Vietnamese Coconut Cake
Ingredients
- 250 gCoconut meat (finely grated)
- 100 gRice flour (sifted)
- 120 gWhite sugar (powdered)
- 2 pcEgg (whole)
- 50 mlCoconut milk (well stirred)
- 1 pinchGray sea salt
- 1 tspVanilla extract
- 1 tbspMaltose (slightly warmed to liquefy)
Method
A golden crust that cracks under the teeth, revealing a rich and intensely coconut-scented heart. The smell of caramelizing sugar mingles with the milky sweetness of freshly grated coconut.
- 1
In a large mixing bowl, combine the shredded coconut with the sugar and a pinch of salt. The texture should be grainy and homogeneous.
- 2
Beat the eggs with a fork then incorporate them into the dry mixture. Pour in the coconut milk, maltose, and vanilla extract. Mix until the rice flour is completely absorbed; the mixture should be dense and hold together.
- 3
Form small walnut-sized balls between your palms. Flatten them slightly to obtain thick discs about 1.5 cm thick. Arrange on a baking sheet.
- 4
Bake at 180°C. The cakes are ready when the edges are well browned and crispy, while the center remains soft to the touch. The surface should be matte with golden tips.
Frequently asked questions
How do you get this dish right?
- Do not overwork the dough to avoid releasing the coconut oil, which would make the cake heavy.
- If using fresh coconut, squeeze it slightly in a cloth to remove excess moisture before weighing.
How long does this dish keep?
Keeps for 3 days in an airtight container at room temperature. To regain crispness, put them in a hot oven for 2 minutes.
