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Banh Nam Recipe

by onuoha12
Banh Nam

Banh Nam is one of Dong Thap’s folk dishes. It was originated from the Southern region of Vietnam. It is a soft rice cake which is made from white glutinous rice and yellow glutinous rice mixed with fillings such as mung beans, sugar, mashed green banana and pork meat. It is an important food for people in the Mekong Delta region, especially during the Tết (Lunar New Year) and Tet (Spring Festival). The dish is considered a symbol of good luck, joy and prosperity. Another food made with rice is the Alaska Roll Sushi which is a very delicious dish.

What is Banh Nam?

Bánh nậm is a Vietnamese cake that is made with rice flour and stuffed with sweetened mung bean paste. It’s often served as a dessert, but it can also be used as an ingredient in other dishes.

It is a type of banh trang, which are steamed cakes that are shaped like small round cakes or squares. Bánh trang comes from the Chinese word for “cake,” and banh trang were originally made using pork fat. However, over time they became popular among the Vietnamese people and have evolved into their own unique style of food.

Ingredients

  • 1 cup of rice flour
  • 1 cup of tapioca flour
  • 2 cups of coconut milk
  • 2 cups of water

How to make Banh Nah

  1. First, mix all the ingredients together in a large bowl until you get a nice doughy consistency.
  2. Then, divide the dough into two parts and roll them into two long logs about 1/2 inch thick.
  3. Cut them into 1-inch pieces and lay them out on a baking sheet lined with parchment paper.
  4. Bake them at 350 degrees Fahrenheit for 15 minutes or so until they’re golden brown on top and crispy around the edges.
  5. Remove from oven, and let cool completely before serving!

Cooking Tips

If you’re looking to make your Bánh nậm even better, here are a few tips from our team:

  1. Get creative with the filling: Try not to use just one type of meat or vegetable in a single turn. Instead, mix and match! Or try something new—we love the idea of adding some tofu to the mix.
  2. Use fresh vegetables instead of frozen ones: They’ll add more flavor and texture to your dish!
  3. If you want a thicker sauce, look for one that contains coconut milk. It’ll give your dish a richer flavor profile without making it too heavy on the stomach!

What to serve with?

Here are some ideas for what to serve it with:

  • Banh nậm is delicious with peanut butter and jelly. It’s also good with Nutella or any other kind of chocolate spread.
  • You can make banh nậm sandwiches by filling them with your favorite sandwich toppings like ham, cheese, and avocado.
  • It can be topped with fresh fruits like bananas and strawberries for a sweet treat.

Storage

When you are done making your Bánh nậm, the next step is to store it in an airtight container.

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To store Banh Nam:

  1. Make sure that your Banh Nam has cooled completely before you start storing it in an airtight container.
  2. Line the bottom of the container with parchment paper or waxed paper so that it will not stick to the container when you take it out later on.
  3. Pour your Banh Nam into the container, making sure that there are no air bubbles trapped underneath it, as this could cause molding issues over time if left unchecked!
  4. Cover using another piece of parchment paper or waxed paper before sealing it tightly with an elastic band around its opening edge so that no air can get inside once more – this will prevent any additional moisture loss from occurring while also keeping things sanitary inside!
  5. Store this container in a cool place away from direct sunlight where temperatures stay between 65-75 degrees Fahrenheit.

Nutrition Facts

1 serving of bánh nậm contains:

  • Calories: 210
  • Fat: 6 g (1 g saturated)
  • Carbohydrates: 27 g (2 g fiber)

FAQ

What is Banh Beo in English?

The English translation for Banh Beo is “banana pancakes.”

How long to steam frozen Banh Nam?

It takes About 30 minutes.

How to steam frozen Banh Nam?

To steam frozen Banh Nam, it’s best to follow the instructions on the packaging. If you don’t have that information, here are a few general guidelines:
If you’re steaming frozen Banh Nam in a steamer basket or bamboo steamer, keep the water level below the bottom of the basket. You want just enough water to cover the Banh Nam, but not so much that it will come into contact with your heat source.
For fresh Banh Nam, add 1/2 cup of water to a large pot and bring it to boil over high heat. When boiling, place your steamer basket inside and cover with a lid for 5 minutes. Remove from heat and let cool for about 15 minutes before eating.

Conclusion

Banh Nam is easy-to-make yellow rice flour and taro cake. The name Bánh Nam means something like a southern Viet cake. When you are traveling in the south and you ask for a piece of cake, you will get either a Bánh Nam or a Bánh rượu. You can also see them on display in small windows outside bakeries or Vietnamese supermarkets. They usually have different colored sesame seeds on top and look gorgeous. In Vietnam, there are similar cakes like Banh Nam, they are called Gui in north Vietnam and Hap in the south. But I admit that I haven’t tried them, so I can’t compare them with Banh Nam.

Banh Nam

Banh Nam

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 210 calories 6 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup of rice flour
  • 1 cup of tapioca flour
  • 2 cups of coconut milk
  • 2 cups of water

Instructions

  • First, mix all the ingredients together in a large bowl until you get a nice doughy consistency.
  • Then, divide the dough into two parts and roll them into two long logs about 1/2 inch thick.
  • Cut them into 1-inch pieces and lay them out on a baking sheet lined with parchment paper.
  • Bake them at 350 degrees Fahrenheit for 15 minutes or so until they're golden brown on top and crispy around the edges.
  • Remove from oven, and let cool completely before serving!

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