To bake the custard apple pie, the baker must go through several stages. Glutinous rice is cleaned, drained and ground smoothly, then roasted. After that, the roasted glutinous flour is mixed with coconut milk and sugar with appropriate proportion. The mixed-flour is then kneaded in the same way as baking snow-flaked cake. To have the green like real peel of custard apple, people use pandan, extract the juice then mix with the flour mixture. Fillings are also done with feats: mung beans are cooked in shell, mixed with boiled sugar, salt, coconut milk, and then rolled into balls. Roll each flour ball with mung bean filling and then attach them together steadily, shape it like a real custard apple. Finally, dust the mixture of flour and sugar on the peel. The pie is very glutinous, greasy, aromatic, both sweet and salty. Due to the feat that very few people today bake custard apple pie, it only appears in holidays, and Tet.
In Can Tho, tourists can enjoy custard apple pies in Ky Yen Thuong Dien Festival at Binh Thuy Communal House, which will take place from 18 to 20 of May.
Source: Can Tho Newspaper - Translated by Ngoc Diep