Bánh Gan

Name: Bánh Gan
Total time: 5400 s
Yield: 24 cm cast iron pan
Cuisine: American
Ingredients: 4 cloves; 800 ml coconut milk; 400 gr palm sugar; 2 tsp instant coffee; 1/2 tsp salt; 12 duck eggs (8 eggs + 4 yolks); 1 tsp oil

Tran Truong @pate

Sweden

One of my favorite Vietnamese desserts. The recipe and preparation are somewhat similar to custard flan, but in Vietnam we typically use duck eggs, coconut milk, and palm sugar as the main ingredients.

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Ingredients

1 hour 30 minutes

24 cm cast iron pan

4cloves
800 mlcoconut milk
400 grpalm sugar
2 tspinstant coffee
1/2 tspsalt
12duck eggs (8 eggs + 4 yolks)
1 tspoil

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Steps

1 hour 30 minutes

1

Roast the cloves in a pot over medium heat until their fragrance begins to release
2

Pour the coconut milk into the pot and add the palm sugar. Lower the heat and stir gently until the sugar has completely dissolved
3

Add the instant coffee + salt and stir well until fully combined. You can adjust the amount of coffee depending on your taste preference
4

Break the eggs into a bowl and stir gently, avoiding whisking too vigorously
5

Wait until the coconut milk mixture has cooled to lukewarm, then gradually pour it into the egg mixture while stirring gently and continuously
6

Sift the entire batter through a sieve to remove the cloves and any remaining egg residue
7

Preheat the oven to 175°C. Place the pan in the oven for around 15 minutes, then pour in the oil and swirl it around so the oil evenly coats both the bottom and the sides of the pan
8

Pour the batter into the pan, you should hear a sizzling sound as the mixture touches the hot surface of the pan
9

Bake in the oven at 175°C for 30 minutes, then reduce the heat to 150°C for the rest of 15 minutes.
10

After baking, leave the pan in the oven for an additional 30 minutes. Then remove it from the oven, cover it with a lid, and place it in the refrigerator
11

After chilling for approximately 3 hours, bánh gan is ready to be served cold