2 ways to make delicious and simple sweet potato and cassava floating rice cake

Prepare and steam the potatoes

Peel the sweet potatoes, wash them clean, and then cut them into slices. Next, put the sweet potatoes into the steamer and steam for about 15 minutes from the time the water starts boiling.

After the sweet potatoes are soft, take them out into a bowl and mash them finely with a fork.

Mixing the dough

After mashing the sweet potato, add 10g of sugar, mix well, then add it to 200g of prepared glutinous rice flour, using your hands to mix until the sweet potato and glutinous rice flour are well combined.

Next, gradually add 50ml of boiling water, mixing while adding the boiling water so that the dough forms a cohesive, smooth mass.

Next, cover the bowl tightly with plastic wrap and let the dough rest for about 30 minutes.

Cooking and blending mung beans

For the mung beans, wash them clean, soak them in warm water for about 2 hours until they soften, then drain the beans in a colander.

Then, put the mung beans and 500ml of water into a pot, place it on the stove, and cook for about 20 minutes until the beans are soft, then turn off the heat.

Next, add 50ml of coconut milk, 1/3 teaspoon of salt, and 30g of sugar to the pot with the mung beans, and use a hand blender to blend the beans until smooth.

Green bean filling

Add the blended green bean mixture into the pan, place the pan on the stove, turn on low heat, and stir continuously until it thickens and becomes dry, then add 1 teaspoon of cooking oil. Continue to stir until the green beans form a cohesive, thick, and sticky mass, then turn off the stove and wait for it to cool.

Shaping

After letting the dough rest for enough time, roll it into 20 round balls. Similarly, wait for the green bean filling to cool and also roll it into 20 round balls to make the filling.

Next, take one sweet potato dough ball, press it slightly flat, then take one green bean filling ball and place it in the center of the dough piece, gather the dough around to cover the green bean filling, and roll it to form a nice round shape. Do this sequentially with all the ingredients.

[tip]Tip: You can roll any leftover dough into small balls (similar to Tàu Hủ) to add to the dessert. [/info]

Boil the dumplings

Boil a pot of water and then drop the dumplings in, boil until the dumplings float to the surface. At this point, take the dumplings out and place them in a bowl of cold water.

Soak the dumplings in cold water for about 5 minutes, then take them out and let them drain in a colander.

Cook the syrup, coconut milk, and finish

Add 600ml of water and 130g of sugar to a pot, place it on the stove to dissolve the sugar, then add shredded ginger. Wait for the water to boil for an additional 2 minutes, then add the dumplings to cook together, wait for the water to boil again, and then turn off the heat.

Add 300ml of coconut milk to the pot, place it on the stove, turn on medium heat, then add 20g of sugar, 1/3 teaspoon of salt, stir to dissolve the sugar, and when the water boils, gradually add 15ml of cornstarch water (1 teaspoon of cornstarch mixed with 2 teaspoons of water) while stirring evenly, when the mixture thickens, turn off the heat.

Roast the peanuts until cooked, shell them, and crush them.

Scoop the dessert into a bowl, sprinkle with peanuts, and add a bit of coconut milk to enjoy.

Final Product

The Sweet Potato Floating Cake is soft, chewy, and lightly sweet, with a nutty mung bean filling served with rich coconut milk, and crunchy roasted peanuts, making it incredibly appealing.

Prepare and blend cassava

Peel the cassava you bought, wash it clean, and cut it into pieces. Soak the cassava in water for 8 – 10 hours to reduce toxins.

Next, put the cassava into the blender and blend it until smooth. After blending, put the cassava in a strainer and squeeze out all the water.

Let the squeezed water settle, then decant the water to obtain cassava starch. The remaining pulp should be placed in a bowl and mashed until fine.

Mix the dough

Add 1/2 teaspoon of salt, 1 tablespoon of sugar, and 1 tablespoon of tapioca starch into the bowl of cassava, mixing the ingredients thoroughly.

Next, add the cassava starch mixture into the bowl and mix well.

Make the mung bean filling

Wash the peeled mung beans clean, soak them in water for about 8 hours to soften. Next, place the mung beans in a steamer, steam until soft, then take them out and mash them with a fork.

Add the mung beans to a pan with 1/4 teaspoon of salt, 1/2 teaspoon of sugar, and 20ml of coconut milk, mixing well. Place the pan on the stove, turn on low heat, and stir continuously for a few minutes, then add 1/2 tablespoon of fried shallots, and continue to cook until the mung beans form a thick paste.

Cook the sugar water

Peel and julienne the ginger.

Boil 500ml of water, then add 150g of palm sugar and the julienned ginger, cook until the sugar dissolves and then turn off the heat.

Shape the cake

Form small round balls using the cassava dough and mung bean filling, the size depends on whether you prefer larger or smaller balls.

Next, take a piece of cassava dough, flatten it, and place the mung bean filling in the center, wrap the cassava dough around the filling tightly, and roll it to make a nice round cake.

Boil the dumplings

Gently drop the dumplings into the pot of syrup, turn on low heat and simmer until the dumplings become translucent, indicating they are cooked. During the cooking process, regularly skim off the foam to keep the syrup clear.

Make coconut milk

Mix 300ml of coconut milk with 1 tablespoon of tapioca starch and 1/2 teaspoon of salt. Pour the coconut milk mixture into a pan, turn on low heat, and stir continuously until the coconut milk thickens, then turn off the heat.

Final product

The sweet potato dumplings are chewy, lightly sweet, blended with fragrant green bean filling, served with rich coconut milk, and topped with some crushed peanuts and toasted sesame seeds for extra flavor.