Bánh Nhúng
Banh nhung are crisp Vietnamese rosette cookies made by dipping a hot patterned iron into a light rice-flour batter and frying until lacy. They should be fragile, golden, and delicately sweet, with coconut milk and sesame giving each flower-shaped cookie a fragrant crunch.
🔗 Recipe adapted from Wikidata (Dish)
Whisk rice flour, all-purpose flour, egg, coconut milk, sugar, sesame, and salt into a thin batter.
Heat a rosette iron in hot oil, dip it into batter without covering the top edge, and return it to the oil.
Fry until the cookie releases and turns pale gold, then drain on paper towels.
Cool completely and dust lightly with powdered sugar before serving.
🍷 Perfect Pairings
Complete your meal with these
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
💬 Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment