Discover 2 Unforgettable Recipes for Delicious Coconut-Stuffed Rice Cakes – Mytour

When it comes to traditional Vietnamese cuisine, one cannot overlook the beloved coconut-stuffed rice cakes. This rustic dish is sure to leave you craving for more. Do you know how to make coconut-stuffed rice cakes at home? Let's explore the recipe below with Mytour!

1. Introduction to Coconut-Stuffed Rice Cakes

Coconut-stuffed rice cakes are a familiar snack, brimming with the flavors of the homeland. When it comes to 'delicious' and 'authentic,' the coconut-stuffed rice cakes from Binh Dinh province are unmatched. With simple ingredients like fragrant glutinous rice flour, grated coconut, roasted peanuts, and sugar... through a few cooking steps, they transform into enticing, aromatic cakes. 

Image: Collected

In just a short amount of time, you'll have the most enticing batch of rice cakes ever. Guaranteed to win over everyone in your household. Below, Mytour unveils the detailed steps to make delicious coconut-stuffed rice cakes, true to the flavors of Nau land.

2. How to Make Coconut-Stuffed Rice Cakes 

Prepare the Ingredients

For the Dough

• Glutinous rice flour: 250 grams
• Sugar: 2 tablespoons
• Salt: 1 teaspoon
• Warm water: 120 ml                        

For the Filling

• Grated coconut: 150 grams                       
• Peanuts: ½ cup                        
• Sugar: 110 grams
• Tapioca starch: 1 tablespoon
• Salt: 1 teaspoon
• Water: 150 ml + 3 tablespoons

Image: Collection

Preparation Steps

Step 1: Prepare the Ingredients

• Heat a pan over low heat. Add peanuts and dry roast them until fragrant and golden brown. Turn off the heat.
• Prepare a clean cloth and let the roasted peanuts rest for about 5 minutes. Then remove the skins, crush them lightly, and transfer to a separate bowl.
• Wash banana leaves thoroughly, drain, and cut them into rectangular pieces measuring 25x15cm.

Image: Collected

Step 2: Making the Dough for Coconut Stuffed Glutinous Rice Balls

• Put glutinous rice flour, sugar, and salt in a large bowl. Gradually add warm water while stirring gently to dissolve the flour completely without lumps.
• Knead the mixture thoroughly until the dough becomes elastic, smooth, and non-sticky.
• Wrap the bowl tightly with plastic wrap and let it rest for about 1 hour at room temperature to allow the dough to expand and become smoother.

Image: Collected

Step 3: Making coconut filling

First, pour 150ml water into a deep pan with sugar, stir well until the sugar dissolves. Then, place the pan on the stove, keep the heat low, and bring to a boil. When the sugar water turns slightly golden, add grated coconut. Stir until the coconut becomes sticky, sweet, and aromatic, then add pre-prepared peanuts, mix well. Next, dissolve tapioca flour and salt with 3 tablespoons of water. Then pour this mixture into the simmering filling. Continue stirring until all the ingredients are well combined, and the filling becomes firm. Turn off the heat and let it cool.

Photo: Collected

Step 4: Wrapping coconut-filled dumplings

Wrap the outer layer of leaves diagonally around the filled dumpling, then fold the leaf corners back. Use your fingers to press the edges of the leaves downward along the wrapped dumpling to ensure a tight seal.

Ảnh: Sưu tầm

Bước 5: Hấp bánh ít nhân dừa

• Chuẩn bị nồi hấp, lần lượt xếp bánh vào khay hấp.
• Bắc nồi nước lên bếp, để lửa lớn. Khi nào nước sôi thì cho bánh vào hấp trong khoảng 20-25 phút là bánh sẽ chín.

A gentle reminder: For optimal results, stack only 2 layers of the cake, as it ensures even cooking and enhances its delightful aroma.

Image source: Collected

Final Product

The completed coconut-filled rice cakes boast an enticing fragrance. With a chewy exterior and a soft interior, the sweet coconut filling harmonizes with the rich creaminess of coconut and the nutty flavor of roasted peanuts, creating a truly irresistible taste. Especially enjoyable when consumed warm.

Image source: Collected

3. Recipe for Coconut Mung Bean Pandan Filled Rice Cakes

Preparation of Ingredients

The Dough

Ingredients for sticky rice cake: - 400 grams glutinous rice flour - 50 grams tapioca starch - 30 grams powdered sugar - 1 bunch pandan leaves - 15 ml coconut oil - Half a cup of water - Banana leaves

Filling ingredients for the cake: - 200 grams mashed coconut - 160 grams palm sugar - 150 grams peeled mung beans - 500 ml water - 1 bunch pandan leaves - 20 ml coconut oil - Salt, sesame seeds

Follow these steps to make the cake: 1. Prepare the ingredients. 2. Mix glutinous rice flour, tapioca starch, and powdered sugar. 3. Add coconut oil and water to form a dough. 4. Wrap the dough with banana leaves. 5. Cook the filling ingredients until thick. 6. Assemble the cake with filling and steam until cooked. 7. Enjoy your sticky rice cake!

Method: 1. Mix mashed coconut with palm sugar. 2. Cook mung beans until soft, then mix with coconut mixture. 3. Boil water with pandan leaves. 4. Add coconut oil, salt, and sesame seeds. 5. Let it cool before using as filling.

Step 1: Prepare the ingredients

- Clean the pandan leaves, remove the white base, and cut into 2cm sections. - Wash banana leaves thoroughly and cut into 10x10cm squares. - Rinse the peeled mung beans. You can soak them overnight to soften.

Step 2: Make the filling for coconut and mung bean cake

- Heat shredded coconut with 60 grams of palm sugar in a pan over low heat. Stir for about 3 minutes until the coconut absorbs the sugar. Then, remove from heat. - In a pot, add mung beans, water, and a pinch of salt. Bring to a boil until the mung beans are soft. Then, remove and blend until smooth. - Combine the blended mung beans with 100 grams of palm sugar and coconut oil in the pan. Stir over low heat until the mixture becomes dry. Then, remove from heat and let it cool. - Once the filling has cooled, shape it into round balls weighing about 20 grams each and place them on a plate.

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Step 3: Make the dough and wrap the coconut and mung bean cakes

- Blend the cleaned pandan leaves with half a cup of water using a blender. Strain the mixture through a sieve to extract the juice, discarding any solids. - In a large bowl, combine glutinous rice flour, tapioca starch, powdered sugar, coconut oil, and the pandan juice. Knead until the mixture forms a soft, elastic dough. - Wrap the dough in plastic wrap and let it rest for about 15 minutes at room temperature. - After 15 minutes, remove the dough from the bowl. Rub a little oil on your hands, take about 30 grams of dough, and flatten it into a round shape. Then, place the coconut and mung bean filling in the center. Carefully mold the dough around the filling to form a smooth ball, then place it on a banana leaf. - Repeat the process with the remaining ingredients.

Image: Collected

Step 4: Steam the coconut and mung bean cakes

- Prepare a steamer pot and arrange the cakes on the steaming tray. - Bring water to a boil over high heat. Once boiling, steam the cakes for about 15-20 minutes until cooked through.

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Finished Product

After steaming, place the coconut and mung bean filling on the plate, then sprinkle some toasted sesame seeds on top. The finished product boasts a soft, resilient green exterior that is visually appealing, while the filling is rich, fragrant, and irresistible.

Photo: Collected

Note:

• You can substitute white sugar for palm sugar and vegetable oil for coconut oil. However, coconut oil will enhance the flavor of the filling.
• Do not steam the cakes for too long as it may cause them to become soggy.
• Place a cloth over the steamer lid to prevent water vapor from dripping onto the cakes.

4. Tips for Making Delicious and Authentic Coconut-Stuffed Rice Cakes

• Choose finely ground, white glutinous rice flour that is free from clumps or discoloration.

• You can use pandan or screwpine leaves instead of pineapple leaves for a similarly fragrant and distinctive flavor in the rice cakes.
• If you prefer less sweetness, adjust the amount of sugar to suit your taste.
• Knead the dough by hand to feel its elasticity rather than using a machine. Slowly add water during the kneading process to avoid overly sticky or dry dough.
• Divide the dough evenly to ensure the cakes have a sufficiently thick outer layer that fully encases the filling without being too thick and heavy.
• Avoid overfilling the cakes and ensure consistent heat to prevent them from becoming dry or soggy.
• Coconut-stuffed rice cakes can be stored for 7-10 days in a cool, dry place or 15-20 days in the refrigerator. Simply steam them again before serving to enjoy them freshly warmed.

Photo: Collected

It only takes a little time and you'll have delicious coconut-filled sticky rice cakes ready to enjoy. Don't hesitate, get started now to treat your family. And don't forget to follow Mytour Blog for more delicious recipes.