Wednesday, September 4, 2013

Banh Lot Nuoc Dua

Banh Lot
1/2 cup Water Chestnut Flour
1 tbsp. Tapioca Starch
2 tbsp. Rice Flour
1 1/2 cup Water
1/2 tsps. Pandan Extract
Coconut Sauce
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.

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