Bánh lọt

Bánh lọt is a traditional Vietnamese dessert, often included in the category of Chè, a term referring to any traditional Vietnamese sweet beverage, dessert soup or pudding. Bánh lọt, also known as pandan jelly, is made from tapioca starch, water, and pandan juice, giving it a distinctive green color and unique flavor.

Ingredients and Preparation

The main ingredients of bánh lọt are tapioca starch, pandan leaves, and water. The pandan leaves are processed into juice, which is then mixed with the tapioca starch and water to form a dough. This dough is then pressed through a potato ricer or a similar tool to form small, worm-like pieces, which are then boiled until they become translucent.

The resulting jelly-like pieces are rinsed in cold water to prevent them from sticking together and to give them a chewy texture. They are then served with a sweet syrup made from palm sugar and coconut milk, and often accompanied by other ingredients such as red beans, jackfruit, and crushed ice.

Cultural Significance

Bánh lọt is a popular dessert in Vietnam, especially in the southern region. It is often served during special occasions and festivals, such as Tết, the Vietnamese New Year. The dessert is also commonly found in street food stalls and markets across the country.

In addition to Vietnam, bánh lọt is also enjoyed in other Southeast Asian countries, including Cambodia, where it is known as "lot", and Indonesia, where it is called "cenil".

Variations

There are several variations of bánh lọt across different regions. In some areas, the dessert is served with a topping of sesame seeds or peanuts. In others, the pandan juice is replaced with dragon fruit or mango juice to give the dessert a different color and flavor.

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