Top 10 Most Delicious Dishes Made from Cốm

When enjoying this dish, take your time and savor each bite. Break the banana into halves or cut it into small pieces. Dip each piece into cốm and place it in your mouth. Chew slowly to experience the sweet aroma of the banana blending with the soft and chewy taste of cốm, along with a subtle fragrance of lotus leaves.

Ingredients:

• 150g lean pork shoulder
• 1 egg
• 1/2 block of tofu
• 70g Com (young sticky rice)
  
  

Instructions:

• Clean the pork, then finely chop it.
• In a bowl, mix the pork, egg, com, tofu, and seasoning until smooth and well-combined.
• Clean and dry a lotus leaf. Place the meat mixture onto the leaf.
• Place the bundle in a steamer and steam for about 15 minutes, then serve and enjoy.

Ingredients:

• 40g fresh com (young sticky rice)
• 100g lean pork shoulder
• 2 eggs
• seasoning, pepper, cooking oil
  
  

Instructions:

• Clean and finely chop the pork.
• In a bowl, mix the minced pork, com, eggs, seasoning, and pepper.
• Heat oil in a pan, and once hot, pour the mixture into the pan and fry until golden brown.

Ingredients:

• 300g com (young sticky rice)
• 50g peeled mung beans
• 80g sugar
• roasted sesame seeds
• glutinous rice flour
• cooking oil
• pomelo flower water
• pandan leaves
• 300ml water

Instructions:

• Soak the mung beans in water for about 3 hours to soften, then steam them. Blend the mung beans with a little water and 30g of sugar until smooth.
• Sort and rinse the com, then soak it in cold water for 1 hour to soften. The water level should be slightly above the com.
• In a non-stick pan, add the blended mung beans, oil, and half of the glutinous rice flour. Cook on low heat until the mung beans dry out, then add half of the sesame seeds and a few drops of pomelo flower water. Stir well, then set aside in a bowl.
• In the same pan, add water, sugar, and pandan leaves. Stir until the sugar dissolves, then add the com. Cook over low heat, stirring regularly to prevent it from sticking. When the com is dry and sticky, and no hard grains remain, the mixture is ready. If any hard grains remain and the water evaporates, add more water as needed.
• Coat your hands with oil to prevent sticking. Flatten some of the com mixture into a thin square. Place a layer of the mung bean filling in the center. Add another square of com mixture on top and sprinkle some sesame seeds. Press the edges to seal the cake and wrap it in plastic wrap.

Ingredients:

• 450g com (young sticky rice)
• 100g mung beans
• 60g sugar
• shredded coconut
• 3 tablespoons cooking oil

Instructions:

• Soak the mung beans in warm water for at least 6 hours to soften. In a thick-bottomed pot, add the mung beans and water until it reaches the same level as the beans. Bring it to a boil.
• Drain the water, reduce the heat, and continue cooking the mung beans until they become tender and crumbly. This method saves time compared to steaming but still ensures the beans cook properly. Once cooled, use a pestle to mash the mung beans until smooth.
• Mix the com with cooking oil. Place the mixture in a steamer, ensuring there is little water in the steamer to prevent it from splashing onto the com. Steam it on low heat until the com is soft and chewy.
• Transfer the steamed com to a bowl, add sugar and shredded coconut, and mix well. Add the mashed mung beans and stir until everything is evenly combined. Let the sticky rice cool down before serving.

Ingredients:

• Minced pork 250g
• Lean pork, minced 150g
• Green rice flakes (fresh or dried) 100g
• Seasonings: fish sauce, pepper, salt, seasoning powder, onion, cooking oil
• Banana leaves or lotus leaves

Instructions:

• If using dried green rice flakes, rinse and soak them in water for 10 - 15 minutes, then drain. (If using fresh green rice flakes, no need to wash)
• Mix the green rice flakes, minced pork, lean pork, a pinch of pepper, fish sauce, and chopped onion. It’s best to mix by hand to ensure everything blends evenly. Add a teaspoon of oil to the mixture and refrigerate for 30 minutes to allow the flavors to meld together.
• Form the mixture into small balls or patties according to your preference. Lightly oil banana leaves or lotus leaves and place the patties on them.
• Steam the patties wrapped in lotus leaves for about 15 minutes, allowing the flavors to infuse with the fresh scent of the lotus leaves.
• Fry the steamed cakes in hot oil until golden brown and crispy on the outside.

Once fried, remove the cakes from the oil and place them on a tray lined with paper to absorb excess oil. The cakes should have a golden, appetizing color, a tender and moist texture, and the aromatic flavors of green rice flakes and lotus leaves mixed with the savory taste of pork. Serve with chili sauce or fish sauce mixed with a touch of chili for an added kick.

Ingredients:

• 1 block of fresh tofu
• Green rice flakes
• 1 egg yolk

Instructions:

• Cut the tofu into square pieces
• Beat the egg yolk with a pinch of seasoning
• Gently dip the tofu pieces into the egg mixture
• Roll the tofu in the green rice flakes until coated
• Heat oil in a pan and fry the tofu pieces until golden brown
• Once golden, remove from oil and place on paper towels to absorb excess oil. Serve hot with chili sauce

Ingredients:

• 200g of fresh or dried green rice flakes
• 80-100g sugar
• 2 tablespoons of shredded coconut
• Lotus leaves or pandan leaves

Instructions:

• Mix the sugar with 1 tablespoon of water and heat it until the syrup thickens. Once the syrup is boiling, add the green rice flakes.
• Stir gently with chopsticks or a wooden spoon to ensure the rice flakes are evenly coated with the glossy sugar syrup.
• Arrange the coated rice flakes on a plate lined with lotus or pandan leaves for an aromatic touch.

Ingredients:

• 100g of fresh green rice flakes
• 150ml of fresh cream
• 150ml of fresh milk (unsweetened)
• 3 tablespoons of condensed milk
• 1 bunch of pandan leaves
• 1/2 teaspoon of salt
• Ice cream molds
  
  

Instructions:

• Rinse the green rice flakes clean and soak them to soften. Blend a portion with milk and leave some whole.
• Wash the pandan leaves, chop them, and blend them with a little water. Strain to extract the pandan juice.
• In a blender, combine half of the rice flakes with condensed milk, fresh milk, salt, and pandan juice, blending until smooth.
• Pour the fresh cream into a bowl and whip it with an electric mixer for about 5-8 minutes until it forms soft peaks, depending on the power of your mixer.
• Combine the blended rice mixture with the whipped cream in a large bowl. Add the remaining rice flakes and mix well.
• Pour the mixture into ice cream molds and freeze for 8-9 hours.

Nguyên liệu:

• 200g cốm non
• 100- 150g đường
• 70-100g bột sắn
• 1 lít nước
• vani

Cách làm:

• Hòa đường, bột sắn trong 1 lít nước, đun và khuấy đều.
• Khi sôi vặn lửa nhỏ đun khoảng 5 phút cho vani vào.
• Chia cốm ra các bát con, múc hỗn hợp bột sắn vừa đun đổ vào đảo đều lên. Cốm sẽ mềm và chín thơm.