Sweets and drinksFried CakesVietnamAbout 30 minutes
Banh vung chien is good because the cakes are thin and crisp, loaded with toasted sesame. The tricky part is spreading the batter thin and even.
The sesame toasts to a light gold before it goes into the batter, which brings the aroma out much more clearly. The pan takes only a thin film of oil wiped on with a paper towel, so the cakes never soak it up.
This batch weighs about 462g, at roughly 364 calories per 100g. They are eaten as they come out of the pan, since the sesame loses its crunch once cool. One batch of batter fries off in about 15 minutes.
Method
Toast 100g sesame seeds in a pan until lightly golden, then turn off the heat and tip them into a bowl.
Put 11ml unsweetened oat milk, 8g kOBE Monk Fruit Blend, 1 egg white and 18g kOBE Monk Fruit Blend in a bowl, whisk until foamy and dissolved, then work in 300g all purpose flour a little at a time.
Add the toasted sesame to the bowl and mix into a loose batter.
Pour a little cooking oil into a nonstick pan and wipe it across the surface with a paper towel.
Once the pan is hot, spoon in the batter and spread each one into a thin layer with the back of the spoon.
Fry until the top sets and the base is golden, then flip and cook the second side through. Repeat with the rest of the batter.
Tips
Spread the batter very thin so the crisps cook evenly.
The mixture is thinner, so chill it 15 minutes to thicken before frying.
Tip the sesame into a bowl the moment it turns golden, since leaving it in the hot pan burns it bitter.
Wipe the pan with kitchen paper for the thinnest film of oil, as more oil leaves the crisps soft.
Turn each crisp once the underside is golden, since flipping early breaks it.
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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.