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Phuc Linh cake, also known as banh phu the, is a delicious traditional Vietnamese cake that originated from Hue, the former imperial capital. This delightful dessert is made with simple ingredients like pineapple leaves and coconut milk, resulting in a soft and smooth texture that will leave you craving for more. Not only is it irresistibly tasty, but it is also surprisingly easy to make at home. In this guide, we will walk you through the step-by-step process of creating your very own Phuc Linh cake, ensuring that you can enjoy this culinary delight whenever you desire. So, let’s dive into the world of Vietnamese cuisine and discover the secrets behind making a mouthwatering Phuc Linh cake!
Phuc Linh cake is popular for its unique delicious taste. Today, cakes are varied with many eye-catching shapes and colors. Let’s find out how to make Phuc Linh cake with pandan leaves and coconut milk, soft and smooth but not fussy!
Pineapple leaf Easter cake
Prepare
10 Minutes Processing
30 Minutes For
3-4 people
Ingredients for making Phuc Linh pandan cake
-
6 pandan leaves.
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335 – 340 ml of coconut milk.
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400g tapioca flour.
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Spices: Sugar.
How to make Phuc Linh pandan cake
Step 1Grind pandan leaves
After buying pandan leaves, wash and cut 3 pandan leaves into small pieces, the remaining leaves are cut into pieces about 1 hand.
Then, you put the chopped pandan leaves in the blender with 120ml of water and grind until it is very fine.
Next, you filter the mixture to get the juice.
Step 2Cook coconut milk with coconut leaves
You put 335 – 340 ml of coconut milk, filtered pandan leaf juice and ½ cup of sugar in the pot, and stir the mixture until it boils , then turn off the heat.
Step 3Roasted flour
You put 400g of tapioca starch and cut pandan leaves into a new pot and roast over low heat for about 20 minutes . When the flour is cooked, filter the flour through a sieve until smooth.
Good tip:
– To know if the roasted dough is cooked or not, you can observe the pandan leaves cooked together. When the pandan leaves become crispy and dry, the dough is ripe. Or you can also taste to see if the dough has melted in your mouth , if it is, then the dough is cooked
– You can tell if the dough is done or not by taking a little dough and holding it tightly . If the dough is flexible, has the ability to stick, and is not friable, then the dough is already satisfactory .
Step 4Mix Phuc Linh cake powder
In this step, you slowly add pandan leaf juice to the cooked dough, then use your hands to mix well until the dough is neither too dry nor too wet .
Step 5Squeeze Phuc Linh cake
This is the last step before making delicious Phuc Linh cakes. In this step, you just need to put the dough into the mold and remember to press it tightly . Next, turn the mold upside down to get the cake out.
Finished product
The pineapple leaf Phuc Linh cake has a sweet, fleshy and slightly fatty taste with the sweet aroma of pandan leaves , guaranteed to make you fall in love.
Phuc Linh cake with coconut milk
Prepare
10 Minutes Processing
30 Minutes For
3-4 people
Ingredients for making Phuc Linh cake with coconut milk
-
10 pandan leaves.
-
200ml coconut milk.
-
200g tapioca flour.
-
Spices: Sugar.
Good tip:
If you want the cake to be delicious and fatter , you should prepare the self-squeezed coconut milk from 300-400g of grated coconut .
How to make Phuc Linh cake with coconut milk
Step 1Roasted flour
First, you put 200g of roasted tapioca flour into the pan with medium and low heat and the pandan leaves have been washed and cut into 3-4 cm long pieces .
When you see the pandan leaves dry and crispy, the dough is ripe . Let the dough cool for a while and then use a sieve to remove the pandan leaves .
Good tip:
– The roasting of the dough with pandan leaves helps the dough to have a characteristic and attractive aroma of pandan leaves.
– One way to help you test whether the dough is cooked is to take some dough to cool, put it on your tongue. If the dough melts quickly and does not become sticky , it means the dough is cooked .
Step 2Cook coconut milk mixture
To cook the mixture of coconut milk, you need to put 200 ml of coconut milk and 100g of sugar into the pot and cook until the mixture boils slightly, the sugar dissolves, then turn off the heat.
Step 3Make pandan leaf color mixture
To make pandan leaf color mixture, put the chopped pandan leaves in a blender with about 100ml of water. After grinding very finely, you continue to filter through a sieve to obtain pineapple juice.
Step 4Mix the flour
First, you divide the roasted dough into 2 parts and then put them in 2 different bowls. Slowly add the coconut milk to one of the 2 bowls .
Then you knead well with your hands until the dough is wet but still in the form of granules .
Next, you sift the flour through a sieve to get smaller and more uniform flour particles .
In the remaining bowl, you do the same , but add pandan leaf juice to create a green color for the cake.
Step 5Shape the cake
In this step, you need to press the dough into the mold to make sure your hands are firm , remove the excess dough on the mold to have a smooth flat surface, then turn the mold upside down, gently tap the cake can come out of the mold.
Finished product
The cake has a light sweet taste, fatty and melts at the tip of the tongue. When used with tea, it must be called great cat.
Origin of Phuc Linh cake
Phuc Linh cake is mainly made of dough with many different shapes because it is pressed in different molds. About the origin, this type of cake originated from Quang Ngai, for many reasons, appeared in the South and is popular with many people.
Above is information on how to make Phuc Linh cake with pandan leaves and coconut milk that lassho.edu.vn has synthesized. Hope this information is useful to you. Wish you good health!
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In conclusion, making Phuc Linh cake using pineapple leaves and coconut milk can yield a soft, smooth, and delicious dessert that is surprisingly easy to create. By following the simple steps of preparing the dough, incorporating the unique flavors of pineapple leaves and coconut milk, and allowing for proper resting and cooking time, anyone can successfully make this traditional Vietnamese treat. It is important to note that the quality of ingredients, such as fresh pineapple leaves and high-quality coconut milk, can greatly enhance the taste and texture of the final product. Whether enjoyed alone as a flavorful snack or shared with family and friends, Phuc Linh cake is a delightful creation that showcases the wonderful ingredients and culinary traditions of Vietnam. So, gather your ingredients, follow the steps carefully, and indulge in the heavenly combination of softness, silkiness, and aromatic flavors that this delectable cake offers.
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