Top 10 Delicious Cakes Made from Brown Rice Flour

Brown Rice Cake, also known as Răng Bừa Cake, is a familiar dish to many people in the Northern region and is considered a traditional Vietnamese cake. Brown Rice Cake represents the beauty of Vietnamese culture! Let's make this cake with Mytour.

Ingredients:

• 300g Brown Rice Flour
• 200ml water
• 2 tablespoons cooking oil
• 1 tablespoon seasoning powder
• A pinch of salt
• 150g minced pork
• ½ onion, finely chopped
• A small handful of wood ear mushrooms
• Banana leaves, fresh dong leaves
• Flat string for wrapping the cake
• Seasonings: Fish sauce, salt, pepper

Instructions:

• Step 1: Take a large bowl, pour the flour into the bowl. Then add water, cooking oil, a little seasoning powder, and salt, stir well for the dough to rise for 4-5 hours.
• Step 2: While waiting for the dough to dry, prepare the leaves. It is recommended to boil the leaves for a chewy texture and easy wrapping. Then rinse with cold water and drain.
• Step 3: To make the cake filling, add cooking oil to a hot pan and sauté the minced pork. Season with a bit of fish sauce, salt, and pepper. Soak the wood ear mushrooms in hot water, wash, and add them to the sautéed meat. Finally, add chopped onions and sauté until cooked. Adjust the seasoning when it cools down. Note: Sauté the mixture over medium heat to prevent the meat from releasing water.
• Step 4: Take the dough out of the bowl, put it in a pot, add a little water, heat it over high heat, and continuously stir to prevent the dough from sticking to the bottom. Slowly lift the pot off the heat and stir well to prevent burning. Let it cool, then prepare to wrap.
• Step 5: Wipe the banana leaves dry. Then, place a plastic wrap or banana leaf layer underneath. Use a brush to apply a thin layer of oil on the leaves so that the dough does not stick. Scoop each spoonful of dough onto the prepared leaf, then add a spoonful of filling, and another spoonful of dough. Then, fold the banana leaves on both sides along the length to create a long shape and fold the leaf in at both ends. Adjust so that the cake is puffed up in the middle and flattened at both ends for a better appearance. Finally, use the flat string to tie it tightly.
• Step 6: Place the cake in a steamer, turn on the steamer for about 15-20 minutes. And now, we have completed the steps to make Brown Rice Cake, let's enjoy.

Enjoy the delightful flavors of Mung Bean Layered Cake, a beloved snack known for its chewy texture and unforgettable taste. Let's get started right away!

Ingredients:

• 500g tapioca starch
• 100g brown rice flour
• 400g granulated sugar
• 10 pandan leaves
• 200g peeled mung beans
• 600ml coconut milk
• 1 vanilla pod
• Cooking oil

Instructions:

• Rinse and soak the mung beans in cold water for 4 hours until soft.
• After 4 hours, rinse the beans again and steam until tender. If you don't have a steamer, you can use a rice cooker.
• Once cooked, transfer the mung beans to a blender, add a pinch of salt, and blend until smooth.
• Rinse the pandan leaves, cut them into short pieces, and blend with a little water. Strain to extract the pandan juice and set aside.
  
• Take 250g tapioca starch, 50g brown rice flour, and 200g sugar in a bowl, mix well.
• Divide this flour mixture into 2 equal parts. Take one part, add coconut milk, vanilla, and the blended mung beans, then blend until smooth.
• For the remaining part, mix with the pandan juice.
  
• Grease a steaming mold lightly with cooking oil and place it in the steamer.
• Pour a layer of the pandan mixture into the mold and steam for about 5 minutes until it solidifies. Then add a layer of the mung bean mixture.
• Repeat the process, steaming each layer for 3 - 5 minutes until the mold is full.
• Once the cake is cooked, remove it from the steamer and let it cool completely before unmolding.
• Finally, cut the cake into slices and savor your delicious creation. The cake has a delightful aroma, and its chewy texture is sure to please.

Experience the warmth of the North by indulging in a bowl of hot, flavorful steamed cake. If you're craving the familiar taste and aroma, let's join Mytour in the kitchen to make this delicious treat.

• 150g brown rice flour.
• 50ml cooking oil.
• 100g tapioca starch.
• 200g pork.
• 25ml sesame oil (optional).
• 50g wood ear mushrooms, dried shiitake mushrooms.
• Garlic and dried shallots.
• A bunch of fresh cilantro, washed and drained.
• Seasonings: Fish sauce, sugar, pepper, vinegar or lime...
• 50g dried shallots, fried until fragrant.

Instructions:

• Step 1: Mix brown rice flour, tapioca starch, and 1 teaspoon of salt with 1 liter of water in a thick-bottomed stainless steel pot. Stir well with a whisk until the mixture is smooth. Then, strain the mixture through a sieve to obtain a smooth batter.
• Step 2: Place the pot of batter on the stove and cook over medium heat. While cooking, remember to continuously stir with a spatula to prevent lumps. After about 2 to 3 minutes of cooking, when the mixture starts to thicken and turn opaque, reduce the heat to the lowest setting.
  
• Step 3: When the batter becomes thick and turns white, add 1 teaspoon of sesame oil and 2 teaspoons of cooking oil. Stir well.
  
• Step 4: Peel and finely chop garlic and shallots. Soak wood ear mushrooms and dried shiitake mushrooms in warm water until they expand, then cut off the stems, rinse, and chop finely. Wash the pork and grind it finely.
  Step 5: Heat oil in a pan, sauté the dried shallots and garlic until fragrant, then add the pork, mushrooms, and wood ear mushrooms. Stir well.
  When the meat firms up, season it to taste and add 1 teaspoon of pepper for a fragrant aroma. Turn off the heat.
  
• Step 6: Prepare a mixture of vinegar, water, and sugar in a 1:1:1 ratio. You can taste and adjust it to suit your preferences. However, the dipping sauce should have a balanced sweet and sour taste, creating harmony when paired with the steamed cake. Next, add fish sauce and taste again to balance the flavors. To enhance the aroma of the fish sauce, add finely chopped garlic and chili.
  
• Step 7: Scoop the cake into bowls (choose bowls with a wide rim), then add the meat filling on top, drizzle a teaspoon of sweet and sour fish sauce, and finally, garnish with cilantro and fried dried shallots on top. Your delicious hot steamed cake is now ready to be enjoyed.

Pyramid Dumpling is a traditional dish with an enticing flavor that many people love. Packed with nutrients, convenient, and delicious, let's explore how to make this dish with Mytour.

Ingredients:

• 400g brown rice flour.
• 100g tapioca starch.
• 2 liters of bone broth + 200ml hot water (may not use it all).
• Soup powder.
• Cooking oil.
• Ground pepper.
  
• Sugar.
  
• Fish sauce.
  
• 500g minced pork.
• 200g dried shallots - peeled.
• 100g wood ear mushrooms + dried shiitake mushrooms.

Instructions:

• Soak wood ear mushrooms and dried shiitake mushrooms until soft, peel dried shallots. Fine chop mushrooms and wood ear mushrooms, mix with pork and spices. Shape the meat into quail egg-sized balls and steam until cooked.
• After simmering the bone broth, strain out the bones and residue, add enough filtered water to make 2 liters, and let it cool.
• Season the broth with soup powder, making it slightly less salty than normal soup. Add cooking oil.
• Add brown rice flour + tapioca starch to the pot of bone broth, soak for at least 1 hour. The flour can be soaked up to 4 hours before making the cake.
• After soaking, stir well - because the flour has settled to the bottom - then bring to the heat. Stir while heating, using a wooden spoon to prevent sticking. Stir until the mixture boils and begins to thicken, then turn off the heat. If the batter is too thick, add boiling water. Use a whisk to beat the batter until smooth and creamy. If you don't have a whisk, use a wooden spoon or chopsticks to beat the batter until it is smooth, without lumps. The batter is ready when it is milky white, glossy, and lump-free. The consistency is equivalent to su kem cake filling or slightly thicker. If you make the filling first, wrapping it immediately without cooking it is fine. However, cooking the filling first helps to position the filling better inside the cake, preventing it from leaking out.
• Dry banana leaves, wipe them dry with a damp cloth. If the banana leaves are fresh, blanch them in boiling water to soften. Drain before wrapping.
• Arrange the cake wrapping leaves: If the banana leaves are large and not torn, fold them into two layers, with the outer layer facing down and the inner layer facing up. If the leaves are small and torn (like mine) - cut the leaves to make them wider than an A4 sheet of paper - still with 2 layers as above. Fold the leaves twice along the diagonal to form a triangular shape. Hold the tip, open the leaf to create a funnel.
• Scoop a spoonful of batter, pour it into the leaf funnel. Press a ball of filling in, scoop another spoonful of batter, pour it on top, and spread the batter to cover the filling. Wrap the cake tightly by folding the leaf from 4 sides.
• Tie with string to keep the leaf from loosening. If the banana leaves are large, sturdy, and not torn much, you may not need to tie them; just tuck the leaf edge into the folds of the cake so that it doesn't come loose. After wrapping, steam the cake for about 20 minutes until cooked. Take out the cake and enjoy it immediately.

Savory Pancake, a popular dish in Vietnam, Japan, and some other Asian countries, is an irresistible combination of meat, shrimp, and various vegetables. Let's make this delightful dish with Mytour.

Ingredients:

• 150g rice flour
• 200ml coconut milk
• 30g turmeric powder
• 100g fresh shrimp
• 100g pork belly
• 50g peeled mung beans
• 40ml fish sauce
• 40g sugar
• Garlic, chili, and various fresh herbs like lettuce, basil, coriander, etc.
• Cooking oil

Instructions:

• Mix 150g rice flour with 30g turmeric powder, 200ml coconut milk, and 100ml water. Stir well and strain through a sieve, letting it rest for about 1 hour.
• Soak mung beans in warm water for 30 minutes and steam for an additional 30 minutes.
• Clean shrimp and pork belly. Dice the meat and peel the shrimp.
• Heat a pan, add some cooking oil, and spread it evenly. When the oil is hot, add shrimp and meat, stir-fry until nearly cooked, add a bit of the batter, spread it all over, then add mung beans and herbs, fry until the pancake becomes crispy.
• Mix 40ml fish sauce with 40g sugar, 2 minced cloves of garlic, red chili, and 40ml water to make the dipping sauce.
• Serve the savory pancake with fresh herbs and enjoy with the dipping sauce.

Ingredients:

• 700g white turnip
• 250g pork belly (or replace with Chinese sausage or minced pork per preference)
• 50g dried shrimp
• 140g rice flour
• 140g tapioca starch
• 750ml water (500ml boiling water and 250ml warm water)
• Seasonings: soy sauce, salt, sugar, seasoning powder, pepper, scallions, cooking oil, etc.
• Tools: steaming mold, egg beater, bowl, salt, etc.

Instructions:

Prepare the ingredients:

• Wash and peel the turnip, then julienne it and place it in a bowl.
• For the pork belly, wash it and cut into small pieces. Marinate with 1 teaspoon of seasoning powder, 2 teaspoons of minced shallots, 1 tablespoon of soy sauce, and let it marinate for 10-15 minutes.
• Soak 50g of dried shrimp in warm water to soften them.

Make the cake batter:

• In a bowl, combine 140g rice flour and 140g tapioca starch. Add 250ml warm water and use an egg beater to mix the flour and water evenly. Then add 1 teaspoon of salt and 500ml boiling water to the flour mixture, stir quickly until the batter thickens, and then stop.

Prepare the filling:

• While waiting for the batter to rise, heat a pan with a little cooking oil. When the oil is hot, add the marinated pork belly and dried shrimp, stir-fry for about 5 minutes until the meat is cooked. Finally, add the julienned turnip and stir-fry together. While stir-frying, season the mixture with 1 teaspoon of salt, a bit of pepper, 1 teaspoon of seasoning powder, and 1 teaspoon of sugar.

Combine the batter and filling:

• Once the filling is done, pour the previously prepared batter into the shrimp, meat, and turnip mixture, stir well. After stirring for about 5 minutes, you will see the mixture thickens and becomes elastic. That means you've succeeded, and now it's time to move on to the next step.

Steam the cake:

• Prepare the cake mold, brush oil around the mold to make it easier to remove the cake later. Finally, pour the evenly mixed batter and filling into the mold, spread the cake evenly. Wrap the mold with plastic wrap and place it in a steamer for 1 hour.
• A tip to determine if the cake is cooked is to insert a toothpick into the cake. If it comes out clean without any sticky batter, the cake is cooked.

Finished product:

• Once the cake is cooked, remove it from the mold and let it cool completely before placing it in the refrigerator overnight (8-10 hours). Take the cake out of the fridge, use a knife to apply a little oil, and cut it into bite-sized pieces.

Ingredients:

• 500g brown rice flour
• 500g lean minced pork
• 300g pork sausage
• 100g wood ear mushrooms
• 100g purple onion
• 1 white onion
• Seasonings: Fish sauce, salt, sugar, pepper, seasoning powder, chili, garlic

Instructions:

Prepare the rice flour batter:

• Stir 1 liter of water into brown rice flour, add 1/4 teaspoon of salt, let the batter rise for 30 minutes.

Make the filling:

• Wash the minced pork, drain, cut into small pieces, then finely chop with a knife. Peel the purple onion, chop half of it finely, and dice the other half. Add 1 tablespoon of chopped purple onion to the meat and mix well.
• Peel the white onion, wash it, cut into small pieces to make the filling. Soak wood ear mushrooms in water, remove the stem, cut into strips, and finely chop.

Sauté the filling:

• Heat a pan with 2 tablespoons of cooking oil, sauté the remaining purple onion until fragrant, then add the marinated minced pork to the pan. Add the diced white onion to the pan, sauté until the white onion is cooked, then season with 1 tablespoon of fish sauce, 2 teaspoons of seasoning powder, and 1 teaspoon of sugar.
• When the water is reduced, add the chopped wood ear mushrooms, stir again, and add 1 teaspoon of pepper before turning off the heat.

Spread the rice rolls:

• Heat the pan, spread a thin layer of cooking oil to make it non-stick. Pour 1 large tablespoon of rice flour water into the pan, shake it evenly so that the water spreads evenly on the pan. Cover it, let it sit for 5 seconds, and the rice roll is cooked. Flip the pan onto a large plate that has been greased with a layer of cooking oil.
• After that, put 1 spoon of the sautéed filling on it and roll it up.

Ingredients:

• 250g brown rice flour
• 35g crispy frying flour
• 100g chives
• 200g papaya
• 1 carrot
• 6 chicken eggs
• Seasonings: Sugar, soy sauce, cooking oil

How to make:

Prepare vegetables:

• Clean the chives, remove damaged leaves, then cut them into small pieces, about 2 - 3cm long. Peel and wash the papaya and carrot, then shred them.

Next, add 2 chicken eggs and fry together. Depending on your preference, you can either cook until the eggs are fully done or leave the yolks runny. Repeat the process with the remaining batter and eggs.

Make dipping sauce:

• Mix 2 tablespoons of soy sauce, 2 teaspoons of sugar, and 30ml warm water in a small bowl. Stir well until the sugar dissolves. Adjust the sugar and soy sauce to your taste.

Prepare the batter:

• Combine 250g brown rice flour and 35g crispy frying flour in a large bowl. Then, add 500ml of water and stir until the mixture becomes a smooth, lump-free batter.

Stir the batter:

• Strain the batter mixture again to ensure a smooth consistency. Then, cook the batter over medium heat, stirring continuously until it thickens and becomes transparent. Turn off the heat.

Mix the batter:

• Place the pre-cut chives on a flat surface, then layer the cooked batter on top. Use your hands to knead until the chive and batter mixture is well combined.

Shape the cakes:

• Mold the mixture into round, flat cakes of a suitable size. You can use stainless steel or plastic molds for more attractive shapes.

Fry the cakes:

• Heat 6 tablespoons of cooking oil in a pan until hot. Fry the cakes until they are golden brown on both sides.

Complete the dish:

• Transfer the cakes to a plate, garnish with shredded papaya and carrot on top. Serve with soy sauce. If you like it spicy, you can add a little chili sauce to the cakes or cut fresh chili directly into the soy sauce.

Ingredients:

• 100g brown rice flour
• 50g tapioca flour
• 150ml jackfruit leaf water
• 300ml coconut milk
• 10-12 jackfruit leaves
• Additional ingredients: Sugar, salt, peanuts, sesame seeds

How to make:

Prepare ingredients:

• Clean and grind about 1-2 handfuls of jackfruit leaves with water, then squeeze to extract 150ml jackfruit leaf water. Wash the jackfruit leaves on both sides and let them drain.

Make the cake batter:

• To make the cake batter, mix 100g brown rice flour and 50g tapioca flour with the jackfruit leaf water. Add 2 tablespoons of sugar for sweetness and a pinch of salt to balance the sweetness. Knead the dough until smooth.

Steam the cakes:

• After mixing the dough, knead it again until smooth. Take a portion of the dough and spread it evenly on the surface with a lighter green shade of jackfruit leaf color, then roll it into a round shape.
• Next, evenly arrange these rolled cakes in a steamer and steam for 15 minutes over low heat.

Cook coconut milk:

• Mix 200ml coconut milk with 2 tablespoons of sugar, 1/2 tablespoon of rice flour, and a little salt. Stir well. Then, simmer the coconut milk mixture over low heat until it becomes slightly thick and smooth.

Complete the jackfruit leaf cakes:

• To enjoy the cakes, peel off the cake layer from the jackfruit leaf and top it with a layer of coconut milk and some roasted peanuts and sesame seeds.

Ingredients:

• 440g brown rice flour
• 80g tapioca flour
• 150ml pandan leaf water
• 400ml coconut milk
• 150ml filtered water
• A little pandan leaf oil
• Seasonings: Sugar, salt, cooking oil
• Utensils: Strainer, chopsticks, steamer

How to make:

Prepare pandan leaf batter:

• Start by combining 220g brown rice flour and 40g tapioca flour in a large bowl, then add 100g caster sugar, ⅛ teaspoon salt, 150ml pandan leaf water, and 400ml coconut milk. Stir well and strain the mixture to make the batter smoother.
• Add 2 drops of pandan leaf oil for a richer green color and let the batter rest for 20 minutes.
  

Prepare coconut milk batter:

• Alongside the banana leaf offering cake, you can optionally make another version with a rich, aromatic coconut milk batter for added variety.
• Mix a similar amount of flour, salt, and sugar as in step 1. Add 150ml filtered water and 400ml coconut milk to the flour mixture. Stir, strain for smoothness, and let the batter rest for 20 minutes.

Prepare banana leaf tubes:

• Next, wash and dry banana leaves with a clean cloth. Use 4 tied chopsticks to roll the leaves into tubes by bunching the ends together.
• Then, spread the banana leaves on the table with the smooth side facing up. Use 4 chopsticks to roll the banana leaves and pull out the chopsticks. Tie the center with a string to create a core.
• After that, fold one end of the tube and tie it to prevent the batter from leaking. Check if it's secure by looking through the tube. Repeat this process for all banana leaves.

Pour batter into the tubes:

• Add a drop of cooking oil to the batter before pouring it into the tubes to give the cakes a beautiful shine. Then, use a funnel or a bowl, pour a sufficient amount of batter into each tube, fold the banana leaf's end, tie it tightly to avoid spillage. Repeat the process for both types of batter.

Steam the cakes:

• After pouring the batter into the banana leaf tubes, heat up a steamer, place each tube in the steaming tray, and cover. Steam the cakes for about 20 to 25 minutes until cooked.

Finished product:

• After 25 minutes, remove each cake tube, remove the banana leaf layer. At this point, you can cut it into pieces for serving. The banana leaf offering cakes have a beautiful color, a fragrant aroma of pandan leaf, and fresh coconut milk. They are delicious and chewy. Give it a try!