Top 10 Most Delicious and Irresistible Water Sticky Rice Cake Recipes

Ingredients:

• 500g glutinous rice flour
• 200g ground pork
• 200g chopped shrimp
• 1 small piece of ginger, crushed
• 500g mung beans
• 500g grated coconut
• Roasted sesame seeds
• Crushed spring onions
• Seasonings: salt, sugar, monosodium glutamate, etc.

Instructions:

• Season the chopped shrimp and ground pork with ½ teaspoon salt, ½ teaspoon monosodium glutamate, ½ teaspoon sugar, ½ teaspoon seasoning powder, a pinch of pepper, and finely chopped shallots. Mix everything well and let it sit for 10 minutes to absorb the flavors.
• Soak the mung beans for at least 2 minutes to soften. Then cook them with water until soft and mash them. Stir-fry the mashed mung beans with a bit of oil, adding spring onions, and season with salt and sugar.
• Extract coconut milk from the grated coconut and chop or crush the ginger.
• Divide the mung bean mixture into small portions and wrap the ground pork and shrimp filling inside.
• Knead the glutinous rice flour with warm water until smooth and pliable, then divide into small portions.
• Wrap the rice dough around the filling and form smooth, round sticky rice cakes.
• Boil a pot of water and drop the sticky rice cakes into the water. Cook until the cakes float, indicating they are done. Remove and set aside.
• In another pot, boil about 2 liters of water, add sugar and stir until dissolved, then add the boiled sticky rice cakes along with sliced ginger for fragrance. Ginger adds a special aroma to this dish.
• Adjust the sweetness to your liking and serve in bowls. Drizzle with coconut milk and sprinkle roasted sesame seeds on top for extra flavor.

Ingredients:

• 500g glutinous rice flour
• 500g mung beans (without husk)
• 550ml coconut milk
• 1 medium-sized white sweet potato (about 200g)
• 2 tablespoons pandan juice
• 2 tablespoons beetroot juice (or purple yam juice)
• 2 tablespoons gardenia juice (or turmeric juice)
• 2 tablespoons gac fruit juice
• 1 small piece of ginger
• Some roasted white sesame seeds
• 1 teaspoon cornstarch
• 250g rock sugar
• A pinch of salt

Instructions:

• Peel the sweet potato, wash it, and cut it into slices. Steam for about 15 minutes after the water boils. Once the sweet potato is soft, remove it from the steamer, and mash it until smooth using a fork.
• Rinse the mung beans thoroughly, soak them in warm water for about 2 hours to soften, then drain them.
• Peel and wash the ginger, then slice it thinly and julienne it.
• Mix the mashed sweet potato with 500g glutinous rice flour, and knead it until smooth and well combined.
• Gradually add 100ml hot water, kneading and mixing until the dough is smooth and elastic. Divide it into 5 equal portions.
• For each portion, mix in the respective fruit/vegetable juice: beetroot juice, pandan juice, gardenia juice, and gac juice, and knead them into vibrant colors.
• Leave one portion as it is with its natural color.
• In a pot, cook the mung beans with 250ml coconut milk, 30g rock sugar, and ½ teaspoon salt. Add enough water to cover the beans, bring to a boil, then simmer for about 20 minutes until the water is mostly absorbed. Mash the beans and form small balls to use as the filling.
• Take a tablespoon of dough, flatten it slightly, and place a mung bean ball in the center. Fold the dough around the filling and roll it into a ball. Repeat this process until all ingredients are used up.
• Bring a pot of water to a boil, and drop the dough balls into the water. Boil for about 15 minutes until they float to the surface.
• Once the cakes float, transfer them to a bowl of cold water for 5 minutes, then remove them and drain.
• In another pot, combine 300ml coconut milk, 20g rock sugar, and 1/3 teaspoon salt. Heat gently and stir until the sugar dissolves.
• Once boiling, add 15ml cornstarch water (1 teaspoon cornstarch mixed with 2 teaspoons water), and stir until the liquid thickens. Remove from heat.
• In a different pot, combine 500ml water, 200g rock sugar, ½ teaspoon salt, and ginger. Bring to a boil, then simmer for 2-3 minutes until the sugar dissolves.
• Add the prepared cakes and simmer for an additional 3 minutes. Taste and adjust the sweetness, then remove from heat.
• Serve the cakes in bowls, sprinkle with roasted sesame seeds, and drizzle with extra coconut milk before enjoying.

Ingredients:

• 200g glutinous rice flour
• 120g black sesame seeds
• 400g sugar
• 80g roasted peanuts
• 200g butter
• 60g chopped candied winter melon
• Warm water
• Ginger

Instructions:

• Soak the black sesame seeds in water for 1 hour. Roast the peanuts and remove their shells. Melt the butter over low heat.
• Mix the glutinous rice flour with warm water, and knead until smooth and silky.
• Grind the roasted peanuts in a blender until smooth.
• Add the black sesame seeds to the grinder and process until finely ground. Then, mix in the sugar.
• Pour the sesame mixture into a plastic container, and stir in the chopped candied winter melon and melted butter.
• Press the mixture flat, divide it into square portions, and roll them into balls.
• Divide the dough into equal portions, roll them into balls, then flatten each ball, add a sesame filling, and carefully wrap the dough around the filling to form a smooth ball.
• Bring a pot of water to a boil, then drop the prepared balls into the water. Cook on low heat for 1 minute until the cakes float, then transfer them to a bowl of cold water to cool.
• In a separate pot, combine 200ml water, 100g sugar, and sliced ginger, and bring it to a boil.
• Mix 1 tablespoon of tapioca starch with a little water to dissolve, then slowly pour the starch mixture into the sugar water while stirring. Once it thickens and boils, remove from heat.
• Place the sesame-filled sticky rice cakes into the syrup and simmer on low heat to allow the cakes to soak in the sweetness.

Ingredients:

• 300g tapioca pearls
• 150g mung beans
• 300g palm sugar
• 70g tapioca starch
• 450ml coconut milk
• 20g roasted peanuts (for garnish)

Instructions:

• Soak the tapioca pearls in warm water for 2-3 hours until soft. Drain the water and steam the pearls for 30-40 minutes until they become translucent (about 80% cooked).
• Add 2 tablespoons of coconut milk and 40g of tapioca starch to the steamed tapioca pearls. Knead the mixture for 15-20 minutes until it becomes smooth and elastic.
• Rinse the mung beans and soak them in water for 1-2 hours to soften.
• Once the mung beans are softened, drain the water, then place them in a pot. Add water until it covers the beans by about half an inch, and add 1/2 teaspoon of salt. Cover the pot and boil for 30-45 minutes until the beans are tender. After cooking, mash the beans with a spoon and let them cool.
• Add 3 tablespoons of coconut milk to the mung bean mixture, and knead it in until it absorbs the coconut milk. Add 1 teaspoon of salt and mix until the mung bean paste becomes smooth and sticky. Roll the mung bean paste into small balls according to your preference.
• Take a small portion of the tapioca mixture, flatten it out, place a mung bean ball in the center, and wrap it around the filling to form a round shape.
• Roll the prepared balls in tapioca starch to coat them evenly. Repeat until all ingredients are used up.
• Bring 500ml of water to a boil in a pot, add 3 pieces of palm sugar, and stir to dissolve the sugar.
• Gently add the tapioca balls to the pot and cook for 10 minutes, allowing the syrup to absorb into the balls and the tapioca pearls to fully cook. Once the syrup begins to boil, remove the balls from the pot.
• Continue to simmer the syrup on medium heat until it thickens, then remove from heat and let it cool.
• In a separate pan, add the remaining coconut milk and bring it to a simmer over medium heat.
• Add 2 tablespoons of sugar and 1/2 teaspoon of salt to the coconut milk, stirring until the sugar dissolves.
• When the coconut milk reduces slightly, mix 2 tablespoons of tapioca starch with water and slowly add it to the coconut milk, stirring continuously to avoid lumps. Cook for another 5 minutes before turning off the heat.
• Place the tapioca balls into a bowl, pour the syrup over them, and add a drizzle of coconut milk. Garnish with roasted peanuts for an extra touch.

Ingredients:

• 300g pumpkin
• 200g glutinous rice flour
• 800ml water
• 50g peeled mung beans
• 150g sugar
• 30g roasted sesame seeds
• 20g shredded coconut
• 1 tablespoon vegetable oil
• 1 small piece of ginger
• 200ml coconut milk

Instructions:

• Peel and chop the pumpkin into small pieces. Steam or boil until tender, then mash it into a smooth puree.
• Soak the mung beans for 3-4 hours until softened, then cook and mash them until smooth.
• Mix the mung bean paste with 50g sugar, 10g shredded coconut, 10g sesame seeds, and vegetable oil. Stir well until the sugar dissolves, then form into small balls.
• Combine the glutinous rice flour with the mashed pumpkin and knead until the dough becomes smooth and non-sticky. Add a little water if the dough is too dry.
• Divide the dough into small portions, roll into balls, then flatten each ball. Place a mung bean ball in the center, wrap it, and seal the edges. Sprinkle with some sesame seeds.
• Bring water, coconut milk, and sugar to a boil, then drop the dumplings along with the sliced ginger into the pot. Cook on low heat for 20-25 minutes until the dumplings float to the surface, indicating they are cooked.
• Scoop the dumplings into bowls, garnish with shredded coconut and sesame seeds, then serve hot.

Ingredients:

• 400g glutinous rice flour
• 100g fresh butterfly pea flowers
• 150g peeled mung beans
• 100g sliced ginger
• 5 pandan leaves
• 5 spring onions
• 300g rock sugar
• 4 teaspoons sugar
• 50g roasted peanuts (crushed)
• Some coconut milk
• 50ml vegetable oil
• 2.5 teaspoons salt

Instructions:

• Rinse 150g mung beans thoroughly, then cook in a pot with 1 teaspoon of salt over medium heat for 20-30 minutes. Once cooked, discard any water and mash the beans well.
• Wash the butterfly pea flowers, then simmer them in a pot with enough water over medium heat for 5-7 minutes to extract the color.
• In a bowl, combine 400g glutinous rice flour with 80ml hot water, 4 teaspoons of sugar, 1/2 teaspoon salt, 20ml vegetable oil, and mix until the dough comes together. Divide the dough into two equal portions.
• For the first portion, gradually add water and knead until the dough is smooth and non-sticky, then cover it to prevent it from drying out.
• For the second portion, use the butterfly pea water to knead the dough in the same manner. Then, chop the spring onions into small pieces.
• Heat 30ml vegetable oil in a pan, then add the spring onions and sauté for about 1 minute.
• Add the sautéed spring onions to the mashed mung beans and mix well.
• Roll the mung bean filling into small balls. Take about 1 tablespoon of dough, roll it into a ball, then flatten it with your hands to form a thin disc.
• Place the mung bean filling in the center of the dough, fold the edges over, and seal the filling inside. Roll it back into a ball, ensuring the dough tightly envelops the filling. Repeat the process with both portions of dough.
• In a pot, combine 300g rock sugar, 1 teaspoon salt, and 1.2 liters of water. Stir until the sugar dissolves completely. Strain the syrup through a cloth to remove any impurities, then add the sliced ginger and pandan leaves. Bring it to a boil on high heat before adding the dumplings. Once the dumplings float, skim off any foam and remove the pandan leaves. Let it simmer for an additional 10 minutes, then remove from heat and allow it to cool.
• Serve the blue butterfly pea sticky rice cakes with a garnish of crushed peanuts and a drizzle of coconut milk for an extra touch of flavor.

Ingredients:

• 400g glutinous rice flour
• 100g red beans
• 100g grated coconut
• 100ml coconut milk
• 1/2 ginger root
• 3 tablespoons powdered sugar
• 150g brown sugar (or palm sugar)
• 1/3 lime
• 10g roasted sesame seeds
• 10g roasted peanuts

Instructions:

• Soak the red beans for 8 hours, then rinse and steam them for about 20 minutes until soft. Mash the beans, then mix with 3 tablespoons powdered sugar and 50g grated coconut.
• Place the glutinous rice flour in a large bowl and add 2 tablespoons of coconut milk, mixing well.
• Prepare 180ml warm water (around 40°C). Add the water in two batches, mixing the dough thoroughly after each addition.
• Transfer the dough to a clean surface dusted with flour to prevent sticking. Knead the dough until it becomes smooth, elastic, and non-sticky.
• Cover the dough with plastic wrap and let it rest for about 30 minutes.
• Divide the dough into portions based on the number of fillings. Flatten each dough ball, place the filling in the center, and seal the edges, rolling it into a round shape.
• Bring a pot of water to a boil. Gently drop the dumplings into the boiling water, stirring carefully to prevent sticking. Cook until the dumplings float to the surface.
• Once the dumplings float, remove them from the water and immediately place them in a bowl of cold water.
• Peel and slice the ginger, or cut it into thin strips according to your preference.
• Place a pot on low heat, add 150g brown sugar, and melt it without stirring.
• Add 500ml of water and bring it to a boil. Add the ginger and squeeze in the juice from 1/3 of a lime for a subtle fragrant sourness, then remove from heat.
• Serve the dumplings in a bowl, top with grated coconut, coconut milk, roasted sesame seeds, and peanuts (if desired), then pour over the brown sugar syrup to finish the dish.

Ingredients:

• 500g glutinous rice flour
• 200g green beans
• 300g sugar (palm sugar or white sugar)
• 1 piece of ginger
• 2 shallots
• A handful of roasted sesame seeds
• A pinch of salt

Instructions:

• Soak the green beans for 5-6 hours to allow them to expand. After soaking, rinse and drain the beans.
• In a pot, add 200g of sugar to 500ml of water, stir until the sugar dissolves, and bring it to a boil. While the syrup is boiling, peel and slice the ginger, adding it to the boiling mixture. After about 2 minutes, the aroma of the ginger should fill the pot; at this point, turn off the heat.
• Steam the green beans until soft, then mash them thoroughly.
• Chop the shallots and fry them until fragrant.
• Mix the mashed green beans with half a cup of water, 1 teaspoon of salt, and 100g of sugar. Stir the mixture until the beans bind together. Then, form small balls of the mixture to create the filling.
• Combine the glutinous rice flour with warm water and knead until the dough is smooth and no longer sticky to the hands. Divide the dough into small portions and roll them into balls.
• Take each dough ball, press it flat, and place the green bean filling in the center. Carefully seal the dough around the filling and form a smooth ball.
• Bring a pot of water to a boil. Gently drop the prepared dumplings into the boiling water, stirring gently to prevent sticking. Cook the dumplings until they float to the surface.
• Once the dumplings float, remove them from the water and place them into a bowl of cold water to prevent them from sticking together.
• Transfer the dumplings to the prepared syrup and simmer on low heat for about 5 minutes. Turn off the heat once done.
• Serve the sticky rice cakes in a bowl, sprinkle with roasted sesame seeds, and enjoy.

Ingredients:

• Pre-made sticky rice flour for cakes: 1kg
• 200g mung beans
• 100g shredded coconut
• 250g sugar
• 400ml coconut milk

Instructions:

• Soak the mung beans in water for 6-8 hours to allow them to swell. Rinse them and steam them until soft.
• Mash the mung beans and place them in a non-stick pan with 50g of sugar and the shredded coconut. Stir-fry until the sugar dissolves and the mung beans and coconut blend into a sticky mixture that doesn't stick to your hands.
• Allow the mung bean mixture to cool, then form it into small balls about 1 cm in size.
• Take a small portion of the sticky rice flour, flatten it out, and place the mung bean filling in the center. Seal the dough around the filling, forming a round shape.
• Bring a pot of water to a boil, then gently drop the cakes into the water. Cook over medium heat until the cakes float to the surface, indicating they are fully cooked.
• Remove the cakes from the boiling water and drop them into a bowl of cold water to firm them up.
• In a separate pot, bring 1 liter of water to a boil. Add the sugar and coconut milk, stirring to combine. Once the mixture boils again, drop the cakes into the pot and simmer for 5 minutes over low heat to allow the cakes to absorb the coconut milk.
• Serve the cakes in a bowl, either hot or chilled with crushed ice for a refreshing treat.

Ingredients:

• 400g sticky rice flour
• 200g peeled mung beans
• 200g purple sweet potato
• 50g fresh ginger
• 5g toasted sesame seeds
• 10g toasted peanuts
• 3 teaspoons fried shallots
• 8g vanilla powder
• Salt/sugar to taste
• 1 tablespoon cooking oil

Instructions:

• Rinse the mung beans and soak them for 2-4 hours until they soften. Afterward, drain and place them in a pot with just enough water to cover. Cook on medium heat for about 30 minutes until the beans are soft, then turn off the heat.
• Peel and wash the purple sweet potatoes, then steam them for around 20 minutes until soft. Mash the sweet potatoes in a large bowl. Gradually add 200ml warm water to the 400g sticky rice flour and mix well.
• Continue kneading the dough by hand until it becomes smooth and elastic. Cover the bowl with plastic wrap and let it rest for about 60 minutes.
• After cooking the mung beans, mash them and add 3 teaspoons of fried shallots, 3 tablespoons of sugar, 1/2 teaspoon of salt, and 8g of vanilla powder. Mix well.
• Once the mung bean filling has cooled, divide it into small portions and shape them into balls.
• Take the sticky rice dough and divide it into portions. Flatten each portion, place the mung bean ball in the center, and seal it by folding the dough around the filling. Roll it into a smooth ball.
• Heat a pot of water on medium heat and add 1 tablespoon of cooking oil to prevent the cakes from sticking. Drop the cakes into the pot and stir gently to prevent them from sticking to the bottom. When the cakes float to the surface, they are done. Remove them and place them immediately into a bowl of cold water.
• Peel and slice the ginger. Place it in a pot with 500ml of water, 400g sugar, and 1/4 teaspoon of salt. Stir well. Bring to a boil, then add the sliced ginger. When the syrup boils again, add the cakes from the cold water bowl and simmer on low heat for 5-7 minutes so the cakes absorb the syrup. Turn off the heat.
• Serve the cakes in bowls, topped with toasted sesame seeds, peanuts, and coconut milk (optional), then pour some syrup over them to finish.