How to make soft and delicious lam cake without malt syrup, enjoyable to eat without getting tired

How to make Che lam without malt syrup

• 1

  Roast the peanuts

  You place a pan on the stove, heat it until the pan is hot, then add the peanuts (groundnuts) and roast them on low heat. Remember to stir constantly so that the peanuts roast evenly.

  You roast until you see the peanut shells dry and start to peel off, and you can hear the popping sound of the peanuts, then you can take the pan off the heat, transfer the roasted peanuts to a bowl, covering the bowl with a cloth to keep the peanuts warm until they are fully cooked.

  

  
• 2

  Roast the coating flour

  You can use the pan you just roasted the peanuts in to roast the coating flour, but remember to rinse the pan briefly with water to clean it.

  Continue to place the pan on the stove over medium-low heat to warm it up, then add 200g of glutinous rice flour to the pan, stirring continuously until the flour is dry, fluffy, emits a fragrant aroma, and slightly turns yellow, then take it off the heat and transfer it to a bowl.

  

  

  
• 3

  Roasting Ginger

  The ginger root should be washed clean and drained, then roasted over a fire until fragrant. When the ginger is aromatic, rinse off the burnt skin.

  Next, place the ginger in a mortar to pound it finely.

  

  
• 4

  Cooking Sugar Water

  Place a pot on the stove, add 1.5 liters of water, and bring to a boil. When the water is boiling, add the pounded ginger and a piece of cinnamon bark, remembering to break the cinnamon bark into smaller pieces for better aroma. Continue to boil, then lower the heat to a simmer for about 15 minutes.

  Meanwhile, cut the palm sugar into small pieces so that it will dissolve faster when cooking.

  Next, add the sugar to the ginger water, continuing to cook and stir until the sugar is completely dissolved, then remove the pot from the heat, cover it, and let it steep for 20 – 30 minutes.

  

  

  

  
• 5

  Peeling peanuts

  Once the roasted peanuts have cooled slightly, place them in a small-holed basket and use your hands to squeeze the peanuts while blowing to separate the shells from the kernels.

  Next, place the peanuts in a mortar to grind them into a coarse texture.

  

  

  
• 6

  Stirring the Che lam flour

  After the syrup has been steeped, strain it through a sieve to remove the ginger pulp and cinnamon bark. Next, pour the syrup into a large pot and place it on the stove. Gradually add 2kg of glutinous rice flour to the syrup while stirring to ensure the flour dissolves completely.

  Once all the flour is added, turn on the heat to low and continuously stir to cook the flour evenly without burning. Cook until the mixture thickens, becomes sticky and smooth, then add the roasted peanuts, mix well, and remove from heat.

  

  

  

  
• 7

  Shaping Che Lam

  You prepare a tray, put 1/2 of the coating flour on the tray and spread it evenly. Next, you pour the cooked Che Lam dough onto the tray, spread it evenly, and sprinkle the remaining coating flour on top.

  Let the Che Lam cool gradually for half a day or overnight. After that, you just need to use scissors to cut the Che Lam into bite-sized pieces.

  

  

  
• 8

  Final Product

  The Che Lam made following this recipe will have a chewy texture, but it doesn’t stick to your teeth when eaten. Che Lam has an attractive brownish-yellow color from palm sugar, with the aroma of ginger and cinnamon. The cake has a moderate sweetness, accompanied by a bit of crunchy roasted peanuts.

  This Che Lam cake is best enjoyed with bitter tea. Taking a sip of bitter tea and tasting a piece of sweet chewy Che Lam will surely make you want to keep eating!