Steamed Rice Roll Flour

Description

The main ingredients of banh cuon dough are rice flour and tapioca flour.

Traditional banh cuon is heated, boiling water is simmering in a cast iron or aluminum pot, to release steam through a cloth stretched across the surface of the pot.

Nowadays, making banh cuon at home is very convenient, just need to be spread in a non-stick pan.

When the pan is hot, scoop a ladle of mixed dough into the pan, quickly tilt the pan to create a thin, even layer of dough, cover the lid and wait about 20 seconds, the dough is clear when cooked, turn the pan onto a tray to take out the cake, add the filling and roll it up.

A delicious standard banh cuon must have a thin, smooth, elastic layer of dough covering the cassava, shrimp, meat filling… In addition to the thickly cut ham and spring rolls, served with a full, crispy fried shrimp cake, we can add a little fried onion, herbs and sweet and sour fish sauce according to the formula 2 fish sauce: 3 sugar: 4 water and a little lemon juice depending on the user’s taste.