Bánh Đa (Vietnamese Sesame Rice Cracker ) is shorten for “Bánh đa nướng” (in the North) or “Bánh tráng nướng” (in the South), made from rice flour, rolled like Rice noodles and then baked until it is puff up and crispy.
Bánh Đa has appeared for a long time, in the Lord Trinh period (Trịnh Tráng), the Northern people called it Bánh Đa instead of “Bánh Tráng” to avoid mentioning Lord’s name and it gradually became popular and familiar to this day. Bánh Đa has been a popular dish appearing in all regions of Vietnam for a long time, when mentioning a delicious dish, we have to talk about Bánh Đa in some famous villages such as Bánh Đa Chieu Village (Ha Nam); Bánh Đa Kế (Bac Giang); Bánh Đa Đô Lương (Nghe An) and Bánh Đa Lộ Cương (Hai Duong)… .. while the Northern rice cracker are quite large and aromatic with peanuts and sesame, the Central Vietnam rice cracker is the same as a plate, but there are various spices like sour, spicy, salty, and sweet thanks to the spice added with the flour during the baking process.
Bánh Đa is made from very simple and common ingredients such as rice flour, sesame, pepper, garlic and some other spices. The method of making Bánh Đa sounds simple but requires the skill and understanding of the baker. If cookers are not skillful when making cakes, the cake will not have the thickness needed to make it dry, which plays a vital role in baking cakes.
After baking Bánh Đa, people can enjoy immediately or eat with drinking food like an appetizer. Besides, Bánh Đa is served with various dishes, which can bring various flavors in strange and delicious dishes like Banh da xuc hen, Nom goi, Hu tieu, Cao lau… Banh da is one of main ingredients which help to make other kinds of cakes like Banh cu do, Banh muot cap…
The recipe is not complicated, but it requires ingenuity, you can refer to the below recipe if you want to try it at home.
Ingredients for making Vietnamese sesame rice cracker
- Brown rice flour: 300gr
- Tapioca flour: 400gr
- Black sesame: 100 gr
- Salt: 1 teaspoon
- Water: 1.5 liters
How to make Vietnamese sesame rice cracker
Soak brown rice flour and tapioca flour with 1.5 liters of water for 3 hours to make it clean, remove the water on the top and keep about 1 liter of water.
Mix the flour well and add sesame and salt, then stir to prepare for making cakes.
Pour a half pot of water into pot and boil. Mix the flour well to avoid sinking on the bottom.
When water is boiled, steam is vapored through a cloth mold, then scoop 2/3 of a ladle of water to spread on the surface of mold and cover it by a lid.
When water is vapored, open the lid, when the cake is cooked and puff up, use a tube or stick to take it out.
Roll one round and lift up
Continue to scoop the liquid dough to make the second cake.
After covering the cake by the lid, expose the first one to the sun.
When exposing it to the Sun, you should choose a cool place or sunny weather until it is dry. When it is dry, the cake is bent, so when baking it, you should press it down to make it flat.
Baking with infrared stove. Bake sesame rice cracker over low heat.
Bake each one at a time, while baking you should bake evenly both sides to avoid it being burnt.
This is finished cakes after baking.