Experience the Delight of Homemade Hanoi Green Rice Flakes

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Green rice flakes, a renowned specialty of Hanoi, exude an intoxicating aroma and offer a refreshing taste enclosed within the soft, green exterior and sweet, nutty mung bean filling. A culinary delight that leaves a lasting impression on anyone who has savored its unique charm!

Instead of indulging in store-bought green rice flakes, why not try your hand at making this delectable treat at home? Here's a tantalizing and hygienic recipe for crafting flavorful green rice flakes that will surely captivate your taste buds. Let's dive into the art of making this traditional delicacy!

Delicious Hanoi Green Rice Flakes

To execute the guide on making delicious and authentic Hanoi green rice flakes, first, you need to gather the following ingredients:

Ingredients:

- Dried green rice: 300 gr

- Peeled split mung beans: 50 gr

- Sugar: 80 gr (adjust according to taste)

- Toasted sesame seeds: 3 tablespoons

- Glutinous rice flour: 3 tablespoons

- Cooking oil: 1 tablespoon

- Grapefruit perfume: a few drops

- Water: 300 ml

- Banana leaves: a few leaves

Procedure:

Step 1: Soak the mung beans in water for 3 hours until they swell, then steam until cooked. Put the beans in a blender with some water and 30 grams of sugar, then blend until smooth.

Step 2: Select and clean the rice, removing any impurities. Rinse the rice with water until clean. Soak the rice in cold water for 1 hour to soften. The water level should be slightly higher than the rice surface.

Step 3: In a non-stick pan, combine the blended mung beans, cooking oil, and half of the glutinous rice flour. Place the pan on low heat until the mung beans become dry, then sprinkle half of the sesame seeds and a few drops of grapefruit perfume. Stir well with chopsticks to evenly mix the sesame seeds and perfume into the mung beans, then transfer to a bowl.

Step 4: Pour 300 ml of water, 50 grams of sugar, and banana leaves into the pan. Heat until the sugar dissolves, then add the rice and stir-fry over low heat. Stir constantly to prevent the rice from sticking to the pan. When the rice becomes dry and most of the grains have dissolved, taste to ensure the rice is sticky and there are no hard grains remaining. If the rice is still mixed with hard grains and the water has dried up, you can add a little more water while stir-frying.

Step 5: Rub cooking oil on your hands to prevent sticking, then shape a small amount of rice into a square (make it thin). Place the rice square on a piece of food wrap, then scoop some mung bean filling and spread it evenly in the middle of the rice square. Next, shape another rice square similarly and place it on top. Finally, sprinkle some sesame seeds on the surface of the rice cake.

Step 6: Smooth the edges of the cake to make it look nicer, then wrap it up. For a smoother and more beautiful rice cake, you can use a square mold to shape the cake.