Vietnamese · Dessert
Vietnamese Ginger Candy Bars
A dense, deeply spiced bar built on the Vietnamese love of fresh and candied ginger, layered through a molasses-dark butter batter and finished with a scatter of chewy candied ginger on top. The fresh grated ginger keeps the crumb bright and pungent while the ground spices and molasses give it a warm, caramel-edged backbone.
$1
15 minsPrep
23 minsCook
58 minsTotal
EasyLevel
Nutrition per serving
288Calories
3.9gProtein
15.7gFat
34.3gCarbs
18.7gSugar
1.3gFiber
326mgSodium
64mgChol
7.8gSat Fat
200mgPotassium
50mgCalcium
1.9mgIron
0.1mcgVitamin B12
0.5mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
vegetarian
sweet-spot
hidden-gems
Instructions
1
Preheat oven to 180°C (350°F) and line a 10x10cm square tin with baking paper, leaving an overhang on two sides.
2
Melt the butter in a small saucepan, then whisk in the brown sugar and molasses until glossy and combined.
3
Let the butter mixture cool slightly, then whisk in the beaten egg until smooth.
4
Sift the flour, baking powder, ground ginger, cinnamon and salt into the wet mixture and fold until just combined.
5
Fold in the grated fresh ginger and chopped walnuts, distributing evenly through the batter.
6
Pour the batter into the prepared tin, smoothing the top with a spatula.
7
Bake for 22-25 minutes until a skewer inserted in the centre comes out with a few moist crumbs.
8
Cool the bar fully in the tin on a wire rack for at least 20 minutes before lifting out using the paper overhang.
9
Scatter the diced candied ginger over the top, then slice into 2 squares to serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 1 oz28g melted butter
- 1.1 oz30g brown sugar
- 0.4 oz10g molasses
- 3/83/8 eggs, beaten (18g)
- 1.1 oz32g sifted all purpose flour
- 0.1 oz1.5g baking powder
- 0.4 oz10g finely grated ginger fresh
- 0.1 oz2g ginger ground
- 0 oz0.8g cinnamon ground
- 0 oz0.7g salt
- 0.4 oz10g chopped walnut
- 0.3 oz8g candied, diced, scattered on top ginger fresh
