Easy Vietnamese-style Sticky Rice Cake Recipe

Sticky rice cakes are traditional treats during the August full moon festival in Vietnam. They symbolize complete family reunion and happiness. Alongside baked cakes, sticky rice cakes with various flavors and colors are also popular. In this article, Mytour Blog will guide you through the simple way to make delicious sticky rice cakes at home, so you can prepare a warm and fulfilling Mid-Autumn Festival for your family.

Easy Recipe for Sticky Rice Cakes with Mung Bean Filling

Sticky rice cakes with mung bean filling have a soft, chewy outer layer that blends perfectly with the fragrant, sweet mung bean filling. The recipe for making sticky rice cakes with mung bean filling is also very simple, quick, and can be done even if your family doesn't have an oven.

Ingredients:

Instructions:

Step 1: Prepare the ingredients.

• Clean the mung beans, remove any damaged seeds, then soak them in water for about 3 – 4 hours. Once the beans are soft and swollen, remove them, rinse again with water, and drain.

Step 2: Cook the sugar syrup for the dough.

• Boil 300ml of water with 300g of white sugar until the sugar is completely dissolved. Then, reduce the heat, add 5ml of lime juice and lime zest, and simmer for about 5 minutes, then turn off the heat and let it cool.

Step 3: Prepare the filling for the cake

• Put the mung beans in a pot, add 500ml of water and ½ teaspoon of salt, then cook until soft. When the beans boil, you should reduce the heat to avoid burning.
• Grind the beans using a blender.
• Place a non-stick pan on the stove and add the ground mung beans to the pan, stirring over low heat. Next, add 80g of sugar to the beans and stir well to blend the beans and sugar together.
• Divide 70ml of cooking oil into 4 portions and gradually add each portion of oil to the mung bean filling, mixing well.
• Dissolve 10g of cornstarch in 40ml of water, then divide this mixture into 2 portions, and gradually add each portion to the pan of mung beans being stirred.
• When the filling thickens, add 10g of toasted glutinous rice flour to the pan and stir until you get a smooth, non-sticky mixture.
• Let the filling cool, then divide it into portions of about 40g each and shape them into balls. Make sure to wrap the filling tightly with plastic wrap to prevent it from drying out.

Step 3: Prepare the dough.

• Pour 400ml of prepared sugar syrup into a bowl, add 1 teaspoon of grapefruit essential oil, and stir well.
• Add 200g of glutinous rice flour into the sugar syrup and mix well with a spatula, adding the flour gradually to prevent clumping.
• Knead the dough until it forms a smooth, non-sticky mixture, avoiding over-kneading to prevent the dough from becoming tough.
• Sprinkle some dry glutinous rice flour on a non-stick surface, place the dough on top, and fold the dough horizontally and vertically several times.
• Divide the dough into portions of about 70g each and wrap each portion tightly with plastic wrap to prevent drying.

Step 4: Form the mooncakes.

• Take a portion of the dough, shape it into a round ball, with the edges thinner than the center.
• Place the mung bean filling in the center, then fold the edges of the dough over to completely encase the filling. Rotate the mooncake about 2 - 3 times and shape it into a round ball.
• Sprinkle some dry flour into the mold, place the mooncake inside, press firmly, and keep it steady for about 10 seconds.

Finished product: The mung bean mooncake has a translucent white outer layer, with a hint of grapefruit fragrance. Stored for a day, the mooncake remains white and smooth. The filling is fragrant, sweet, and flavorful.

How to make mixed filling mooncake

Still having the soft and chewy crust of the Mid-Autumn Festival mooncake, but you can vary the filling to change the flavor. Mixed filling mooncake is also a favorite among food enthusiasts. Here's how to make mixed filling mooncake:

Ingredients:

• 170g roasted glutinous rice flour.
• 150g caster sugar.
• 100ml vegetable oil.
• Water.
• Salt.
• 50g lap xuong (Chinese sausage) diced.
• 50g shredded pork floss.
• 70g winter melon preserves.
• 80g finely chopped cashew nuts.
• 30g sugar-coated winter melon seeds.
• 30g white sesame seeds.
• 10g mai que lo (Chinese five-spice powder).
• Finely chopped lime leaves.

Method:

Step 1: Prepare sugar syrup for the cake.

• Boil 150ml water with 150g sugar until boiling, then turn off the heat and let it cool.

Step 2: Make the cake crust.

• Add the roasted glutinous rice flour slowly into the sugar syrup, then use a spatula to mix well until the sugar syrup and flour are well combined.
• Sprinkle some dry glutinous rice flour on a non-stick surface, knead the dough until it forms a smooth, non-sticky dough.
• Divide the dough into small portions, about 70g each, then shape them into round balls and wrap them tightly with plastic wrap to prevent drying.

Step 3: Make the filling for the cake.

Step 4: Seal the cakes.

• Take the thinly rolled dough and place the filling in the center, carefully fold the edges to enclose the filling completely.
• Sprinkle a little flour into the mold, then place the cake in and press firmly to shape it.

Finished product: The mixed filling sticky rice cakes have a translucent white outer layer, soft and enveloping the colorful mixed filling with a fragrant, rich, and sweet taste.

Guide on how to make chilled mixed filling mooncakes

Chilled mixed filling mooncakes are also a popular and unique treat loved by many. To make chilled mixed filling mooncakes at home, follow the instructions below:

Ingredients:

• 50g toasted glutinous rice flour.
• 15g wheat flour.
• 150g peeled mung beans.
• 13g unsalted butter.
• 50ml pandan juice.
• Water.
• Seasonings such as salt, granulated sugar, powdered sugar, vegetable oil.

Procedure:

Step 1: Prepare mung beans and make filling.

• Rinse mung beans thoroughly, then soak in water for about 3 – 4 hours.
• Drain and rinse mung beans once more, then put them in a pot, add 1 liter of water, and simmer until the beans are soft.
• Blend into a smooth paste using a blender.
• Put mung beans in a pan, add 75g sugar, ¼ teaspoon salt, 50g vegetable oil, and stir well, cook over medium heat.
• Dissolve 15g wheat flour in water and strain through a sieve.
• When the mung bean filling is slightly thickened, add the flour mixture to the filling and continue stirring to create a smooth, non-stick filling.
• Shape the mung bean filling into small balls about 15g each, then wrap them in plastic wrap to prevent drying.

Step 2: Make the soft crust.

• Mix 50g glutinous rice flour with 18g powdered sugar, 13g unsalted butter, you can use your hands to mix the butter with the flour.
• Add 50ml pandan juice to the dough and knead until it forms a smooth, elastic dough.
• Divide the dough into equal portions of about 18g each, then roll them into balls and flatten with a rolling pin. Next, place the mung bean filling in the center of each dough piece, fold the edges over the filling, and roll into a ball again, ensuring the filling is completely enclosed by the dough.

Step 3: Molding the mooncakes – Place the mooncakes into the mold, press firmly, and hold for about 10 seconds to shape them.

Finished product: The petite chilled mooncakes, with vibrant colors and a tantalizing aroma of pandan leaves, are very appealing to the senses. When stored in the refrigerator, they have a refreshing, sweet, and fragrant taste, complemented by the flavorful mung bean filling.

Explore other variations of making sticky rice mooncakes

In addition to the methods of making sticky rice mooncakes mentioned above, you can also change some ingredients to create a new flavor profile. Here are some other types of mooncakes that you can consider:

• Sticky rice mooncakes with salted egg yolk filling.
• Sticky rice mooncakes with taro filling.
• Sticky rice mooncakes with lotus seed filling.
• Sticky rice mooncakes with durian filling.

Some tips for making sticky rice mooncakes

To succeed with sticky rice mooncakes on your first attempt, keep in mind the following points:

• Do not let the dough rest for too long before shaping the mooncakes.
• When shaping the mooncakes, sprinkle a little dry flour in the mold to prevent sticking.
• Avoid adding extra flour while kneading the dough.
• Add a little cooking oil when making the dough to prevent sticking.
• The sweeter the mooncakes, the longer they can be stored.
• Sticky rice mooncakes can be stored at room temperature, but should be consumed within 3 – 4 days.

Frequently Asked Questions

Above are the simplest ways to make traditional mooncakes at home. With the Mid-Autumn Festival approaching, visit Mytour to find and purchase essential baking tools for a delightful mooncake season.