Buzz
- Glutinous rice flour: 70g.
- Sugar: 15g.
- Chicken egg: 1.
- Cooking oil.
1/ How to make crispy lychee cakes similar to the specialty of Hai Hau:
Step 1: Beat the eggs.
Crack the eggs into a bowl and beat them until smooth. Note: You should beat the eggs in one direction to avoid them becoming runny. You might have heard that lychee cakes only use egg yolks, but in my opinion, using both egg whites and yolks will make the cakes tastier.
Beat until the eggs are well mixed.
Step 2: Mix the flour.
Use a sieve to sift the flour finely, then mix it with the beaten eggs. Mix thoroughly by hand until the eggs and flour blend together into a smooth, elastic dough that doesn't stick to your hands. If the dough is dry, you can add a little water.
Mix the flour with the beaten eggs vigorously until it forms a smooth dough.
Step 3: Form small cake balls.
Divide the dough into small balls. You can simply use your hands to roll the dough into long cylinders, then cut them into small pieces and knead them back into round balls. It's best to shape them into small, cute balls because they will expand three to four times when fried.
Knead the dough into small, adorable balls.
Step 4: Fry the dough.
When frying the dough, use a deep pan to save oil and make frying easier. Heat the pan, pour in the oil, wait for it to heat up, then add the dough balls. Fry them over medium heat and continuously flip them with chopsticks for even cooking. Test one ball, and if there's no wet dough inside, it's done. Typically, each batch of fried cakes takes about 15 to 20 minutes.
It's advisable to fry the dough over medium heat.
Note:
- Fry the cakes submerged in oil and over medium heat to ensure they puff up evenly, remain crispy, avoid bursting, and achieve a beautiful golden color.
- Avoid letting the dough dry out as it will result in a rough texture when fried. If you need to fry multiple batches, cover the dough tightly after each batch.
Step 5: Create a sugar glaze for the lychee cakes.
Dissolve 15g of sugar in 5ml of distilled water, then boil until the sugar slightly thickens but remains white. Quickly dip the cakes into the sugar mixture, then turn off the heat. Continue to coat until the sugar dries, and the lychee cakes are ready.
The finished lychee cakes have a shiny golden color.
3/ Criteria for evaluating delicious lychee cakes.
To achieve crispy and delicious lychee cakes similar to the specialty of Hai Hau, Nam Dinh, your lychee cakes need to meet the following criteria:
- The cakes should have a enticing aroma of eggs and a shiny golden color.
- They should have a balanced sweetness, with a dense cake texture that is crispy both inside and out.
- The cakes should not be chewy or soggy. If your lychee cakes are chewy or soggy, it's because they haven't been fried thoroughly.
This crispy lychee cake recipe is so simple, isn't it? The ingredients are easy to find. Be confident in the kitchen and make delicious crispy lychee cakes just like the specialty ones from Hai Hau, Nam Dinh to treat your whole family.
Follow the PasGo - Recipes & Dishes blog to discover more delicious dishes and cooking recipes.
Wishing you success with the Hai Hau lychee cake recipe.
Khan An
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