Bánh Đúc Chay

Bánh Đúc Chay is a delicious vegan Vietnamese rice cake, steamed to perfection and topped with savory ingredients. This comforting dish is perfect for breakfast or a light meal, showcasing the rich flavors of traditional Vietnamese cuisine.

Ingredients

• Rice flour - 100 grams
• Tapioca starch - 30 grams
• Coconut milk - 200 ml
• Vegetable broth - 200 ml
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Mushrooms (shiitake or oyster) - 100 grams, diced
• Carrots - 50 grams, finely diced
• Green onions - 2 stalks, chopped
• Sesame oil - 1 teaspoon
• Chili sauce (optional) - to taste

Steps

1. In a mixing bowl, combine rice flour, tapioca starch, salt, and sugar.
2. Gradually add coconut milk and vegetable broth to the dry ingredients, whisking until smooth.
3. Let the batter rest for about 20 minutes.
4. In a skillet, heat sesame oil over medium heat and sauté the diced mushrooms and carrots until tender, about 5-7 minutes. Add chopped green onions and cook for another 2 minutes. Set aside.
5. Prepare a steamer pot with water and bring it to a boil.
6. Pour half of the batter into a greased steaming dish or a heatproof plate.
7. Distribute the sautéed vegetables evenly over the batter, then pour the remaining batter on top.
8. Cover with a lid and steam for 30-35 minutes, or until the bánh đúc is set and firm.
9. Once done, remove from the steamer and let it cool slightly before slicing into squares.
10. Serve warm, drizzled with chili sauce if desired.

Nutrition

• Calories: 220
• Protein: 4 g
• Carbs: 40 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 350 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 6 g
• Unsaturated Fat: 1 g
• Water: 0.3 L

Health Benefits

• Rich in carbohydrates for energy.
• Contains dietary fiber for digestive health.
• Low in cholesterol, making it heart-healthy.

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