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The Delicious Secret to Making a Mouth-watering Tho’t Not Cake: A Simple Recipe for a Tasty Treat

"Thốt nốt pie is a specialty in the Mekong Delta region of Vietnam. This unique and delicious dessert has captured the hearts of many, but how is it made? We will guide you through the process of creating this tasty treat, so stay tuned and get ready to indulge!"

Administrator

6 August, 2024

Preparation
20 minutes Cooking
3 – 4 hours Serves
4 – 5 people

Bánh thốt nốt may not look like much, but one bite and you’ll be hooked! You don’t have to travel to the Mekong Delta to try this delicious treat; we’ll show you how to make it at home, just like they do in Kiên Giang.

See also:

1The Origin and Characteristics of Kiên Giang’s Bánh Thốt Nốt

Thốt nốt, or palm sugar, is a versatile ingredient used in drinks and desserts, particularly in the Mekong Delta region of Vietnam. The ripe, golden fruit has a distinctive aroma and is used to make a variety of cakes, the most famous being bánh thốt nốt from Hà Tiên, Kiên Giang.

Ripe thốt nốt fruit

The creative Khmer people have crafted a unique cake made from thốt nốt, resulting in a golden-hued treat with a delicate fragrance and a subtle sweetness that has captivated the hearts of many.

Thốt nốt tree

While the traditional handmade bánh thốt nốt may not be the most visually appealing, its flavor is sure to keep you coming back for more!

2How to Make Bánh Thốt Nốt Kiên Giang

Ingredients

40ml warm water
200gr palm sugar
8gr active dry yeast, 200gr rice flour, 60gr tapioca starch
15gr salt, 500gr coconut milk, 1 teaspoon vanilla extract
500ml water, 0.5kg shredded coconut (adjust to taste)
Equipment: steamer, gas stove, mixing bowls, whisk, measuring cups, cake mold

Ingredients for Bánh Thốt Nốt Kiên Giang

Tip: Choose young, green coconuts for the sweetest milk.

Instructions

Step 1 Proof the Yeast

Combine 40ml of warm water with 15gr of sugar in a bowl and stir until dissolved. Add 8gr of active dry yeast and stir again. Cover the bowl with plastic wrap or a warm towel and let it sit for 10 minutes to activate the yeast.

Proofing the yeast

Step 2 Make the Batter

In a separate bowl, combine 200gr of rice flour, 60gr of tapioca starch, and 15gr of salt. Sift the dry ingredients to ensure a smooth batter, then pour in the yeast mixture and whisk to combine.

Slowly add 250ml of coconut milk and continue whisking until the batter is smooth and fluid. Let the batter rest for 60 minutes.

Making the batter

Step 3 Prepare the Palm Sugar Syrup

In a saucepan over low heat, combine 100ml of coconut milk, 200gr of palm sugar, and stir continuously. Cook until the sugar has dissolved and the mixture has a golden hue and a subtle shine. You’ll know it’s ready when you see tiny bubbles forming.

Preparing the palm sugar syrup

Step 4 Combine the Batter and Syrup

After the batter has rested for an hour, give it a gentle stir. Add the palm sugar syrup and 1 teaspoon of vanilla extract. Cover the bowl again and let the batter rest for another 120 minutes.

Combined batter and syrup

Step 5 Steam the Cake

After the final rest, give the batter a gentle stir to combine. Prepare your steamer by adding water and heating it over high heat. Grease your cake mold with a thin layer of oil and line the bottom with parchment paper. Pour the batter into the mold, cover the steamer, and steam for 20 minutes.

To check if the cake is done, insert a toothpick into the center; if it comes out clean, your cake is ready! Top the cake with shredded coconut or substitute with coconut cream if you prefer.

Steaming the cake

Final Product

Kiên Giang Bánh Thốt Nốt – Irresistibly Delicious

The finished bánh thốt nốt has a golden hue, enhanced by the white shredded coconut or coconut cream on top. The cake has a soft and chewy texture, with a delicate sweetness that is not overpowering. The combination of the slightly chewy cake and the rich coconut is truly unique and hard to describe—you’ll just have to try it for yourself!

Now you know the origins of this unique cake and how to make it at home. Impress your family with this delicious treat during the COVID lockdown!

Frequently asked questions

The secret to this delicious cake lies in using ripe, sweet Thốt Nốt fruit and a generous amount of coconut milk. The unique flavor and aroma of Thốt Nốt, combined with the richness of coconut milk, create a tantalizing treat that’s hard to resist.

Thốt Nốt, also known as ‘Thot Not’ or ‘Sawo’ in some regions, is a tropical fruit native to Southeast Asia. It has a unique, sweet flavor with hints of butterscotch and a delicate aroma. The fruit’s flesh is used in this cake, adding a distinctive taste and a beautiful golden color.

Ripe Thốt Nốt fruit will have a deep yellow to orange color and a sweet, fragrant aroma. The fruit should be slightly soft when gently pressed, indicating that it is at its peak sweetness and ready to be used in the cake.

While Thốt Nốt is the star ingredient in this cake, you can experiment with substitutes if it’s not available in your region. Mango or ripe jackfruit could be potential alternatives, although the flavor and aroma will be different from the distinctive Thốt Nốt profile.

For the best results, use full-fat coconut milk, as it adds richness and creaminess to the cake. You can find canned coconut milk in most grocery stores, ensuring a consistent and convenient option for your baking needs.

Yes! Be sure to use soft, ripe Thốt Nốt fruit and don’t overmix the batter. Also, check your oven temperature to ensure it’s accurate, as overheating can dry out the cake. Finally, let the cake cool slightly before serving to allow the flavors to develop fully.