Sweets and drinksFried CakesVietnamRest the batter 4 to 6 hours, fry about 20 minutes
The beauty of banh tai yen is the thin rim that curls up like the edge of an ear. The tricky part is the thickness of the batter, since a thin batter will not puff up into the open, lacy center.
The batter is worked for about 3 minutes until soft and smooth before the rest of the coconut milk goes in, then it rests for 4 to 6 hours. Pouring the batter through a small cup makes it easier to control and keeps the cakes uniform. Fry over medium heat, and when the rim shrinks back slightly the cake is done.
This batch weighs about 920g, at roughly 233 calories per 100g.
Method
Crack an egg into a bowl and whisk the yolk and white together without creating foam, then stir in 160ml water.
Mix 270g rice flour, 30g glutinous rice flour, 30g tapioca starch and 1 teaspoon vanilla powder in a large bowl.
Strain the egg mixture into the flour and fold with a spatula until completely combined.
Put 135g kOBE Monk Fruit Blend, 1 teaspoon salt and 230g coconut milk in a small pot, stir until dissolved, then heat until the coconut milk just simmers and turn off the heat.
Work the cooked coconut milk into the batter little by little, mixing gently so no lumps form.
Keep working for about 3 minutes until the batter is soft, smooth and tacky, then add all the remaining coconut milk and stir into a loose, slightly thick batter.
Cover with cling film and rest the batter for 4 to 6 hours.
Pour about 50ml of batter into a small cup for easier pouring and even cakes. Heat 250ml cooking oil over medium heat.
Once the oil is hot, lower it to medium, pour the batter slowly into the center of the pan and fry until the top is golden, then flip and fry the other side until puffed and evenly golden.
Lift each cake onto a plate lined with paper towel to drain.
Tips
A batter worked until pliable and slightly thick is what puffs into the open, lacy center during frying.
Pouring about 50ml of batter into a small cup before it goes into the pan keeps the cakes uniform.
Stir the egg in gently until it disappears rather than whisking it to a foam, since bubbles pit the surface.
A rim that shrinks back slightly is the sign that the cake is done.
They taste best eaten warm, straight away.
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.