Indulge in the authentic taste of Coconut Milk Rice Paper Cake – Mytour

Coconut milk rice paper cake is a familiar delicacy of the Mekong Delta region, now transformed into a specialty gift for all travelers, evoking the nostalgia of those far from home. With its sweet, refreshing flavor that easily triggers longing, many are eager for the simplest and most accessible recipe to enjoy this dish whenever desired. Let Mytour guide you through the simple steps of making coconut milk rice paper cake with the following standardized recipe!

1. Insights into Coconut Milk Rice Paper Cake

Coconut milk rice paper cake is a familiar, popular dish of the Mekong Delta, especially in Ben Tre province. This delicacy is a variation of traditional rice paper cake, utilizing local specialties to create a distinctive flavor, leaving a lasting impression on diners near and far. Sweet-smelling, creamy coconut milk rice paper cake, both soft and crunchy, its flavor captivates children and adults alike, making it an enduring favorite. It embodies the essence of the homeland for those away from home and serves as a precious gift for travelers visiting the Mekong Delta.

Making rice paper is not overly difficult, and with practice, it becomes even easier and quicker. However, it does require a significant amount of time, and when making large quantities, it's necessary to have multiple people assisting. Below is the simplest method from Mytour, designed for easy home preparation, requiring minimal time and effort from multiple individuals, which you can refer to.

2. How to make coconut milk rice paper cake

Making rice paper is not overly difficult; with practice, you can produce the most fragrant and delicious results. Refer to the ingredients and steps below provided by Mytour!

Ingredients preparation

• Coconut water: 500ml
• Rice flour: 200g
• Tapioca flour: 100g
• Coconut palm sugar: 100g
• White sesame seeds: 2 tablespoons
• White salt: 1/3 tablespoon

Steps to follow

Step 1: Toast the sesame seeds in a hot pan until golden and fragrant. This ingredient contributes to the richness, aroma, and color of the cake.

Step 2: Crush the coconut palm sugar into small pieces to dissolve more quickly when mixed. Place the sugar in a saucepan, add a little coconut water, set the heat to medium, and stir until the sugar dissolves.

Step 3: Continuously use a large bowl to mix rice flour, tapioca flour, salt, coconut water in the prepared ratio until the mixture is smooth. Then add the dissolved coconut palm sugar and stir to combine the ingredients. Finally, sprinkle the toasted sesame seeds evenly over the mixture.

Step 4: Prepare the steaming pot by adding some water, cover the pot with a piece of cloth, secure it tightly with a string so that the cloth surface is taut and without wrinkles on top. Leave a gap of about 1 - 2 cm at one corner of the pot to allow steam to escape and cook faster.

Step 5: Bring the water in the pot to a boil, maintain medium heat to keep the water hot. Using a spoon, scoop a moderate amount of batter, spread it on the cloth surface, and smooth it into a circular shape clockwise or counterclockwise until the batter is thin and beautiful. Cover the pot lid for 2 minutes to cook the cake, then use a flat knife and a round tube to roll up the cake.

Step 6: Once removed, spread the cake on a bamboo tray (tray for drying cakes), or alternatively, you can use a clean basket at home. After completion, expose it to sunlight for about 4 - 5 hours before bringing it inside for consumption. Note that the cakes should be stacked separately after steaming.

Explore more: How to make detailed cream puff sticks

3. Standardized finished product 

After drying, the cake will become firm, elastic, non-sticky, and have an attractive white-golden color. When torn by hand, you can feel its specific chewiness. The cake has a sweet coconut aroma blending with the nutty sweetness of toasted sesame seeds. This dish is never overwhelming and can be enjoyed alone or rolled with coconut shavings. The finished coconut milk rice paper cake can be preserved for several days when tightly wrapped.

4. Some notes when making coconut milk rice paper cake

Apart from having the standard recipe, some cooking tips also help enhance the taste of your dish and make cooking simpler. Here are some tips to remember:

• Coconut water and flour need to be measured in the correct ratio. Too thick will cause the cake to clump, too thin will make it difficult for the cake to cook and stick together.
• When spreading the batter, try to spread it thinly so that it cooks quickly, dries quickly, and becomes just dry enough, not too hard when eaten.
• The cake should be dried in direct sunlight to dry quickly, with the ideal time from 11 am to 3 pm.
• The drying tool should have holes on both sides to dry both sides faster. If you dry on flat surfaces, turn the cake every 1 - 2 hours.

Above is the simplest way to make coconut milk rice paper cake at home that you can refer to. Wish you success with the above recipe. And don't forget to follow Mytour for more exciting cooking recipes.

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