Bánh Khoai Mon Recipe

I’ve always been fascinated by the diverse and intricate flavors of various cuisines worldwide. One dish that has captivated my taste buds is Khoai Mon, a delightful Vietnamese classic with humble yet versatile taro root. In this article, I’m excited to share with you my take on this delicious Vietnamese recipe and how it’s become a beloved staple in my home.

How to make Bánh Khoai Mon

Khoai môn,” also known as taro root or elephant ear root, is a popular ingredient in Vietnamese cuisine. It’s used in various dishes, including savory and sweet preparations. One popular dish is “Bánh Khoai Môn,” a deep-fried taro cake. Here’s a detailed guide on how to make Bánh Khoai Môn:

Ingredients

For the Taro Filling:

• 500g taro root
• 50g sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon cooking oil

For the Batter:

• 150g rice flour
• 20g tapioca starch
• 1/2 teaspoon turmeric powder (for color)
• 1/2 teaspoon salt
• 300ml water

For Frying:

• Vegetable oil

Instructions

Taro Filling:

1. Peel the taro root and cut it into small cubes.
2. Steam the taro cubes until they are soft and easily mashable.
3. Mash the steamed taro while it’s hot until you get a smooth consistency.
4. In a pan, heat the cooking oil over medium heat.
5. Add the mashed taro, sugar, salt, and white pepper to the pan.
6. Stir the mixture consistently while cooking until it thickens into a paste.
7. Remove from heat and let the taro filling cool down. Once cooled, shape the filling into small balls or rectangular pieces. Set aside.

Batter:

1. Combine the rice flour, tapioca starch, turmeric powder, and salt in a bowl.
2. Gradually add water to the dry ingredients while stirring to create a smooth batter. The batter should be thin enough to coat the back of a spoon.

Assembling and Frying:

1. Heat vegetable oil in a deep frying pan over medium heat. Oil should fully submerge taro balls.
2. Dip each taro filling piece into the batter, ensuring it’s fully coated.
3. Carefully place the coated taro piece into the hot oil. You can fry multiple pieces at once, but be careful not to overcrowd the pan.
4. Fry the taro balls until they turn golden brown and crispy, usually taking 3-4 minutes per side.
5. Once fried, remove the taro balls from the oil and place them on paper towels to drain excess oil.

Tips:

• When working with taro, it’s a good idea to wear gloves as the root can cause skin irritation for some people.
• Ensure the taro filling is completely cooled before shaping and dipping in the batter. This prevents the batter from melting off during frying.
• Adjust the sugar and seasoning in the taro filling according to your taste preferences.
• Maintain a consistent oil temperature while frying to achieve evenly cooked and crispy taro balls.

What to serve with

• Dipping Sauces: Bánh Khoai Môn pairs wonderfully with a variety of dipping sauces that enhance its flavors. Consider offering:
  • Nuoc Cham: This classic Vietnamese dipping sauce is a combination of fish sauce, lime juice, sugar, water, and minced garlic and chili. It strikes a perfect balance between sweet, sour, salty, and spicy flavors.
  • Sweet Chili Sauce: A slightly sweet and tangy sauce with a hint of spiciness, this condiment complements the crispy texture of the taro cake.
  • Peanut Sauce: A rich and creamy peanut sauce can add depth and a nutty flavor to the dish.
  • Hoisin Sauce: Hoisin sauce, with its sweet and savory profile, can provide a unique and delicious dipping option.

• Fresh Herbs and Vegetables: Adding fresh herbs and vegetables can bring a refreshing and textural contrast to the dish. Consider serving Bánh Khoai Môn with:
  • Lettuce Leaves: Crisp lettuce leaves can be used as wraps for the taro cake, creating a delightful combination of flavors and textures.
  • Mint, Thai Basil, and Cilantro: These aromatic herbs can be used to add a burst of freshness to each bite.
  • Sliced Cucumbers and Carrots: Thinly sliced cucumbers and carrots offer a crunchy and slightly sweet element that complements the fried taro cake.

• Pickled Vegetables: Pickled vegetables add a tangy and zesty component that balances the richness of the taro cake. Options include pickled daikon radish, pickled carrots, and pickled onions.
• Nước Mắm Pha (Fish Sauce Condiment): A simple nước mắm pha can be served alongside Bánh Khoai Môn. This is a diluted fish sauce mixture with added lime juice, minced garlic, and chili, offering a lighter dipping option compared to the more concentrated nuoc cham.
• Sliced Fresh Chilies: For those who enjoy extra heat, provide sliced fresh chilies or chili sauce on the side.
• Additional Snacks: You can serve Bánh Khoai Môn as part of a larger spread of Vietnamese snacks or appetizers. Some options include spring rolls, grilled meats (like nem nuong), or other fried treats.
• Beverage Pairings: To complete the dining experience, consider offering refreshing beverages that complement the flavors of Bánh Khoai Môn, such as:

• Vietnamese Iced Coffee (Cà Phê Sữa Đá): The strong and sweet flavors of Vietnamese iced coffee can provide a delightful contrast to the savory taro cake.
  • Herbal Teas: Light and soothing herbal teas, such as jasmine or chrysanthemum tea, can cleanse the palate and balance the meal.

Final Thoughts

Have you ever tried Bánh khoai mon? Now’s your chance to give it a shot! This dish is probably one of the more popular ones in Vietnam, so I’m sure many of you may be familiar with it. However, if you’re not, don’t let that deter you. Getting to know different cultures and tasting their traditional dishes is part of the great adventure of travel!

More Asian Dishes:

• SAM BO LUONG RECIPE
• ASIAN ZING SAUCE RECIPE
• MUNG BEAN CAKE RECIPE
• TRIPLE DELIGHT CHINESE FOOD RECIPE
• HUI HUI CHICKEN RECIPE

Bánh Khoai Mon

Serves: 4 Prep Time: 10 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 1812 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 500g taro root
• 50g sugar
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 tablespoon cooking oil
• 150g rice flour
• 20g tapioca starch
• 1/2 teaspoon turmeric powder (for color)
• 1/2 teaspoon salt
• 300ml water
• Vegetable oil

Instructions

Taro Filling:

1. Peel the taro root and cut it into small cubes.
2. Steam the taro cubes until they are soft and easily mashable.
3. Mash the steamed taro while it's hot until you get a smooth consistency.
4. In a pan, heat the cooking oil over medium heat.
5. Add the mashed taro, sugar, salt, and white pepper to the pan.
6. Stir the mixture consistently while cooking until it thickens into a paste.
7. Remove from heat and let the taro filling cool down. Once cooled, shape the filling into small balls or rectangular pieces. Set aside.

Batter:

1. Combine the rice flour, tapioca starch, turmeric powder, and salt in a bowl.
2. Gradually add water to the dry ingredients while stirring to create a smooth batter. The batter should be thin enough to coat the back of a spoon.

Assembling and Frying:

1. Heat vegetable oil in a deep frying pan over medium heat. Oil should fully submerge taro balls.
2. Dip each taro filling piece into the batter, ensuring it's fully coated.
3. Carefully place the coated taro piece into the hot oil. You can fry multiple pieces at once, but be careful not to overcrowd the pan.
4. Fry the taro balls until they turn golden brown and crispy, usually taking 3-4 minutes per side.
5. Once fried, remove the taro balls from the oil and place them on paper towels to drain excess oil.