Seychellois-style Bánh Tiêu

Ingredients

In this Seychellois adaptation of Bánh Tiêu, we incorporate Seychellois flavors by infusing the dough with aromatic spices such as cinnamon, cloves, and nutmeg. Additionally, we replace some of the water in the dough with coconut milk to add a tropical twist. These modifications give the dish a unique Seychellois flair while still maintaining the crispy texture and overall essence of the original Vietnamese recipe. We alse have the original recipe for Bánh tiêu, so you can check it out.

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/4 cup (60ml) coconut milk 1/4 cup (60ml) coconut milk
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 2 tablespoons sugar 2 tablespoons sugar
• 1 teaspoon active dry yeast 1 teaspoon active dry yeast
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg 1/4 teaspoon ground nutmeg
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 4g
• Carbohydrates (total, sugars): 45g, 5g
• Protein: 6g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   In a small bowl, combine the water, coconut milk, and sugar. Stir until the sugar is dissolved. Sprinkle the yeast over the mixture and let it sit for 5 minutes, or until foamy.
2. 2.
   In a large mixing bowl, whisk together the flour, salt, cinnamon, cloves, and nutmeg. Make a well in the center and pour in the yeast mixture.
3. 3.
   Mix the ingredients together until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes, or until smooth and elastic.
4. 4.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. 5.
   Punch down the dough and divide it into small balls, approximately 2 inches in diameter. Flatten each ball slightly with your palm.
6. 6.
   Heat vegetable oil in a deep pan or pot to 350°F (180°C). Fry the flattened dough balls in batches for about 3-4 minutes per side, or until golden brown and crispy.
7. 7.
   Remove the fried Bánh Tiêu from the oil and drain on a paper towel-lined plate.
8. 8.
   Serve warm and enjoy!

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Active dry yeast — Make sure the yeast is fresh and active. If it doesn't foam after sitting for 5 minutes, it may be expired, and the dough won't rise properly.

Tips & Tricks

• For an extra burst of flavor, you can add a pinch of ground cardamom to the dough.
• Serve the Bánh Tiêu with a side of spicy tomato chutney for a Seychellois twist.
• If you prefer a sweeter version, you can dust the Bánh Tiêu with powdered sugar before serving.
• Experiment with different spices to customize the flavor profile to your liking.
• To ensure a crispy texture, make sure the oil is at the correct temperature before frying.

Serving advice

Serve Seychellois-style Bánh Tiêu as a delightful snack or appetizer. They are best enjoyed warm, straight from the fryer. Pair them with a cup of Seychellois tea for a truly authentic experience.

Presentation advice

Arrange the golden-brown Bánh Tiêu on a platter and garnish with fresh herbs, such as cilantro or mint, for a pop of color. Serve them alongside the spicy tomato chutney for dipping.