Bánh Thuẫn, also known as Bánh Cười
(Smiling Cake), is a traditional Vietnamese treat often made during Tết
(Vietnamese New Year). When steamed, the
cake naturally splits open, resembling a smile, which symbolizes joy and good
fortune in the new year. Traditionally
made with eggs, this simplified vegan version retains a soft, spongy texture
with just a few basic ingredients.
Ingredients:
1 cup self-rising flour
1/4 cup cornstarch
1/2 cup sugar
1 cup milk (plant-based milk works too)
Optional Additions:
1 tbsp cocoa powder (for a chocolate swirl)
1/4 tsp food coloring (any color of choice)
2 tbsp vinegar
1 toothpick
Directions:
Preparing the steamer: Fill a steamer with plenty of water and bring it to a
boil. The cakes must be steamed over
rapidly boiling water.
Adding color or cocoa (optional): If using food coloring or cocoa, set aside about 1/3
cup of the batter and mix it with your chosen addition.
Preparing the toothpick: Dip a toothpick into vinegar and let it absorb. This step helps the cake rise and split into
a smile.
Filling the molds: Line silicone molds with muffin liners. Pour the plain batter into the molds, and
then top with the colored or cocoa batter (or vice versa, depending on your
preference).
Creating the smile: Use the vinegar-soaked toothpick to draw two or three
lines on the surface of each cake. This
helps encourage the signature "smiling" effect.
Steaming the cakes: Place the molds into the steamer and steam for about
20 minutes. To check for doneness,
insert a toothpick into the center; if it comes out clean, the cakes are ready.
Enjoy: Serve warm or let them cool before eating. These cakes are soft, slightly sweet, and
perfect for festive occasions.
This version keeps the recipe simple, clear,
and easy to follow site. Let me know if you'd like any further tweaks!
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