Unique and Simple Method for Making Gấc Coconut Sticky Rice Cake with Mung Bean Filling

How to make Gấc coconut cake with mung bean filling

• 1

  Prepare mung beans and sticky rice

  First, rinse the sticky rice and mung beans thoroughly, then soak them in water for 3 – 4 hours until soft.

  After soaking, drain each mixture in a colander and let them dry.

  

  
• 2

  Cook the beans

  Place a pot on the stove, add the soaked mung beans, 1 teaspoon of salt, and 500ml of water. Cook the beans over medium heat until boiling and white foam appears.

  Next, drain the cooking water, then add just enough water to cover the beans. Cover tightly and cook the beans over medium heat until boiling.

  When the water in the pot boils, reduce the heat and continue cooking until the beans are soft.

  

  
• 3

  Prepare banana leaves

  Wash the banana leaves thoroughly, then measure the leaves to a length of 28cm and a width of 16cm, then use scissors to cut them into equal pieces.

  Next, briefly blanch in boiling water or sun-dry for about 1 hour to soften the leaves so they will not tear when wrapping.

  

  
• 4

  Sauté the mung bean filling and shape it

  Place a non-stick pan on the stove, add 100ml of coconut milk, 1/2 teaspoon of salt, cooked mung beans, and 70g of sugar.

  Sauté the mung bean filling over low heat until it becomes soft and mushy, then add 100g of shredded coconut and continue to sauté until the filling is sticky and smooth, not sticking to the pan is ideal.

  Then, divide the mung beans into several portions and shape them into triangles by hand.

  Tip: It is advisable to sauté quickly to avoid burning or sticking the mung bean filling to the bottom of the pot.

  

  

  
• 5

  Stir-fry sticky rice

  Place a new pan on the stove, add 300ml of coconut milk, 1 teaspoon of salt, and 250gr of gấc meat. Mix the ingredients well and bring to a boil over medium heat.

  When the mixture boils, add the softened sticky rice, 100gr of shredded coconut, and 100gr of sugar. Stir the mixture over low heat for about 5 minutes until well combined, then turn off the heat.

  

  

  

  
• 6

  Wrapping the cake

  Place 2 pieces of banana leaves on top of each other, with the shiny sides facing out. Lay the banana leaf horizontally, find the middle point, and fold one side back to form a triangle. Then, fold the pointed tip of the leaf diagonally down.

  Note: Remember to fold the tip of the leaf diagonally, do not fold it horizontally as it may easily tear the leaf!

  Continue folding the original part of the leaf in half to create a sharp peak, at this point, you will form a funnel.

  Add a little sticky rice inside the leaf and spread it evenly, then place the mung bean filling inside.

  Note: When placing the mung bean filling inside, remember to have the sharp tip facing inward!

  Next, add the sticky rice on top and spread it evenly to cover the filling completely. Use your two thumbs to fold the part of the leaf in the middle, at this point, the cake will have 2 excess leaf parts on both sides.

  Fold each side inward to create 3 equal triangular sides. Then, tuck the excess leaf parts under the bottom to secure the cake. Finally, use raffia to tie the cake tightly.

  Note: When you buy raffia, remember to dip it in boiling water about 3 times to clean it and ensure better hygiene!

  

  

  

  
• 7

  Boil the cake

  Place the sticky rice cake in the pressure cooker, then pour boiling water until the cake is submerged. Boil the cake for 25 minutes in Meat Stew mode – medium heat (Normal).

  After boiling for 25 minutes, the pressure cooker will automatically switch to the warming mode. At this point, let the cake sit in the pot for an additional 35 – 45 minutes to make it softer!

  Finally, remove the cake and place it in a bowl of cold water to cool down, then drain.

  

  
• 8

  Final product

  The Gấc sticky rice cake with mung bean filling has a soft and chewy skin, perfectly combined with the sweet and fragrant mung bean and coconut filling, extremely delicious.