Delicious and Simple Recipe for Unique Sweet Sticky Rice Cake with Filling

How to make sweet mung bean sticky cake

• 1

  Prepare and cook the beans

  You put 100g of black beans with 600ml of water and 1/3 teaspoon into the pressure cooker and simmer for 10 minutes.

  Next, place a pot on the stove and add 400g of mung beans, 750ml of water, and 1/3 teaspoon, then cover the lid and cook on low heat, waiting until the water boils, then open the lid to remove the foam on top. Continue to cover and cook on low heat until the mung beans run out of water and expand evenly, then turn off the heat.

  Take advantage of the time when the mung beans in the pot are still hot, use a spoon to stir well to make the mung bean filling smoother!

  

  

  

  
• 2

  Making the filling

  Place a pan on the stove, add 300g of palm sugar along with 2 tablespoons of water, and cook on medium heat until the sugar melts.

  Once the sugar has completely melted, add 1/3 teaspoon of salt and stir well. Then add 100g of shredded coconut and stir for about 3 minutes until the coconut is cooked. Next, add the previously cooked mung beans and stir together until the mung beans, sugar, and shredded coconut are well combined.

  After the filling is well mixed, turn off the heat and spread the filling evenly on a tray or pan to cool quickly and make it easier to shape when wrapping the cake.

  Tip: To prevent the filling from burning while cooking, stir continuously and keep the heat at medium.

  

  

  

  
• 3

  Shaping the filling

  Once the filling has cooled, divide it into 8 equal rectangular pieces, then use plastic wrap to roll the filling tightly and compress the ends so that it will be easier to wrap the cake and steam it.

  

  

  

  
• 4

  Preparing sticky rice

  When you buy sticky rice, rinse it briefly with water and then soak it in water for about 1 hour. After that, drain the sticky rice in a colander to let it dry; the soaked sticky rice will expand evenly, just right, and will not break when stir-fried.

  After cooking the black beans in a pressure cooker, take them out and let the black beans drain.

  

  

  
• 5

  Stir-frying sticky rice

  Add 400ml of coconut milk, 750ml of pandan leaf extract, along with 2 teaspoons of salt, and 2 tablespoons of sugar into a pan. Then place it on the stove, cook over medium heat, and stir well to dissolve the sugar.

  Once the mixture is boiling, add the sticky rice and black beans to stir-fry over medium heat. When you see the sticky rice absorbing the water and it feels a bit heavy, gradually lower the heat. Stir-fry for about 5 – 10 minutes until the grains of sticky rice swell slightly and gradually become translucent, then turn off the heat.

  Small tip: Stir-frying the sticky rice first will help it cook faster when steaming and increase the stickiness and aroma of the cake.

  

  
• 6

  Wrapping the cake

  Banana leaves bought should be wiped down with a cloth to remove dust and then briefly scalded in boiling water for 5 – 7 minutes. After scalding the banana leaves, take them out, dry them, and put them back in the refrigerator to keep them more pliable when wrapping.

  To wrap the cake, use a zip bag, cut off the top part, and slit both sides of the bag to make wrapping easier. Next, evenly spread the sticky rice on the zip bag, then place the shaped filling inside to wrap together. After wrapping the cake, press it firmly to ensure the filling does not protrude.

  Next, lay the banana leaves out and place the wrapped cake in the zip bag on the surface of the banana leaves and wrap it again. Once the cake is wrapped with the banana leaves, shape it by wrapping with plastic wrap two more times to prevent it from expanding during steaming.

  Repeat the process until all the sticky rice and filling are used up.

  

  

  

  
• 7

  Steaming the cake

  Put a little water in the pressure cooker, then arrange the wrapped cakes alternately in the pot and steam for 45 – 50 minutes until the cakes are done. After that, take the cakes out to let them dry and enjoy the cakes.

  

  

  
• 8

  Final product

  So we have completed the sweet mung bean cake, right? The vegetarian cake after completion is very delicious with a soft and chewy rice skin, the nutty flavor of mung bean filling, and the sweet aroma of palm sugar.

  This sweet cake will definitely be a dish that makes your traditional Tet menu more delicious.