VIETNAMESE’S LADYFINGER BISCUIT
This is a present that many rural kids would want from their mothers after a trip to the market. This biscuit has an European origin but has been modified for the Vietnamese taste. The name (sâm-panh) is a bad pronunciation of the word “Champagne. The main ingredients are wheat flour, egg, sugar, and vanilla extract. Separate the egg yolk and egg white, then whip the egg white until smooth, add sugar, and continue whipping. Then the yolks are added slowly, whip until smooth, and add flour and vanilla extract. The mixture is put in a squeeze bag with round tip. After putting wax paper on the pan, squeeze on to pan in long lines. Add a light layer of powdered sugar on top and bake at 190oC for 15 minutes. After the biscuits are cooled, it can be stored to enjoy later.
Collected by Linh Trang
