Banh Dua Nuong (Quang Nam Baked Coconut Crisps), Sweetened with Monk Fruit
Sweets and drinksBaked GoodsVietnamabout 50 minutes
This Quang Nam specialty is straightforward at home and takes about 50 minutes. The pleasure is in how it shatters, full of coconut with toasted sesame on top. The difficulty is rolling evenly, since an uneven sheet bakes crisp in one spot and chewy in another.
It bakes twice: 10 minutes at 100 degrees, then out of the oven to be cut into pieces, then a second bake at 120 degrees until golden and dry. Rolled thin and even, every piece snaps the same way.
This batch weighs about 321g, at roughly 297 calories per 100g.
Method
Put 60g glutinous rice flour, 200g grated coconut, 45g kOBE Monk Fruit Blend, 8g kOBE Monk Fruit Blend mixed with 11ml unsweetened oat milk and 1 teaspoon vanilla extract in a large bowl.
Mix everything by hand until it forms a cohesive mass.
Line a baking tray with parchment, add the mixture and roll it out very thin and even, then scatter toasted sesame seeds over the top.
Preheat the oven for 15 minutes at 100 degrees C and bake the tray at 100 degrees C for 10 minutes.
Take the tray out and cut the sheet into small rectangles with a knife.
Bake a second time at 120 degrees C for 10 to 15 minutes until evenly golden and dry.
Tips
Cutting after the first bake keeps the pieces from crumbling and stops them from scorching in the second bake.
The thinner the sheet, the crisper the result.
Grated coconut holding a lot of water keeps the pieces from drying crisp, so squeeze it out before it meets the flour.
Oat milk makes a looser mixture than condensed milk, so 15 minutes in the fridge before mixing it into the flour helps.
Let the pieces cool completely before storing, because sealing them while warm costs the crunch.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.