Photograph of the finished Nan-e berenji

Middle East · Bánh quy bột gạo nghệ tây

Nan-e berenji

50 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Rice flour Rice flour 1.8 lb
  • Photograph of Powdered sugar Powdered sugar 1.1 lb
  • Photograph of Oil Oil 1 ⅔ cups
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Rose water Rose water ½ cup
  • Photograph of Cardamom Cardamom 0.7 oz
  • Photograph of Pistachios Pistachios 4.2 oz
  • Photograph of Saffron threads Saffron threads 0.8 g

Method

  1. 1 Beat the oil with the powdered sugar for 10 minutes until the mixture is white and fluffy.
  2. 2 Mix together rice flour, eggs, rose water, cardamom, and saffron water.
  3. 3 Made with only rice flour and no wheat flour, the cake crumbles in your mouth.
  4. 4 Let the dough rest in the refrigerator for 12 hours so that the rice flour absorbs all the moisture and doesn't become crumbly.
  5. 5 The members are drawn, then flattened and stamped with a wooden seal.
  6. 6 Bake at 160 degrees for 15 minutes, making sure the cake doesn't turn golden brown; it should be off-white.

With an appliance

  • Air fryer 45 min

    Replace step 6: spray a very thin layer of oil onto the saffron cake, use a 175-degree steamer for 10 minutes and flip after 5 minutes; the short time preserves the ivory color, one layer at a time.

Start cooking