there are so many sweets and savories that i find interesting, odd, delicious and dare i say…just a bit SCARY?
scary is what keeps me coming back for more.
this Vietnamese treat is strangely addicting. i’ve made it 4 times now with different recipes each time. one better than the next. i posted Banh Gan #1 here, but didn’t find it necessary to post about the others until this one. the espresso, chocolate and star anise pair so well with the rich caramelized brown sugar. the texture was spot on….like a very dense flan or egg custard.
a thin slice or a few simple cubes with a nice little Vietnamese coffee or espresso will settle your afternoon or polish off a lovely dinner party.
1/3 cup (35g) tapioca starch (best to weigh this)
4 tsp single acting baking soda, Alsa brand
pinch of baking soda
1 tsp espresso powder
1 tsp cocoa powder
1 can coconut milk
8 star anise
375g dark brown sugar
preheat oven to 350F
vegetable oil an 8×8 or 9×9 pan
in a sauce pan add coconut milk, sugar and star anise. bring to a soft boil for a moment, then turn off heat and let steep and cool completely. remove star anise. whisk dry ingredients together in a small bowl. lightly beat egg in a separate bowl then sift dry ingredients in. sifting it in helps create less lumps. tapioca powder is a hard one to mix in, but combine as well as possible.
NOTE…single acting baking soda works ONCE, when the dry meets the wet. so it is best not to let that sit. try to work as quickly as possible (not super speedy) after this point to ensure nice air pocket tunnel effect.
…at this time put your greased pan into the hot oven for about 5 minutes (empty greased pan).
add cooled syrup/milk mixture to the egg mixture. combine well.
strain the batter mixture straight into the HOT greased baking pan. lightly push through left-overs and get this into the oven.
bake at 350F for 30-35 minutes.
remove and cool in pan on wire rack to room temp.
refrigerate and serve chilled.