Water sticky rice cake is a cake dish, a traditional sweet dessert that is loved by many for its rich, sweet, and aromatic flavor. This cake is also very simple to make. Let’s join TasteVN to the kitchen to quickly prepare 2 types of purple sweet potato water sticky rice cakes filled with mung beans and peanuts to enjoy!
1. Purple sweet potato water sticky rice cake with mung bean filling
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Preparation
5 hours 30 minutes
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Cooking
45 minutes
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Difficulty
Easy
Ingredients for Purple sweet potato water sticky rice cake with mung bean filling Serves 4 people
Glutinous rice flour 400 gr Shelled mung beans 200 gr Purple sweet potato 200 gr Fresh ginger 50 gr Roasted sesame seeds 5 gr Roasted peanuts 10 gr Fried onions 3 teaspoons Vanilla powder 8 gr Salt/ sugar a little Cooking oil 1 tablespoon
How to choose delicious green mung beans
- You should choose fresh green mung beans, with a bright green color, plump and shiny, and when smelling, they have the natural aroma of green mung beans.
- When held, they feel firm and do not leave any powdery residue.
- Avoid choosing beans with unusual colors, signs of mold or insects, and those that have a strange smell when sniffed.
- You can use whole green beans or peeled green beans as well!
How to make purple sweet potato dumplings with green mung bean filling
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Steaming sweet potatoes and green mung beans
Rinse the green mung beans, soak in water for 2 – 4 hours to soften the beans, then rinse them clean, place the beans in a pot and pour water just above the beans. Place the pot on the stove, cook for about 30 minutes until the beans are soft, then turn off the heat.
Peel the sweet potatoes, wash them clean, then steam for about 20 minutes until cooked, then turn off the heat.
How to peel sweet potatoes without turning black
- After peeling the sweet potatoes, you should immediately soak them in a bowl of cold water mixed with a little salt. However, you should cook them right away, otherwise, the sweet potatoes will lose their flavor and become bland.
- You can also soak the sweet potatoes in cold water mixed with a little vinegar. This method will significantly reduce the formation of black spots.
- If the sweet potatoes have already turned black, you can briefly boil them with a little fresh milk. This method can effectively remove the black spots while also giving the sweet potatoes a fragrant smell of milk.
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Mixing the cake dough
Add 400g of glutinous rice flour to the mashed sweet potatoes in the bowl, then gradually add 200ml of warm water into the flour and mix well.
Note:
- The amount of water may vary depending on the flour’s water absorption. The dough should not be too dry (if you hold it and break it, the dough crumbles easily) or too wet (feels runny).
- If the dough is too dry or wet, you can fix it by adding dry flour or gradually adding water to adjust.
Next, use your hands to knead until the dough becomes a smooth and elastic mass, then cover the bowl tightly with plastic wrap and let the dough rest for about 60 minutes.
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Forming the filling
After cooking, mash the mung beans and add 3 teaspoons of fried onions, 3 tablespoons of sugar, 1/2 teaspoon of salt, 8g of vanilla, and mix well.
Wait for the mung bean filling to cool, then divide it into bite-sized portions and roll them into balls.
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Shaping the cake
Divide the dough according to the amount of filling. Flatten a piece of dough, place the filling in the center, and wrap it tightly so the filling is enclosed within the dough, then roll it into a nice round shape.
Tip: Make sure to seal the dough tightly to prevent air from getting inside, as this can cause the cake to crack or break when boiling. You can adjust the size of the cake to your liking, however, don’t make it too big, as it may become too filling quickly.
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Boiling the cake
You place a pot of water on the stove and turn on medium heat. When the water boils, add 1 tablespoon of cooking oil to the pot to prevent the cakes from sticking. Then, add the cakes, stirring gently to keep them from sticking to the bottom of the pot. Boil until the cakes float to the surface.
When the cakes float on the water, you take them out and immediately drop them into a bowl of cold water.
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Cooking the syrup
Peel the ginger, wash it clean, and slice it into thin strips.
Then, put 500ml of water, 400gr of sugar, and 1/4 teaspoon of salt into a pot, and stir well. Cook until the syrup boils, then add the sliced ginger.
Wait for the syrup to boil again, then take the cakes from the cold water bowl and add them to the pot. Cook on low heat for about 5 – 7 minutes to let the cakes absorb the syrup, then turn off the heat.
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Finished product
Scoop the cake into a bowl, sprinkle with a little roasted sesame, peanuts, and coconut milk (if desired), drizzle with syrup, and the dish is ready.
Purple sweet potato floating cake is delicious and uniquely flavored with a chewy cake layer, a mildly sweet taste from sweet potatoes, a fragrant and nutty filling of mung beans, rich peanuts, and roasted sesame, combined with the warm spiciness of ginger, making it really appealing, right?
2. Purple sweet potato floating cake with peanut filling
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Preparation
10 minutes
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Cooking
30 minutes
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Difficulty level
Easy
Ingredients for Purple sweet potato floating cake with peanut filling Serves 4
Glutinous rice flour 300 gr Purple sweet potato 2 tubers (about 300gr) Peanuts 2 tablespoons Rock sugar 100 gr Ginger 1 piece Pandan leaves 2 leaves Roasted sesame a little Salt 1/2 teaspoon
Roast peanuts
Place a pan on the stove, add 2 tablespoons of peanuts, 1/2 teaspoon of salt, and roast over low heat until fragrant.
Then, remove the peanut shells, keeping the kernels to use as filling for the cake.
Steam purple sweet potato
Arrange the cut purple sweet potatoes on a steaming rack, then place the rack inside a pot of water. Cover and steam the sweet potatoes over medium heat for about 15 minutes.
Put the steamed sweet potatoes in a bowl and use a pestle to mash them. Next, add 280g of glutinous rice flour, and use your hands to mix until it forms a smooth, non-sticky dough.
Forming the Bánh trôi nước balls
Divide the dough into equal parts, approximately 1 tablespoon for each ball, then roll them into a ball.
Next, flatten each dough ball, place a peanut in the center, pinch the edges of the dough together, and roll it into a ball again. Repeat until all the dough is used up.
Finally, coat the balls with a layer of dry flour to prevent sticking.
Boiling the Bánh trôi nước balls
Boil a pot of water, then add the Bánh trôi nước balls and cook them over medium heat. When you see the balls floating on the surface, let them sit for an additional 30 seconds, then transfer them to a bowl of cold water for about 3 minutes.
Finally, remove the balls and let them drain in a basket.
Cook the water dumpling soup
Boil 500ml of clean water, then add sliced ginger and a bunch of pandan leaves, then cook over medium heat for 5 minutes.
Next, add 100g of rock sugar and continue to cook until the sugar dissolves, then turn off the heat.
Then, add the water dumplings in, stir well one more time and it’s done.
Tip:
- To adjust the sweetness to your liking, you should add sugar gradually.
- If you accidentally add too much sugar, you can add a small pinch of salt to the pot, which will help reduce the sweetness.
Finished product
Scoop the soup into a cup, sprinkle a bit of roasted sesame on top, and enjoy while it’s still hot!
Sweet potato water dumplings with peanut filling have a soft and chewy texture. The filling inside is rich and creamy, blending with the sweet syrup, fragrant ginger, and pandan leaves, creating an irresistible delicious flavor.
How to choose delicious purple sweet potatoes
- Choose sweet potatoes that are heavy, firm, and not bruised. Also, buy those with an unblemished exterior, without cracks or chips.
- It is advisable to select medium-sized potatoes, as larger ones often contain more fibers and are not as tasty.
- If you see potatoes that are pitted or have black spots, that is a sign that the sweet potatoes have gone bad.
See more: Health benefits of sweet potatoes
Tips for Successful Preparation
- Tip to keep the cake soft and fragrant: When boiling the cake water, add a few slices of thinly sliced ginger and a little vinegar. Vinegar helps make the cake skin soft and prevents it from becoming hard.
- When kneading the dough, pour water gradually, mixing while pouring to prevent the dough from becoming too wet. Once kneaded, wrap the dough in plastic wrap to prevent it from drying out.
- When the water boils, reduce the heat to medium and gently drop each cake ball in. Continue boiling the cakes over moderate heat to ensure they cook evenly, avoiding high heat which can cause the cakes to break apart while the filling inside remains uncooked.
- When the cakes are cooked, take them out and immediately soak them in a bowl of cold ice water for about 5 – 10 minutes to firm them up and prevent them from sticking together.
How to Store the Cakes
It is best to consume the cooked water cakes on the same day. If you don’t finish them, you can cover them tightly and store them in the refrigerator refrigerator for 2 – 3 days. When ready to use, take them out and reheat.
See more:
2 dishes purple sweet potato dumplings with mung bean paste and peanuts are really delicious and easy to make, aren’t they? Let’s make them right away for the whole family to enjoy! TasteVN wishes you success!
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