeteria-style not latex) to roll the bánh bao; I wait for it to cool more before handling. Choose the peanut or coconut filling for the amount of dough listed; you can lower the amounts and combine the fillings if you’d like coconut and peanut together. Working with the dough can take some practice, but they’re worth the work when you can enjoy them fresh.

Makes 3 dozen

For the dough:
1 16-oz bag of Glutinous Rice Flour (Bột Nếp Tinh Khiết) – Erawan brand
3 cups water
1 cup sugar
1 tsp pandan extract

Peanut Filling:
2 Tbsp water
1/2 cup sugar
1 cup chopped peanuts
2 Tbsp toasted sesame seeds
pinch salt

Coconut Filling:
1/2 of 16 oz bag of frozen shredded coconut, thawed and drained – Coconut Tree Brand
1/3 cup sugar
1 Tbsp toasted sesame seeds

Topping:
Shredded Coconut or Coconut Powder (dry) – Hans Brand

batter

batter before microwave

dough

dough after microwave

For the dough:
1. Mix together Glutinous Rice Flour, water, sugar and pandan extract
2. Strain the mixture through fine sieve into a large microwave safe bowl to remove lumps
3. Cover bowl with plastic wrap
4. Microwave on High for 7 minutes; microwave an additional 3 minutes if dough is still wet
5. The dough should be bright green and glossy. Texture should be elastic and spring back a bit when you touch

For Peanut or Coconut Filling:
1. Combine all ingredients and heat on the stovetop over medium heat until incorporated and consistency of wet sand
2. Once the filling has cooled enough to handle, roll filling into teaspoon size balls

coconut filling

Coconut Filling

filling dough

filling the dough

Filling the dough:
1. When the dough has cooled enough to handle, spoon out a heaping tablespoon size
2. Flatten the piece into a 1.5 inch circle and dip one side in coconut powder
3. Place the round filling in the center of non-dipped side and pinch the sides of the dough over the filling until it is completely covered
4. Mold into a ball and re-dip into coconut powder if necessary (you can dip once after molded but coconut may not stick as well after being handled)

Best enjoyed the day prepared but can keep for 2 days in airtight container at room temperature

Related Posts:
Bánh Bao Chỉ Cupcakes Recipe

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Bánh Bao Chỉ Cupcakes Recipe

Posted by dacbietfood on January 11, 2010

Variations of Bánh Bao Chỉ Cupcakes

Variations of Bánh Bao Chỉ Cupcakes

Bánh Bao Chỉ

Bánh Bao Chỉ made by my mom

For my first recipe, I thought I’d ease into sharing my Vietnamese cooking experiments by starting with something I’ve been doing since I was a kid: baking. These cupcakes are inspired by a dessert my mom makes called Bánh Bao Chỉ, which are green mochi-like balls stuffed with a toasted coconut and peanut filling, and rolled in coconut. The green coloring common in Vietnamese sweets is from pandan. Pandan (la dua) is a tropical plant that is very aromatic and tastes like an herby sweet rice to me. In Southeast Asian cooking, it’s usually paired with coconut.

I started with a basic cupcake recipe and substituted pandan extract for vanilla and coconut milk for regular milk. For the frosting, I wanted to avoid using anything too heavy like butter, cream cheese, or cream, so I made a meringue frosting using egg whites and sugar that was still too sweet for my mom (but she loved the cake on its own). Variations of the cupcake and frosting could also use pandan or coconut extract. I prefer the coconut cupcake with pandan frosting or vise versa (sprinkling pandan frosting with coconut will most resemble Bánh Bao Chỉ). In order to really taste like Bánh Bao Chỉ, peanuts have to be incorporated in the batter or as a topping. The sweet and salty combo of coconut and peanuts is divine with the earthy pandan flavor.  

Pandan and Coconut Cupcakes

Pandan and Coconut Cupcakes

Makes 2 dozen regular or 4 dozen mini cupcakes

Pandan (Coconut) cupcakes
2 cups flour
1/2 tsp salt
2 tsp baking powder
1 stick butter, softened
2/3 cup sugar
2 eggs
1 cup coconut milk
1 tsp pandan (coconut) extract
1/2 cup chopped peanuts (optional)

1. Preheat oven to 350 F. Line muffin tin with cupcake liners
2. Mix flour, salt, and baking powder in a medium bowl
3. Cream butter and sugar in a large bowl until smooth. Add eggs, coconut milk, and pandan extract; continue mixing.
4. Slowly add flour mixture to batter and mix until fully incorporated. Add peanuts, if using, and mix.
5. Spoon batter into liners 2/3 full
6. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely before frosting

Mini Bánh Bao Chỉ Cupcakes

Mini Bánh Bao Chỉ Cupcakes

Pandan (Coconut) Meringue Frosting
1/3 cup sugar
1/4 cup water
1 egg white
1/8 tsp cream of tartar
1/4 tsp pandan (coconut) extract

1. Beat egg white and cream of tartar until stiff peak
2. Boil sugar and water over low heat until visible thread when spoon lifted from syrup (this can take 20+ minutes)
3. Pour syrup slowly over egg whites and continue to beat until spreadable
4. Add flavoring and spread over cooled cupcakes
5. Add toppings like toasted peanuts and coconut if desired (Bánh Bao Chỉ uses fine shredded coconut from the Asian market, not the overly sweetened kind from American markets)

Variations:
*After spooning cupcake batter into liners, sprinkle a layer of peanuts before baking. Frost over peanuts.
*Make a coconut and peanut filling to stuff into cupcake before frosting
*Use pandan or coconut extract in your favorite butter, cream cheese, or whip cream frosting recipe

*Mimi

Related Posts:
Bánh Bao Chỉ Recipe

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