{"id":197836,"title":"B\u00e1nh b\u00f2 n\u01b0\u1edbng, vietnamsk\u00fd kol\u00e1\u010d s vo\u0161tinovou strukturou","modified":"2026-10-31T17:27:17+01:00","plain":"Kr\u00e1sn\u00fd vietnamsk\u00fd kol\u00e1\u010d v letn\u00edch barv\u00e1ch, kter\u00fd slibuje lehkou a sladkou te\u010dku za j\u00eddlem!\n\n\n\nKokos a pandan\u2026 To p\u0159\u00edmo von\u00ed dovolenou! Tady je recept na sv\u011b\u017e\u00ed a nad\u00fdchan\u00fd dezert z vietnamsk\u00e9 kuchyn\u011b, kter\u00fd m\u00e1me obzvl\u00e1\u0161\u0165 r\u00e1di pro jeho lehk\u00fd vnit\u0159ek a k\u0159upav\u00fd povrch.  Up\u0159\u00edmn\u011b, mezi n\u00edm a banh cam si nedok\u00e1\u017eu vybrat.\n\n\n\nCo je Banh bo? \n\n\n\nBanh bo je vietnamsk\u00fd dezert, kol\u00e1\u010d s pandanem pe\u010den\u00fd v troub\u011b. Ve vietnam\u0161tin\u011b znamen\u00e1 \u201eBanh bo\u201c doslova \u201ekravsk\u00fd kol\u00e1\u010d\u201c, a to jednodu\u0161e proto, \u017ee jeho vnit\u0159n\u00ed struktura p\u0159ipom\u00edn\u00e1 sliznici kravsk\u00e9ho \u017ealudku. Takhle to nezn\u00ed zrovna l\u00e1kav\u011b, \u0159eknete si\u2026\n\n\n\nAby byl n\u00e1zev n\u00e1zorn\u011bj\u0161\u00ed (a l\u00e1kav\u011bj\u0161\u00ed\u2026!), \u0159\u00edk\u00e1 se mu tak\u00e9 \u201ekol\u00e1\u010d v\u010del\u00ed pl\u00e1stev\u201c, podle dutinek, kter\u00e9 se v n\u011bm p\u0159i pe\u010den\u00ed vytvo\u0159\u00ed. Na pohled zhruba p\u0159ipom\u00edn\u00e1 zelen\u00fd pi\u0161kotov\u00fd kol\u00e1\u010d, obl\u00edben\u00fd zejm\u00e9na pro svou vl\u00e1\u010dnost a v\u016fni. \n\n\n\nTvo\u0159\u00ed ho p\u0159edev\u0161\u00edm pandan (jedl\u00e1 rostlina s vanilkovou chut\u00ed), vejce, kokosov\u00e9 ml\u00e9ko, r\u00fd\u017eov\u00e1 mouka a tapiokov\u00fd \u0161krob. N\u011bkdy se pod\u00e1v\u00e1 se sladkou om\u00e1\u010dkou z kokosov\u00e9ho ml\u00e9ka, ara\u0161\u00eddy nebo opra\u017een\u00fdmi sezamov\u00fdmi sem\u00ednky. \n\n\n\nT\u011bsto na mochi je mu svou konzistenc\u00ed vzd\u00e1len\u011b p\u0159\u00edbuzn\u00e9\n\n\n\nJe to ostatn\u011b skv\u011bl\u00fd zp\u016fsob, jak si pohr\u00e1t s kontrasty, proto\u017ee Banh bo je velmi lehk\u00fd, jemn\u00fd a nad\u00fdchan\u00fd kol\u00e1\u010d; zkr\u00e1tka v\u0161echno, co m\u00e1me r\u00e1di v tepl\u00fdch dnech, kter\u00e9 u\u017e klepou na dve\u0159e! \n\n\n\nOdkud Banh bo poch\u00e1z\u00ed?\n\n\n\nZa \u010d\u00ednsk\u00e9 nadvl\u00e1dy ve Vietnamu od roku 111 p\u0159. n. l. do roku 980 n. l. pr\u00fd \u010c\u00ed\u0148an\u00e9 do sv\u00fdch koloni\u00ed p\u0159inesli dezert, kter\u00e9mu \u0159\u00edkali \u201ekol\u00e1\u010d z b\u00edl\u00e9ho cukru\u201c. Banh bo by tedy p\u016fvodn\u011b byl \u010d\u00ednsk\u00fdm vyn\u00e1lezem! \n\n\n\nTehdy se mu \u0159\u00edkalo \u201eBai thang gao\u201c, co\u017e doslova znamen\u00e1 \u201ekol\u00e1\u010d z b\u00edl\u00e9ho cukru\u201c. Chutnal sladce, nakysle, ba dokonce trochu kysele, zejm\u00e9na kv\u016fli fermentaci n\u011bkter\u00fdch surovin. \n\n\n\nCh\u00e8 Chu\u1ed1i je dal\u0161\u00ed lahodn\u00fd vietnamsk\u00fd dezert\n\n\n\nV pr\u016fb\u011bhu let se ve Vietnamu recept upravoval a prom\u011b\u0148oval, a\u017e z\u00edskal dne\u0161n\u00ed podobu. Slavn\u00fd kol\u00e1\u010d se stal nad\u00fdchan\u011bj\u0161\u00edm, vl\u00e1\u010dn\u011bj\u0161\u00edm a jemn\u011bj\u0161\u00edm. \n\n\n\nTak\u00e9 jeho b\u00edlou barvu nahradil d\u00edky pandanov\u00fdm list\u016fm o n\u011bco v\u00fdrazn\u011bj\u0161\u00ed odst\u00edn! \u0158\u00edk\u00e1 se ostatn\u011b, \u017ee zelen\u00e1 barva se ujala proto, aby pouli\u010dn\u00edm prodejc\u016fm pomohla p\u0159il\u00e1kat z\u00e1kazn\u00edky. Neobvykl\u00e9, ano, ale funguje to!\n\n\n\nHlavn\u00ed suroviny na Banh bo\n\n\n\n\n\n\n\nPandanov\u00fd extrakt: pandanu se \u0159\u00edk\u00e1 \u201easijsk\u00e1 vanilka\u201c a jeho bohat\u00e9 aroma hraje v tomto dezertu hlavn\u00ed roli. P\u0159esto z\u016fst\u00e1v\u00e1 jemn\u00e9 a nevt\u00edrav\u00e9. Pandanov\u00fd extrakt je nepostradateln\u00fd pro v\u016fni i charakteristickou barvu kol\u00e1\u010de. \n\n\n\nKokosov\u00e9 ml\u00e9ko: zaru\u010d\u00ed kr\u00e9movost a jemnost. Neslazen\u00e9 kokosov\u00e9 ml\u00e9ko (to je dobr\u00e9 zd\u016fraznit!) dod\u00e1 t\u011bstu bohatou, kr\u00e9movou chu\u0165 a z\u00e1rove\u0148 kokosov\u00e9 t\u00f3ny, kter\u00e9 p\u0159ipom\u00ednaj\u00ed pohodu a zaslou\u017eenou dovolenou\u2026 Zkr\u00e1tka cestov\u00e1n\u00ed i v kuchyni!\n\n\n\nTapiokov\u00fd \u0161krob: vyr\u00e1b\u00ed se z manioku a pr\u00e1v\u011b on b\u011bhem pe\u010den\u00ed vytv\u00e1\u0159\u00ed strukturu \u201ev\u010del\u00ed pl\u00e1stve\u201c! \n\n\n\nR\u00fd\u017eov\u00e1 mouka: v Asii je to mouka \u201ena v\u0161echno\u201c. Dod\u00e1 kol\u00e1\u010di trochu pevnosti a pom\u016f\u017ee mu udr\u017eet typick\u00fd tvar. Pou\u017eijte oby\u010dejnou r\u00fd\u017eovou mouku, nikoli mouku z lepkav\u00e9 r\u00fd\u017ee\u2026 Jinak v\u00e1s v\u00fdsledek m\u016f\u017ee p\u0159ekvapit!\n\n\n\nVejce: jednodu\u0161e spoj\u00ed v\u0161echny suroviny a dodaj\u00ed kol\u00e1\u010di Banh bo strukturu a pevnost. \n\n\n\nCukr: proto\u017ee kokosov\u00e9 ml\u00e9ko nen\u00ed slazen\u00e9, p\u0159id\u00e1n\u00ed cukru rozhodn\u011b nen\u00ed zbyte\u010dn\u00e9. Kol\u00e1\u010d bude o to slad\u0161\u00ed. \n\n\n\nTipy, aby se Banh bo v\u017edy povedl\n\n\n\nU tohoto receptu hroz\u00ed, \u017ee kol\u00e1\u010d spadne. P\u0159i pe\u010den\u00ed se sna\u017e\u00edme vytvo\u0159it strukturu \u201ev\u010del\u00ed pl\u00e1stve\u201c a pr\u00e1v\u011b tady se to \u010dasto komplikuje\u2026 Abyste dos\u00e1hli k\u00fd\u017een\u00e9 struktury s dutinkami, doporu\u010duji vejce jen velmi lehce roz\u0161lehat vidli\u010dkou a p\u0159\u00edli\u0161 je nem\u00edchat. Pr\u00e1v\u011b na tom z\u00e1le\u017e\u00ed.\n\n\n\nVyzkou\u0161ejte tak\u00e9 vietnamsk\u00e9 ban\u00e1ny sma\u017een\u00e9 v t\u011bst\u00ed\u010dku\n\n\n\nJedn\u00edm z tajemstv\u00ed kol\u00e1\u010de v\u010del\u00ed pl\u00e1stev je nezapracovat do t\u011bsta vzduch . T\u011bsto toti\u017e mus\u00ed b\u00fdt hutn\u00e9 \u2013 pr\u00e1\u0161ek do pe\u010diva se postar\u00e1 o vytvo\u0159en\u00ed kan\u00e1lk\u016f, kter\u00e9 proch\u00e1zej\u00ed cel\u00fdm kol\u00e1\u010dem. Pokud byste t\u011bsto \u0161lehali jako u jin\u00fdch kol\u00e1\u010d\u016f, bylo by p\u0159\u00edli\u0161 jemn\u00e9 a nestabiln\u00ed, aby udr\u017eelo vzduchov\u00e9 dutinky, a po p\u011bkn\u00e9m vyb\u011bhnut\u00ed v troub\u011b by p\u0159i chladnut\u00ed spadlo.\n\n\n\n\n\n\tB\u00e1nh b\u00f2 n\u01b0\u1edbng - Vietnamsk\u00fd kol\u00e1\u010d \"v\u010del\u00ed pl\u00e1stev\"\n\t\t\n\t\t\t\n\t\n\t\tMoule \u00e0 savarin\t\n\t\n\t\t250 ml kokosov\u00e9ho ml\u00e9ka (neslazen\u00e9ho a plnotu\u010dn\u00e9ho)2 l\u017ei\u010dky pandanov\u00e9ho extraktu6 vajec3 l\u017e\u00edce kokosov\u00e9ho oleje160 g tapiokov\u00e9ho \u0161krobu1 l\u017e\u00edce r\u00fd\u017eov\u00e9 mouky100 g cukru2.5 l\u017ei\u010dky pr\u00e1\u0161ku do pe\u010divaOlej na vymaz\u00e1n\u00ed formy1 hrst strouhan\u00e9ho kokosu (na ozdoben\u00ed)80 ml vody\t\n\t\n\t\tP\u0159edeh\u0159ejte troubu na 180 \u00b0C.Do m\u00edsy rozklepn\u011bte vejce a lehce je pro\u0161lehejte vidli\u010dkou. Nem\u00edchejte je p\u0159\u00edli\u0161, aby si kol\u00e1\u010d zachoval strukturu p\u0159ipom\u00ednaj\u00edc\u00ed v\u010del\u00ed pl\u00e1stev.P\u0159idejte kokosov\u00fd olej, vodu, kokosov\u00e9 ml\u00e9ko a pandanov\u00fd extrakt a prom\u00edchejte.V samostatn\u00e9 misce sm\u00edchejte v\u0161echny such\u00e9 surovinySuch\u00e9 suroviny p\u0159idejte do vaje\u010dn\u00e9 sm\u011bsi a pomalu m\u00edchejte, dokud se v\u0161e dob\u0159e nespoj\u00ed.V\u011bncovou formu vyma\u017ete trochou oleje a nalijte do n\u00ed t\u011bsto.Pe\u010dte v troub\u011b 50-55 minut. Troubu vypn\u011bte a nechte v n\u00ed kol\u00e1\u010d je\u0161t\u011b 20 minut s pootev\u0159en\u00fdmi dv\u00ed\u0159ky.Kol\u00e1\u010d vyklopte z formy, nechte vychladnout a p\u0159ed pod\u00e1v\u00e1n\u00edm posypte strouhan\u00fdm kokosem.\t\n\t\n\t\t\nU tohoto receptu hroz\u00ed, \u017ee se kol\u00e1\u010d propadne. Pe\u010den\u00edm se sna\u017e\u00edme vytvo\u0159it strukturu \u201ev\u010del\u00ed pl\u00e1stve\u201c, a pr\u00e1v\u011b v tom \u010dasto b\u00fdv\u00e1 h\u00e1\u010dek\u2026 Abyste t\u00e9to struktury dos\u00e1hli, doporu\u010duji vejce jen zlehka pro\u0161lehat vidli\u010dkou a p\u0159\u00edli\u0161 je nem\u00edchat. Pr\u00e1v\u011b na tom v\u0161echno z\u00e1le\u017e\u00ed.\n \nJedn\u00edm z tajemstv\u00ed kol\u00e1\u010de \u201ev\u010del\u00ed pl\u00e1stev\u201c je nezapracov\u00e1vat do t\u011bsta vzduch . T\u011bsto toti\u017e mus\u00ed z\u016fstat hutn\u00e9 \u2013 pr\u00e1\u0161ek do pe\u010diva se postar\u00e1 o vytvo\u0159en\u00ed podlouhl\u00fdch dutinek, kter\u00e9 proch\u00e1zej\u00ed cel\u00fdm kol\u00e1\u010dem. Pokud t\u011bsto vy\u0161leh\u00e1te jako u jin\u00fdch kol\u00e1\u010d\u016f, bude p\u0159\u00edli\u0161 jemn\u00e9 a nestabiln\u00ed, aby si vzduchov\u00e9 dutinky udr\u017eelo, a po p\u011bkn\u00e9m vyb\u011bhnut\u00ed v troub\u011b se p\u0159i chladnut\u00ed propadne.\n\n\t\n\t\n\t\tDessertVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197836","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=197836"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/197836\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/16195"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=197836"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=197836"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=197836"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}