{"id":14433,"date":"2021-03-08T09:32:39","date_gmt":"2021-03-08T02:32:39","guid":{"rendered":"https:\/\/mmvietnam.com\/?p=14433"},"modified":"2021-03-08T10:55:03","modified_gmt":"2021-03-08T03:55:03","slug":"banh-da-lon-heo-quay","status":"publish","type":"post","link":"https:\/\/mmvietnam.com\/en\/en-food-mm\/dessert\/banh-da-lon-heo-quay\/","title":{"rendered":"Roasted pork skin cake"},"content":{"rendered":"

MATERIAL:<\/strong><\/p>\n

** Pig Skin Class **:<\/p>\n

– Powdered flour: 80g<\/p>\n

– Rice flour: 20g<\/p>\n

– Water 200 mil<\/p>\n

– Gac flour 20g<\/p>\n

– Dry semolina 40g<\/p>\n

– Sugar 50g<\/p>\n

 <\/p>\n

** Taro Fat Grade **<\/p>\n

– Taro 250g<\/p>\n

– Rice flour 80g<\/p>\n

– Powdered energy 250g<\/p>\n

– 1 can of 300ml coconut milk<\/p>\n

– Cold water 500ml<\/p>\n

– Sugar sand 250ml<\/p>\n

– Salt 3g<\/p>\n

RECIPE:<\/strong><\/p>\n

– Pig skin: soak in semolina for 30 minutes, bring to boil, mix with the rest of the ingredients.<\/p>\n

– Taro fat: cut taro to separate, the remaining ingredients mix well.<\/p>\n

– Put 1 steamer in boiling water and simmer, put the mold on, add a thin layer of flour for 2 minutes to drain, then lay 1 layer of taro for 3 minutes, do so until the flour and taro are gone, finally the layer pig skin, spread thin evenly on top to cover for the cake to be cooked.<\/p>\n