Recipe: Flower cookies - Bánh nhúng

By Helen Le Published: May 28, 2016

  • Prep: 15 mins
  • Cook: 15 mins
  • Ready In: 30 mins

  • Combine all-purpose flour and rice flour in a large mixing bowl, then dissolve the sugar with coconut milk with a pinch of salt. Make a hole in the center and pour in the coconut milk mixture. Also crack in 1 egg and stir well until you get a smooth batter. Let the batter rest for 15 mins.
  • Divide the batter into 3 small bowls. For the green color, mix 1 bowl with a few drops of pandan extract. For the red color, you can mix with a few drops of red coloring. The third bowl you can leave it plain.
  • Heat a lot of vegetable oil in a pan until you see bubles appear around the chopstick. Then turn the heat to very low and start frying. Submerge the molds into the hot oil, then lift up and gently shake off the excess oil.
  • Quickly dip 2/3 of the mold to the batter, then dip the mold into the hot oil. After a few seconds, you'll have a really pretty flower cookies. Fry until both sides are golden brown and place them on paper towel to drain off the excess oil.
  • You can sprinkle some some powder sugar or cinnamon on top; or you can also serve it with some ice cream or some chocolate sauce. These cookies can also be stored in a plastic bag and kept for several days.