I f) ,,,. a,,, ..... n n -I ,,,. ..... n ., 7 > ;ill" ;a,. n f) n 0 3 Vietnamese Bakes A Dessert Lover's Tour of southeast Asia fTalla <//� Creator of TARA'S Recipes " 30 Sweet Vietnamese Bakes Snowball Cakes: Vietnamese Coconut Peanut Mochi Balls (Banh Bao Chi) These cakes originated in Chinese cuisine and were brought to Vietnam by immigrants. They have a soft and supple skin made from glutinous rice flour; are filled with a mixture of peanuts, roasted sesame and coconut; and are often covered with desiccated coconut or cooked glutinous rice flour. They are sold by street vendors but can also be found in upscale dim sum restaurants. Yield: 14 snowballs Coconut Filling 6 oz (170 g) shredded unsweetened coconut (preferably fresh) 1 ⁄3 cup (67 g) sugar 2 tbsp (30 ml) melted coconut oil 1 ⁄3 cup (50 g) toasted white sesame seeds ½ cup (70 g) crushed toasted peanuts 2 tsp (6 g) cooked glutinous rice flour Skin 1 cup (120 g) glutinous rice flour 2 ⁄3 cup (67 g) rice flour 1 ⁄3 cup (67 g) sugar 1 ⁄3 tsp salt 11⁄3 cups (320 ml) milk or water 2 tbsp (30 ml) neutral oil 2 tsp (6 g) cooked glutinous rice flour, for dusting 2 ⁄3 cup (60 g) desiccated coconut, for coating To make the filling, in a medium-sized bowl, combine the shredded coconut and sugar and let sit for 30 minutes to infuse the sweetness. Then, transfer the mixture to a nonstick skillet, add the coconut oil and cook over medium-low heat, stirring constantly, until the steam evaporates and the coconut becomes dry and translucent. Mix in the toasted sesame seeds and peanuts, then add the cooked glutinous rice flour a little at a time and stir until the mixture is sticky and well mixed. Let the filling cool to room temperature before shaping it into fourteen equal-sized balls. Cover the filling balls with plastic wrap and refrigerate until needed. To make the skin, in a separate medium-sized bowl, combine the glutinous rice flour, rice flour, sugar and salt. Pour in the milk and stir constantly until the mixture is thoroughly dissolved and well combined. Pass this batter through a fine-mesh sieve into another bowl to remove any lumps. Cover the bowl of batter tightly with plastic wrap, then steam for 30 minutes over high heat. Alternatively, transferring the batter to a microwave-safe bowl, you can microwave it on high for 3 minutes, then mix it thoroughly and microwave again for another minute, or until the dough is fully cooked. Once finished, allow the dough to cool slightly before adding the oil, then mix well with a wooden spoon or spatula. Knead the dough with your hands until it becomes smooth and elastic. Put the dough on a clean work surface and dust it with the cooked glutinous rice flour. Divide the dough into fourteen equal-sized portions, then form each into a ball. To assemble, flatten out each dough ball with a rolling pin, put one filling ball in the middle and gently pull the sides of the dough up and around the filling. Pinch the dough together at the top and smooth out any seams. Coat the balls evenly with a layer of desiccated coconut. Snowball cakes are best eaten the same day they are made, but they may be stored in an airtight container in the fridge and enjoyed up to 3 days later.30 Sweet Vietnamese Bakes Snowball Cakes: Vietnamese Coconut Peanut Mochi Balls (Banh Bao Chi) These cakes originated in Chinese cuisine and were brought to Vietnam by immigrants. They have a soft and supple skin made from glutinous rice flour; are filled with a mixture of peanuts, roasted sesame and coconut; and are often covered with desiccated coconut or cooked glutinous rice flour. They are sold by street vendors but can also be found in upscale dim sum restaurants. Yield: 14 snowballs Coconut Filling 6 oz (170 g) shredded unsweetened coconut (preferably fresh) 1 ⁄3 cup (67 g) sugar 2 tbsp (30 ml) melted coconut oil 1 ⁄3 cup (50 g) toasted white sesame seeds ½ cup (70 g) crushed toasted peanuts 2 tsp (6 g) cooked glutinous rice flour Skin 1 cup (120 g) glutinous rice flour 2 ⁄3 cup (67 g) rice flour 1 ⁄3 cup (67 g) sugar 1 ⁄3 tsp salt 11⁄3 cups (320 ml) milk or water 2 tbsp (30 ml) neutral oil 2 tsp (6 g) cooked glutinous rice flour, for dusting 2 ⁄3 cup (60 g) desiccated coconut, for coating To make the filling, in a medium-sized bowl, combine the shredded coconut and sugar and let sit for 30 minutes to infuse the sweetness. Then, transfer the mixture to a nonstick skillet, add the coconut oil and cook over medium-low heat, stirring constantly, until the steam evaporates and the coconut becomes dry and translucent. Mix in the toasted sesame seeds and peanuts, then add the cooked glutinous rice flour a little at a time and stir until the mixture is sticky and well mixed. Let the filling cool to room temperature before shaping it into fourteen equal-sized balls. Cover the filling balls with plastic wrap and refrigerate until needed. To make the skin, in a separate medium-sized bowl, combine the glutinous rice flour, rice flour, sugar and salt. Pour in the milk and stir constantly until the mixture is thoroughly dissolved and well combined. Pass this batter through a fine-mesh sieve into another bowl to remove any lumps. Cover the bowl of batter tightly with plastic wrap, then steam for 30 minutes over high heat. Alternatively, transferring the batter to a microwave-safe bowl, you can microwave it on high for 3 minutes, then mix it thoroughly and microwave again for another minute, or until the dough is fully cooked. Once finished, allow the dough to cool slightly before adding the oil, then mix well with a wooden spoon or spatula. Knead the dough with your hands until it becomes smooth and elastic. Put the dough on a clean work surface and dust it with the cooked glutinous rice flour. Divide the dough into fourteen equal-sized portions, then form each into a ball. To assemble, flatten out each dough ball with a rolling pin, put one filling ball in the middle and gently pull the sides of the dough up and around the filling. Pinch the dough together at the top and smooth out any seams. Coat the balls evenly with a layer of desiccated coconut. Snowball cakes are best eaten the same day they are made, but they may be stored in an airtight container in the fridge and enjoyed up to 3 days later.Yield: 6 servings 80 Sweet Vietnamese BakesPretty and Elegant Sweets 81 Crème Caramel (Continued) Bake for 50 to 60 minutes, or until the custard is almost set. When the custards are done, they should jiggle slightly in the center. Remove from the oven and let them cool down completely. Put them in the fridge for at least 2 hours to bring out the best flavor. Crème caramel lasts 5 to 7 days in the fridge. To remove the crème caramel from the mold, run a knife along the edges, cover with a plate, then flip to enable it to come out. You may eat the crème caramel as is, or with shaved ice and coffee drizzled on top, as many Vietnamese do. As you can see from the previous page’s illustrations, I’m a big fan of cute bears! If you want to make your own bear-themed crème caramel, follow these steps to prepare melted chocolate: Place the dark chocolate buttons in a piping bag and securely tie it up. Do the same for the white chocolate. Soak the bags in a bowl of hot water for about a minute, or until the chocolate melts. After that, use the dark chocolate to draw the eyes and mouth, and white chocolate to draw the nose on top of your finished crème caramel. Don’t forget to add unmelted chocolate buttons to create the bear ears! I’m confident that your loved ones will enjoy these adorable crème caramel treats. No-Bake Passion Fruit Cheesecake (Banh Pho Mai Chanh Day) Passion fruit has given Western cheesecake a tropical twist in Vietnam, resulting in this popular no-bake version that’s often served at birthday parties. This dessert has a biscuit base, a sweet and creamy cheesecake layer and a sweet-and-sour passion fruit jelly topping, creating a perfectly balanced flavor. If you’re a cheesecake lover looking to add another delicious cake to your culinary collection, you should definitely try this recipe. Base 4 oz (115 g) digestive biscuits or graham crackers ¼ cup (55 g) unsalted butter, melted Cheesecake Filling ¼ cup (60 ml) cold water 1 tbsp (9 g) powdered gelatin 2 passion fruits 3 tbsp (45 ml) hot water 9 oz (255 g) cream cheese, at room temperature ½ cup (100 g) sugar 1 cup (240 ml) heavy cream Have ready a 6-inch (15-cm) mousse ring or springform pan. If using a mousse ring, secure the bottom with several layers of plastic wrap. To make the base, use a blender or food processor to blend the biscuits into fine crumbs, then place in a small bowl and mix them well with the melted butter. Transfer the mixture to the mold and use a glass or spatula to press it tightly into an even layer on the bottom. Chill in the fridge until needed. Prepare the filling by placing the cold water in a small bowl, sprinkling the powdered gelatin into it and stirring well. Set aside for about 5 minutes to allow the gelatin to bloom. Then, dissolve the gelatin by putting the bowl in a larger bowl of hot water and stirring until it is completely melted, or by heating it in a microwave on low for about 10 seconds. Cut the passion fruits in half, scoop the pulp into a cup and mix with the hot water. Strain the mixture through a sieve into a small bowl to remove the seeds. In a medium-sized bowl, cream together the cream cheese and sugar until smooth. Then, add the melted gelatin and passion fruit juice and stir until well combined. In a large cold, clean bowl, whip the cream until it thickens and forms soft peaks. Pour a third of the whipped cream into the cream cheese mixture, fold until fully mixed, then add the remaining whipped cream and continue to fold until well combined. Pour the cheesecake filling onto the prepared base and spread it evenly to make a smooth surface. Place the cake in the fridge for 1 hour, or until the surface has set. (continued)82 Sweet Vietnamese Bakes No-Bake Passion Fruit Cheesecake (Continued) Passion Fruit Jelly 2 passion fruits 3 tbsp (45 ml) hot water 3 tbsp (39 g) sugar 2 tsp (6 g) powdered gelatin 3 tbsp (45 ml) cold water To make the passion fruit jelly, follow the earlier directions to extract the juice of the 2 passion fruits. Reserve about 1 teaspoon of the seeds for garnish, if desired. In a small bowl, mix the passion fruit juice and sugar together until all the sugar is dissolved. Use the same method as before to bloom and melt the powdered gelatin while you are making the juice. After the gelatin has melted, add it to the passion fruit mixture and give it a thorough swirl. Let the mixture cool completely. Finally, pour the jelly mixture over the cheesecake and add the reserved passion fruit seeds as a garnish, if desired. Return the cheesecake to the fridge and let chill until the cheesecake is fully set, 4 to 5 hours. There are a couple of ways to remove the cheesecake from the pan. One option is to use a hair dryer and direct the heat from about 5 inches (13 cm) away onto the edges of the pan. This will soften the edges of the cheesecake, making it easier to remove and giving it a smooth edge. Another option is to wrap a warm towel around the pan, which will have the same effect. The passion fruit cheesecake will look beautiful once finished, but to make it even more visually appealing, you could consider adding fresh fruit toppings, whipped cream frosting or edible flowers. For optimal freshness, consume within 3 days when stored in the fridge.82 Sweet Vietnamese Bakes No-Bake Passion Fruit Cheesecake (Continued) Passion Fruit Jelly 2 passion fruits 3 tbsp (45 ml) hot water 3 tbsp (39 g) sugar 2 tsp (6 g) powdered gelatin 3 tbsp (45 ml) cold water To make the passion fruit jelly, follow the earlier directions to extract the juice of the 2 passion fruits. Reserve about 1 teaspoon of the seeds for garnish, if desired. In a small bowl, mix the passion fruit juice and sugar together until all the sugar is dissolved. Use the same method as before to bloom and melt the powdered gelatin while you are making the juice. After the gelatin has melted, add it to the passion fruit mixture and give it a thorough swirl. Let the mixture cool completely. Finally, pour the jelly mixture over the cheesecake and add the reserved passion fruit seeds as a garnish, if desired. Return the cheesecake to the fridge and let chill until the cheesecake is fully set, 4 to 5 hours. There are a couple of ways to remove the cheesecake from the pan. One option is to use a hair dryer and direct the heat from about 5 inches (13 cm) away onto the edges of the pan. This will soften the edges of the cheesecake, making it easier to remove and giving it a smooth edge. Another option is to wrap a warm towel around the pan, which will have the same effect. The passion fruit cheesecake will look beautiful once finished, but to make it even more visually appealing, you could consider adding fresh fruit toppings, whipped cream frosting or edible flowers. For optimal freshness, consume within 3 days when stored in the fridge.Yield: 4 loaves Breads and Bao Buns 121 Meat Floss Lava Cheese Loaves (Banh Mi Pho Mai Cha Bong) Vietnamese people have a particular fondness for cakes or bread that have a creamy and flowing filling. This is why we are particularly drawn to a sweet and savory bread that is adorned with meat floss and has a cheese custard filling that runs out when bitten into. This bread is always a top seller at local bakeries and is very popular among Vietnamese people. You can prepare the ingredients separately and assemble the bread whenever you want to eat, making it a simple and convenient option. Bread Dough ½ cup + 2 tbsp (150 ml) milk, plus more for brushing 1 large egg 2 tbsp (26 g) sugar 1 tsp instant yeast 2 cups (275 g) bread flour, sifted, plus more for dusting 1 ⁄3 tsp salt 2 tbsp (28 g) unsalted butter, at room temperature Neutral oil or melted butter, for bowl Melted unsalted butter, for pans To make the bread dough, in a large bowl, combine the milk and egg. Then, whisk in the sugar and instant yeast. Add the sifted bread flour and salt to the bowl, then use a wooden spoon or spatula to mix everything together until no dry flour remains. Transfer the dough to a clean work surface and knead by hand for 10 minutes, or until smooth. Add the butter and keep kneading for another 10 minutes, or until the butter is fully mixed in and the dough is smooth, shiny and elastic. If you have a stand mixer, you can use it to knead the dough more easily. Form the dough into a smooth round ball. Oil a bowl with oil or melted butter and put the dough inside. Wrap the bowl with plastic wrap and let the dough rise in a warm place for 45 to 60 minutes, or until doubled in size. After fermentation, press the dough to deflate the air inside. Then, weigh and divide the dough into four equal-sized portions. Roll each portion into a smooth round ball. Cover the balls with a damp, clean towel to prevent drying. Select four loaf pans measuring 6 x 3 inches (15 x 7.5 cm). Butter the pans with melted butter and dust with bread flour. If you do not have loaf pans, just divide and shape the dough into round or elongated balls to the size you desire and place on a baking sheet lined with parchment paper, leaving 2 inches (5 cm) of room between the buns. (continued)Yield: 4 loaves Breads and Bao Buns 121 Meat Floss Lava Cheese Loaves (Banh Mi Pho Mai Cha Bong) Vietnamese people have a particular fondness for cakes or bread that have a creamy and flowing filling. This is why we are particularly drawn to a sweet and savory bread that is adorned with meat floss and has a cheese custard filling that runs out when bitten into. This bread is always a top seller at local bakeries and is very popular among Vietnamese people. You can prepare the ingredients separately and assemble the bread whenever you want to eat, making it a simple and convenient option. Bread Dough ½ cup + 2 tbsp (150 ml) milk, plus more for brushing 1 large egg 2 tbsp (26 g) sugar 1 tsp instant yeast 2 cups (275 g) bread flour, sifted, plus more for dusting 1 ⁄3 tsp salt 2 tbsp (28 g) unsalted butter, at room temperature Neutral oil or melted butter, for bowl Melted unsalted butter, for pans To make the bread dough, in a large bowl, combine the milk and egg. Then, whisk in the sugar and instant yeast. Add the sifted bread flour and salt to the bowl, then use a wooden spoon or spatula to mix everything together until no dry flour remains. Transfer the dough to a clean work surface and knead by hand for 10 minutes, or until smooth. Add the butter and keep kneading for another 10 minutes, or until the butter is fully mixed in and the dough is smooth, shiny and elastic. If you have a stand mixer, you can use it to knead the dough more easily. Form the dough into a smooth round ball. Oil a bowl with oil or melted butter and put the dough inside. Wrap the bowl with plastic wrap and let the dough rise in a warm place for 45 to 60 minutes, or until doubled in size. After fermentation, press the dough to deflate the air inside. Then, weigh and divide the dough into four equal-sized portions. Roll each portion into a smooth round ball. Cover the balls with a damp, clean towel to prevent drying. Select four loaf pans measuring 6 x 3 inches (15 x 7.5 cm). Butter the pans with melted butter and dust with bread flour. If you do not have loaf pans, just divide and shape the dough into round or elongated balls to the size you desire and place on a baking sheet lined with parchment paper, leaving 2 inches (5 cm) of room between the buns. (continued)Yield: 10 or 11 buns 122 Sweet Vietnamese BakesBreads and Bao Buns 123 Meat Floss Lava Cheese Loaves (Continued) Cream Cheese Filling 5 oz (140 g) cream cheese, at room temperature 1 ⁄3 cup (67 g) sugar 1 ⁄3 tsp salt 1 tbsp (8 g) cornstarch ¾ cup (180 ml) milk ½ cup (120 ml) heavy cream 2 tbsp (28 g) unsalted butter Pork or chicken floss (see page 151), for topping Use a rolling pin to roll one dough ball into a rectangle whose short side measures the same as the long side of your loaf pan. Roll it tightly into a loaf along the short side and pinch the edges to seal, then place in a prepared pan. Repeat with the remaining dough and remaining pan. Cover the loaves with plastic wrap or a clean towel and let rise in a warm place for 30 to 45 minutes, or until they have doubled in size. Meanwhile, preheat the oven to 350°F (180°C). Before baking, lightly brush milk on the loaves’ surface. Place the pans on the second rack from the bottom of the oven and bake for 20 to 25 minutes. Once done, take the loaves out, unmold them and put them on the rack to cool down. To make the cream cheese filling, in a medium-sized bowl, combine the softened cream cheese, sugar and salt and blend together well. Next, add the cornstarch, milk and cream, and whisk until fully incorporated. Strain the mixture through a mesh sieve into a medium-sized saucepan to remove any lumps. Place over medium-low heat and stir constantly for about 3 minutes, until the filling gets a little thicker but still flows like a paste. Turn off the heat, add the butter and mix well. Cover the filling with plastic wrap and let cool completely before transferring it to a piping bag or squeeze bottle. Poke two holes in the top of a loaf with a chopstick, deep enough to hold a decent amount of filling. Fill the holes with the cream cheese filling and spread a layer over the top of the loaf. Add your desired amount of meat floss on top, gently pressing it onto the bread to help it stick. Repeat with the remaining loaves. For best flavor, eat the loaves within 4 hours after adding the filling and meat floss. If you’re not ready to serve, store each component separately in the fridge and enjoy within 3 days. Custard Filling 1 tbsp (10 g) custard powder 1½ tbsp (12 g) cornstarch or cake flour 1 tbsp (13 g) sugar 1 large egg 2 tbsp (30 ml) milk 2 tbsp (30 ml) canned coconut milk 2 tbsp (30 ml) sweetened condensed milk 2 tbsp (28 g) unsalted butter Bao Dough ½ cup (120 ml) milk, cold ¾ tsp instant yeast 1½ tbsp (20 g) sugar 11⁄3 cups (165 g) all-purpose flour, sifted ¼ cup (30 g) cake flour, sifted 1½ tsp (7 ml) neutral oil or melted unsalted butter To make the custard filling, in a small bowl, whisk together the custard powder, cornstarch and sugar. Then, add the egg, milk, coconut milk and condensed milk in the middle and stir until well combined. Strain the mixture through a fine-mesh sieve into a small saucepan. Stir the mixture over medium-low heat for 8 to 10 minutes, or until it thickens, becomes smooth and pliable and no longer sticks to the pan. Once thick, turn off the heat and stir in the butter until fully melted and absorbed into the custard. Transfer the custard to a heatproof container, cover with plastic wrap and allow it to cool completely before refrigerating for an hour. Divide the filling into ten or eleven equal-sized portions, each being about 1 level tablespoon (15 g). Place on a plate or baking sheet, cover with plastic wrap and keep in the fridge until needed. To make the dough, in a small bowl, combine the milk, yeast, sugar, all-purpose flour, cake flour and oil, and mix well with a wooden spoon or spatula until no dry flour remains. Transfer the dough to a clean work surface and knead for 10 to 12 minutes, or until smooth and elastic. Divide the dough into ten or eleven equal-sized portions, about 2 level tablespoons (30 g) each. Cover with plastic wrap or a damp, clean towel to prevent drying out. Working with five dough portions at a time, knead each for 2 to 3 minutes, or until soft and pliable with a smooth texture. Use your palms to tuck and press until a ball is formed. Place the ball smooth side down and roll it out into a 3-inch (7.5-cm)-diameter circle with thin edges and a thick center. Repeat with the remaining dough. (continued) Custard Bao Buns (Banh Bao Cadé) This bun is a popular Vietnamese delicacy filled with a delightful yellow custard that can be enjoyed at any time of day. The term cade comes from the Malay word kaya, which means “rich” and refers to a type of jam made from coconut milk, eggs and caramel sugar. The original Malaysian kaya sauce has a brown color similar to peanut butter, but in Vietnam, the recipe has evolved to produce a shiny yellow sauce using sugar or condensed milk for sweetness instead of caramel. In addition to being used as a filling for bao buns, this sauce is also used by Vietnamese people as a topping for sticky rice or as a filling for bread. `Next >