Bánh Tai Yến (Classic Coconut Crisps)
Món truyền thống · Vietnamese
A traditional Vietnamese sweet treat, these crispy, golden-brown coconut fritters are shaped like a bird's nest and have a delightful chewy interior with a crunchy exterior. Made with rice flour, coconut milk, and sugar, they are deep-fried to perfection.
Đánh giá công thức này
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Nguyên liệu
- Rice flour200g
- Tapioca starch50g
- Granulated sugar150g
- Coconut milk250ml
- Shredded coconut (unsweetened)100g
- Salt1/4 teaspoon
- Vegetable oil (for frying)500ml
Các bước
- 1
In a large bowl, whisk together rice flour, tapioca starch, sugar, and salt.
- 2
Gradually whisk in the coconut milk until a smooth, thick batter forms. Stir in the shredded coconut.
- 3
Heat vegetable oil in a deep pot or wok over medium-high heat to about 170°C (340°F).
- 4
Using a ladle or a small scoop, carefully pour about 2-3 tablespoons of batter into the hot oil, creating a circular, nest-like shape. Do not overcrowd the pot.
- 5
Fry for 3-5 minutes per side, or until golden brown and crispy. The edges should be lacy and delicate.
- 6
Remove the fritters with a slotted spoon and drain on paper towels.
- 7
Let cool slightly before serving. They are best enjoyed warm.
