Ingredients:
140g rice flour
70g tapioca flour
pinch of salt
1 heaped tbsp sugar
500ml water (or 250ml water and 250ml coconut milk).
Method:
Combine the ingredients in a saucepan and whisk to combine. Slowly bring the mixture to a simmer and continue cooking until the mix thicken and begins to pull away from the sides of the pan as your stir. Take off the heat.
Place a colander with round holes about 5mm in width above a large bowl of water and press the dough through the holes using the back of a large metal spoon. The pieces of dough in the water are your bánh lọt. Drain the dough pieces and they are ready to be used. The quickest way to serve them is as a dessert. For each portion, simply combine 4 tbsp of the bánh lọt in a small bowl with 2 tbsp sugar syrup and, 1 tbsp ice shavings and 2 tbsp coconut cream. Serve immediately.
Bánh lọt can also be coloured with food colouring and green is particularly common.
