Nha's Rolled Cake isn't just a dessert; it's an experience. Imagine the delicate aroma of coconut milk mingling with the subtle sweetness of sugar, all wrapped up in a soft, smooth crepe that melts in your mouth. This recipe, passed down through generations in Nha's family, delivers a truly authentic Vietnamese rolled cake, far surpassing the texture and flavor of any store-bought version. Forget dry, cracked crepes; this recipe guarantees a flawlessly soft and pliable cake, perfect for rolling and filling. The secret lies in the precise balance of ingredients and the gentle touch required during the cooking process.
This recipe is more than just a list of ingredients; it's a journey into the heart of Vietnamese cuisine. We'll guide you through each step, from preparing the batter to achieving the perfect crepe consistency and creating delightful fillings. Ready to embark on this culinary adventure and create your own Nha's Rolled Cake? Let's dive into the detailed, step-by-step instructions below!
Tools Needed
- Pot
- Whisk
- Sieve
- Cake mold
- Steamer
- Bamboo stick or spoon
Ingredients
- Sugar: 300g
- Water: 200ml
- Eggs: 10
- Vanilla extract: 1 tube
- Unsweetened fresh milk: 700ml
- Sweetened condensed milk: 300g
- Pandan essence (optional): 1 teaspoon
- Pandan leaves (optional)
Step-by-Step Instructions
Step 1. Prepare the Caramel and Batter
- Combine 300g sugar and 100ml water in a pot. Cook over medium-high heat, swirling gently, until golden brown. Gradually reduce heat and add the remaining 100ml water slowly to avoid splashing. Stir well until dissolved. (60.28-141.44)
- Separate 7 egg whites from 10 egg yolks. Add vanilla extract to the yolks and stir until combined. Do not beat. (209.56-248.599)
Step 2. Make the Milk Mixture and Combine with Eggs
- In the same pot, heat 700ml fresh milk over low heat until warm. Add 300g condensed milk and stir until dissolved. Do not boil. (275.72-334.16)
- Slowly add the warm milk mixture to the egg yolks, stirring constantly. Strain the mixture through a sieve to remove lumps. (339.12-395.24)
Step 3. Steam the Cake
- Pour the caramel into the bottom of the cake molds. Pour in the batter, leaving some space at the top. Steam over low heat for 45-50 minutes. Open the lid briefly to release steam after 30 minutes, then close and steam for another 20 minutes. (408.52-484.96)
Step 4. Cool and Serve
- Let the cake cool completely before refrigerating. Serve chilled, optionally with shaved ice, coffee, or coconut milk. (583.24-630.88)
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Cook caramel slowly to avoid burning and bitterness.
- Stir the egg yolks gently to avoid foaming.
- Don't overcook the milk, or the cake will crack.
- Don't overfill the molds when steaming to prevent sticking.
- Remove air bubbles from the batter's surface before steaming.
- Refrigerate overnight for best flavor.
Nutrition
- N/A
FAQs
1. Why is my rolled cake cracking?
This usually happens if the crepe is too dry. Ensure your batter is the correct consistency and don't overcook the crepes. Let them cool slightly before rolling.
2. What fillings work best with Vietnamese rolled cake?
Classic fillings include sweetened shredded coconut, sweetened mung bean paste, and cream cheese. You can also experiment with fresh fruits like mango or banana.
3. Can I make the batter ahead of time?
Yes! The batter can be prepared a day or two in advance and stored in the refrigerator. Give it a good whisk before using.
With a little patience and practice, you’ll master the art of making this delightful Vietnamese treat. Enjoy the rewarding experience of creating these soft, smooth, and delicious rolled cakes, perfect for sharing with friends and family. Now go forth and impress everyone with your newfound culinary skills!