Best Recipe Of Banh Uot – Steamed Rice Rolls

Banh uot is a simple dish of the people of Central Vietnam. From the ancient capital of Hue to the beautiful coastal city of Nha Trang, you can easily enjoy this rustic but delicious dish anywhere. Let’s discover the banh uot recipe with Tasty Touch right now!

What is banh uot?

Wet cake (or banh uot) is one of the Vietnamese dishes with a very rich and diverse way of processing and usage. The origin of the cake is China, but when entering Vietnam in different regions, the wet cake is processed very creatively and has its own unique flavor. The name “wet cake” is the description of the most characteristic feature of the cake: Wet cakes will be used immediately after being coated (still wet) to be delicious, not dried or stored for a long time.

The main ingredient for making wet cake crust is rice flour mixed with tapioca flour or tapioca flour in a certain ratio. This ratio is a secret of each wet bakery. Rice flour, tapioca flour, and tapioca flour are dissolved with water so that when rolling the cake, it creates a very thin wet crust, but when coated, it is not torn, but when rolled, it is very tasty but not too chewy.

Raw materials for making wet cakes are very diverse according to the characteristics of each region. The filling is traditionally made of minced pork with wood ear and cassava root. In addition, in the Hanoi and Northern areas, the filling is made with chicken, grilled pork, and seafood or is more sophisticated than the cake filling, which is combined with a variety of ingredients and rolled up, so it is often called roll cake.

The usage of wet cake is equally rich. Wet cake (banh uot) can be used in a round way with the inside filling dipped with dipping sauce, or rolled and cut into slices mixed with spring rolls, cinnamon rolls, pate…, in addition, the cake can be thinly coated and cooked. Small and then spread out and then sprinkled on top.

The dipping sauce is also a very important ingredient that determines the taste of wet cakes. The dipping sauce used with wet cakes is usually sweet and sour dipping sauce. Depending on the region, the sauce is mixed in different ways. The southern dipping sauce is usually very diluted with a harmonious sweet and sour taste. The dipping sauce for banh cuon in the North is darker and has a distinctive flavor due to being “stemmed” with a kind of ingredient called “ca cuong”. In the central region, the sauce is often added to the fish intestine paste.

Depending on the taste of each person, it is possible to cook cakes without filling or with filling. The ingenuity of the cook is shown in how to mix the dough, and how to make the cake when coated is not too thin, medium tough, and not torn.

Banh uot recipe

How many calories are in banh uot?

If anyone is a gourmet, it is easy to distinguish the difference between banh cuon and banh uot, especially Saigon people. Because wet cake is made from rice flour, the calories in the cake are also relatively larger.

Because it is thinly coated, the banh uot cooks very quickly and is picked up with a chopstick, and placed on a plate to roll up and enjoy. With such simple processing and ingredients, an average plate of wet cake has about 250 kcal. However, depending on the side dishes, this amount of kcal will change.

In addition to the wet cake without filling, the wet cake with meat filling is also loved by many people. In each locality, the restaurant has a way of processing wet cakes filled with meat with different amounts of ingredients. The calories in wet cakes can vary depending on the ingredients. According to nutritional research, 100g of wet meat cake contains about 400 calories.

Roasted pork wet cake is also a specialty dish loved by people at home and abroad. In addition to 100g of wet cake, 1 serving also includes 50g of crispy, sweet, and crispy roasted pork, 20g of pickled pickles, and a few raw vegetables. When eating, you dip wet cake with a little lemon garlic chili sauce and fragrant fried onions. Sour, spicy, salty, sweet, fatty, all in one dish. According to statistics, a plate of steamed pork buns for one person has a total of 550 Calories with the above ingredients.

Wet cake can be said to be the wet cake with the highest calories. 100g of spring rolls contain up to 600 Calories. Crispy fried onions also contain a lot of fat and make them very high in calories. Therefore, only 1 plate of steamed rice cake has up to 640 Calories. Ingredients that make up a standard plate of wet rice cake include 100g of wet cake, 50g of fried rice, 10g of fried onions, 20g of bean sprouts, and accompanying herbs.

Is banh uot healthy/good for you?

From the recipe to create these delicious full wet cake servings above, it can be seen that many ingredients are quite high in calories and fat. This is also the reason that the calories in wet cakes are high.

If you regularly eat wet cakes, the body will easily accumulate excess fat and gain belly fat as well as other unwanted areas. As well as eating too much of this familiar breakfast dish can increase the risk of cardiovascular diseases, diabetes,… and a variety of other health problems.

Besides, eating wet cake completely does not help you feel full for as long as when eating a full meal. Even if you take in a lot of calories, you will be hungry soon after.

The doctor’s advice for you is not to eat a lot of wet cakes if you don’t want to be fat. A week should limit eating 1-2 times. If you indulge more than twice, for the rest of your meals, choose healthier options.

What does banh uot gion taste like?

The wet cake is a type of cake made from thinly coated steamed rice flour, to be eaten while still wet, without filling inside. The wet cake is usually eaten with a light dipping sauce from fish sauce and if it is a traditional banh cuon, it is indispensable for Ca cuong essential oil to be mixed in the dipping sauce when eaten, often with spring rolls.

The main ingredient of wet cake is rice flour mixed with tapioca flour or tapioca flour in a certain ratio. These three powders are dissolved in water so that when the cake is coated, it creates a very thin wet crust, but when coated, it is not torn or rolled up, it is very tasty but not too chewy. Industry insiders say that the thinner the wet cake, the more skillful it is, and also the tastiest.

However, the ingredient that makes the deliciousness or badness of wet cakes is the dipping sauce. According to people with heirloom experience in wet cake making, specializing in providing wholesale for wet cake restaurants, “in addition to boiling fish sauce mixed with sugar in the same proportion, there must also be fish sauce with sea fish in it.” Made by the family themselves, it creates a sweet, bold, and very fragrant taste when adding a little lemon, garlic, and chili.”

When enjoying wet cakes, there are usually two ways, one is to roll the filling and eat it with dipping sauce, or cut the cake into small pieces and eat it with other ingredients. The ingredients for the wet cake are very rich and diverse, such as: grilled meat, roast pork, pork intestines, shrimp, and spring rolls… but the most common and simplest is to eat with spring rolls and a few herbs. basil and bean sprouts and fried onions.

The most famous wet cake is in the Central region. Crispy, sweet and crispy roasted pork pieces served with pickled pickles, wrapped in wet cake leaves and a few raw vegetables, when dipped with a little lemon garlic chili sauce, accompanied by a few fragrant fried onions, you will not be disappointed. Don’t complain because it’s so delicious. Sour, spicy, salty, sweet, fatty, all in one dish.

Because of its simplicity, you can easily see loads of banh uot walking around the small alleys. From an idyllic dish of the Central people, wet cake follows the footsteps of people far from home to the South to establish a career, creating a delicious, popular, and loved dish. Follow this website to know more about banh uot recipe, banh cuon recipe, and even more!