How to make Vietnamese pancakes
MATERIAL
Blue and brown
75g rice flour (10.5 tbsp)
50g tapioca flour (6 tbsp)
25g cornstarch (3 tbsp)
35g coconut milk powder (3.5 tbsp)
90g sugar (1/4 cup and 2.5 tbsp)
1/4 teaspoon salt (1/4 tsp)
2 vanilla tubes
70g egg (1 pc)
25g condensed milk (1 tbsp and 1tsp)
300g coconut milk (1 cup and 1/4 cup)
50g water (3 tbsp and 1tsp) and 5g (1 tbsp) cacao, without cocoa powder replaced with 5g Vietnamese coffee powder
50g pandan leaf juice (3 tbsp and 1tsp), is to get 50g of ground pineapple leaf extract
Yellow
75g unmerged mung beans (6.5 tbsp)
50g sugar (3.5 tbsp)
25g rice flour (3 tbsp)
8g tapioca flour (1 tbsp)
5g cornstarch (1/2 tbsp)
12g coconut milk powder (1.5 tbsp)
1 vanilla tube
1/8 teaspoon salt (1/8 tsp)
12g condensed milk (1/2 tbsp)
200g coconut milk (1/2 cup and 1/3 cup)
The brown layer and the yellow layer are steamed for 15 minutes
The blue layer (last layer) is steamed for 20 minutes
28 авг 2019
