Top 10 Delicious Rice Flour Cakes

Steamed Sticky Rice Cake (Bánh Ít Trần) is a beloved snack in Central Vietnam, with its name meaning 'modesty and abundance.' The cake resembles the Northern-style sticky rice cake (Bánh Rợm) but has its own unique twist. The filling of green beans, pork, wood ear mushrooms, and pepper is wrapped in a chewy layer of sticky rice dough shaped into a round cake. Traditionally, it’s served with spicy fish sauce to enhance its flavor, making it a distinct delicacy from Central Vietnam.

Ingredients:
For the dough:

• Sticky rice flour: 300g
• Warm water: 1 bowl
• Seasoning powder: 1/2 teaspoon
• Salt: 1/2 teaspoon

For the filling:

• Shrimp: 100g
• Pork shoulder: 100g
• Wood ear mushrooms: 4 pieces
• Green onions
• Seasoning powder, salt, sugar
• Fish sauce and lemon for dipping.

Instructions:
Step 1: Prepare the dough

• Mix sticky rice flour with seasoning powder, salt, and warm water. Stir until smooth, then let it rest for 20 minutes. Knead until the dough is soft and no longer sticks to your hands (add more flour if the dough is too sticky, or more water if it’s too dry).

Step 2: Prepare the filling

• Peel the shrimp (to retain the sweet flavor) and chop into small cubes.
• Finely chop the pork.
• Chop the green onions.
• Soak the wood ear mushrooms in warm water, then rinse and chop finely.
• Heat a little oil in a pan and sauté the green onions until fragrant, then add mushrooms, shrimp, and pork. Season with pepper, salt, sugar, and seasoning powder, and adjust to taste. Turn off the heat when the filling is well-cooked.

Step 3: Form the cakes

• Take a small ball of dough about the size of a lychee, roll it into a ball and flatten it. Place the filling in the center, then fold the edges and seal tightly. Coat the outside with a bit of oil or lard. Repeat with the remaining dough and filling, then place the cakes in a bamboo steamer lined with oiled banana leaves to prevent sticking.
• Steam for 5 minutes, then open the lid to allow excess steam to escape. Continue steaming for another 15 minutes until the cakes are cooked through.

Sesame Fried Cake (Bánh Rán Vừng) is a popular snack in Vietnam, available in three main variations: sugar-coated, honey-filled, and sesame-covered. It's easy to find these cakes in markets or from street vendors. However, during rainy days or when staying at home to avoid the pandemic, making these delicious sesame cakes yourself is a fun and rewarding experience. Not only do you get to enjoy fresh, healthy cakes, but you can also show off your cooking skills to your family.

Ingredients:
For the dough:

• Sticky rice flour: 200g
• Regular flour: 8g
• Water: 100g
• Sugar: 60g
• 1 boiled potato, mashed
• Cooking oil, salt
• Sesame seeds

For the filling:

• Green beans (de-shelled): 100g
• Sugar, salt
• Grated coconut: 50g

Instructions:
Step 1: Prepare the dough

• Mix sugar and salt with warm water, stir to dissolve. Then, combine the flours and mix well.
• Add the mashed potato into the dough and knead. Let it rest for 1-2 hours while preparing the filling.

Step 2: Soak the green beans

• Soak the green beans in warm water for about 1 hour while waiting for the dough to rise.

Step 3: Mash the green beans

• Steam the green beans until soft, then mash them. Add a little water, sugar, and salt, and stir. Once the mixture is heated, add grated coconut and cook for another 10 minutes before removing from heat.

Step 4: Divide the green bean filling

• Divide the green bean filling into small, evenly sized portions (you can adjust the size depending on your preference).

Step 5: Shape the dough

• Once the dough has rested, divide it into small portions.
• Flatten each piece of dough.
• Place the filling in the center, fold the dough around it, and form into a smooth ball.

Step 6: Roll in sesame seeds

• Spread sesame seeds on a plate, then roll each ball of dough in the sesame to coat it evenly.

Step 7: Fry the cakes

• Heat oil in a deep frying pan, then fry the cakes until golden brown.
• The perfect sesame fried cake should have a crispy outer shell, a fragrant sesame aroma, and a soft, slightly sweet green bean filling.

The Peanut Sesame Bao (Bánh Bao Chỉ) originates from Hong Kong, China. The name "mà chỉ" means sesame seeds, reflecting its core ingredient. This soft, chewy treat is made from glutinous rice flour and filled with four different variations: black sesame, coconut, mung bean, and peanuts. Its round shape and white color make it similar to the steamed bao, hence the name 'Peanut Sesame Bao' in Vietnamese, to differentiate it from regular flour-based bao.

Ingredients:
For the dough:

• Roasted glutinous rice flour (soft cake flour): 500g
• Water: 700ml
• Sugar: 200g (adjust based on preference)

For the filling:

• Peanuts: 200g
• Sesame: 50g (optional, can increase or omit)
• Sugar: 40g (adjust based on preference)
• A pinch of salt
• A bit of water

Instructions:
Step 1: Prepare the filling

• Roast the sesame seeds and peanuts until golden. Grind the peanuts finely to ensure easy rolling into small balls.
• Mix the sesame, peanuts, sugar, and salt in a bowl. Gradually add water, just enough to make it easy to shape into small balls. Avoid adding too much water, as it will make the filling soggy.
• Form the filling into small balls, adjusting the size based on your preference for more or less filling. Set aside.

Step 2: Make the dough

• Mix the glutinous rice flour and sugar in a bowl, sift to remove any impurities or lumps, and gradually add water.
• Stir the mixture well using a whisk or spoon until it forms a smooth, creamy consistency.
• Cover the bowl with plastic wrap, then microwave for about 7-8 minutes. After 7 minutes, stir and microwave for another 3 minutes to ensure even cooking.

Note: If you don't have a microwave, you can steam the dough over boiling water, though this will take more time. The dough should become thick, sticky, and soft.

Step 3: Shape the bao

• After the dough has cooled slightly, transfer it to a clean surface dusted with flour. Roll the dough into a long cylindrical shape, then cut it into smaller pieces based on the desired size of the bao.
• Flatten each piece of dough, then place a ball of filling in the center. Carefully fold the dough around the filling and seal it. Optionally, roll the bao in grated coconut for added flavor and visual appeal.
• Repeat until all the dough and filling are used up. Enjoy your freshly made Peanut Sesame Bao!

In Northern Vietnam, besides the traditional bánh chưng and bánh dày, the mung bean sticky rice cake is also a cherished treat. This cake resembles bánh dày in shape but is wrapped in banana leaves. It is a popular dish during Tet celebrations, often enjoyed alongside bánh chưng and bánh dày, but it can also make a delicious breakfast. Making mung bean sticky rice cakes is quite simple and requires only a few ingredients.

Ingredients:

• Glutinous rice flour: 500g
• Mung beans: 150g
• Brown or white sugar: 100g
• Shredded coconut or dried coconut flakes: 50g
• Warm water (around 40°C): 500ml
• Cooking oil
• Banana leaves

Instructions:

Step 1: Preparation

• First, dry the banana leaves in the sun to soften them or briefly blanch them in hot water to prevent them from becoming brittle.
• Soak the mung beans in water for 4-6 hours to soften them.

Step 2: Make the dough

• Mix the glutinous rice flour with 500ml of warm water. Knead the mixture until it no longer sticks to your hands.
• Add a tablespoon of cooking oil to the dough and knead again until the oil is fully incorporated and the dough becomes smooth.
• Shape the dough into small balls of your desired size.

Step 3: Prepare the filling

• After soaking, steam the mung beans and mash them. You can use a spoon or a food processor to smooth them out.
• Place the mashed mung beans in a pot, add sugar, and stir until it becomes a thick paste. Stir in the shredded coconut or dried coconut flakes, and cook for a few more minutes before removing from heat.
• Allow the mixture to cool, then roll it into small balls, slightly smaller than the dough balls.

Step 4: Assemble the cakes

• Flatten the dough balls from Step 2, then place a mung bean filling ball in the center. Carefully fold the dough around the filling and seal it.
• Rub a little oil on the outside of each cake to prevent sticking when unwrapping.
• Wrap each cake in a banana leaf, fold the ends tightly, and secure with string to keep the cakes from falling apart during steaming.

Step 5: Steam the cakes

• Place the wrapped sticky rice cakes in a steamer or a pot and steam for 1-2 hours. These cakes can be enjoyed hot or cold, depending on your preference.

This peach-shaped sticky rice cake is soft, chewy, and visually appealing, shaped like tiny, sweet peaches. The dough is tender and wraps around a deliciously sweet mung bean filling, making it an irresistible treat. Its delightful appearance and flavors make it an excellent choice for family gatherings, especially when honoring grandparents.

Ingredients:

• 150g glutinous rice flour
• 2 peaches
• 300g white mung bean paste
• 90g powdered sugar
• 220ml unsweetened milk
• 1g salt

Instructions:

Step 1: Prepare the peaches

• Wash and peel the peaches.
• Use a spoon to scoop out small pieces from the peach, then trim the edges with a knife to make the pieces round and smooth.

Step 2: Prepare the peach filling

• Pat the peach pieces dry with a paper towel and place them in a container.
• Sift 10-20g of powdered sugar over the peach pieces and shake the container gently to coat them evenly.
• For each peach piece, take around 25g of mung bean paste, flatten it, and wrap it around the peach piece. Seal the filling inside and roll it into a ball. Place the filled peaches onto a tray.
• Repeat until all the peach pieces are filled, then freeze them for 1 hour until firm.

Step 3: Prepare the dough mixture

• In a mixing bowl, combine 150g glutinous rice flour, 70g powdered sugar, and 1g salt. Mix well.
• Heat 220ml of milk and add it to the dry ingredients. Stir in a few drops of red food coloring to achieve the desired color.
• Cover the bowl with plastic wrap and microwave for 3 minutes to cook the dough.

Step 4: Knead the dough

• Once the dough is cooked, remove it and stir with a spatula in circular motions to make it elastic. Continue until the dough is smooth, shiny, and stretchy, with a slightly translucent color.
• Once the dough no longer tastes raw, it’s ready to use.

Step 5: Shape the cakes

• Dust a flat surface with cornstarch, then flatten the dough into an even layer. Sprinkle some cornstarch over the dough.
• Cut the dough into small squares, around 2-3 cm in size. Flatten each square, place the peach filling in the center, and fold the dough around the filling. Roll it into a ball.
• Lightly pinch the top to form a peak, and use a knife to make a small groove at the top to resemble a peach. Repeat the process until all cakes are shaped.
• Steam the cakes for about 10 minutes. Once done, remove them from the steamer and brush with oil to prevent sticking. Serve and enjoy!

Tro cake is a traditional Vietnamese delicacy, typically wrapped in banana leaves to preserve its flavor during steaming. The cake features a smooth, chewy exterior and is often paired with molasses, allowing you to experience the chewy outer layer and the rich mung bean filling blended with the sweet molasses flavor.

Ingredients:

• 500g glutinous rice
• 100g mung beans
• 30g sugar
• 20g salt
• 500ml lye water

Instructions:

Step 1: Soak the rice

• Rinse the glutinous rice several times until clean, then place it in a large bowl.
• In the bowl, add 1 liter of water and 500ml of lye water, then soak the rice for 20 to 22 hours.
• Occasionally, gently squeeze the rice to check if it’s softened. Once the rice breaks easily, it’s fully soaked.
• After soaking, drain the rice and rinse it with cold water. You can add a pinch of salt (20g for 0.5kg rice) and let it drain completely.

Step 2: Prepare the mung bean filling

• Wash and soak the peeled mung beans in warm water for 1-2 hours to soften.
• Place the mung beans in a pot with a bit of water and cook for about 30 minutes until soft (or you can steam them until soft).
• While the beans are still hot, add 30g of sugar and stir well with a wooden spoon to break up the beans. Alternatively, blend the beans in a food processor until smooth.
• Transfer the mixture to a pan and cook over low heat until it dries slightly. Adjust the sweetness to your preference.
• Once cooled, form the mung bean mixture into small round balls.

Step 3: Wrap the cakes

• Traditionally, you can use bamboo leaves, dong leaves, or banana leaves for wrapping.
• Shape the leaves into a funnel, place a spoonful of rice at the bottom, add the mung bean filling in the middle, and top it with another spoonful of rice.
• Roll the leaves tightly and secure with string or twine. Continue wrapping until all rice and filling are used.

Step 4: Boil the cakes

• Place the wrapped cakes into a large, clean pot (ensure the pot is free of oil).
• Cover the cakes with water and boil for about 3 hours until the cakes are cooked through. If the water level drops too low, add more water to ensure the cakes stay submerged.
• Once cooked, rinse the cakes under cold water and hang them in a cool place to dry.

Step 5: Prepare molasses for dipping

• You can make the molasses by heating white sugar in a pan over low heat. Stir until the sugar melts and turns a golden amber color. Continue heating until the syrup thickens to a sticky consistency.
• If you already have molasses, simply peel the cakes and dip them in the molasses for a sweet treat.

On rainy days, nothing beats a warm bowl of rice cake with savory pork filling. This traditional dish is enjoyed by many as a daily comfort food. The soft, chewy rice cake pairs perfectly with the flavorful stir-fried pork, creating a satisfying blend of savory and umami flavors. The addition of a tangy-sweet dipping sauce further elevates the dish.

Ingredients:

• 80g glutinous rice flour
• 80g rice flour
• 80g tapioca flour
• 200g ground pork
• 56g minced wood ear mushrooms
• 50g fried tofu
• 991ml water
• 1/2 teaspoon salt
• 1 stalk green onions (chopped)
• 1/4 teaspoon black pepper
• 3 shallots
• 1 tablespoon sugar
• 1 tablespoon fish sauce
• 5ml lime juice

Instructions:

Step 1: Prepare the rice flour mixture

• In a bowl, combine 80g rice flour, 80g glutinous rice flour, 80g tapioca flour, and 1/4 teaspoon salt. Stir to mix evenly.
• Add 473ml water and 2 tablespoons coconut oil, then mix well until the flour dissolves.

Step 2: Cook the rice cake mixture

• Place a pot on the stove and bring 473ml water to a boil. Gradually pour in the flour mixture while stirring constantly. Continue stirring until the mixture thickens and becomes smooth and creamy.

Step 3: Stir-fry the filling

• Slice 3-4 shallots and fry them in oil until golden. Set some aside for garnish.
• In the same pan, add 200g ground pork, 56g minced wood ear mushrooms, 1/4 teaspoon black pepper, and 1/4 teaspoon salt. Stir-fry until the pork is fully cooked.
• Add chopped green onions, stir again, then remove from heat.

Step 4: Make the dipping sauce

• In a small bowl, mix 1 tablespoon sugar, 45ml water, 1 tablespoon fish sauce, and 5ml lime juice.
• Stir well until the sugar dissolves and the ingredients blend into a balanced dipping sauce.

Step 5: Serve the dish

• In a bowl, pour in the rice cake mixture, top with the pork filling, fried tofu, and fried shallots. Drizzle with the dipping sauce, add chili sauce to taste, and enjoy!
• The soft and chewy rice cake, combined with the flavorful pork and tofu filling, makes this dish irresistibly delicious and comforting.

Floating rice dumplings, also known as Bánh trôi, are a traditional delicacy of Northern Vietnam, typically enjoyed during the third day of the third lunar month, also called the Hàn Thực Festival. On this occasion, families prepare these sweet, round dumplings, which are often made in white or multicolored variations, to honor ancestors and express gratitude to the origins of the Vietnamese people. The dumplings, with their round shape, are a symbolic reminder of the myth of "Mother Âu Cơ giving birth to a hundred eggs".

Ingredients:

• 500g glutinous rice flour
• 50g regular rice flour
• Grated coconut
• Rock sugar
• White sesame seeds
• Salt

Instructions:

• Step 1: Mix the regular rice flour with the glutinous rice flour in a 1:4 ratio. For every part of regular rice flour, use four parts of glutinous rice flour. Add a pinch of salt and water to the mixture, stirring until the dough is smooth and non-sticky. Once combined, cover and let the dough rest for 30 minutes.
• Step 2: Prepare the filling by cutting the rock sugar into small pieces. Roast the sesame seeds until fragrant, but be careful not to burn them.
• Step 3: Shape the dumplings by rolling portions of the dough into small balls. Use your finger to create a small indentation in the center of each ball, and place a piece of rock sugar inside. Gently seal the dough around the sugar to form a round dumpling. Continue until all the dough and filling are used up. Arrange the shaped dumplings on a plate.
• Step 4: Boil the dumplings in a pot of water. Once the water reaches a boil, carefully drop the dumplings in. When the water starts boiling again, reduce the heat and let it simmer until the dumplings float and the dough becomes translucent. Remove the dumplings after about 15 seconds and transfer them to a bowl of cool water. Be careful not to overcook them, as it may cause the dumplings to break. Use a slotted spoon to transfer the dumplings to a plate, and sprinkle grated coconut and sesame seeds on top before serving.

Sweet Rice Cake, or Bánh chay, is another popular dish made from glutinous rice flour, often enjoyed during the Hàn Thực Festival, alongside the Floating Rice Dumplings. Unlike the smaller Bánh trôi, Bánh chay is slightly larger, with a diameter of about 3 to cm. It is filled with mung beans and typically served with a sweet ginger syrup or honey.

Ingredients:

• 500g glutinous rice flour
• 50g regular rice flour
• 100g peeled mung beans
• Grated coconut
• 1 teaspoon pomelo flower essence
• ½ teaspoon vanilla extract
• 2 tablespoons tapioca starch
• 150g sugar

Instructions:

• Step 1: Prepare the dough by mixing the glutinous rice flour and regular rice flour in a large bowl. Gradually add water and stir until the mixture forms a smooth dough that doesn't stick to your hands. Let the dough rest for 3 hours, allowing the flour to separate from the water. Once the dough has settled, wrap it in a clean cloth and hang it up to drain for about an hour. The dough should be smooth, non-sticky, and ready for shaping.
• Step 2: Prepare the filling by rinsing the mung beans and cooking them until soft, similar to cooking rice. Once cooked, mash or blend the beans into a smooth paste. Stir-fry the mung bean paste with 50g sugar (or add sugar during blending) until well combined. Add the vanilla extract and mix thoroughly.
• Step 3: Shape the cakes by rolling the mung bean paste into small balls, about the size of a thumb. Roll the dough into larger balls, about twice the size of the mung bean balls. Flatten the dough and place a mung bean ball in the center. Fold the dough around the filling and gently roll the cake into a ball, ensuring the filling is fully enclosed. Be careful not to seal too tightly, as this can cause the cake to break during cooking.
• Step 4: Boil the cakes in a pot of water. Once the water comes to a boil, drop the cakes in. Reduce the heat and simmer until the cakes float and become translucent. Remove them from the water and transfer to a bowl of cold water to cool. Meanwhile, prepare the tapioca syrup by dissolving 100g sugar and tapioca starch in water and simmering until thickened. Once done, remove from heat and add the pomelo flower essence for fragrance.
• Serve the cakes in a bowl, drizzle with the tapioca syrup, and optionally garnish with steamed mung beans or grated coconut for extra flavor.

Steamed sticky rice cakes (Bánh dày) are a beloved traditional dish, especially among the descendants of the Lạc Hồng people. Its distinct taste has been a part of our culture for generations. In the past, making Bánh dày required a lengthy process of soaking glutinous rice, cooking it, and grinding it into a fine dough. Nowadays, pre-packaged glutinous rice flour has simplified the process, while still preserving the delicious and appetizing flavor. The rice cake can be enjoyed with mung bean filling or served with slices of pork roll, which we’ll show you how to prepare next.

Ingredients:

• 200g glutinous rice flour
• 20g regular rice flour
• 200ml unsweetened fresh milk
• 200g pork roll (giò lụa)
• Banana leaves

Instructions:

• Step 1: Mix the dry ingredients. Use a clean, dry bowl to sift both types of flour until fine and well combined. Sifting the flour ensures that the mixture won't form clumps later on. In traditional methods, only glutinous rice is used, but since the pre-packaged flour lacks the same stickiness, adding a bit of regular rice flour helps to bind the dough and shape the cakes.
• Step 2: Prepare the dough. Gradually add the fresh milk to the flour mixture and stir to form a smooth, non-sticky dough. If fresh milk is unavailable, you can substitute with water. Mix thoroughly, then knead the dough with your hands until it becomes firm and no longer sticks to your hands. This version of Bánh dày is meant to be simple and quick to prepare, especially when paired with pork roll.
• Step 3: Shape and steam the cakes. Clean and dry the banana leaves, then cut them into square pieces. Coat the leaves with a thin layer of oil to prevent sticking. Take a portion of dough and flatten it in your hands, placing it on the banana leaf. The cakes should be about 1-1.5 cm thick. Make sure the dough fits within the banana leaf squares. Steam the cakes in a preheated steamer for 7-10 minutes, depending on the thickness of the cakes.
• Once steamed, the cakes will be soft and slightly sticky. Allow them to cool completely before serving to allow the texture to firm up and become chewy. These rice cakes are known for their fragrant glutinous rice flavor and chewy texture.
• Slice the pork roll into thick discs and place a piece between two layers of the rice cake for a delicious snack. With just 15 minutes of cooking and 30 minutes of cooling, you'll have a tasty treat ready to enjoy!