Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, savory steamed cake. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Savory Steamed Cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s quick, it tastes delicious. They are nice and they look fantastic. Savory Steamed Cake is something which I’ve loved my entire life.
Great recipe for Savory Steamed Cake.. Learn how to make this classic Viet snack-delicious steamed rice cakes topped with scallion oil, mung bean paste and toasted shrimp. This easy recipe for Savory Steamed Rice Cakes (Banh Beo) is a classic Viet dish of petite rice cakes topped with mung bean paste, toasted shrimp, and scallion oil is simply scrumptious. It is a healthy and savory steamed cake made with.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook savory steamed cake using 10 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Savory Steamed Cake:
- Take 200 gms chickpea flour
- Make ready 2 tbsp semolina
- Take pinch asafoetida
- Prepare 1 tsp sugar
- Prepare to taste salt
- Take 1 tsp fruit salt
- Prepare 1 tsp ginger, green chille paste
- Make ready 3/4 cup ice cold water
- Get 2 tbsp oil and plus some for greasing
- Take fresh coconut for garnish
It is a steamed savory cake, called Besan Dhokla in Hindi. Background: A good, old fashioned British pastry used for steamed and boiled sweet and savoury puddings, roly-poly puddings and dumplings. Similar to short-crust in texture but tougher and more elastic. You can use self-raising flour instead of plain and omit the baking powder.
Steps to make Savory Steamed Cake:
- Grease a baking pan, mix together all other ingredients except for fruit salts, once mixed, add fruit salt and mixed until well blended, and the batter looks airy and frothy, pour into greased baking pan and steam in the steamer for about 20 minutes or until firm and done and the toothpick comes clean.
- Remove from steamer and let it cool for 30 minutes, loosen the sides gently with a knife, place on a tray, cut into triangles, add a light dusting of fresh coconut and serve. Alternatively, you could also make a light sugar syrup with 3-4 tbsp water and a tsp sugar, add sesame seeds and pour the warm syrup evenly on the steamed cake, top with coconut and serve.
Similar to short-crust in texture but tougher and more elastic. You can use self-raising flour instead of plain and omit the baking powder. Vegetarian as opposed to beef suet can be obtained. The Japanese steamed cakes are made with very simple ingredients: flour (all-purpose flour or cake flour), baking powder, eggs, milk, sugar, and neutral-flavored oil (such as vegetable oil). While Chinese steamed bun called Mantou (饅頭) uses yeast as a leavening agent, Japanese steamed cakes use baking powder.
So that’s going to wrap it up for this special food savory steamed cake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
