The sweet sweetness from the molasses mingles with the spiciness of the old ginger, the fragrant aroma of the black sesame seeds, the sweetness of the peanuts, making everyone fascinated.
Boat drifting has long been a culinary culture of Hanoi. The cake is floating in the soft sweet waves mixed with the spicy taste of ginger. The outside of the cake is a white crust, soft and soft, while the inside is a layer filled with just enough flavors of black sesame and crunchy peanuts.
Servings: 4-5 servings
1. Raw materials
Dough for the cake crust
– 250gr of glutinous rice flour
– 150ml warm water
1/8 teaspoon salt
Black sesame filling
– 1/2 cup black sesame seeds
1/2 cup peanuts
– 1/3 cup grated coconut
– 1/2 cup sugar (or more depending on taste)
– 1/8 teaspoon salt (adding salt is the way to make general tea dishes more intense)
– 2 tablespoons of cooking oil or unsalted butter
– 4 cups water (1 liter)
– 1/4 cup fresh ginger (half crushed to cook water, half cut into small strands to sprinkle with food)
– 3/4 cup molasses is the best. If not, use sugar, or you can use palm sugar. These sugars, when cooked, create a mild aroma and a rather characteristic amber color of the boat drifting. The amount of sugar can increase or decrease according to the taste of each person.
Coconut milk (optional according to preference):
– 200ml coconut milk
– Little sugar (according to taste)
– Tapioca flour / or tapioca
2. How to:
How to make the cake filling: Roasted black sesame seeds, ripe roasted peanuts, and peeled silk. Leave a little black sesame, a bit of roasted peanuts, and a little grated coconut to sprinkle on after enjoying. There are 2 ways to multiply:
Traditional way: Put the peanuts in the blender, then add the black sesame seeds to a fine grind. Then, put this mixture in a pan with sugar, grated coconut, add a little water, salt and slug over low heat until the sugar dissolves, then add oil (or unsalted butter). You slug until it thickens into a soft mass. Turn off the heat, let it cool and divide it evenly, and make circles evenly.
Another way: Put all mixture including black sesame, peanuts, grated coconut, sugar in a fine blender. Then, take the mixture out and mix with unsalted butter (3-4 tablespoons softened), mix well, put in a zip bag and put in the freezer for at least 2 hours to solidify. Then take it out, cut it into pieces, then roll it around. This part should be prepared in advance so that it will be quicker to take it out.
How to make the dough for the crust: In a large mixing bowl, add the glutinous rice powder, slowly pour in warm water little by little while kneading the dough until it forms a smooth, non-sticky mass. Cover the dough with food wrap and incubate for 20-30 minutes.
Assembling flour and filling: Dough after incubation, divide into equal parts, then round up into small balls, press flat, put the core in the middle and then round. You can create a circle or an oval shape depending on your preference.
How to boil cake: Boil a large pot of water. Gently drop the cake to boil over medium heat. When you see the cake floating, take it out and put it in a bowl of cold water so that they don’t stick together.
How to make ginger juice: Take another pot, add 4 cups of water to the same molasses / or sugar cane sugar with a little ginger beaten for fragrant and simmer for 5-8 minutes. Occasionally skim the water so the water is clear. Then, take the boiled cake and put it in a pot of ginger juice, boil for 1 minute to let the sweetness penetrate the cake, turn off the heat.
Present: Scoop 2-3 hot floating cakes into a bowl, scoop ginger juice in, sprinkle with a little black sesame, crushed peanuts, grated coconut on top. Can add coconut milk if you like. (How to make thick coconut milk: Add the coconut milk with a little sugar (according to taste) and flour in the pot and stir well. Then, simmer while stirring until a thick paste is formed. then turn off the stove).
Boat drift cake should enjoy while still hot.