Banh Bong Lan Flan Hap (Steamed Flan Sponge Cake), Sweetened with Monk Fruit
Sweets and drinksSteamed CakesVietnam30 minutes preparation, 45 to 60 minutes steaming, 2 to 4 hours chilling
Dessert lovers look up banh bong lan flan hap because one tin holds two layers. A smooth flan below, a light sponge above. The tricky part is the heat of the steamer, since too much of it pits the flan.
The flan mixture passes through a sieve three times to remove any specks. Keeping the water level well below the tin and steaming over low heat for 45 to 60 minutes is what gives a glassy surface.
This batch weighs about 913g, at roughly 112 calories per 100g.
Method
Set a pan over medium heat with 40.5g kOBE Monk Fruit Blend and 30ml water, cook until it boils and turns deep amber, then pour the caramel into the tin and swirl to coat the base.
Put 400ml unsweetened oat milk and 40.5g kOBE Monk Fruit Blend in a pot and stir over medium heat until dissolved. Beat 3 chicken eggs, strain them into the milk, stir well, then strain the mixture twice more to remove any specks.
Beat 2 egg yolks, add 27g kOBE Monk Fruit Blend and 20ml unsweetened oat milk and stir until dissolved, add 60g all purpose flour and stir smooth, then finish with 20ml cooking oil and stir again.
Put 2 egg whites and a pinch of salt in a bowl and beat to stiff peaks that stand upright on the whisk.
Divide the whites into three, fold one part into the batter, then pour that batter back into the remaining whites and fold gently from the bottom of the bowl until glossy and smooth.
Pour the flan mixture into the tin first, add the cake batter on top, then seal the tin with foil.
Bring a pot of water to a boil, set a rack inside, place the tin on it, cover and steam over low heat for 45 to 60 minutes. Let the cake cool completely, then chill it for 2 to 4 hours.
Tips
The sponge batter is light enough to sit on the flan without sinking.
Keep the water level well below the tin so the heat stays gentle and the flan surface does not pit.
Cook the caramel over medium heat without stirring, and watch it closely because kOBE Monk Fruit Blend colors slowly.
Strain the custard three times, since any foam left behind pits the flan surface during steaming.
Beat the whites to stiff peaks that hold without drooping, as underbeaten whites collapse in the steamer.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.