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Preparation
1 hour
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Processing
30 minutes
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Difficulty
Easy
No need to spend much effort to go to the southwestern region, you can still enjoy the cake dish specialty of the locals right at your home. Today, the Thot Not cake – Kien Giang specialty will be introduced to you by Tastetutorial.com through a unique and innovative recipe right below. Into the kitchen to explore right away!
Ingredients for Thot Not Cake For About 15 cakes
Thot Not 2 fruits Shredded coconut 1 kg Rice flour 400 gr Sugar 500 gr Salt 1.5 tablespoons
How to choose good thốt nốt fruit for making cake
- When buying thốt nốt, you should pay attention to choose the ones with fresh stems, evenly shaped, not dented or bruised. Use your fingers to flick the fruit’s skin to know if the fruit is ripe or not.
- You should only choose medium-sized fruits, neither too ripe nor too young, as the flesh will be sweet, rich, chewy, and fragrant. Ripe fruits have hard flesh and bland taste, while young fruits have no flesh.
- You must pay attention to choose pieces with soft skin (just right to eat), light white in color, which are freshly peeled.
- Avoid choosing fruits with skins that have turned yellow or brown as they are old, have a rancid (sour) smell, and are of poor quality.
Tools needed:
Steamer, bowl, strainer, spoon, basin, banana leaves, toothpicks…
How to make Thốt Nốt Cake
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Prepare thốt nốt fruit
First, you peel off the thin outer skin, taking the thốt nốt flesh.
Then, squeeze the pulp to extract the juice from the thốt nốt fruit.
Add ½ tablespoon of salt to the extracted thốt nốt juice and mix well to dissolve.
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Filter the thốt nốt juice
Next, use a strainer to filter this liquid to remove any remaining thốt nốt fibers and make the juice smoother.
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Extract the thốt nốt juice
Now, use a cloth bag to pour all the thốt nốt juice into it. To filter the juice and extract the thốt nốt flesh, hang the cloth bag so that the bitter liquid drips down for about 12 hours.
After extracting the thốt nốt juice, we obtain a portion of thốt nốt flesh.
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Mix the coconut cake batter
Mix 400g of rice flour with 200ml of warm water until you have a thick, sticky batter.
Add 1kg of shredded coconut, 400g of rice flour, 500g of sugar, and 1 tablespoon of salt into a large bowl. Use your hands to squeeze and mix the ingredients together.
After mixing the ingredients, let the batter rest (ferment) for about 1 hour to allow it to rise.
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Wrap the cake
Use banana leaves cut into small squares, then pinch the ends of the leaves together to form a shape resembling a boat and use a toothpick to secure the edges of the leaves.
Now use a spoon to scoop the cake batter into the wrapped banana leaves and place them in the steamer.
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Steaming the Cake
Steam the cake using a water bath with boiling water for about 20 – 25 minutes on high heat for the cake to rise and cook through.
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Final Product
The Thot Not cake after steaming has a beautiful golden color. The intoxicating aroma and the sweet, rich flavor from the thot not and coconut make this cake a unique taste experience that is incredibly enticing, creating a fresh and indescribably delicious sensation when enjoyed.
See more:
Above are the shares from Tastetutorial.com about the recipe for making thot not cake from Kiên Giang, delicious, fatty, and rich in Southern flavor. Surely, with the recent tips from Tastetutorial.com, you have added a new cooking secret to your collection. Wish you success!
*Refer to images and recipes from the YouTube channel Saigon Now
