tapioca starch

Tapioca starch is also called flour of manioc or starch of manioc

INGREDIENTS:

Tapioca starch made of manioc.

APPLICATION:

Tapioca starch makes stir-fried dishes and soup thicker. It can be used to make elastic and transparent cakes such as “banh da lon”, “banh bot loc"...

Instructions:

Put 400g tapioca starch into a big bowl (keep a little for cake’s cover). Pour slowly the boiling water into the bowl and stir slightly, until manioc becomes curdy.

After that, knead this flour to be a smooth paste. Spread a thin layer of manioc on a cutting-board and a roller. Put a part of paste on the cutting-board, roll it (by the roller) until it becomes thin and round.

Put stuffing into the middle the wrap, fold it in two and press its two edges for sticking together.

Boil the cake:

Put the cake into boiling water until the cake becomes transparent. Take the cake out of the boiling water, let water through and dry the cake, put it on a dish and cover the cake with fat with onion so that the cake does not stick to each other. How to make stuffing: shrimps without shell are cleaned and dried, mixed with salt and seasoning power and are fried.

How to make spicy and sour fish sauce:

Use a spoon for measure: a spoon of lemon juice, 4 spoons of sugar, 5 spoons of fish sauce, 6 spoons of water, chili and chopped garlic.

Put all of them into a bowl and stir. Cut carrot and beet in threads and put them into the above fish sauce bowl. Serve “banh bot loc” with this fish sauce and enjoy it.