Bo Bia (Vietnamese Sweet Crepe)

Instructions

1. 1In a small saucepan, combine the 1/4 cup sugar and 2 tablespoons water. Heat over medium heat (about 148.9°C or 150°C), stirring constantly until the 1/4 cup sugar is completely dissolved.
2. 2Bring the sugar and water mixture to a simmer over medium heat (about 148.9°C or 150°C). Let it simmer for 2 to 3 minutes, or until it looks slightly thickened. Remove the saucepan from the heat and stir in the 1/2 teaspoon vanilla extract. Set aside to cool.
3. 3Place a dry skillet over medium heat (about 148.9°C or 150°C). Add the 2 tablespoons sesame seeds and toast them, stirring frequently, for 2 to 4 minutes, or until they are lightly golden and smell fragrant. Remove the sesame seeds from the skillet immediately to prevent burning and set them aside.
4. 4Prepare a shallow bowl or plate with warm water. Dip one sheet of rice paper wrapper into the warm water for about 10 to 20 seconds, or until it becomes soft and pliable. Carefully lift it out, letting any excess water drip off.
5. 5Lay the softened rice paper wrapper flat on a clean, damp kitchen towel or a smooth, non-stick surface.
6. 6Spread about 1/4 cup of the 1 cup shredded coconut in a thin, even layer across the center of the softened rice paper wrapper, leaving a border around the edges.
7. 7Drizzle about 1 tablespoon of the cooled sweet syrup over the shredded coconut. Sprinkle about 1/2 teaspoon of the toasted sesame seeds over the syrup.
8. 8Fold the left and right sides of the rice paper wrapper inward over the filling. Then, starting from the bottom edge closest to you, tightly roll the wrapper upwards to enclose the filling completely, creating a neat crepe.
9. 9Repeat steps 4 through 8 with the remaining 7 sheets of rice paper wrappers, 1 cup shredded coconut, sweet syrup, and toasted sesame seeds to make 4 crepes in total.
10. 10Serve the Bo Bia immediately.

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