Vietnamese rice flakes are made from rice grains harvested while still unripe and soft. The grains are flattened by hand and then dried in the sun. As the natural sugars have not yet fully converted into starch, the flakes cook particularly quickly.
Also known as Cốm Dẹp, the rice flakes are suitable for sweet rice dishes, desserts and breakfast bowls, as well as for coating fish, tofu or vegetables. They are especially delicious when fried in butter or oil for 4 to 5 minutes until crisp.
In the past, the rice was coloured with food colouring, giving it a bright green appearance. Today, we source it in its natural form. The delicate green colour of the fresh grains turns yellow during sun-drying.
