Vinh Thuan Hagou Flour (Bot Ha Cao)
Instructions for use: Hagou Flour
Filling: Lean Meat, Shrimp, Shallots, Garlic finely chopped or grind, add sodium glutamate, salt and sugar - all are mixed together.
Cover: Add 1/2 litre of water to 400g the powder and stir it finely. (Leave 3 tablespoons of powder for outer-covering) - Cook it with dim fire and stir until the powder become somewhat thick (some are well done).
- Add 2 spoons of cooking oil into the powder, rolling and stuffing it until become fine. Then piece it into small balls and put them on tray. (Remember to sprinkle dry-powder onto the tray in advance), Cover them with wet cloth to keep the balls free from fried.
-Sprinkle dry powder onto a chop before laminating the balls, put the inner in, fold up, and wrap it. Wet the autoclave with cooking oil then put the cake in, and cook within 5 to 7 minutes, then the pies are well done and prepared to serve.
Maintain in cool, dry and hygienical place.
Rice Starch (85%), Tapioca Starch (15%).