Bánh lọt
(Sweet Rice Pasta) Recipe

Origin: Vietnam      Period: Traditional

Ingredients:

140g rice flour
70g tapioca flour
pinch of salt
1 heaped tbsp sugar
500ml water (or 250ml water and 250ml coconut milk).

Bánh lọt
(Sweet Rice Pasta) Preparation:

Method:

Combine the ingredients in a saucepan and whisk to combine. Slowly bring the mixture to a simmer and continue cooking until the mix thicken and begins to pull away from the sides of the pan as your stir. Take off the heat.

Place a colander with round holes about 5mm in width above a large bowl of water and press the dough through the holes using the back of a large metal spoon. The pieces of dough in the water are your bánh lọt. Drain the dough pieces and they are ready to be used. The quickest way to serve them is as a dessert. For each portion, simply combine 4 tbsp of the bánh lọt in a small bowl with 2 tbsp sugar syrup and, 1 tbsp ice shavings and 2 tbsp coconut cream. Serve immediately.

Bánh lọt can also be coloured with food colouring and green is particularly common.

Read: Recipe Articles and Reviews

More Asian recipes...

More dessert recipes...

More Traditional recipes...

More Rice recipes...

More recipes for Pasta...

More recipes for Carbohydrate Staples...

Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you.

Need to convert any units on this site?

As a guide 1 US cup of flour = 4 1/2 oz = 140g (this applies to breadcrumbs, ground almonds etc
1 US cup of butter/margarine or sugar = 7 oz = 200g

For temperature conversions (Celsius, gas mark, Farenheit) go to the Temperature conversion page.
For mass conversions (grammes, cups, spoons, ounces etc) go to the Mass/Weight conversion page.
For temperature conversions (litres, cups, spoons, fluid ounces etc) go to the Volume conversion page.
You can also see more cookery terms and meanings as well as ingredient descriptions at the Cooks' glossary