Vietnamese Sesame and Peanut Candy Recipe ( Keo Me Xung )
- Tuesday, February 2, 2010, 7:47
- vietnamese desserts
- 11,149 views
- 4 comments
- Vietnamese nougat
This is the famous nougat from the Vietnamese capital Imperial (Hue) – a mixture of peanut, flour, sesame peanut, sugar.
Ingredients:
1 cup sugar
2/3 cup roasted peanut
1/2 cup roasted sesame
2 tablespoons waterchestnut flour
juice of 1/2 lemon
2/3 cup water
2 tablespoons cooking oil
1/4 teaspoon vanilla essence
metal tray
Method:
Grease metal tray with 1 tablespoon oil and pread over with 1/4 cup of sesame.
Mix 1/3 cup of water with the flour. Stir well and set aside.
In a saucepan, heat 1 tablespoon cooking ,and then add 1/3 cup of remaining water and sugar in.
Bring the sugar mixture to the boil. Boil rapidly until the mixture turn godlen and thick. Add lemon juice in and stir to combine.
Add the flour into the sugar mixture, continuing to stir until all lumps are gone. Reduce the heat. Keep stirring occasionally to avoid burning at the bottom and the flour is fold evenly into the mixture.
When the flour is cooked ( it will become semi transparent ) fold the vanilla essence and peanut in. Remove from the heat.
Place the ready mixture over the greased metal tray. Roll out evenly ( 1 cm thick ), top with the remainng sesame. Cut into bite-site pieces. Served with hot tea.
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4 Comments on “Vietnamese Sesame and Peanut Candy Recipe ( Keo Me Xung )”
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Hello, thank you so much for the recipe I have been looking for! How much tapioca flour should I take instead of the water chestnut flour?
Hi, this is a great receipt but where can I find water chestnut flour ?? I have not heard about this flour before. Is there any other flour can be used instead ? Thank you
Hi Tracy. You can use cornflour instead, thanks for visiting. You can find more information about Chinese water chestnut here http://en.wikipedia.org/wiki/Eleocharis_dulcis
Hi, I found the water chestnut flour. it’s amazing I made it. the candy taste delicious!! It the best! Much better than the one in the grocery store. Thank you so much for this recipe.
I wonder if you have the recipe for ”bánh chuối hấp” that’s my favorite too. Thanks a bunch.
Tracy