How to Make Simple, Delicious, and Special Tapioca Cake with Vietnamese Balm Leaves

How to Make Bánh Tằm with Mugwort Leaves

• 1

  Wash and Blend the Mugwort Leaves

  First, you pick the leaves and wash the mugwort leaves several times with water, then place them in a basket to drain.

  Next, put the washed mugwort leaves into the blender with 500ml of clean water and blend until smooth. After blending, pour the mixture through a sieve to extract the juice.

  

  
• 2

  Cooking the dough with mugwort leaf water

  Place a pan on the stove, add mugwort leaf extract with 400ml of water, add 1 teaspoon of salt, 300gr of sugar, and stir well until the sugar is completely dissolved.

  Next, add 700gr of rice flour and 450gr of tapioca flour to the mugwort leaf water in the pan, then continue to stir the mixture over medium heat until the dough forms a mass and the pan is dry, then turn off the heat and let it cool.

  

  

  

  
• 3

  Cooking coconut milk

  Place a pot on the stove, add 400ml of coconut milk, 500gr of sugar, and 1 teaspoon of salt. Stir the mixture over medium heat until the coconut milk boils.

  Dissolve 20gr of rice flour and 20gr of tapioca flour in 500ml of water, then gradually add to the coconut milk mixture while stirring continuously until it boils, and then it’s done.

  

  
• 4

  Kneading the dough and shaping the bánh tằm

  Divide the dough into several portions, then coat the dough with a layer of oil and use your hands to knead until the dough is smooth and elastic. Do the same until all the remaining dough is used up.

  Next, sprinkle a little tapioca flour over the dough ball to prevent sticking, roll each portion into a ball, then flatten it, and use a knife to cut the dough into small strands.

  Then, use your hands to roll each strand into a round shape to finish.

  Tip: During each process of flattening, cutting, and rolling the dough, remember to sprinkle additional dry tapioca flour to prevent sticking!

  

  

  

  
• 5

  Boiling the bánh and finishing

  Apply a layer of oil to the steamer to prevent sticking, then spread the bánh tằm evenly into it.

  Next, place the steamer over a pot of boiling water, cover tightly, and steam for 15 minutes. After 15 minutes, use a brush to apply a little oil on the bánh to prevent sticking and you’re done.

  Finally, transfer the bánh to a plate, sprinkle a little sesame salt and shredded coconut on top, and add a little coconut milk to enjoy.

  

  
• 6

  Final Product

  The Moringa Leaf Cake has chewy and soft strands, fragrant with the characteristic aroma from the Moringa leaves, accompanied by shredded coconut that is rich, and sesame salt that is a mix of salty and sweet with a little creaminess from the smooth coconut milk.

  This cake may be rustic, but it is extremely enjoyable, you can eat one strand after another without getting bored!