{"id":144870,"title":"B\u00e1nh b\u00f2 n\u01b0\u1edbng – Vietnam usul\u00fc “bal pete\u011fi” keki","modified":"2026-06-16T15:01:13+02:00","plain":"Yaz\u0131 \u00e7a\u011fr\u0131\u015ft\u0131ran renkleriyle, yeme\u011fin sonunda hafiflik ve yumu\u015fakl\u0131k sunan nefis bir Vietnam keki!\n\n\n\nHindistan cevizi ve pandan\u2026 Tam anlam\u0131yla tatil kokuyor! \u0130\u015fte Vietnam mutfa\u011f\u0131ndan hafif ve ferah bir tatl\u0131 tarifi; i\u00e7i yumu\u015fac\u0131k, d\u0131\u015f\u0131 hafif \u00e7\u0131t\u0131r dokusuyla ger\u00e7ekten \u00e7ok seviliyor.  A\u00e7\u0131k\u00e7as\u0131, bununla banh cam aras\u0131nda hangisini daha \u00e7ok sevdi\u011fimi ben de bilmiyorum.\n\n\n\nBanh bo nedir? \n\n\n\nBanh bo, f\u0131r\u0131nda pi\u015firilen pandanl\u0131 bir Vietnam kek tatl\u0131s\u0131d\u0131r. Vietnamcada \u201cBanh bo\u201d kelimenin tam anlam\u0131yla \u201cinek keki\u201d demektir; \u00e7\u00fcnk\u00fc kekin i\u00e7 dokusu bir ine\u011fin mide zar\u0131na benzetilir. B\u00f6yle anlat\u0131nca kula\u011fa \u00e7ok i\u015ftah a\u00e7\u0131c\u0131 gelmiyor, kabul\u2026\n\n\n\nDaha anla\u015f\u0131l\u0131r ve daha cazip gelsin diye ona \u201cbal pete\u011fi keki\u201d de denir; bu ad, pi\u015ftikten sonra i\u00e7inde olu\u015fan g\u00f6zenekli yap\u0131dan gelir. G\u00f6r\u00fcn\u00fc\u015f olarak, yumu\u015fak dokusu ve ho\u015f aromas\u0131yla sevilen ye\u015fil renkli bir pandispanyay\u0131 and\u0131r\u0131r. \n\n\n\nBa\u015fl\u0131ca pandan (vanilyams\u0131 aromaya sahip yenilebilir bir bitki), yumurta, hindistan cevizi s\u00fct\u00fc, pirin\u00e7 unu ve tapyoka ni\u015fastas\u0131ndan yap\u0131l\u0131r. Bazen \u015fekerli hindistan cevizi sosu, yer f\u0131st\u0131\u011f\u0131 ya da kavrulmu\u015f susam tohumlar\u0131yla servis edilir. \n\n\n\nMochi hamuru, doku bak\u0131m\u0131ndan bunun uzak bir akrabas\u0131 say\u0131l\u0131r\n\n\n\n\u00dcstelik dokular aras\u0131ndaki kontrast\u0131 sevenler i\u00e7in de harika bir se\u00e7imdir; \u00e7\u00fcnk\u00fc Banh bo son derece hafif, yumu\u015fak ve havadar bir kektir. S\u0131cak g\u00fcnler i\u00e7in tam istedi\u011fimiz gibi! \n\n\n\nBanh bo'nun k\u00f6keni nedir?\n\n\n\nM\u00d6 111 ile MS 980 y\u0131llar\u0131 aras\u0131nda, Vietnam \u00c7in egemenli\u011fi alt\u0131ndayken, \u00c7inlilerin kolonilerine \u201cbeyaz \u015fekerli kek\u201d ad\u0131n\u0131 verdikleri bir tatl\u0131y\u0131 getirdikleri s\u00f6ylenir. Bu nedenle Banh bo'nun ilk h\u00e2linin \u00c7in k\u00f6kenli bir tatl\u0131 oldu\u011fu d\u00fc\u015f\u00fcn\u00fcl\u00fcr. \n\n\n\nO d\u00f6nemde buna \u201cBai thang gao\u201d deniyordu; bu ad kelimenin tam anlam\u0131yla \u201cbeyaz \u015fekerli kek\u201d anlam\u0131na gelir. Tad\u0131 ise hem tatl\u0131 hem mayho\u015f, hatta baz\u0131 malzemelerin fermantasyonu nedeniyle hafif ek\u015fimsiymi\u015f. \n\n\n\nCh\u00e8 Chu\u1ed1i de Vietnam mutfa\u011f\u0131n\u0131n bir ba\u015fka nefis tatl\u0131s\u0131d\u0131r\n\n\n\nY\u0131llar i\u00e7inde Vietnam bu tarifi yeniden yorumlayarak bug\u00fcn bildi\u011fimiz h\u00e2line getirdi. Bu me\u015fhur kek zamanla daha s\u00fcngerimsi, daha yumu\u015fak ve daha zarif bir doku kazand\u0131. \n\n\n\nAyr\u0131ca beyaz renginden vazge\u00e7ilip pandan yapraklar\u0131 sayesinde daha canl\u0131 bir g\u00f6r\u00fcn\u00fcm verildi. Hatta ye\u015fil rengin, seyyar sat\u0131c\u0131lar\u0131n m\u00fc\u015fteri \u00e7ekebilmesi i\u00e7in benimsendi\u011fi s\u00f6ylenir. S\u0131ra d\u0131\u015f\u0131 olabilir ama etkisi b\u00fcy\u00fck!\n\n\n\nBanh bo'nun ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nPandan \u00f6z\u00fct\u00fc: Buna \u201cAsya'n\u0131n vanilyas\u0131\u201d denir; aromatik a\u00e7\u0131dan zengin olsa da lezzeti hafif ve zariftir. Pandan \u00f6z\u00fct\u00fc, keke kendine \u00f6zg\u00fc aromas\u0131n\u0131 ve karakteristik ye\u015fil rengini vermek i\u00e7in vazge\u00e7ilmezdir. \n\n\n\nHindistan cevizi s\u00fct\u00fc: keke k\u0131vam ve yumu\u015fakl\u0131k katar. \u015eekersiz hindistan cevizi s\u00fct\u00fc (\u00f6zellikle \u015fekersiz olmas\u0131na dikkat edin!) kar\u0131\u015f\u0131ma zengin, kremsi bir tat verirken o karakteristik hindistan cevizi aromas\u0131n\u0131 da kazand\u0131r\u0131r. K\u0131sacas\u0131, mutfakta bile olsa insana tatil hissi verir.\n\n\n\nTapyoka ni\u015fastas\u0131: manyoktan elde edilir ve pi\u015firme s\u0131ras\u0131nda o me\u015fhur \u201cbal pete\u011fi\u201d dokusunu olu\u015fturan ba\u015fl\u0131ca unsurdur! \n\n\n\nPirin\u00e7 unu: Asya mutfa\u011f\u0131n\u0131n en \u00e7ok y\u00f6nl\u00fc unlar\u0131ndan biridir. Keke biraz g\u00f6vde kazand\u0131r\u0131r ve kendine has \u015feklini korumas\u0131na yard\u0131mc\u0131 olur. Burada normal pirin\u00e7 unu kullan\u0131n; yap\u0131\u015fkan pirin\u00e7 unu kullan\u0131rsan\u0131z sonu\u00e7 sizi \u015fa\u015f\u0131rtabilir.\n\n\n\nYumurtalar: Malzemeleri bir arada tutar; Banh bo'ya yap\u0131s\u0131n\u0131 ve formunu kazand\u0131r\u0131r. \n\n\n\n\u015eeker: Hindistan cevizi s\u00fct\u00fc \u015fekersiz oldu\u011fu i\u00e7in \u015feker ilavesi hi\u00e7 de fazla ka\u00e7maz. Aksine, keki daha yumu\u015fak ve dengeli h\u00e2le getirir. \n\n\n\nKusursuz bir Banh bo i\u00e7in ipu\u00e7lar\u0131\n\n\n\nBu tarifteki en b\u00fcy\u00fck risk, kekin \u00e7\u00f6kmesidir. \u00c7\u00fcnk\u00fc o me\u015fhur \u201cbal pete\u011fi\u201d desenini olu\u015fturmak i\u015fin en hassas k\u0131sm\u0131d\u0131r. Bu g\u00f6zenekli yap\u0131y\u0131 elde etmek i\u00e7in yumurtalar\u0131 \u00e7atalla yaln\u0131zca hafif\u00e7e \u00e7\u0131rp\u0131n; fazla kar\u0131\u015ft\u0131rmay\u0131n. P\u00fcf noktas\u0131 tam olarak burada.\n\n\n\nAyr\u0131ca Vietnam usul\u00fc muz k\u0131zartmas\u0131n\u0131 da deneyin\n\n\n\nBal pete\u011fi kekinin s\u0131rlar\u0131ndan biri de hamura fazla hava katmamakt\u0131r. Bu tarifte yo\u011fun bir hamur gerekir; kabartma tozu, kek boyunca uzanan o karakteristik \u00e7izgileri zaten olu\u015fturacakt\u0131r. Hamuru di\u011fer keklerde oldu\u011fu gibi uzun uzun \u00e7\u0131rparsan\u0131z, olu\u015fan yap\u0131 hava bo\u015fluklar\u0131n\u0131 ta\u015f\u0131yamayacak kadar ince ve dengesiz olur. Sonu\u00e7 olarak kek f\u0131r\u0131nda g\u00fczelce kabarsa bile so\u011furken \u00e7\u00f6ker.\n\n\n\n\n\n\tB\u00e1nh b\u00f2 n\u01b0\u1edbng - Vietnam usul\u00fc \"bal pete\u011fi\" keki\n\t\t\n\t\t\t\n\t\n\t\tMoule \u00e0 savarin\t\n\t\n\t\t250 ml hindistan cevizi s\u00fct\u00fc (\u015fekersiz ve tam ya\u011fl\u0131)2 tatl\u0131 ka\u015f\u0131\u011f\u0131 pandan \u00f6z\u00fct\u00fc6 yumurta3 yemek ka\u015f\u0131\u011f\u0131 hindistan cevizi ya\u011f\u0131160 g tapyoka ni\u015fastas\u01311 yemek ka\u015f\u0131\u011f\u0131 pirin\u00e7 unu100 g \u015feker2.5 tatl\u0131 ka\u015f\u0131\u011f\u0131 kabartma tozukal\u0131b\u0131 ya\u011flamak i\u00e7in s\u0131v\u0131 ya\u011f1 avu\u00e7 rendelenmi\u015f hindistan cevizi (\u00fczeri i\u00e7in)80 ml su\t\n\t\n\t\tF\u0131r\u0131n\u0131 180 \u00b0C\u2019ye \u00f6nceden \u0131s\u0131t\u0131n.Yumurtalar\u0131 bir kar\u0131\u015ft\u0131rma kab\u0131na k\u0131r\u0131n. Kekin g\u00f6zenekli dokusunu korumak i\u00e7in fazla kar\u0131\u015ft\u0131rmadan \u00e7atalla hafif\u00e7e \u00e7\u0131rp\u0131n.Hindistan cevizi ya\u011f\u0131n\u0131, suyu, hindistan cevizi s\u00fct\u00fcn\u00fc ve pandan \u00f6z\u00fct\u00fcn\u00fc ekleyip kar\u0131\u015ft\u0131r\u0131n.Ayr\u0131 bir kapta t\u00fcm kuru malzemeleri kar\u0131\u015ft\u0131r\u0131n.Kuru malzemeleri yumurtal\u0131 kar\u0131\u015f\u0131ma ekleyin ve kar\u0131\u015f\u0131m tamamen birle\u015fene kadar yava\u015f\u00e7a kar\u0131\u015ft\u0131r\u0131n.Savarin kal\u0131b\u0131n\u0131 hafif\u00e7e ya\u011flay\u0131n ve hamuru kal\u0131ba d\u00f6k\u00fcn.50-55 dakika pi\u015firin. F\u0131r\u0131n\u0131 kapat\u0131n ve kapa\u011f\u0131n\u0131 hafif aral\u0131k b\u0131rakarak keki 20 dakika f\u0131r\u0131n\u0131n i\u00e7inde bekletin.Keki kal\u0131ptan \u00e7\u0131kar\u0131p so\u011fumaya b\u0131rak\u0131n. Servis etmeden \u00f6nce \u00fczerine rendelenmi\u015f hindistan cevizi serpin.\t\n\t\n\t\t\nBu tarifteki en b\u00fcy\u00fck risk, kekin \u00e7\u00f6kmesidir. Keki o karakteristik \u201cbal pete\u011fi\u201d desenini olu\u015fturmak i\u00e7in pi\u015firiyoruz; i\u015fin zorla\u015ft\u0131\u011f\u0131 nokta da \u00e7o\u011fu zaman tam buras\u0131 oluyor. Bu g\u00f6zenekli dokuyu elde etmek i\u00e7in yumurtalar\u0131 \u00e7atalla sadece hafif\u00e7e \u00e7\u0131rpman\u0131z\u0131, fazla kar\u0131\u015ft\u0131rmaman\u0131z\u0131 tavsiye ederim. P\u00fcf nokta tam olarak burada.\n \nBal pete\u011fi kekinin s\u0131rlar\u0131ndan biri, hamura fazla hava katmamakt\u0131r. Yo\u011fun k\u0131vaml\u0131 bir hamur gerekir; \u00e7\u00fcnk\u00fc kekin i\u00e7indeki o karakteristik \u00e7izgileri olu\u015fturan \u015fey kabartma tozudur. Hamuru di\u011fer keklerde oldu\u011fu gibi kuvvetlice \u00e7\u0131rparsan\u0131z, hava bo\u015fluklar\u0131n\u0131 ta\u015f\u0131yamayacak kadar ince ve dengesiz olur; f\u0131r\u0131nda g\u00fczelce kabarsa bile so\u011furken \u00e7\u00f6ker.\n\n\t\n\t\n\t\tDessertVietnamienne","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144870","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=144870"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/144870\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/16195"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=144870"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=144870"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=144870"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}