Photograph of the finished Nan berenji

Middle East · Bánh quy bột gạo nước hoa hồng mè

Nan berenji

45 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.5 lb
  • Photograph of Unsalted butter Unsalted butter 15.5 oz
  • Photograph of Powdered sugar Powdered sugar 15.5 oz
  • Photograph of Rose water Rose water ¼ cup
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Black sesame Black sesame 2.8 oz
  • Photograph of Cardamom Cardamom 0.6 oz

Method

  1. 1 Beat the softened butter with the powdered sugar for 10 minutes until fluffy and white.
  2. 2 Mix the egg yolks, rose water, and rice flour together using a wooden spoon.
  3. 3 This version has a rose fragrance and is sprinkled with black sesame seeds, unlike the saffron-scented version.
  4. 4 Let the dough rest in the refrigerator for 2 hours so that it absorbs all the water and becomes easier to shape.
  5. 5 Roll the dough into balls, then flatten them and use a fork to press fan-shaped patterns onto the surface.
  6. 6 Sprinkle with black sesame seeds and bake at 160 degrees for 16 minutes; the cake should remain white, not yellow.

With an appliance

  • Oven 45 min

    Bake at 160 degrees for 16 minutes on the middle rack, then let cool on the tray as the cake is very fragile when hot.

Start cooking