Baker Nguyễn Huỳnh Lâm Khánh Vinh

Nguyễn Huỳnh Lâm Khánh Vinh from The Greenery Art, which provides workshops for young people in HCM City, is a baker with five years of experience. Vinh specifically teaches classes on sweets such as mochi, flower cookies and mousse cakes.

This version of lotus cake, inspired by the traditional lotus treat from Huế City, is softer and creamier, with spectrums of flavours from the lotus seeds, mung beans, and coconut milk.

Lotus Cake, inspired by the traditional lotus treat from Huế City

Ingredients (for a 20-cm-in-diameter baking pan)

200g fresh lotus seed or 100g dried lotus seed

40g peeled mung bean

44g tapioca starch

20g all-purpose flour

320g coconut milk

70g condensed milk

20g melted butter

1 whole egg

1 egg yolk

50g sugar

1g salt

2ml vanilla extract

Hot water (for the water bath)

Instructions

- For fresh lotus seed: remove the lotus seed heart, then wash thoroughly and boil until done (the texture is soft when eaten)

- For dried lotus seed: wash thoroughly (do not soak in water) and boil until soft

- Wash the mung bean thoroughly, then boil until done (the texture is soft when eaten)

- Blend the boiled lotus seed and mung bean together until smooth

- Add coconut water, condensed milk, sugar, salt, egg and egg yolk, and vanilla extract into the mixture, then blend thoroughly

- Add the tapioca starch and flour into the mixture, blend again (make sure that all the ingredients are fully mixed)

- Sift the batter to remove any clumps, then pour into the baking pan lined with parchment paper

- Pour some hot water into the oven baking tray to create a water bath, then place the pan inside

- Bake at 160°C for 40 minutes

- After 40 minutes, if the cake becomes firmer, remove it from the water and bake for another 30 minutes

- The cake is done if its surface is dry to touch and has golden colour, otherwise, leave it in the oven for another few minutes until golden.

- The cake should be left to cool completely before being removed from the pan

Pairings

- The cake should be left at room temperature before eating

- Hot tea will be a perfect pair with the sweet and nutty flavour of lotus cake

- If refrigerated, heat up the cake in a microwave at medium heat and leave to cool before eating. VNS