Sweets and drinksBaked GoodsVietnamAbout 45 minutes to toast the starch and knead, plus 2 to 3 hours for the cakes to dry
Banh phuc linh with coconut milk and pandan works because it melts on the tongue. The tricky part is the amount of coconut milk, since too much leaves the cakes damp instead of dry and fine.
The tapioca starch is toasted with cut pandan leaves over low heat until it smells fragrant and the leaves crumble dry between the fingers. High heat turns the starch yellow and the clean white is lost.
This batch weighs about 345g, at roughly 278 calories per 100g. Once fully dry, the cakes keep in a sealed box for a week of nibbling.
Method
Wash the cake molds and let them dry. Prepare a wide tray and dust it with dry tapioca starch to keep things from sticking.
Wash 10 stalks of pandan leaf, let them dry, cut them into 3 to 4cm lengths and put them in a pan with 200g tapioca starch. Toast over low heat, stirring constantly, until the starch smells fragrant and the leaves crumble dry between the fingers. Tip the starch out to cool a little, then sift out the leaves.
Add half a liter of warm water to 200g shredded coconut, work it and squeeze out the milk, then strain it to get about 100ml. Add 45g kOBE Monk Fruit Blend to the coconut milk and warm it over low heat until dissolved, then let it cool.
Tip the starch onto the tray and add the coconut milk slowly, working it so the starch is evenly moistened but still loose and crumbly. Test it by squeezing a handful, and if it holds together without crumbling when the hand opens, it is ready.
Divide the mixture into 3 to 4 parts, leaving one its natural white and coloring the rest as desired.
Hold the mold face up, press the mixture in firmly to fill it, then trim off the excess with a knife for a flat, smooth surface. Turn the mold over onto a wooden tray and tap it gently to release the cake.
Leave the cakes for about 2 to 3 hours to dry, then store them in a sealed box.
Tips
Toast the starch over low heat, as high heat turns it yellow and the clean white is lost.
Too much liquid leaves the cakes damp rather than dry and fine, and they no longer melt on the tongue.
Test the mixture by squeezing a handful, and it is ready when it holds together without crumbling as the hand opens.
Press the mixture into the mold firmly and trim the surface flat for sharp, clean edges.
The cooked coconut milk has to be completely cool before it goes into the starch, since hot liquid cooks the starch into lumps.
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.