Bánh dừa nướng
|Place of origin||Vietnam|
|Main ingredients||fresh coconut, Glutinous rice flour, Vanilla, Condensed milk, Sugar|
Bánh dừa nướng (roasted coconut crackers) are a Vietnamese cuisine originating in Quảng Nam Province, Vietnam. This is a famous snack with the natural sweetness of coconut and is suitable to enjoy with tea.
Roasted coconut cracker may vary in appearance from crispy cracker to chewy soft cake.
Preparation techniques can be varied; however, the following recipe is the most common in Quảng Nam Province.
The production of roasted coconut cracker starts with a scraped or shaved coconut into short fibers then mix with a moderate amount of sugar, condensed milk, and a pinch of vanilla. After letting the mixture sit for 15 minutes, the coconut becomes softer and the sugar has melted, add the glutinous rice flour and mix well until the mixture becomes neither too wet nor too dry.
Put the mixture into a tray with baking paper, then use the spatula to make it flat and very thin (to be more crispy and tastier, but not too thin because it is prone to burn). Bake the mix in the oven at a temperature of 100 °C (212 °F) for about 15 minutes.
After baking, cut it into small pieces, then put it in the oven and bake again at 120 °C (248 °F) for about 10-15 minutes. And the result is raised, the roasted coconut crackers must be golden brown, not broken and have a greasy taste of coconut also a moderately sweet taste.
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