Bánh chuối
egg, vanilla extract |
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Bánh chuối (literally "
egg, and vanilla extract
. In the finished dish, the cooked banana often appears purplish-red in color.
There are two main varieties of bánh chuối:
- Bánh chuối nướng (literally "baked banana cake") - This variety of bánh chuối is cooked by baking it in a pan in an oven, giving it a golden-brown, crisp exterior.[1]
- Bánh chuối hấp (literally "steamed banana cake") is similar in appearance to the baked version, but some rice starch is added and it is steamed rather than baked, and the outside is not golden-colored.
Additionally, other variations include:
- Bánh chuối chiên, which is often sold as a flattened banana and sticky rice fritter.[2]
- Bánh chuối khoai, which includes slices of sweet potato.[3]
See also
References
- ISBN 978-1-931868-38-9, 120 pages
- ^ Vatcharin Bhumichitr, Christine (PHT) Hanscomb, Michael (PHT) Freeman Banh Chuoi Vatch's Southeast Asian Cookbook page 130 Macmillan, 2000
ISBN 978-0-312-25431-5, 192 pages
- ISBN 978-1-84353-095-4, 590 pages
| Dumplings | |
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| Pancakes | |
| Rice noodles | |
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