Banh Duc (Plain rice flan)

Considered one of the most rustic and simple cakes in Hanoi cuisine, the method of serving "Bánh đúc lạc" has evolved thanks to the creativity of Hanoian chefs. Today, this dish remains a beloved favorite in the northern regions of Vietnam. The primary ingredients include non-glutinous rice flour or corn flour, along with peanuts. The preparation begins by grinding soaked rice with water in a milling machine. Next, a measured amount of lime juice is added to the flour mixture to achieve the desired level of glutinous texture. After boiling the mixture, peanuts are incorporated to enhance the nutty flavor, with constant stirring required to prevent burning. Once properly cooked, bánh đúc has a jelly-like consistency and a mild flavor. It can be served hot or cold, typically accompanied by soy sauce and sometimes soft tofu. The rich creaminess of the peanuts combined with the rice flour, the sweet and savory notes from the soy sauce, and the refreshing taste of soft tofu create a delightful dish, especially enjoyable during hot weather. During winter months, a variation known as "bánh đúc thịt" is popular, topped with ground pork, grilled shrimp, fried onions, roasted sesame seeds, and a sprinkle of fresh herbs. In southern Vietnam, bánh đúc takes on a unique identity, featuring a green hue derived from pandan leaves, along with a sweet flavor enhanced by syrup or coconut juice.
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