2 ways to make delicious, beautiful vegetarian steamed rice cakes easily at home

Prepare the ingredients

To soften the wood ear mushrooms, soak them in warm water for about 20 minutes after purchasing, then chop them finely with a knife.

Next, peel 1 carrot, wash it with water, drain, and cut it into small pieces.

Peel the onion, cut off the root, wash it thoroughly, drain, and then dice it.

Finally, rinse the banana leaves briefly in cold water. To make the banana leaves softer and easier to wrap, blanch them in boiling water for about 3 minutes.

Cook the broth

Place a pan on the stove over medium heat and add 2 tablespoons of cooking oil to the pan. When the oil is hot, add 1 tablespoon of minced shallots and sauté until fragrant for about 2 minutes.

Next, add carrots, mushrooms, and onions to the pan and stir-fry over medium heat. Season with 2 teaspoons of vegetarian seasoning and 1 teaspoon of ground pepper, then stir well for about 3 minutes.

After that, adjust the seasoning to your taste, turn off the heat, and transfer the filling to a bowl.

Cook the dough for the bánh giò wrapper

Add 200g of rice flour, 50g of tapioca flour, and 1 teaspoon of salt to a clean pot. Next, add 300ml of filtered water and 250ml of coconut milk, then stir well to combine the ingredients.

Place the pot of mixed ingredients on the stove and cook over low heat. While cooking, continuously stir with a ladle until the dough thickens, then turn off the heat.

Wrapping bánh giò

First, fold the square banana leaf into a triangle shape, then open it to form a funnel shape. Hold the leaf in your left palm, with the excess corner folded back.

Next, add 1 tablespoon of the cooked dough around the leaf and create a hole in the middle. Add 3 tablespoons of filling and then cover it with 2 tablespoons of dough on top, spreading it evenly to cover the filling.

Fold the edge at the thumb in first, then fold both sides. Finally, fold the remaining part of the leaf and tuck it into the two previously folded edges, then use string to tie the bánh tightly.

Steaming bánh giò

Add 500ml of filtered water into the steamer pot, place the bánh in the steamer, and cover tightly. Place the steamer pot on the stove and steam the bánh over medium heat for about 30 minutes until the bánh is cooked.

Final Product

The vegetarian rice cake when cooked will have an eye-catching appearance, with a soft and chewy skin, and delicious filling that is seasoned just right.

The vegetarian rice cake is very delicious and appealing when eaten hot; you can enjoy this cake with soy sauce or chili sauce, both are very suitable!

Prepare the Ingredients

First, peel the cassava and carrot, wash them, and cut into small cubes.

Soak the wood ear mushrooms in warm water for about 20 minutes, then chop finely.

For the shiitake mushrooms, place them in a bowl, soak in warm water for about 7 – 10 minutes, then cut off the stems and rinse with water, and finally chop into small cubes.

Wash the leeks, cut the root ends, and slice the green leaves into small pieces.

Mix the flour

Put 150 grams of rice flour, 70 grams of corn flour, and 30 grams of tapioca flour into a large bowl, add 1.3 liters of water and stir well. Soak the flour for 1 hour to eliminate the smell of the flour.

Next, scoop out 800 ml from the bowl of flour, then add 800 ml of fresh water into the bowl. Add 1/3 teaspoon of salt, 2 tablespoons of vegetarian seasoning, and stir well.

Cooking the dough

You put the pot on the stove, add the flour to the pot, and stir the flour over medium heat. When the dough thickens, use a whisk to lift the dough; if it flows down very slowly, turn off the heat.

Transfer the cooked dough to a clean bowl, then add 2 tablespoons of fried Poaro oil to make the dough glossy and smooth. Use a whisk to stir evenly until the dough thickens.

Sautéing the filling

Put a pan on the stove, sauté 1/3 of the Poaro green onion until fragrant, then gradually add 100 grams of carrots and 100 grams of processed cassava to the pan, stirring well.

Next, add 100 grams of shiitake mushrooms and 40 grams of wood ear mushrooms to the pan. Sauté until the filling is thoroughly cooked, then season with 1 tablespoon of vegetarian seasoning, 1/2 teaspoon of pink salt, 1 tablespoon of sesame oil, and 1 cup of Poaro green onion, stirring well and turning off the heat.

Finally, add 1/2 teaspoon of ground pepper for extra flavor.

Wrapping the cake

You fold the banana leaves into a triangle shape, then open them to form a funnel. Next, scoop the flour into the banana leaf funnel, spread the flour evenly, scoop in 3 tablespoons of stir-fried filling, and add a layer of flour on top, spreading it evenly.

Finally, you wrap the cake back up.

Steaming the cake

Then, you tie the cake securely with string and put it into a steamer, steam for 30 minutes until the cake is cooked.

Final Product

The vegetarian rice dumplings are evenly cooked, and when unwrapped, the dumplings are shiny and smooth. The filling inside is rich in flavor, delicious, and the skin is not soggy.