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With this recipe for steamed rice cakes, you can enjoy the delicious specialty of Ben Tre without having to travel there.
Steamed rice cakes, also known as sweet steamed cakes, can be considered a specialty of Ben Tre. Making sweet steamed cakes is not difficult but requires skill in spreading the batter and rolling the cakes beautifully.
Sweet steamed cakes are essentially coconut rice paper when freshly spread, not yet dried, moist, rolled with a little mung bean filling, shredded coconut to create an interesting snack. Therefore, initially, rice paper kilns were the birthplace of this dish. Over time, people started making these cakes at home, not only for personal consumption but also for sale in the morning market. Sweet, slightly fatty cakes, dipped in sesame salt or peanuts, just a few rolls are enough for a breakfast in the countryside.
Here's How to Make Delicious Sweet Steamed Rice Cakes
Steps to Make Sweet Steamed Rice Cakes
For the Outer Layer
Ingredients: Rice flour, coconut milk, sugar, salt, cold water, and toasted sesame seeds (Adjust the amount of ingredients according to the desired quantity of cakes).
Execution Method:
Step 1: Mix all the ingredients together, the ratio is 1 flour: 1.5 water: 0.5 coconut milk. Sugar, salt, and toasted sesame seeds are adjusted according to taste preferences.
Step 2: When mixing the batter, taste it to ensure a slight sweetness. If you want the cakes to be slightly chewy, you can add a bit of glutinous rice flour or tapioca flour. If you want the cakes to have additional color, add pandan leaf extract (green color), butterfly pea flower extract (purple color), or beetroot juice (pink color).
Steps to Make Steamed Rice Cakes
Step 3: Rice Paper Coating: If you don't have a dedicated steaming pot, you can coat the rice paper manually.
+ Prepare a deep steaming pot, about 30cm in diameter, fill it with water. Then, cover the pot opening with a thin cloth (such as white cotton fabric), tightly secure it with a string around, and pull to stretch the cloth tightly.
+ Heat the water until steam rises, then use a ladle to scoop the batter, flip the back of the ladle down, evenly coat. For the first batch of batter, it's advisable to coat a small amount to test first, while also softening the cloth. The cakes should be coated slightly thick for better taste, about 4 to 5 times thicker than hot rolled cakes. After coating, quickly cover with a high-domed lid for a few minutes, then swiftly uncover to prevent water from pooling on the cake surface. Once cooked, transfer the cakes onto a plate and lightly grease. Repeat the rice paper coating process continuously until all the batter is used.
You can also use additional colors to execute the method of making steamed rice cakes
Filling
Step 1: Peel and soak mung beans, then simmer with a little water until soft. If you prefer it to be creamy, you can add coconut milk.
Step 2: Once the mung beans are cooked and slightly dry, mash them, add a little sugar, and vanilla powder for aroma. Use a coconut grater to shred the coconut flesh into strands (you can use the lid of a beer bottle, with grooves around).
Step 3: For this method of making steamed rice cakes, place the filling in the center of the rice paper that has been coated, spread it evenly, and roll it into long rolls. If you want shorter cakes, roll them up and then cut them in half. The cakes don't need to be eaten hot; they are still delicious when cooled. When eating, dip them in sesame salt or roasted peanuts salt (made from sugar, salt, toasted sesame seeds, or crushed roasted peanuts).
Final Product of Making Steamed Rice Cakes
Wishing you success with the above method of making steamed rice cakes!
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