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Floating rice cake is essential to Vietnamese festival “Banh Troi – Banh Chay” to celebrate traditional cuisines and rice cultivation. Banh Troi is similar to Mochi (Japanese rice cake) in a way but the melting sugar cube inside the dough makes Banh Troi uniquely Vietnamese.
Whisk those ingredients, well. Combine the wet ingredients + soda: buttermilk or sour milk, butter and baking soda. Mix the cake layer together. Spread in 9×9 pan, then gently top with sauce (mix sugars, cocoa and water in a separate bowl like you see below).
Combine the wet ingredients + soda: buttermilk or sour milk, butter and baking soda. Mix the cake layer together. Spread in 9×9 pan, then gently top with sauce (mix sugars, cocoa and water in a separate bowl like you see below). Bake at 375 for 30 minutes. You’ll pull the dessert out of the oven and let it cool for a bit.
A plate of floating cakes is ready to serve and should be eaten within a day. Traditionally, floating cake is white but you could make it more colorful by adding food coloring to the dough. Did you find this answer helpful?
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