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Preparation
10 minutes
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Cooking
35 minutes
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Difficulty
Easy
Surely you are familiar with the traditional floating rice cake, right? Let’s join TasteVN into the kitchen to learn how to make the attractive, eye-catching, and delicious five-color floating rice cake. Let’s make this dessert right away!
Ingredients for Five-Color Floating Rice Cake For 4 people
Glutinous rice flour 500 gr Mung beans 500 gr (peeled) Coconut milk 550 ml White sweet potato 1 piece (about 200gr) Pandan leaf extract 2 tablespoons Beetroot extract 2 tablespoons (or purple leaf extract) Safflower extract 2 tablespoons (or fresh turmeric extract) Gac fruit extract 2 tablespoons Ginger 1 piece Roasted white sesame a little Cornstarch 1 teaspoon Rock sugar 250 gr Salt a little
How to choose fresh ingredients
How to choose good, plump mung beans
- You should choose new mung beans, with plump, round and shiny seeds, and a natural fragrant smell when sniffed.
- When held in hand, they should feel firm and not leave any powdery residue.
- Avoid choosing beans with unusual colors, signs of mold or insect damage, or those that have a strange smell.
- If you cannot find shelled mung beans, you can buy whole mung beans; before cooking, soak them for 2 – 3 hours and then rinse off the husk.
How to choose fresh sweet potatoes
- Good sweet potatoes should be round or elongated, with no dent in the middle. Additionally, those with less fiber, more starch, and especially a sweet, rich taste should feel slightly soft when pressed.
- Moreover, sweet and fluffy sweet potatoes usually still have a powdery or earthy coating on their skin.
- Avoid buying sweet potatoes that are misshapen, chipped, or excessively cracked, as these are signs of poor quality.
- Another tip when choosing sweet potatoes is to avoid those with black spots or pockmarks, as they indicate spoiled potatoes that are no longer usable.
See details: How to make thick and delicious coconut milk at home
Tools required
How to make colorful floating rice cake
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Prepare the ingredients
Peel the sweet potatoes, wash them clean, and then cut them into slices. Next, put the sweet potatoes in the steamer and steam for about 15 minutes from the time the water boils.
After the sweet potatoes are soft, take them out into a bowl and use a fork to mash them smoothly.
Green beans purchased should be cleaned, soaked in warm water for about 2 hours until they are soft, then drain in a basket.
Ginger should be peeled, washed, sliced thinly, and then cut into shreds.
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Mixing the dough
After mashing the sweet potatoes, add 500g of glutinous rice flour, and use your hands to mix until the sweet potatoes and flour are well combined.
Next, gradually add 100ml of boiling water, mixing while adding the hot water so that the dough forms a smooth, pliable mass, then divide it into 5 equal portions.
Tip:- Depending on the water absorption capacity of the flour, you can adjust the amount of water accordingly.
- It is advisable to knead the dough by hand to feel the texture; if it’s too wet, add more flour, and vice versa.
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Making colorful dye
Mix each portion of dough separately with beetroot juice, pandan leaf juice, safflower juice, and gac fruit juice, kneading well.
Keep one portion in its natural color.
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Making mung bean filling
Add mung beans into a pot, place on the stove over medium heat, add 250ml of coconut milk, 30g of rock sugar, and 1/2 teaspoon of salt.
Pour in more water until it just covers the beans, bring to a boil, then reduce heat and cover, cooking for about 20 minutes until the water is absorbed.
Use a pestle to mash the beans, then take 1 tablespoon of the mung bean mixture and roll it into a ball to make the filling.
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Shaping
Take 1 tablespoon of dough, roll it into a ball, press it slightly flat, then place a mung bean filling ball in the center of the dough piece.
Wrap the dough around the mung bean filling and roll it into a ball. Continue this process until all ingredients are used.
Tip: You can roll the leftover dough into small balls to cook in the soup as well!
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Boiling the sticky rice balls
Bring a pot of water to a boil over medium heat, then drop the sticky rice balls in and boil for about 15 minutes until the balls float to the surface of the water.
At this point, you remove the sticky rice balls and place them in a bowl of cold water, soaking them for about 5 minutes before taking them out and letting them drain in a basket.
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Cook coconut milk, sugar water and finish
Place a pot on the stove over medium heat, add 300ml of coconut milk, 20gr of rock sugar, 1/3 teaspoon of salt, and stir until the sugar dissolves.
Wait for the water to boil, then gradually add 15ml of cornstarch water (1 teaspoon of cornstarch mixed with 2 teaspoons of water) while stirring continuously. When the water thickens, turn off the heat.
Put a pot on the stove over medium heat, add 500ml of water along with 200gr of rock sugar, 1/2 teaspoon of salt, and ginger, and cook for about 2 – 3 minutes until the sugar dissolves.
Next, add the che balls to cook together for another 3 minutes, taste and adjust seasoning, then turn off the heat.
Serve the che in bowls, sprinkle with roasted white sesame, and add a little coconut milk to enjoy.
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Final Product
The colorful sticky rice balls have been completed, a dessert with harmonious colors, incredibly eye-catching.
The rice ball is chewy, lightly sweet, blending with the nutty mung bean filling, the faint aroma of ginger, plus a bit of creaminess from the coconut milk, and a little roasted sesame to enhance the flavor, making it very delicious.
Show off your cooking skills to treat the whole family!
The dish colored sticky rice dumplings in syrup is attractive, eye-catching, chewy and delicious, new and yet very easy to make, right? Wishing you success!
