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Banh Trung Ga Non (Vietnamese Mini Egg Cakes), Sweetened with Monk Fruit

Name: Banh Trung Ga Non (Vietnamese Mini Egg Cakes), Sweetened with Monk Fruit
Total time: 30 min
Yield: 2 servings
Cuisine: Vietnam
Ingredients: kOBE Monk Fruit Blend 25g and unsweetened oat milk 32ml; all purpose flour 200g; kOBE Monk Fruit Blend 90g; chicken eggs 3; vegetable oil 20g; water 90ml; vanilla 1 teaspoon; baking powder 15g

Sweets and drinksBaked GoodsVietnamabout 30 minutes

These little cakes come out deep golden and taste best straight from the mold. The outside is lightly crisp, the crumb is airy, and vanilla runs through it. The tricky part is judging how much batter goes into each mold, since too much simply overflows.

Once mixed, the batter goes through a sieve for a smooth finish and into a jug with a spout, then pours slowly into a mold that has been preheated and brushed with oil.

This batch weighs about 617g, at roughly 194 calories per 100g. Eat them hot, right out of the mold. Cooled cakes crisp up again after a few minutes of reheating.

Method

Sift 200g all purpose flour into a large bowl to break up any lumps.
Add 115g kOBE Monk Fruit Blend, 32ml unsweetened oat milk, 3 chicken eggs, 20g vegetable oil, 90ml water, 1 teaspoon vanilla and 15g baking powder to the flour, one after the other, and whisk until combined.
When the batter is thick and smooth, pass it through a sieve and transfer it to a jug with a spout.
Heat the cake mold for 5 to 10 minutes and brush a thin layer of oil over both halves.
Pour the batter in slowly so it spreads across the mold, close the lid and cook for about 3 minutes, then turn the mold so the batter runs into the other half.
Cook for another 7 minutes, open the lid, lift the cakes out and let them cool a little before serving.

Tips

Pouring slowly keeps the amount right and stops the batter from spilling over.
Diced cheese, pork floss or sausage scattered into the batter before cooking turns them into filled cakes.
A hot mold brushed evenly with oil is what keeps the cakes from sticking.
The batter is fairly loose, so 15 minutes in the fridge before pouring helps.
With 15g of baking powder in it, the batter has to go into the oven the moment it is poured, since waiting costs the rise.

Need kOBE Monk Fruit Blend?

The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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