YummY Vietnam

When it comes to Banh Nhung (Vietnamese flower cookies), many young people will not know this cake and its shapes because now very few bakeries still make and sell Banh Nhung. However, people were born in the 70s and 80s, this is one of the snacks associated with their childhoods.

It is called Banh Nhung simply because when making cookies, people dip cookies in boiling cooking oil, then it is dipped in flour and then dipped in hot cooking oil until it is crispy, golden, and delicious. Making Banh Nhung is easy and fast. Simple and common ingredients such as chicken eggs, sugar, flour, rice flour, coconut milk, roasted sesame, and salt are enough. To make a beautiful, crispy and delicious cookies, you need to know its secrets. Bakers may have difficulties in making dough mixture which is not too thick or too loose because such a thick dough makes cakes hard, and a loose dough will not stick to the mold, the cake will be crushed and not eye-catching.

Besides, to have beautiful cookies, it is necessary to have dough molds with many different designs sold in the market or stores. Depending on the meaning of holidays, parties, or personal preferences of each family, you can choose mold shapes such as star, heart, flower,…

I. Ingredients for making Banh Nhung:

• 100 grams of flour
• 100 gr of rice flour
• 50 gr corn starch or potato starch
• 200 ml of coconut milk
• 170 ml of ice cold water
• 1 chicken egg
• 1 tbsp of black sesame, 1 tbsp of white sesame
• 50 -60gr of sugar
• A pinch of salt

II. Steps for making Banh Nhung:

Step 1:

Put 3 kinds of flour, add salt and sugar, mix well. Then pour cold water, egg, coconut milk, use gloves to knead the dough. Then add sesames, mix well.

Step 2:

Boil cooking oil, put a cake mold in cooking oil for 20s then take it out and dip it into dough bowl.

Note:

Dip the mold into the dough with a suitable amount, then put it into cooking oil pan, slight shake to make the dough separated from the mold. Fry over low heat. When the cake is crispy, take it into a plate with oil absorbing cooking paper. Do it again until out of the dough.

Cool the cakes down, store it in a jar/bag.