2 simple and beautiful ways to make sticky rice dumplings for the family

Making the cake filling

Wash the green beans thoroughly and soak them in water for 2 – 4 hours until the beans soften, then drain and rinse the beans again. Next, place the beans in a steamer and steam until the beans are soft, then turn off the heat.

You scoop some mung beans that have been steamed and cooked to set aside in a bowl for later to make dessert, while the remaining beans are put into a mortar and pounded into a paste or can be put into a blender to become smooth.

Pour the beans into a pan and add sugar, turn on the stove and stir-fry until the bean mixture is evenly combined with the sugar, sticky and smooth, and dry enough to be formed into balls, then turn off the heat.

Add a little pomelo flower oil and stir well, then let the bean mixture cool down a bit. Divide the bean mixture into equal portions and then roll them into round balls, wrapping them tightly so that the filling does not dry out.

Making the cake skin

You put the glutinous rice flour into a large bowl, then add warm water a little at a time while mixing, stop when the flour is just moist enough, knead until the dough forms a smooth and sticky ball.

Shape the cake

Take a suitable amount of dough, roll it into a ball. Then flatten the dough, put the filling in the middle and wrap it tightly, then roll the cake to make it round.

Next, flatten the cake and create a hollow in the middle to resemble a vegan cake. Continue wrapping until all the dough and filling are used up.

Cook the cake

Pour water into a pot and bring it to a boil, then drop the cakes in to boil. When the cakes float, cook for another 1 – 2 minutes before turning off the heat, remove the cakes and drop them into a bowl of cold water for 5 minutes to cool.

Cooking the sweet soup

Utilize the pot of water used to boil the rice cakes to cook the sweet soup, add enough sugar to make it sweet, and bring it to a boil.

Add tapioca flour or cassava flour into a bowl and mix with water until dissolved, then gradually pour it into the sweet soup pot while stirring to prevent lumps.

When you see the sweet soup thickening, stop stirring, bring it to a boil again, then add the whole mung beans that were set aside earlier, stir well and turn off the heat.

Add a little grapefruit essential oil or banana oil for fragrance, then stir one more time to finish the sweet soup.

Product

Take the chay cake out and place it in a bowl, then spoon the freshly cooked chè into it, sprinkle some roasted white sesame on top, let it cool, and it is ready to enjoy, thus the chay cake dish is complete.

Product information:

• You can use a 10.5-liter steamer to cook the cake. With a three-layer bottom design that conducts heat, it helps food cook faster. The product can be used on both gas stoves and infrared stoves, allowing you flexibility in cooking.
• Currently, the price range for the steamer set is approximately 380,000 to 1,600,000 VND, depending on the product (price updated in May 2022).

Soak butterfly pea flowers and gấc

Soak the butterfly pea flowers in 100ml of hot water for about 5 minutes.

Put the gấc flesh in a small bowl and soak it in 100ml of white wine for 5 minutes.

Mix the dough

Mix 100gr of glutinous rice flour with 15gr of tapioca flour in a bowl, then add 100ml of water.

Continue mixing another 100gr of glutinous rice flour and 15gr of tapioca flour, adding 100ml of butterfly pea flower water that has been soaked into the bowl.

Finally, use 100gr of glutinous rice flour, 15gr of tapioca flour, and 100ml of gac juice.

We have a total of 3 separate bowls of dough.

Knead the dough

After mixing the dough, use your hands to knead it until smooth, gradually turning into a vibrant blue and gac red color.

Finally, you will have 3 different colored doughs, let them rest for 10 minutes.

Cooking mung bean filling

Place a pan on the stove over medium heat, add 100g of finely crushed palm sugar, 30g of grated coconut, and 150g of steamed mung beans into the pan.

Stir the mixture continuously over heat until it gradually forms a smooth, sticky mass, then turn off the heat and let the mung bean filling cool slightly.

Forming and boiling the cakes

Divide the mung bean dough into small portions, rolling each into round balls of about 10g.

Use a knife to cut the remaining 50g of palm sugar into small square pieces of about 3g.

Take the kneaded dough and start forming it.

Take a small amount of dough, roll it into a ball, then flatten it to insert a piece of sugar. Similarly, take a larger amount of dough, roll it into a ball to insert the mung bean filling.

Continue this process until all the dough is used for filling, resulting in colorful balls of dessert.

Place a pot on the stove over medium heat, add water and bring it to a boil to cook the dessert, adding each color into the pot to boil separately, and when cooked, remove them and place them in a bowl of cold water.

Cooking the syrup

Take 10g of arrowroot flour, soak it in 30ml of water, place a pot on medium heat, add 200ml of water, 30g of sugar, and the soaked arrowroot flour into the pot, stirring until it boils.

Once the syrup has boiled, add in 20g of steamed mung beans and cook together, continue stirring for about 2 – 3 minutes then turn off the heat.

Final Product

Arrange the pieces of cake into bowls, pour the warm green bean syrup over them, and sprinkle some grated coconut on top, or if you don’t add the syrup, you can sprinkle some sesame seeds for extra visual appeal and aroma.

The finished sticky rice cake has vibrant colors, making it very eye-catching. When eaten, both the skin and filling are soft and chewy, with a moderate sweetness that is not overwhelming, and there is the rich taste of coconut with the creamy, nutty flavor of green beans. This is truly a dish worth spending time in the kitchen for!