![]() In a small bowl, add sugar, yeast, and lukewarm water and stir well.Ĭover with cling wrap or beeswax wrap and set aside for 20 minutes.Īfter 20 minutes, add condensed milk and vanilla extract/vanilla sugar to the yeast mixture and mix well. If the subtle flavours in Chinese donuts or red bean sesame balls suit your palate, fry up some bánh tiêu and do yourself a favour for flavour! It’s a strange combination that you need to try for yourself before being convinced. Like hot chips in a sandwich with tomato sauce. A delicious snack I enjoyed on the streets of Saigon was bánh tiêu stuffed with bánh bò (steamed rice cakes). Its flavours are subtle, slightly savoury, and sweet with a hint of vanilla.īánh tiêu can be enjoyed by themselves or accompanied with other Vietnamese classics. and deep-fried golden on the outside.īánh tiêu is defined by its texture and similar to bánh mi (Vietnamese bread roll),depends heavily on having a well equilibrated balance between the giòn (Crispy) and dai (Chewy). The perfect bánh tiêu is deep-fried and golden on the outside, needs to slightly hollow and have a honeycomb-like structure on the inside. If the dough is not proofed enough, the bánh tiêu will be completely hollow on the inside, and lack key fibrous textures. The proofing of the dough is critical in highlighting bánh tiêu’s defining appearance. For those not familiar with white spelt flour, it is a great alternative to plain or all-purpose flour. For most, enjoying a bánh tiêu on the journey home was an experience comparable these days to surviving a Bunnings trip on a busy Sunday morning with a snag or two in hand.įor the traditionalist, white spelt flour in this recipe is foreign but for me, transforms the iconic bánh tiêu into a lighter and fluffier pocket of pastry. A just reward for spending your morning in the hustle and chaos of the market’s busiest trading days. ![]() Unassumedly spread on a melamine serving tray, and covered with a single loose sheet of cling wrap to keep the loitering flies away, they quickly went out the door at $1.50 a piece, and made for the most satisfying drive home. Most first-generation Vietnamese kids would remember bánh tiêu as a weekend treat, sold exclusively at the local Asian supermarket.
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