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Vietnamese Recipes – Bird\’s Nest Cake (Southern Cuisine) – Banh Tai Yen (Mon An Nam Bo)


Rice flour
100 Grams
Tapioca starch (Bot san) or glutinous rice flour (Bot nep)
70 Grams
Coconut milk (Nuoc cot dua)
170 Milliliters
Lukewarm water
100 Milliliters
80 Grams
Baking soda
5 Grams
1 Teaspoons

Preparation mode:

1/ Add all ingredients including rice flour, tapioca starch and baking soda in a bowl. Stir them well to make a smooth texture. Add sugar and salt into this mixture.

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2/ Dissolve coconut milk in 100ml of lukewarm water. Pour the liquid into your prepared mixture above. Do it gently to avoid any curdles in flour and create such a fine and viscious mixture. Let the mixture rest for 20 minutes before transfering them out.

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3/ Prepare a saucepan over a medium heat. Ladle out a tablespoon of your combination of flour and coconut milk above and put them into the boiling pan. The batter would be gradually afloat on the surface and turn into golden color. Remember to frequently sprinkle vegetable oil on top of your batter to make it fully cooked and fry up cakes\\’ fringe.

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How to serve: Scoop them up when they are all in brown color and set aside in large bowl. Use some towels to suck out any stagnated vegetable oil on its surface. There\\'s nothing more appealing and indulging than enjoying crunchy texture of these cakes and having a sip of tea in the evenings!


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