Banh oan comes out of the mold white and fine grained, scented with pomelo blossom water. The tricky part is packing the mold, since any spot left loose breaks as the cake comes out. Glutinous rice flour and tapioca starch toast together with pandan leaves, and leaves that turn mossy green mean the flour is cooked.
The syrup has to reach the thread stage before it cools and meets the flour. The toasted flour then goes into the syrup a little at a time and is mixed until it takes up all the liquid.
This batch weighs about 1.2kg, at roughly 174 calories per 100g.
Method
Mix 500g glutinous rice flour with 30g tapioca starch and toast them in a pan with pandan leaves until the leaves turn mossy green, which means the flour is cooked.
Boil 450g kOBE Monk Fruit Blend with 200ml water until dissolved and the syrup spins a thread, then take it off the heat to cool and stir in 1/4 teaspoon lime juice and 2 teaspoons pomelo blossom water.
Add the toasted flour to the syrup a little at a time and mix until the flour has taken up all the syrup.
Dust the mold with dry flour, pack the mixture in firmly and leave it at least 15 minutes to set before turning the cakes out.
Wrap each cake in cellophane to finish.
Tips
Do not move the cakes for the first 15 minutes so they do not break when unmolded.
Toast the flour with pandan leaves, and leaves that turn moss green mean the flour is done.
Dust the mold with flour before packing so the cakes come out with clean faces.
Pack firmly and evenly, since any gap is where the cake breaks.
The syrup has to be completely cool before it goes into the toasted flour, as hot liquid clumps the flour and leaves the cakes raw tasting.
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.