Vietnamese Pyramid cake

Vietnamese Pyramid cake

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  • 500g Chicken
  • 1 package Banana leaf 5
  • 6 dried mushrooms

Soak the mushroom in hot water for about 20 minutes Combine 2 Cups tapioca powder with 1 cup of rice flour Soak the powder mixture in cold water for 4 to 5 hours Chop the chicken into mince or use food processor Stir the chicken mince with oil Add 2 table spoon salt, 1/2 teaspoon pepper 1 table spoon fish sauce 1 tablespoon sugar Marinate the chicken for 40 minutes Chop the mushroom into small peice Cut the red onion into small dices Stir onion with 2 tablespoon of oil Then add the chicken mince Adding 2 more tablespoon of fish sauce Add mushroom and cook for 5 minutes Add 1 Cup of fried shallot Change the water that we use to soak the flour In the pot we have 1 bowl of chicken stock Slowly add the flour mixture to the pot 1 tablespoon oil Keep stirring and stirring until it smoothly set Just half cooking the base Now prepare the banana wrap Tear the banana leave 20 cm long Boiling the leave for 1 minute Use the glad wrap under each slice of the banana leave Fold it like what I did Add 1 spoon of the base in the bottom Spread it around the leave Add 1/4 boiled egg and 3 spoon of chicken mixture 1 spoon of the base on top and fold it over Steam the cake 25 to 30 minutes.

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Chad Barney
My name is Chad Barney, people call me Chad. I have been cooking in family-owned and operated restaurants since I was 8 years old. I grew up in California, Los Angeles, and have lived in New York City since 2009. I learned original Thai recipes from my mother, aunts and other relative working in our family kitchens. As a personal chef I focus on healthy cooking less oil, less sugar or no sugar at all but use the sweetness for vegetables and natural sweetener such as palm sugar.

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