Wednesday, September 4, 2013
Banh Lot Nuoc Dua
1/2 cup Water Chestnut Flour
1 tbsp. Tapioca Starch
2 tbsp. Rice Flour
1 1/2 cup Water
1/2 tsps. Pandan Extract
4 tbsp. Coconut Milk
1 tbsp. Sugar
Mix 1/2 Water Chestnut Flour,1 tbsp. Tapioca Starch, 2 tbsp. Rice Flour, 1 1/2 cup Water, and 1/2 tsp. Pandan Extract.
Pour the mixture in a large sauce pan. Using medium-low heat stir until it thickens and has a translucent color.
Press it through a spaetzle maker or a potato ricer. Remember to have a bowl of ice/water underneath. You want it to drop right into the cold water.
When you are ready to serve, drain the water out and put in a small serving bowl.
To make the coconut sauce put 4 tbsp. of Coconut Milk in a sauce pan and 1 tbsp. Sugar. Once it starts to bubble turn off heat and pour on top of the Banh lot.