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Preparation
20 minutes
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Cooking
30 minutes
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Difficulty
Easy
Coconut dumplings are a cake recipe with a simple preparation formula, but the flavor is sweet and rich, extremely delicious. With just a few basic ingredients, you will have an attractive batch of dumplings to enjoy. Let’s get cooking with TasteVN!
Ingredients for Coconut Dumplings For 4 people
Egg whites 2 pieces (60 – 70gr) Dried coconut flakes 80 gr Cream of tartar 1/4 teaspoon (or lemon juice) Sugar 40 gr Salt a little Candy bits a little
What is cream of tartar?
- Cream of tartar is potassium bitartrate with the chemical formula KC4H5O6. It is an additive used in the baking process.
- It is a fine, white powder that acts in the leavening process, although it is not a leavening agent.
- Cream of tartar powder is a crystallized product obtained from the fermentation process when making wine.
- You can find cream of tartar in wine barrels, wine cellars, or bottles of aged wine.
Where to buy dried coconut flakes (dried coconut meat)?
- You can buy dried coconut flakes at bakeries, supermarkets, or online at e-commerce sites.
- When purchasing, remember to check the packaging and expiration date to ensure safety!
Tools needed
Oven, egg beater, bowl, spatula, parchment paper,…
How to make Coconut Dumplings
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Beat the egg whites
First, put 2 egg whites and a little salt into a bowl, then use an egg beater to beat at low speed for 1 minute until the mixture forms tiny bubbles like soap.
Next, add 1/4 teaspoon of cream of tartar and continue beating at medium speed for 1 – 2 minutes.
Divide 40g of sugar into 2 parts, adding each part to the egg mixture and using the beater to dissolve the sugar. When the sugar is completely dissolved, increase the speed to high until the egg whites are whipped stiff, and when you lift the whisk, it forms stiff peaks.
Tip:
- To achieve whipped egg whites, ensure that the eggs are at room temperature (if taken out from the fridge).
- Additionally, the eggs and whisk must be clean, free from any impurities like yolk, grease, etc.
- When the egg whites are whipped to stiff peaks, lifting the whisk will show the whites clinging to the tip without any wobble.
See details: How to quickly and easily whip egg whites at home
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Mix the egg mixture with dried coconut flakes
Next, divide 80gr into 2 – 3 small portions and gradually add the dried coconut flakes to the whipped egg bowl, using a spatula to gently fold from the bottom up.
Bring the spatula down to the bottom of the bowl, push the heavier ingredients up and fold them over to the side in a folding motion (scoop and lift from the bottom up). Continue this process until the mixture becomes smooth.
Note: It is important to fold correctly to avoid breaking the large air bubbles; otherwise, the cake will not rise.
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Baking the cake
Preheat the oven at 160 degrees Celsius for 15 minutes.
Prepare a baking tray lined with baking paper, then place the cake batter on top and shape it into a round form with a slight indentation in the middle that is bite-sized.
Next, place the cake in the oven, bake at 160 degrees Celsius for 20 minutes, in the middle rack until the cake turns golden brown.
After the cake is baked, take it out, let it cool, then add about 1-2 teaspoons of the prepared chocolate filling into the indentation of the cake, sprinkle a little more candy on top to finish.
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Final product
The coconut nugget cake just out of the oven smells amazing, looks adorable, and has a crispy texture, sweet and rich, paired with bitter tea makes it absolutely delicious!
Some notes when making coconut nugget cake
- Do not use fresh coconut to make the cake because fresh coconut absorbs moisture less, so the quantity in the recipe will be altered. Additionally, fresh coconut is also moist, making it difficult for the cake to be crispy.
- If you want to eat crispy cake, you just need to add a little dry grated coconut. Conversely, if you want the cake to be crispy on the outside but chewy on the inside, you can add a bit more coconut and bake for a shorter time. However, do not add too much as it will make the cake dry and hard.
The difference between coconut nugget cake and crispy coconut cake
- Coconut nugget cake is a Vietnamese-style recipe, consisting of dry coconut flakes and egg whites. Therefore, the cake will be light and crispy when baked.
- For crispy coconut cake, the taste is quite similar to coconut nugget cake. This is a cake in the Western style, which does not require whipping the eggs and has a little flour added. Therefore, the finished product will be crispy, chewy but firmer.
The dish bánh núm dừa is crispy, fragrant, and rich, yet incredibly simple, making it well worth your consideration to make for your family. TasteVN is confident that you will successfully make this dish!
