Che Khoai Mon

Vietnamese Baked Banana Cake (Bánh chuối nướng)

CT cua ban lansie, thanks ban lansieu da chia se 1 cong thuc rat ngon nha.
Ingredients:
800 gr banana
1 tbsp rhum or cognac
250 gr bread
400ml coconut milk
200ml milk
100gr sugar

Methods:
Remove babana's skins cut in half, add the cognac, rest 1h.

Dissolve sugar in coconut milk and mil.

Cut bread in small chunks add to the sugar milk mixture, leave rest in 1h ( Depends on the bread , you may have to adjust the quatity of milk and coonut milk, after 1h the bread should be soggy with milk but not complete runny (sau khi ngâm 1h, hỗn hợp ko bị chảy nước lênh láng, khi dùng tay bốc lên 1 nắm, bánh mì nhão nhưng nước cốt dừa sữa ko chảy ra kẻ tay thì được)

In a 22cm cake tin spread half of the bread mixture then follow by one layer of banana, repeat one more time. The last layer should be cover with bananas.

Bake at 180-190°C in 1h.

Leave in cake tin to cool down. Taste best if refrigregate till cold before serve.

Roses Three Layer Flan

I made this flan for a birthday party. The flan has two thins layer of jelly at the bottom which are flavored with pandan and coffee. The roses are made from coconut milk, the clear one are made with water, sugar and little lemon juice.

Mini Banh Flan- Caramel Flan

Banh flan is a Vietnamese version of French Crème caramel but it is steamed instead of baking in a water bath.

 














Ingredients

1 egg
100ml milk
1/2 tsp vanilla or almond extract
3 tbsp caster sugar
1 tsp water

Methods:

Gently mix the egg with a fork until combined, don't let any air bubble get into the egg.
 
Warm milk and 1 tbsp sugar, do not let it boil, leave the milk cool down a little but still warm.
 
Mix egg and milk together, pass through a sieve.

Caramel:
Boil 2 tbsp sugar with 1 tsp water together over medium heat until turning brown. Pour a thin layer into ramekin or any mould. Leave it to harden.

Pour the mixture into the rameskin.
 
Steam on low heat, Use a clean towel to cover the pot before close the lid so water won't get into the flan.
 
Open lid every 5 mins to release excess steam.
 
Steam around 12 mins until centers of flans are gently set (insert a cocktail stick to test, if the flan feel almost firm and the chopstick comes out clean)
 
Leave cool then refrigerator for at least 4 hours.