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Vietnamese Nut Sweet 2

Serves 4 to 6 Dessert vegetarian, Desserts

Vietnamese Nut Sweet 2

Vietnamese Nut Sweet 2 is a cherished treat that finds its place on the home tables of Vietnam, a fixture during family gatherings and informal celebrations. It's a recipe passed down through generations, capturing the essence of Vietnamese home cooking. Here, the salt is measured by intuition, and generosity with butter is a given. This version reflects how Vietnamese families truly enjoy it, sharing the dish as they swap stories and laughter.

The sweet is a delightful balance of nutty richness and buttery warmth, with a hint of sweetness from the sugar. The eggs and flour create a tender, almost cake-like texture that crumbles softly with each bite. Its straightforward yet indulgent flavor profile is meant to be savored slowly, a simple pleasure that brings comfort and joy.

Ingredients

  • 200 gnuts — chopped
  • 150 gsugar
  • 100 gbutter
  • 2eggs
  • 100 gflour

Method

  1. Begin by taking 100 g of butter out of the refrigerator and allowing it to soften at room temperature. Simultaneously, crack 2 eggs into a bowl and let them sit until they reach room temperature. This ensures that both the butter and eggs will incorporate smoothly into the batter, providing a consistent texture.
  2. In a medium saucepan, melt the softened butter over low heat. Once melted, add 150 g of sugar and stir continuously with a wooden spoon until the sugar dissolves completely. The mixture should become smooth and glossy, with no visible sugar granules.
  3. Remove the saucepan from the heat and allow the mixture to cool slightly. Once it's warm but not hot, whisk in the room-temperature eggs one at a time. This gradual incorporation prevents the eggs from cooking and ensures a smooth custard-like base.
  4. Gradually sift 100 g of flour into the butter and sugar mixture, folding gently with a spatula until just combined. The batter should be thick and smooth, with no lumps of flour remaining. This step is crucial for achieving the right texture in the final product.
  5. Preheat your oven to 180°C (356°F). Line a baking dish with parchment paper and spread 200 g of nuts evenly across the bottom. Pour the batter over the nuts, ensuring an even distribution. The batter should cover the nuts completely, creating a uniform layer.
  6. Place the baking dish in the preheated oven and bake until the top is golden brown and a skewer inserted into the center comes out clean. This typically takes about 25-30 minutes, but watch for the edges to pull away slightly from the sides of the dish as a doneness cue.
  7. Once baked, remove the dish from the oven and allow it to cool slightly on a wire rack. The Vietnamese Nut Sweet 2 is best served warm, allowing the flavors to meld and the texture to be at its most tender. Cut into squares and serve, enjoying the rich, buttery sweetness with a satisfying crunch from the nuts.
Cover of Authentic Vietnamese Cuisine
From the cookbook

Authentic Vietnamese Cuisine

This recipe is from Authentic Vietnamese Cuisine by Yassine Sbiti — the Vietnamese volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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