Bánh Bông Lan Cuốn (Swiss Roll)

To make this treat... follow the recipe for spongefon cake, using the jelly roll method (bottom of recipe).

To get the decorative strips on the cake: after making the cake batter, remove about 3 tbs of batter and mix in some food coloring. Pour the rest of the batter into a jelly roll pan. Fill a sandwich bag with the colored batter and cut a small hole in the bag. Pipe the colored batter into long strips on top of the batter already in the ban. Use a knife or toothpick to "drag" the lines together to create the pattern (if the colored batter is piped on horizontally then drag the toothpick vertically). Bake and fill/assemble as you would for any jelly roll.

Bánh Hoa Hồng (Rose Dumplings)

"Pastry" Shell:
-1 cup wheat starch
-2/3 cup rice flour
-1 cup boiling water
-2 tbs oil

*Mix flours together and stir in boiling water. Let dough rest until cool enough to handle and knead in oil to make a smooth dough. Divide into 12 portions.

Filling:
-1/2lb ground pork
-1 carrot
-1/2 onion
-2 shitake mushrooms
-cilantro
-1/2 tsp each: salt, pepper
-1 tsp each: soy sauce, sugar
-2 cloves of garlic
-few slices xá xíu (chinese bbq pork "cha siu", optional)

*Dice carrot, onion and bbq pork. Soak mushrooms in water for a few hours to hydrate and cut into thin slices. Mince garlic and cilantro, mix everything together and divide into 12 portions.

What to Do:
Flatten the wrappers and wrap the filling. Use a rose dumpling tweezer to pinch the dough to form petals (can use you fingers if you don't have the tool). Steam dumplings over high heat for about 15-20 mins, lifting the lid of the steamer every 5 mins to release excess steam. Serve with fish sauce.

Rose Dumpling "Tweezer"