How to Make Delicious and Beautiful Colorful Sticky Rice Cakes that are Easy to Make

How to Make Colorful Green Bean Cake

• 1

  Stew the green beans

  Wash 340g of green beans, place them in a pan with 400ml of coconut milk, 800ml of water, and 1 teaspoon of salt.

  Cook the mixture over medium heat until boiling, then cover with a lid and continue to simmer on low heat.

  
• 2

  Cooking mung bean filling

  When the water in the pan is nearly evaporated, add 227g of shredded coconut and 100g of sugar, stirring well over low heat.

  When the filling thickens and does not stick to the pan, add another 200g of durian flesh and continue to cook until the filling is dry and forms a smooth, flexible mass.

  

  

  
• 3

  Creating colorful dyes

  Wash 7 pandan leaves thoroughly and then cut them into pieces.

  Wash 50g of butterfly pea flower.

  Peel 250g of beetroot, wash it clean, and cut it into pieces.

  Separate about 11 seeds of gac fruit to use the flesh (100g).

  For each ingredient, put it in a blender with 250ml of water, then blend until smooth and strain through a sieve to get the dye water.

  For the palm sugar dye, place a pot on the stove, add 2 tablespoons of sugar, cook over low heat, and stir with chopsticks until the sugar melts.

  When the sugar has completely melted and turns a brown color, add 250ml of water and 60g of palm sugar. Continue stirring until the palm sugar dissolves and then turn off the heat.

  See more:

  • How to make natural colors for cakes
  • Guide to caramelizing sugar simply at home

  

  

  

  
• 4

  Mix the colorful dough

  Add into each portion of colored water the following ratio of salt, sugar, and glutinous rice flour:

  For the pandan water, ¼ teaspoon of salt, 3 tablespoons of sugar, 260g of glutinous rice flour.

  For the purple water: ¼ teaspoon of salt, 3 tablespoons of sugar, 260g of glutinous rice flour.

  For the caramel water: ¼ teaspoon of salt, 220g of glutinous rice flour.

  For the beetroot water, ¼ teaspoon of salt, 3 tablespoons of sugar, 240g of glutinous rice flour.

  For the gac water, ½ teaspoon of salt, 4 tablespoons of sugar, 310g of glutinous rice flour.

  Then, use your hands to knead the dough until it forms a dry, smooth, and non-sticky mass.

  Note: Because each type of flour has different water absorption properties, you should gradually add glutinous rice flour into the colored water, not all at once, as it will cause the dough to become dry.

  

  

  

  
• 5

  Wrapping the cake

  Divide the mung bean filling and the cake dough into several parts with a ratio of 40g filling and 100g dough, then roll them into balls.

  Flatten the dough slightly, place the filling in the center, then gather the edges of the dough together and roll into a ball.

  Cut banana leaves into rectangles approximately 20cm wide and 10cm long. Fold one edge twice to form a funnel shape.

  Coat the cake with a layer of cooking oil, place the cake inside the banana leaf, then fold the edges over.

  Place the cake on a second layer of banana leaf that is larger, measuring 25cm wide and 15cm long. Position the top of the cake so that it aligns with the angle of the banana leaf.

  Fold the top part of the leaf down, then tightly fold the two side edges twice. Finally, neatly fold the bottom edge of the cake to finish.

  

  

  

  
• 6

  Steaming the cake

  Arrange the cakes on the steaming tray horizontally.

  Place a pot of water on the stove, wait until the water boils, then put the tray of cakes in to steam for about 25 – 30 minutes until the cakes are cooked.

  

  
• 7

  Final product

  The finished cake has an eye-catching color, a chewy and soft exterior, and a filling that is sweet and fragrant with the smell of durian.