Vietnamese · Dessert
Sesame Rice Cookies
A traditional Vietnamese treat built from glutinous rice flour and coconut milk, pressed into discs, crusted in toasted sesame seeds and baked until the edges crisp while the centre stays soft and chewy. These cookies lean on the nutty perfume of toasted sesame and the faint sweetness of coconut rather than butter or chocolate, giving them a texture closer to a chewy rice cracker than a Western cookie.
$0
15 minsPrep
17 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
199Calories
2.7gProtein
10.1gFat
25.3gCarbs
9.3gSugar
1.4gFiber
196mgSodium
0mgChol
5.7gSat Fat
78mgPotassium
82mgCalcium
1.5mgIron
0mcgVitamin B12
0.2mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Japanese Lager Beer
local
Vietnamese Iced Coffee (Cà Phê Đá)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
In a bowl, whisk the glutinous rice flour, sugar and salt together.
2
Stir in the coconut milk and melted coconut oil, mixing until a smooth, slightly sticky dough forms.
3
Divide the dough into 4 equal portions and roll each into a ball, then flatten slightly into a disc about 2cm thick.
4
Spread the toasted sesame seeds on a plate and press each disc into the seeds on both sides until fully coated.
5
Arrange the discs on a lined baking sheet, spaced apart, and bake at 170°C (340°F) for 16-18 minutes until the edges turn golden and the seeds are fragrant.
6
Transfer to a wire rack and cool completely until firm and crisp at the edges before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 35g35g Glutinous Rice Flour, sifted
- 18g18g Sugar White
- 16g16g Coconut Milk
- 8g8g Coconut Oil, melted
- 16g16g Sesame Seeds, toasted, for coating
- 1g1g Salt
