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Preparation
30 minutes
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Processing
45 minutes
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Difficulty
Easy
Gấc sticky rice cake (bánh dày) has a striking red color and an extremely delicious flavor thanks to its soft and chewy outer layer, with a sweet and rich filling of mung beans and coconut. This cake is very suitable to be present on the altar during the Hung Kings Commemoration Day. Let’s join TasteVN in the kitchen to see the simple recipe below!
Ingredients for Gấc Sticky Rice Cake (bánh giầy) For 6 cakes
Sticky rice flour 200 gr Gấc flesh 50 gr Mung beans (peeled) 200 gr Shredded coconut 50 gr Roasted sesame 1 tablespoon White wine 1 tablespoon Cooking oil 1 tablespoon Salt/ sugar a little Fresh banana leaves a little (cut into small squares of 10cm)
How to choose fresh ingredients
How to choose good mung beans
- Choose new mung beans that are yellow, plump, and shiny, with a natural aroma of beans.
- When held in hand, they feel firm and do not leave a powdery residue.
- Avoid choosing beans that have unusual colors, signs of mold or pests, or have strange smells.
- If you cannot find peeled mung beans, you can buy whole mung beans, soak them for 2 – 3 hours before rinsing off the skins.
How to choose and buy gac fruit for making cakes
- You should choose large, round gac fruits, with evenly spread spines, bright red color, and a fresh stem.
- Additionally, choose fruits that feel heavy when held, and when pressed lightly, the skin feels slightly hard, as these are usually ripe and delicious gac fruits. If the skin feels soft in some spots and hard in others, and the stem is wilted, those fruits have been stored for too long and are likely to spoil during transport and storage.
- It is best to select fruits that are intact and not bruised, as intact fruits can be stored for a long time, usable for nearly a month, while bruised gac will allow air to enter, resulting in spoilage within one or two days.
Tools needed
Steamer, pot, pan, spoon, chopsticks, plastic wrap,…
How to make gac sticky cake (bánh giầy)
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Wash, soak and cook mung beans
First, wash the mung beans thoroughly, then soak them in warm water for 4 – 5 hours.
Next, put the beans in a pot with just enough water to cover the surface of the beans, cover tightly, and cook until the mung beans are soft.
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Kneading glutinous rice flour with gấc
Mix 50g of gấc flesh with 1 tablespoon of white wine, a bit of salt, then gently mash to extract all the gấc flesh and add this mixture to the bowl of glutinous rice flour.
Next, add 1 tablespoon of cooking oil and just enough water to knead the flour into a smooth, non-sticky dough.
Finally, wrap the dough tightly with plastic wrap and let it rest for 30 minutes.
Note: Add water gradually to the flour to avoid making the dough too wet.
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Cooking mung bean filling
Place a pan on the stove, add the cooked mung beans, 2 teaspoons of sugar, 1 tablespoon of roasted sesame seeds, and 50g of shredded coconut.
Cook the filling over low heat until the mixture is smooth and forms a uniform mass that does not stick to the pan.
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Wrapping the thick gac cake filling
Divide the mung bean filling and the cake dough into equal parts and roll them into balls.
Next, flatten the dough, place the filling in the center, pinch the edges closed, roll it into a ball, and press down slightly to flatten the cake.
Then, brush a little cooking oil on the banana leaves, place the cake on top, and it’s done.
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Steaming the thick gac cake
Place the steamer on the stove, bring the water underneath to a boil, then arrange the cakes in the steamer, cover tightly, and steam the cakes over medium heat for about 30 minutes.
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Final product
The thick gac cake is visually appealing with its red color, the cake skin is chewy and smooth, paired with the sweet and rich mung bean and coconut filling, enhanced by a light aroma from toasted sesame, making it extremely delicious and attractive.
With the shared recipe above, TasteVN wishes you success in making the beautiful, sweet, and chewy dày cake (giầy) made from gac for the death anniversary of the Hung Kings!
*Source of the recipe and images from the YouTube channel RURAL CUISINE
