I wanna cook a vietnamese dessert?????!
i have no idea what kind of dessert i should make!. im goin to a friends house who is vietnamese and i wanna impress them with my awesome vietnamese cooking skills =)!. if anyone has any recipes or suggestions that would be awesome!. thanks!Www@FoodAQ@Com
Answers:
I would recommend you to make a baked coconut pudding!. It's delicious! (and vietnamese)
This rice pudding made with coconut milk and toasted coconut is another French-inspired dessert!. When served in the Vietnamese home, it might be accompanied by fruits in syrup, or stir-fried bananas or pineapple!. It needs long, slow cooking in a low oven, so be sure to allow plenty of time to make it!. It is well worth the wait!.
The Vietnamese love sticky rice and mung bean desserts and always sprinkle a little extra sugar over the top to serve!. For a slightly different flavor, serve the rice pudding with slices of seared mango or banana instead of the sauteed pineapple!.
Ingredients : Serves 4-6
90 g Pudding rice
600 ml Coconut milk
300 ml Full-fat (whole) milk
75 g Caster (superfine) sugar
25 g Butter, plus extra for greasing
15-60 ml Fresh or desiccated (dry unsweetened shredded) coconut, toasted
1 small Sweet pineapple
30 ml Sesame oil
5 cm Fresh root ginger, peeled and grated
Shavings of toasted coconut, for garnishing
Method :
* Preheat the oven to 150oC/300oF/Gas 2!.
* Grease an oven proof dish!. In a bowl, mix the rice with coconut milk, milk and 50 g sugar and tip it into the oven proof dish!. Dot pieces of butter over the top and place the dish in the oven!.
* After 30 minutes, take the dish out and gently stir in the toasted coconut!.
* Return it to the oven for a further 1 1/2 hours, or until almost all the milk is absorbed and a golden skin has formed on top of the pudding!.
* Using a sharp knife, peel the pineapple and remove the core, then cut the flesh into bite-size cubes!.
* Towards the end of the cooking time, heat the oil in a wok or heavy pan!.
* Stir in the ginger and, as the aroma is released, add the pineapple cubes, turning them over to sear on both sides!. Sprinkle with the remaining sugar and continue to cook until the pineapple is slightly caramelized!.
* Serve the rice pudding spooned into bowls and topped with the hot, caramelized pineapple and shavings of toasted coconut!. Www@FoodAQ@Com
This rice pudding made with coconut milk and toasted coconut is another French-inspired dessert!. When served in the Vietnamese home, it might be accompanied by fruits in syrup, or stir-fried bananas or pineapple!. It needs long, slow cooking in a low oven, so be sure to allow plenty of time to make it!. It is well worth the wait!.
The Vietnamese love sticky rice and mung bean desserts and always sprinkle a little extra sugar over the top to serve!. For a slightly different flavor, serve the rice pudding with slices of seared mango or banana instead of the sauteed pineapple!.
Ingredients : Serves 4-6
90 g Pudding rice
600 ml Coconut milk
300 ml Full-fat (whole) milk
75 g Caster (superfine) sugar
25 g Butter, plus extra for greasing
15-60 ml Fresh or desiccated (dry unsweetened shredded) coconut, toasted
1 small Sweet pineapple
30 ml Sesame oil
5 cm Fresh root ginger, peeled and grated
Shavings of toasted coconut, for garnishing
Method :
* Preheat the oven to 150oC/300oF/Gas 2!.
* Grease an oven proof dish!. In a bowl, mix the rice with coconut milk, milk and 50 g sugar and tip it into the oven proof dish!. Dot pieces of butter over the top and place the dish in the oven!.
* After 30 minutes, take the dish out and gently stir in the toasted coconut!.
* Return it to the oven for a further 1 1/2 hours, or until almost all the milk is absorbed and a golden skin has formed on top of the pudding!.
* Using a sharp knife, peel the pineapple and remove the core, then cut the flesh into bite-size cubes!.
* Towards the end of the cooking time, heat the oil in a wok or heavy pan!.
* Stir in the ginger and, as the aroma is released, add the pineapple cubes, turning them over to sear on both sides!. Sprinkle with the remaining sugar and continue to cook until the pineapple is slightly caramelized!.
* Serve the rice pudding spooned into bowls and topped with the hot, caramelized pineapple and shavings of toasted coconut!. Www@FoodAQ@Com
It is not a dessert but it is popular!
Banh Xeo - Vietnamese Pancake
500g rice flour
50g plain flour
750ml warm water
500 ml coconut cream
2 tsp turmeric
1/2 tsp salt
pepper to toast
1/2 bunch spring onions, finely chopped
Method
Combine ingredients and leave to rest 1hour!. Stir mixture!. Head a non-stick pan (or wok to make more crispy) and maintain at medium heat!. Grease the pan with enough oil to just cover the base -the mixture should sizzle upon contact with pan!. Ladle enough of the pancake mix to cover the pan base!. Place the filling (see below) on one side of the pancake and cover for 1 1/2 min!. Remove the lid and allow to cook for a further 20 sec!. Fold in half to cover the filling and remove from the pan!. Makes about 20 pancakes which should be golden and crisp and served immediately!.
Traditionally eaten by hand, rolled in salad and various mint leaves, then dipped in a Vietnamese fish-sauce based dressing (as below)
Suggested Fillings
Fine julienne vegetables and bean shoots &/or meat (beef, pork or chicken) or seafood which must be finely sliced and quickly sauteed beforehand with onion and seasoned to taste!.
Fish Based Dipping Sauce NUOI MAM
1 cup fish sauce
1 cup white vinegar
2 cups water
1/4 cup white sugar
3 cloves garlic, finely chopped
2 fresh chillies, finely chopped
Method
combine ingredients in a saucepan and bring to the boil (to remove the salty taste of the fish sauce) Allow to cool!. When cold, add garlic and chilli (these should float on the top!. Can be refrigerated for later use!.
Www@FoodAQ@Com
Banh Xeo - Vietnamese Pancake
500g rice flour
50g plain flour
750ml warm water
500 ml coconut cream
2 tsp turmeric
1/2 tsp salt
pepper to toast
1/2 bunch spring onions, finely chopped
Method
Combine ingredients and leave to rest 1hour!. Stir mixture!. Head a non-stick pan (or wok to make more crispy) and maintain at medium heat!. Grease the pan with enough oil to just cover the base -the mixture should sizzle upon contact with pan!. Ladle enough of the pancake mix to cover the pan base!. Place the filling (see below) on one side of the pancake and cover for 1 1/2 min!. Remove the lid and allow to cook for a further 20 sec!. Fold in half to cover the filling and remove from the pan!. Makes about 20 pancakes which should be golden and crisp and served immediately!.
Traditionally eaten by hand, rolled in salad and various mint leaves, then dipped in a Vietnamese fish-sauce based dressing (as below)
Suggested Fillings
Fine julienne vegetables and bean shoots &/or meat (beef, pork or chicken) or seafood which must be finely sliced and quickly sauteed beforehand with onion and seasoned to taste!.
Fish Based Dipping Sauce NUOI MAM
1 cup fish sauce
1 cup white vinegar
2 cups water
1/4 cup white sugar
3 cloves garlic, finely chopped
2 fresh chillies, finely chopped
Method
combine ingredients in a saucepan and bring to the boil (to remove the salty taste of the fish sauce) Allow to cool!. When cold, add garlic and chilli (these should float on the top!. Can be refrigerated for later use!.
Www@FoodAQ@Com
According to my google search the Vietnamese eat very little desserts like cakes or cookies!. Here is one site that has some great ideas with Bananas and Coconut which is their substitute for dessert so to speak!.
http://www!.suite101!.com/article!.cfm/viet!.!.!.Www@FoodAQ@Com
http://www!.suite101!.com/article!.cfm/viet!.!.!.Www@FoodAQ@Com