BIRD’S NEST CAKE

The shape is similar to a bird’s nest so everyone calls it “tai yến” (tai: ear, yến = a swallow bird). A tasty and good looking one has golden and crispy edges while the middle part stays soft with long and windy holes like a bamboo’s roots. The texture should be chewy. Mix rice flour, chicken egg, coconut milk, lime juice, unsweetened milk. If the dough is dry, add coconut water slowly then sift until clean. Use a small but deep pan so the edges can form. If the dough is too dry, the edges won’t form but if the dough is too wet, the cake won’t be round. Use a small cup (like a shot glass) and pour into the middle of the pan. Keep pouring into the middle so the cake would be round. Keep the heat low enough to avoid burning it. It should be eaten cooled so it would be more chewy and tasty.

Collected by Linh Trang