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Kẹo cu đơ (Hà Tĩnh peanut and ginger candy)
Peanuts in a ginger-spiked molasses toffee pressed between toasted sesame rice paper
Kẹo cu đơ belongs to Hà Tĩnh province in north-central Vietnam, where it is chewed slowly with a cup of strong green tea, especially on cold mornings and during Tết visits. Roasted peanuts are folded into a dark, sticky toffee of sugarcane molasses and malt syrup, sharpened with fresh ginger, and the hot mass is sandwiched between two crisp, toasted sesame rice papers. Every bite gives a crackle of rice paper, then a chewy, slightly smoky sweetness and a warm ginger finish. Cut it into wedges and serve it with tea rather than as a pudding. It is naturally egg-free: the molasses and malt syrup are cooked to the hard-ball stage, which is what sets the candy and binds the nuts. Chef's tip: toast the rice papers until they are completely puffed and blistered; the common mistake is under-toasting them, which leaves them leathery once the hot toffee goes on.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 16
Ingredients
- 7 oz roasted peanutsskinned
- 7 oz sugarcane molasses
- 1 ¾ oz granulated sugar
- 3 ½ oz rice malt syrup
- ¼ cup water
- 1 oz fresh gingerpeeled and finely grated
- 8 sesame rice paper rounds (bánh tráng mè)about 22 cm across
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Method
0/6 doneStep 1: Toast each 8 sesame rice paper rounds (bánh tráng mè) over a low gas flame or under a hot grill, turning with tongs every few seconds, for about 1 minute, until it is puffed, blistered and crisp all over. Set aside.
8 minStep 2: Put 7 oz sugarcane molasses, 1 ¾ oz granulated sugar, 3 ½ oz rice malt syrup, ¼ cup water and 1 oz fresh ginger in a heavy pan over a medium heat and stir until the sugar dissolves.
3 minStep 3: Boil without stirring for 12–15 minutes, until it reaches 122–250°F (hard-ball stage): a drop in cold water sets into a firm ball that holds its shape when pressed.
14 minStep 4: Take the pan off the heat and quickly stir in 7 oz roasted peanuts until every nut is coated.
Step 5: Spread a quarter of the hot mixture about 1 cm thick over one toasted rice paper, top with a second paper and press down firmly with a flat lid. Repeat to make four rounds.
5 minStep 6: While still warm, cut each round into 4 wedges with a heavy knife or strong scissors. Cool completely, then store airtight with baking paper between the layers for up to 10 days.
Nutrition per serving
- Calories
- 158 kcal
- Protein
- 4 g
- Carbs
- 22 g
- Fat
- 7 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kẹo cu đơ (Hà Tĩnh peanut and ginger candy) take?
- About 45 minutes in total: 15 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 16 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of granulated sugar?
- Caster sugar, same amount.
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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