BÁNH DÀY - Vietnamese Rice Cake Recipe

200g glutinous rice flour,
10g plain rice flour,
190ml milk (or water)
½ tsp salt,
some pork roll and banana leaf.
Combine the flour in a mixing bowl. Make a well in the center. Heat the milk to 80C and pour into the hole. I use milk to make the cake more tasty, but traditionally it is made with just plain hot water.
- Knead till a dough is formed and wrap in saran wrap. Let sit for 15 minutes. Grease your hand with some vegetable oil.
- You can divide into 8 pieces or Pinch a piece of dough abt 48g and shape it to a ball. Then flatten it into the thickness of 1cm and place on a piece of parchment paper.
-Steam in for about 8 minutes.
-Cut the steamed pork roll into same thickness.
-Sandwich a piece of fried cha lua (Vietnamese ham) and it becomes a Vietnamese “hamburger” that’s surprisingly tasty and brings back great memories eating this growing up.
This stores in the fridge for about a week. Reheat in the microwave for about 45 secs.
Stick a piece of cha lua (Vietnamese ham) inside and it’s simple but yet tasty and even addicting snack. Some even dip this in fish sauce. The soft and sticky glutinous rice cake celebrates the simplicity and importance of rice in Vietnamese culture and is a treat fit for both Kings and commoners.

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