Banh Lot

Introduction

History

The origins of Banh Lot can be traced back to Vietnam, where it has been a popular dessert for generations. Its name, which literally translates to "falling cake," refers to the process of pressing the dough through holes to create the small, worm-like shapes that characterize this dessert. Traditionally, Banh Lot is enjoyed during festivals and family gatherings, symbolizing togetherness and happiness. Over time, the recipe has spread across Southeast Asia, with each region adding its own unique twist to the classic dish.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To achieve the perfect texture for Banh Lot, it's crucial to maintain a consistent temperature while cooking the mixture. Stirring continuously prevents lumps from forming, ensuring a smooth consistency. When pressing the mixture through the holes, apply even pressure to create uniform noodles. If the dough is too hard to press, adding a little more coconut milk can help soften it. For an extra glossy finish, a few drops of pandan extract can be added to the mixture for both color and flavor.

Serving Suggestions

Banh Lot is best served chilled, especially on hot days. For an extra touch of sweetness and texture, top it with crushed peanuts, sesame seeds, or a drizzle of honey. Fresh fruits like mango or jackfruit can also be added to complement the flavors.

Cooking Techniques

The key technique in making Banh Lot is the process of pressing the cooked dough through holes to form the jelly-like noodles. This requires a special tool or a colander with round holes. Achieving the right consistency for the dough is crucial, as it affects how easily the noodles can be formed.

Ingredient Substitutions

For those looking to reduce the fat content, light coconut milk can be used in place of regular coconut milk. If tapioca flour is not available, cornstarch can be used as a substitute, though this may slightly alter the texture.

Make Ahead Tips

Banh Lot can be made ahead of time and stored in the refrigerator for up to 2 days. To prevent the noodles from sticking together, toss them lightly with a bit of coconut oil before storing.

Presentation Ideas

Serve Banh Lot in clear bowls to showcase the unique texture and shape of the noodles. Garnish with a sprig of mint or a slice of lime for a pop of color and freshness.

Pairing Recommendations

Banh Lot pairs well with strong, aromatic teas such as jasmine or green tea. The refreshing qualities of the tea complement the richness of the coconut milk, making for a balanced dessert experience.

Storage and Reheating Instructions

Banh Lot should be stored in an airtight container in the refrigerator. To reheat, simply steam the noodles for a few minutes or microwave them with a splash of water to prevent drying out.

Nutrition Information

Calories per serving

A single serving of Banh Lot contains approximately 200-250 calories, making it a moderate-calorie dessert option. The majority of these calories come from the carbohydrates and fats in the recipe.

Carbohydrates

A serving of Banh Lot primarily provides carbohydrates, with the rice flour and tapioca flour contributing to the bulk of its carb content. Approximately, a single serving contains around 30-40 grams of carbohydrates, making it a high-energy dessert option.

Fats

The coconut milk in Banh Lot contributes to its fat content, providing a rich and creamy texture. A serving typically contains about 5-10 grams of fat, most of which are saturated fats from the coconut milk.

Proteins

Banh Lot is relatively low in protein, with each serving containing about 2-3 grams. The small amount of protein comes from the coconut milk, as the flours used are not significant sources of protein.

Vitamins and minerals

While not a significant source of vitamins and minerals, Banh Lot does provide some nutritional benefits. Coconut milk contains vitamins C, E, B1, B3, B5, and B6, as well as minerals like iron, selenium, sodium, calcium, magnesium, and phosphorous in small amounts.

Alergens

The primary allergens in Banh Lot are related to the coconut milk, which can be problematic for individuals with tree nut allergies. Additionally, those with gluten sensitivities should ensure that the rice flour used is certified gluten-free.

Summary

Overall, Banh Lot is a dessert that provides a moderate amount of calories, with its main nutritional components being carbohydrates and fats. While it offers some vitamins and minerals from the coconut milk, it is low in protein and may contain allergens for some individuals.

Summary

Banh Lot is a delightful Vietnamese dessert that offers a unique combination of textures and flavors. With its simple ingredients and versatile serving options, it's a great way to bring a taste of Vietnam to your table. Whether enjoyed on its own or paired with tea and fresh fruits, Banh Lot is sure to be a hit with those looking for a refreshing and satisfying dessert.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Banh Lot. It was many years ago, when I was just a young girl living in Vietnam. My grandmother, a skilled cook, had a friend who was known for her delicious desserts. One day, she invited us over to her house to learn how to make Banh Lot, a traditional Vietnamese sweet soup.

As we entered her kitchen, the sweet aroma of coconut milk and pandan leaves filled the air. My grandmother's friend greeted us with a warm smile and began to show us the ingredients needed to make Banh Lot. Tapioca flour, sugar, coconut milk, and pandan leaves were just a few of the items laid out on the table.

She explained to us that Banh Lot was a popular dessert in Vietnam, especially during special occasions like Tet, the Vietnamese New Year. The chewy tapioca pearls, sweet coconut milk, and fragrant pandan leaves all came together to create a flavorful and comforting dish.

I watched intently as my grandmother's friend demonstrated how to make the tapioca pearls for the Banh Lot. She mixed tapioca flour with water to form a sticky dough, then rolled it into small balls. These balls were then cooked in boiling water until they floated to the top, indicating that they were ready to be added to the coconut milk soup.

Next, she showed us how to make the coconut milk soup. She simmered coconut milk with sugar and pandan leaves until it was fragrant and slightly thickened. The cooked tapioca pearls were then added to the coconut milk soup, creating a beautiful and delicious dessert.

I was amazed at how simple and yet how delicious the Banh Lot was. The chewy texture of the tapioca pearls, the sweetness of the coconut milk, and the subtle aroma of the pandan leaves all worked together harmoniously to create a truly memorable dish.

After learning how to make Banh Lot, my grandmother's friend generously shared the recipe with us. I carefully wrote down each step, making sure not to miss any important details. From that day on, Banh Lot became a favorite dessert in our household, enjoyed by family and friends alike.

Over the years, I have continued to make Banh Lot, refining the recipe and adding my own personal touch to it. It has become a beloved tradition in my family, passed down from generation to generation.

Whenever I make Banh Lot, I am transported back to that day in my grandmother's friend's kitchen, filled with wonder and excitement. The memories of learning how to make this traditional Vietnamese dessert will always hold a special place in my heart, reminding me of the joy and camaraderie that food can bring.

And so, I continue to make Banh Lot, sharing the recipe with my loved ones and keeping the tradition alive. It is a delicious reminder of my roots and a way to honor the culinary heritage of my homeland. I am grateful for the opportunity to learn how to make this special dessert, and I look forward to passing it on to future generations.

Categories

| Asian Desserts | Asian Recipes | Cassava Flour Recipes | Coconut Milk Recipes | Rice Flour Recipes |

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