Banh Dua

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.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Easy
• Calories: 506
• Protein: 7 g
• Carbs: 62 g
• Fat: 26 g

Ingredients

• 250 g Coconut meat ( finely grated )
• 100 g Rice flour ( sifted )
• 120 g White sugar ( powdered )
• 2 piece Egg ( whole )
• 50 ml Coconut milk ( well stirred )
• 1 pinch Gray sea salt
• 1 tsp Vanilla extract
• 1 tbsp Maltose ( slightly warmed to liquefy )

Instructions

1. Preparation of the coconut base

   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. Binding the mixture

   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. Shaping

   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. Baking and browning

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in an airtight container at room temperature. To regain crispness, put them in a hot oven for 2 minutes.