Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup of rice flour
- ½ cup of tapioca flour
- 1 pinch of salt
- 1 heap tablespoon of sugar
- 2 cups of water (or 1 cup or water and 1 cup of coconut milk).
Directions
Mix well then bring it to slow heat and stir until mixture pulls away from sides of pan to form a sticky mixture.
Place the mixture in a container or a colander that has round holes (0.
5 centimetre) sitting on a cold bucket of water, press the mixture down the holes using a big spoon going left and right until all the mixture has gone through the holes to make little dough's called 'banh lot'.
Drain the 'banh lot' and they are ready to be used.
Banh lot can be served hot or cold.
To serve place 4 tablespoons of banh lot in a small bowl add 2 tablespoons of sugar syrup, a tablespoon of shaved ice and 2 tablespoons of coconut sauce.
More sugar or coconut sauce can be added if desired.
Category:Asian Desserts
Category:Rice flour Recipes
Category:Cassava flour Recipes
Category:Coconut milk Recipes