Delicious and Appealing Sweet Steamed Rice Rolls with Mung Bean and Coconut Filling from the Mekong Delta

How to make sweet steamed rice cake from the western region

• 1

  Prepare the ingredients

  First, soak 250 grams of mung beans in water for 2 – 3 hours until soft.

  Next, wash the pandan leaves and butterfly pea flowers, then let them drain.

  Heat a pan on the stove, add 30 grams of white sesame seeds, 1/4 teaspoon of salt, and roast on low heat until golden and fragrant.

  See more: Why soak beans and grains before cooking?

  

  

  

  
• 2

  Squeeze coconut milk, pandan leaves, and butterfly pea leaves

  Put 500g of grated coconut into a bowl, add 1.2 liters of warm water, then use your hands to squeeze the coconut through a sieve to obtain about 1 liter of coconut milk.

  Next, add another 600ml of warm water, and continue to squeeze to obtain about 600ml of diluted coconut water (thin coconut milk).

  Then, blend the pandan leaves with 300ml of filtered water and strain through a sieve to collect the juice.

  Place a pot on the stove, add about 350ml of filtered water and the butterfly pea leaves, then cover and cook this mixture until the leaves release a purple color for about 5 – 10 minutes. Finally, just strain the mixture through a sieve to get about 300ml of butterfly pea leaf juice.

  

  

  
• 3

  Mixing the batter

  To mix the purple batter, you use the following measurements: 220g of pre-mixed rice flour, 200ml of coconut milk, 100ml of coconut water, 300ml of leaf water, then stir well.

  To mix the green batter, you use the following measurements: 220g of pre-mixed rice flour, 200ml of coconut milk, 100ml of coconut water, 300ml of leaf water, then stir well.

  To mix the white batter, you use the following measurements: 220g of pre-mixed rice flour, 200ml of coconut milk, 400ml of coconut water, then stir well.

  Once you have stirred all the batters well, let them rest for 20 – 30 minutes.

  

  

  

  
• 4

  Cooking and Mixing the Filling

  Place a pot on the stove, add the soaked mung beans, 400ml of coconut milk, and 1/4 teaspoon of salt. Bring the mixture to a boil over high heat, then reduce to low heat and continue to cook until the beans are soft.

  When the water in the pot has reduced and the beans are soft, add 80g of sugar and stir until the sugar dissolves and the filling is dry, then turn off the heat and let it cool.

  Finally, mix the mung bean mixture with about 100g of shredded coconut to complete.

  

  
• 5

  Pouring and rolling the cake

  Place a non-stick pan on the stove, brush a thin layer of cooking oil, and heat over medium-low heat.

  When the pan is hot, add a little cake batter and tilt the pan to spread the batter evenly. Cover and cook for about 20 – 25 seconds until the cake is done.

  Next, remove the cake from the pan and turn it upside down, add a little mung bean filling, and roll the cake.

  Repeat the process until all the batter and mung bean filling are used up.

  Finally, arrange the cakes on a plate, sprinkle roasted sesame on top, and enjoy.

  Tip:

  • It is advisable to cook the cake over medium-low heat. If the heat is too high, it will cause the cake to burn quickly, leaving the batter undercooked and uneven. Conversely, if the heat is too low, it will take longer for the cake to cook and make it chewy.
  • Always stir the batter well before pouring to prevent it from settling at the bottom of the bowl, leaving the top batter too thin.
  • Since the cake batter is quite thin, roll the cake gently to avoid tearing it.

  

  

  

  
• 6

  Final Product

  Sweet rice rolls have an eye-catching outer layer in shades of green, white, and purple. When eaten, they are chewy and soft, with a light aroma of roasted sesame and coconut milk. The filling inside is rich and sweet from mung beans, making it extremely delicious.