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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty
Easy
Rai cake is known as a specialty of the Khmer people and is widely found in the southwestern provinces. This cake has a thin, chewy, and fatty crust accompanied by a sweet and fragrant coconut filling, extremely delicious. Let’s get cooking with Tastetutorial.com right away!
Ingredients for Rai Cake – Pineapple Cake For 14 cakes
Glutinous rice flour 200 gr Grated coconut 200 gr Coconut milk 50 ml Palm sugar 150 gr Peanuts 100 gr
How to choose good peanuts
- Choose large, round grains, and when you press your nail into the grain, it should feel firm and plump.
- Additionally, prioritize choosing peanuts with bright-colored shells, uniform size, and no mixture of shriveled or rotten grains.
- Do not choose peanuts that are moldy or have unusual colors.
What is palm sugar? Where to buy palm sugar?
- Palm sugar is the sap extracted from the flower buds of the sugar palm tree, which is then processed by local people into palm sugar today. This type of sugar has a mild sweet taste, a special aroma, and is much cooler to consume than cane sugar and beet sugar.
- You can buy palm sugar at Tastetutorial.com store systems or purchase online at the website bachhoaxanh.com.
How to make Ray cake – pineapple cake
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Roasting peanuts
First, roast 100g of peanuts over medium heat until fragrant and cooked. Then, you sift the peanuts to remove the outer husk.
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Sauté coconut peanut filling
Place a pan on the stove, add 150g of chopped palm sugar, and cook over low heat until melted.
Next, add 200g of shredded coconut and stir well to combine the coconut mixture.
Then, add the roasted peanuts and continue stirring until the filling becomes sticky and has a good consistency.
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Mixing the dough
Add 200g of glutinous rice flour, 100ml of water, and 50ml of coconut milk into a bowl, and use your hands to knead the flour until it becomes fine and fluffy.
Note: This type of cake requires the flour to be in a dry form, so avoid adding too much water, which could make the dough too watery and unsuitable for making the cake skin.
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Sift the flour and roll the coconut filling
Put a pan on the stove and heat it up, then reduce to the lowest heat and sift a little flour through sieve all over the surface of the pan to create a thin round layer of flour.
Next, cover tightly for 30 seconds to let the flour cook, forming a thin layer that looks like a crispy pancake wrapping a spring roll. Then, spread the coconut filling evenly on top and roll the pancake up to finish.
Do the same with the remaining flour and coconut filling. However, remember to remove the leftover flour before sifting new flour in to make the next layer of pancakes!
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Finished Product
The rice cake – pineapple cake after being torn has a chewy and soft texture, with a rich and fragrant taste from the glutinous rice crust combined with sweet and fatty coconut filling, which is both unique and incredibly delicious.
Because the cake has a thin crust, it won’t be overwhelming when eaten; enjoying it with hot tea is also a great match!
With this specific guide from Tastetutorial.com, we hope you will know how to make bánh rây – bánh dứa miền Tây with sweet, chewy coconut filling that is delicious and fragrant! Tastetutorial.com wishes you success in making it for the whole family to enjoy!
*Source of the recipe and images from the YouTube channel ALO TRÀ VINH
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