INGREDIENTS: Tapioca starch, wheat starch, iodized salt.
| GIÁ TRỊ DINH DƯỠNG |
| Serving Size |
100g |
| Calories |
352 Kcal |
| Calories from Fat |
0 Kcal |
| % Daily Value |
| Total Fat |
0g - 0% |
| Fat |
0g - 0% |
| Cholesterol |
0mg - 0% |
| Total Carbohydrate |
82.6g - 28% |
| Chất đạm |
4.7g |
| % Nutritional values based on a 2,000 calorie diet per day |
| Key Quality Indicators |
|
| Moisture |
<= 14% |
| Total Ash Content |
<= 0.7% |
Step 1:
DOUGH: Mix 400 g Bánh Bột Lọc flour with 600 ml water, stir well on the stove at 120°C until the dough becomes thick. Turn off the heat.
Step 2:
FILLING: Stir-fry the mixture of shrimp, pork, shallots, and seasonings until cooked.
Step 3:
WRAP AND STEAM: Clean banana leaves, apply a little oil on the leaves. Place a layer of dough, then filling, then another layer of dough, and wrap the cake. Steam until the dough becomes translucent.
Step 4:
FISH SAUCE: Prepare fish sauce with a 2:3:4 ratio, consisting of 2 parts fish sauce, 3 parts sugar, and 4 parts water. Add finely chopped garlic, chili, julienned white radish, and carrot. Add lemon juice to taste.
Note:
The cakes can be frozen. To use, reheat in a microwave.
