Tai yen cake is a rustic cake, one of the specialties of the Mekong Delta waters. When eaten, you will feel the crispiness of the golden cake, the chewy softness inside, and an extremely attractive fatty aroma. Moreover, making this cake is very simple and anyone can do it. Let’s get cooking today to make this tai yen cake right away with TasteVN!
1. Tai yen cake
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Preparation
5 hours
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Cooking
1 hour
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Difficulty
Easy
Ingredients for Tai yen cake Serves 5 people
Rice flour 270 gr Tapioca flour 30 gr Glutinous rice flour 30 gr Egg 1 piece Coconut milk 230 gr White sugar 150 gr Vanilla powder 1 teaspoon Cooking oil 250 ml Salt 1 teaspoon
Coconut milk can be purchased in canned form directly at TasteVN supermarkets or online at the e-commerce site bachhoaxanh.com. Additionally, you can make coconut milk at home using a very simple recipe guided by TasteVN.
See details: How to make smooth coconut milk at home
Tools needed
How to make Tai Yen Cake
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Whisk the eggs
Break 1 egg into a bowl, then use a whisk to beat the yolk and egg white until well mixed but not foamy, then add 160ml of water and stir well.
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Mix the batter
Add 270gr of rice flour, 30gr of glutinous rice flour, 30gr of tapioca flour, and 1 teaspoon of vanilla powder into a large bowl.
Pour the egg mixture prepared in step 1 through a sieve into the flour mixture, use a spatula to mix until the batter is well combined.
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Cook the coconut milk mixture
Place a small pot on the stove, add 150g of sugar, 1 teaspoon of salt, and 230g of coconut milk. Stir to dissolve and heat the mixture until the coconut milk mixture gently boils, then turn off the heat.
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Mix the flour with coconut milk and let it rise
Slowly add the cooked coconut milk to the cake flour, gently mix, and then use your hands to knead the dough until it gradually blends without clumping.
After kneading for about 3 minutes, if the dough mixture is smooth, soft, moist, and sticky, add all the remaining coconut milk to the flour and stir well to create a slightly thick, smooth mixture.
Then cover the bowl of dough with plastic wrap and let it rise for 4 – 6 hours.
Note: Knead the dough until it is very smooth and slightly thick so that when frying, the Tai Yen cake expands and has roots.
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Fry the cake
Pour about 50ml of batter into a small cup for easy pouring into the pan and to ensure the cakes are the same size when frying.
Heat a pan on the stove, pour in 250ml of cooking oil and heat over medium heat until the oil is hot, then lower the heat to medium and slowly pour the batter into the center of the pan.
Fry the cake until one side is golden, then flip it over and fry until it is evenly golden, the center of the cake puffs up, and the edges curve slightly, indicating that the cake is cooked and can be removed.
Take the cake out onto a plate lined with paper towels to absorb excess oil; this will make the cake tastier.
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Finished Product
The delicious tai yen cake is crispy on the outside and soft on the inside. The cake is best enjoyed right after it’s made.
The cake has a moderate sweetness along with the fragrant and fatty taste of coconut milk, which is very appetizing. It will be less overwhelming if you dip it in a little bit of spicy chili sauce.
2. Tai Yen Cake (Recipe shared from Tiktok Cooking with TasteVN)
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Preparation
10 minutes
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Cooking
20 minutes
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Difficulty
Easy
Ingredients for Tai Yen Cake (Recipe shared from Tiktok Cooking with TasteVN) Serves 1 – 2 people
Rice flour 250 g Glutinous rice flour 50 g Sugar 160 g Cooking oil A little
Ingredient Image
How to make Tai Yen Cake (Recipe shared from Tiktok Cooking with TasteVN)
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Mixing the dough
Put 250g of rice flour into a large bowl, then add 50g of glutinous rice flour and mix well to combine the two types of flour. Next, add 250ml of filtered water and mix evenly to create a dough.
Knead by hand for about 10 minutes, then add 160g of sugar and use a hand mixer to beat the mixture until it becomes a thick batter.
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Frying the cake
You should use a deep pan to make frying the cake easier; you pour oil into about 1/2 pan so that the cake is submerged in oil.
Divide the dough into small portions, and when the oil is hot, pour the dough in a straight line from top to bottom without swirling the cake. Once you have poured all the dough into the pan, let it sit for the cake to cook and puff up; you should only flip the cake once it has fully puffed. Keep doing this until all the dough is used; the cakes will cook and puff evenly.
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Finished product
The cake after frying has a uniformly puffed center, and the edges are beautifully fluffed. The dough is chewy and very enjoyable, a simple cake that you should immediately add to your home menu!
Origin of tai yen cake
- Tai yen cake originates from the Mekong Delta. It is unclear when it became a familiar dish for the people of Saigon, but the image of tai yen cake vendors at street corners has become a common sight for everyone. However, this delicious cake is gradually fading away due to the diminishing presence of these vendors.
- The cake is called tai yen because its shape resembles a swallow’s nest, with a crispy and fragrant outer edge and a soft, delicious interior. In some places, tai yen cake is also referred to as cone cake.
Tips for successfully making tai yen cake
- To achieve a cake with a thick rim and fluffy texture, you can add a little water to loosen the batter. However, be careful not to add too much, as the cake will become wrinkled and unappealing.
- It is advisable to use a small cup when pouring the batter into the frying pan to create a more beautiful cake shape.
- The cake should be deep-fried to achieve a crispy and delicious edge, which also helps the cake to be evenly golden and well-risen.
So, TasteVN has introduced to you the way to make tai yen cake that is crispy, chewy, and fragrant, which is extremely delicious and very simple to make, anyone can successfully try it. What are you waiting for? Let’s try cooking right away!
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