Vietnamese Nut Sweet

Ingredients

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

Method

1. Begin by taking 2 eggs and 100 g of butter out of the refrigerator. Allow them to come to room temperature. This ensures the eggs mix smoothly and the butter incorporates evenly into the batter, creating a consistent texture.
2. In a medium saucepan, melt the 100 g of butter over low heat. Once melted, add 150 g of sugar and stir gently until the sugar dissolves completely. The mixture should be smooth and glossy, indicating the sugar has fully integrated with the butter.
3. Remove the saucepan from the heat and allow it to cool slightly. Then, beat the 2 room-temperature eggs into the mixture, one at a time, ensuring each egg is fully incorporated before adding the next. This gradual addition helps prevent the eggs from cooking prematurely and ensures a smooth custard.
4. Sift 100 g of flour into the egg and butter mixture, folding it in gently with a spatula. The batter should be free of lumps and have a silky texture. This step is crucial for achieving a light and airy Vietnamese Nut Sweet.
5. Preheat your oven to 180°C (350°F). Line a baking dish with parchment paper, then pour the batter into the dish, spreading it evenly. Sprinkle 200 g of nuts over the top, pressing them lightly into the batter to ensure they adhere during baking.
6. Place the baking dish in the preheated oven and bake until the surface is golden brown and a skewer inserted into the center comes out clean. The nuts should be toasted and fragrant, signaling that the dish is ready.
7. Remove the dish from the oven and allow it to cool slightly before serving. The Vietnamese Nut Sweet should have a firm, yet tender texture, with the nuts providing a delightful crunch. Serve warm or at room temperature, perfect for sharing with family and friends.