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What did I EAT?! Purple, Wobbly... Vietnamese?


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34 replies to this topic

#31 heidih

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Posted 03 April 2012 - 09:56 AM

http://i.imgur.com/wN9Bd.jpg

Made Banh Da Lon last night. So good...


Certainly pretty. Can you recap the recipe?

#32 GlorifiedRice

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Posted 03 April 2012 - 10:21 AM

I used the recipe here

http://pwmf.blogspot...yered-cake.html

I think that recipe makes enough for two "cakes".

Be light on the greasing of the pan, as the oil seeped up and the first 2 layers dont stick together as well.
Also, you can freeze the slices in a vacuum bag and nuke em (wrapped with wet paper towels) to reconstitute
the "elasticky springiness" (for lack of better words)

I added food color as the pandan leaves didnt color sufficiently
Wawa Sizzli FTW!

#33 Mjx

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Posted 04 April 2012 - 01:16 AM

I used the recipe here

http://pwmf.blogspot...yered-cake.html

I think that recipe makes enough for two "cakes".

Be light on the greasing of the pan, as the oil seeped up and the first 2 layers dont stick together as well.
Also, you can freeze the slices in a vacuum bag and nuke em (wrapped with wet paper towels) to reconstitute
the "elasticky springiness" (for lack of better words)

I added food color as the pandan leaves didnt color sufficiently


Ooo... How large are the cakes this recipe yields? It doesn't say what size pan is used, what size did you go with?

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#34 GlorifiedRice

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Posted 04 April 2012 - 04:24 AM

As large or small as you want them...

The batter doesnt get thick until cooked so you can make several hand sized cakes until its all used up.

Read the recipe, it explains your purple colored one

Edited by GlorifiedRice, 04 April 2012 - 04:25 AM.

Wawa Sizzli FTW!

#35 Mjx

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Posted 04 April 2012 - 04:31 AM

Thanks! I'm thinking of experimenting with alchermes to colour some of the layers.

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