Vietnamese · Dessert
Clear Shrimp Dumpling Cake
A glassy, chewy Vietnamese tapioca cake modelled on the clear wrapper of bánh bột lọc, steamed in a small round tin until it turns translucent and lightly sweet with a faint savoury-oil note running through the starch base.
$0
15 minsPrep
20 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
191Calories
0.1gProtein
4gFat
38.5gCarbs
6gSugar
0.3gFiber
389mgSodium
0mgChol
0.3gSat Fat
4mgPotassium
6mgCalcium
0.5mgIron
0mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Sift the tapioca starch and cornstarch together into a heatproof bowl and stir in the salt and sugar.
2
Pour the boiling water over the starch mixture in a steady stream while stirring vigorously with a wooden spoon until a translucent, sticky mass forms.
3
Add the vegetable oil and knead the hot dough by hand (using a silicone mat or lightly oiled hands) until smooth, glossy and fully translucent, about 4-5 minutes.
4
Lightly oil a small 10cm round cake tin and press the dough evenly into it, smoothing the top with an oiled spatula to about 1.5cm thickness.
5
Set the tin into a steamer basket over simmering water and steam for 18-20 minutes until the cake turns fully clear and glassy with no cloudy white patches remaining.
6
Remove the tin and let the cake cool in the tin for 10 minutes before turning out onto a plate.
7
Slice into wedges with an oiled knife and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2.1 oz60g sifted tapioca potato starch
- 0.5 oz15g sifted cornstarch
- 3 oz85g boiling water
- 0.3 oz8g vegetable oil
- 0.1 oz2g salt
- 0.4 oz10g sugar white
