2 ways to make sticky rice cake with fragrant and rich coconut filling that is irresistibly delicious

Cook Mung Beans

First, rinse the mung beans clean and soak them in water overnight to soften.

Next, put the mung beans in a pot with just enough water to cover them. Then, cover tightly and cook the beans over medium heat until they are soft and water is mostly evaporated.

Prepare Durian, Coconut, Peanuts

Next, finely mash 100g of durian flesh, roast the peanuts until cooked, remove the shells, and crush them into small pieces.

Then, cut 200g of grated coconut into thin strands. After that, sun-dry the coconut for about 1 hour until it’s soft and flexible.

Stir-frying the durian coconut filling

Place a pan on the stove, add 1.5kg of grated coconut, 800g of sugar, 1 teaspoon of salt, and stir well over medium heat for about 30 minutes until the sugar water absorbs into the coconut.

When the coconut is dry from the sugar water, add in the cooked mung beans and mashed durian, and continue to stir over low heat until the filling is completely dry.

Finally, turn off the heat, add in crushed peanuts, and stir the filling once more to complete.

Prepare the black sticky rice

Wash 3kg of regular sticky rice and 1kg of black sticky rice thoroughly, then soak for 5 – 6 hours or overnight until soft.

Next, grind the sticky rice mixture until fine, then place it in a cloth bag and hang it high to let all the water drain out.

Kneading dough

Add the drained sticky rice mixture and sun-dried shredded coconut into a bowl, then knead the dough until it becomes soft and pliable.

Wrapping the cake

Divide the dough and filling into several portions and roll them into balls.

Next, use your hands to flatten the cake skin, place the coconut filling in the center, and then gather the edges of the dough together. After completing, coat the cake with a layer of cooking oil.

First, roll the lùng leaves into a funnel shape, then place the cake inside and tightly gather the edges of the leaves.

Next, place the cake in the center of a banana leaf about 30x20cm in size, folding the top leaf down to completely cover the cake.

Then, fold the sides of the leaf in twice to snugly wrap around the cake inside.

Finally, neatly fold the bottom part of the leaf and tuck it under the cake to secure it.

Steaming the Cake

Place the cakes in a steamer, then put the steamer over a pot of boiling water, cover tightly, and steam the cakes for 40 – 50 minutes until cooked.

Final Product

The sticky rice cake with durian coconut filling is soft and chewy, with a rich and fragrant filling from the coconut and green bean durian, extremely delicious.

Cook the Mung Beans

First, rinse the mung beans with water and soak them for about 5 – 6 hours until soft.

Then, place the mung beans into a pan along with the soaking water, 1/4 teaspoon of salt, and cook until soft over medium heat.

Coconut filling

Put a new pan on the stove, add 500g of coconut, 100ml of coconut milk, 100g of sugar, and 1/4 teaspoon of salt. Stir the mixture over low heat until the filling becomes soft and sticky.

Dissolve 1 tablespoon of tapioca flour with a little water, then gradually add it to the coconut in the pan, mixing well to bind the filling.

Finally, turn off the heat, add 50g of peanuts, and mix well one more time to complete.

Stir-fry mung bean filling

When the mung beans are soft and the pan starts to dry, use a spoon to mash and continuously mix the mung beans until smooth.

Next, add 10g of sugar and continue to stir-fry the mung beans over low heat until the filling is soft and not sticking to the pan.

Mix the dough

Add 500g of glutinous rice flour and 1/2 teaspoon of salt to a bowl and mix well.Next, gradually add water to the flour, kneading the dough until it forms a smooth and elastic mass.

Boil a pot of water, then add a little flour that you just kneaded and blanch for about 3 minutes.Next, add the blanched dough to the bowl of flour and continue kneading to combine.

Wrapping the cake

First, take a small amount of green bean filling and coconut filling and roll them into a ball.

Next, flatten a bit of the dough, place the filling in the center, and pinch the dough edges closed. Then, use a small piece of banana leaf to create a funnel and place the cake inside, sealing it tightly.

After that, place the cake in the center of a larger banana leaf, fold the top edge of the leaf down. Next, fold the two side edges in twice so that they hug the cake tightly.

Finally, tuck the excess leaf underneath the bottom of the cake to complete it.

Steaming the cake

Place the cake in the steamer, then put the steamer over a pot of boiling water, cover tightly, and steam for 40 minutes.

Final product

The Bánh ít nếp than with mung bean and coconut filling is soft, fragrant, with a rich taste of mung bean and the creaminess from grated coconut, offering an irresistible delicious cake.