How to Make Delicious and Easy Rice Cake Without Khuc Leaves

How to make Bánh khúc without khúc leaves

• 1

  Soak glutinous rice and mung beans

  First, rinse the glutinous rice with water. Then, add about 300ml of clean water and soak the rice for at least 4 hours or overnight if you have time. After soaking, drain the rice using a sieve to let it dry.

  To clean the mung beans, rinse them thoroughly with water, then soak them in cold water for about 8 hours or in hot water for about 1 hour to soften them. Remove the mung beans and let them drain.

  

  

  
• 2

  Marinate the meat

  For pork, to remove dirt and unpleasant odors, scrub it clean with salt, then rinse with cold water and drain. Use a knife to cut the meat into thin bite-sized pieces.

  How to eliminate the unpleasant smell of pork

  • To completely remove the odor of pork, before preparing the dish, briefly dip the meat in boiling water for about 2 minutes, then take it out and rinse with cold water.
  • Another handy tip is to add a bit of white wine to the water used for blanching the pork. The wine effectively eliminates the unpleasant smell.
  • Use lemon, vinegar, salt, or ginger to rub on the pork and let it sit for about 5 – 10 minutes, then rinse with water.

  See details: Tips for eliminating unpleasant odors from various meats that women should know

  Marinate the meat with 1/2 tablespoon of chopped green onions, 1/2 teaspoon of seasoning powder, and 1/3 teaspoon of pepper. Mix well and let the meat absorb the spices for about 20 – 30 minutes.

  

  

  
• 3

  Steaming and mashing mung beans

  Place a pan on the stove, add the soaked mung beans, then pour in enough water to cover about a finger’s length. Turn on the heat and cook the beans on medium heat until the water boils, then reduce the heat, cover, and cook until the water is completely evaporated, and the beans are sticky and completely soft.

  Tip:

  • Avoid stirring the beans too much during cooking, as this can make them tough.
  • Regularly monitor to prevent the water from evaporating for too long, which can cause the beans to burn.

  When the beans are cooked thoroughly, transfer them to a bowl and use a spoon to mash them finely.

  

  

  
• 4

  Making the filling for xôi khúc

  Place a pan on the stove, add 1 tablespoon of cooking oil and heat it, then add the marinated pork and stir-fry on medium heat until the meat is cooked and firm.

  Next, add the mashed mung beans to the pan, stir well for another 2 – 3 minutes until all the ingredients are fully cooked.

  Tip: Stir-frying the filling for xôi khúc before steaming saves cooking time and helps the filling cook evenly.

  

  

  
• 5

  Mixing sticky rice flour

  After buying sweet mustard greens, you should clean the leaves of any pests or yellowing (if any), then soak them in diluted saltwater for about 5 – 10 minutes, then rinse thoroughly and let drain.

  Cut the greens into small pieces, put them in a blender with 500ml of filtered water, and blend until very smooth.

  Pour the sweet mustard green juice into a pan and heat it over medium heat until the juice is slightly warm.

  Tip:

  • Warm the sweet mustard green juice before mixing the dough to help the flour dissolve evenly and prevent clumping.
  • Do not let it boil, as adding it to the flour will cook the flour, making it difficult to knead.

  Gradually add the sweet mustard green juice into the bowl of flour, apply a layer of cooking oil to your hands, and then knead the dough until it becomes smooth and no longer sticks to the bowl.

  Tip:

  • The dough is considered ready when it can be easily rolled into balls, it is no longer wet, sagging, or too dry and crumbly.
  • If the dough is too dry, you can gradually add a little more water. Conversely, if the dough is too wet, you should add a little more sticky rice flour and mix well until the desired consistency is achieved.

  

  

  

  
• 6

  Wrapping the bánh khúc

  Apply cooking oil to your hands, take a small amount of mung bean filling and meat, then roll into balls about 2 finger widths thick, and place on a plate.

  Take a sufficient amount of bánh flour, roll it into a ball, then flatten it thinly to create a round flat piece of dough.

  Place the mung bean filling in the center of the dough, then wrap it tightly and shape it into a round ball.

  

  

  
• 7

  Steaming the bánh khúc

  Place the steamer on the stove, pour water in and bring to a boil.

  Add half of the soaked sticky rice into the steamer, spread it evenly, and make a hole in the center of the steamer.

  For the remaining sticky rice, place the bánh khúc balls in and roll them around so that the sticky rice grains stick evenly to the balls.

  Arrange the bánh in the steamer, then pour the remaining sticky rice from the bowl into the steamer. Cover and cook for about 20 minutes for the bánh xôi khúc to cook evenly.

  

  

  

  
• 8

  Final Product

  Arrange the bánh xôi khúc on a plate, sprinkle a little fried onion and crushed peanuts on top, then decorate it nicely to complete.

  With just a few simple steps, we have finished the incredibly delicious and appealing bánh khúc. The final product features sticky rice and a soft, fragrant cake shell, rich mung beans, and flavorful meat combined to create an unforgettable taste for diners.