Bánh Bột Lọc Nướng

Bánh Bột Lọc Nướng is a delightful Vietnamese baked dish that combines a chewy tapioca dough with a savory filling, offering a unique flavor and texture experience. This Halal version is perfect for those seeking an authentic taste of Vietnamese cuisine with a twist.

Ingredients

• Tapioca flour - 150 grams
• Water - 200 milliliters
• Salt - 1/2 teaspoon
• Shrimp (peeled and deveined) - 100 grams
• Mushrooms (finely chopped) - 50 grams
• Vegetable oil - 1 tablespoon
• Garlic (minced) - 1 clove
• Black pepper - 1/4 teaspoon
• Green onions (chopped) - 2 tablespoons
• Cilantro (chopped) - 1 tablespoon
• Soy sauce (halal) - 1 tablespoon

Steps

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, combine the tapioca flour, salt, and water. Mix until it forms a smooth dough.
3. In a pan, heat the vegetable oil over medium heat. Add the minced garlic and sauté until fragrant.
4. Add the shrimp and mushrooms to the pan, cooking until the shrimp turns pink and the mushrooms are soft. Season with black pepper and stir in the green onions and cilantro. Set aside to cool.
5. Take a small piece of the dough and flatten it into a round disc, about 8 cm in diameter.
6. Place a tablespoon of the shrimp and mushroom filling in the center of the disc, then fold the dough over to create a half-moon shape. Pinch the edges to seal.
7. Repeat the process until all the dough and filling are used up.
8. Place the filled dumplings on a baking tray lined with parchment paper. Brush the tops with a little vegetable oil.
9. Bake in the preheated oven for 25-30 minutes, or until the tops are golden brown.
10. Serve warm with a drizzle of halal soy sauce.

Nutrition

• Calories: 320
• Protein: 12 g
• Carbs: 45 g
• Fiber: 2 g
• Sugar: 1 g
• Sodium: 300 mg
• Cholesterol: 50 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, which supports muscle health.
• Contains fiber from tapioca and vegetables, aiding in digestion.

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