Sticky rice cakes with Vietnamese pork sausage are a perfect combination of the soft and chewy cake skin, the fragrant smell of glutinous rice flour, and the salty and fatty taste of the sausage. This dish may seem difficult to make but is actually very simple. Today, TasteVN will go into the kitchen to share with you the recipe for this dish!
1. Sticky Rice Cakes for the Ancestor Worship Ceremony
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Preparation Time
1 hour
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Difficulty Level
Medium
Ingredients for Sticky Rice Cakes for the Ancestor Worship Ceremony Serves 4 people
Glutinous rice flour 500 gr Rice flour 50 gr Warm water 100 ml Cooking oil 1 tablespoon Vietnamese pork sausage 30 gr (served with)
Tools Needed
Ingredient Images
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How to make Giầy Cake for the Commemoration Day
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Mixing the dough and steaming the cake
Mix the sticky rice flour and rice flour evenly. Then, gradually add warm water and knead until the dough is smooth and elastic, forming a mass.
Add 1 tablespoon of cooking oil and mix well, then continue kneading until the dough no longer sticks to your hands, then wrap it in plastic wrap to let it rest for 15 minutes.
Cut banana leaves into round pieces and brush them with cooking oil. Then, scoop a portion of dough, roll it into a ball, flatten it, place it on the banana leaf, and steam for 15 minutes.
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Finished product
The finished product is chewy and sticky Giầy cakes served with very delicious Vietnamese pork sausage.
2. Giầy Cake (recipe shared by a user)
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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Giầy Cake (recipe shared by a user) For 6 pieces
Sticky rice flour 200 gr Rice flour 20 gr Unsweetened fresh milk 150 ml Vietnamese pork sausage 300 gr Banana leaves or parchment paper a little Cooking oil a little
Implementation tools
Raw material image
How to make Bánh giầy (recipe shared by a user)
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Mixing and kneading dough
You put 200g of glutinous rice flour, 20g of rice flour, and 150ml of unsweetened fresh milk into a bowl, mix the mixture well.
You knead the dough until it becomes a smooth, non-sticky mass.
Tip: If you find the dough too wet, gradually add more flour.
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Shaping
You cut banana leaves (or parchment paper) into squares about the length of one finger, then spread a little cooking oil on the surface of the banana leaves, so the cake doesn’t stick when steaming.
Divide the dough into 12 equal parts, roll each part into a ball.
Next, you place the dough ball down, and using the palm of your hand, gently press to flatten the dough ball, to a thickness of about half a finger. When steaming, the cake will spread out a little, so you should shape it to be slightly thicker than that.
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Steaming the Cake
Place the cakes in the steamer, leaving space between the cakes so they do not stick together. Cover the steamer with a cloth before putting on the lid to prevent water from dripping onto the cakes.
Steam for about 8 – 10 minutes until the cakes turn opaque white.
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Final Product
After steaming, take the bánh giầy out, rub a little cooking oil on the surface of the cake, and then cover it with a piece of banana leaf to prevent the surface from drying out.
The cake is soft and chewy, with a fragrant aroma from glutinous rice flour and the rich taste of milk. You can cut a piece of pork sausage and place it between two bánh giầy. Let’s enjoy it right away; this will be an extremely convenient and delicious breakfast for your family!
See more: How to make traditional pork sausage with perfect flavor, firmer and tastier than store-bought
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TasteVN has shared with you the recipe for rice cake, with easily accessible ingredients and a simple preparation method. Wishing you success in your cooking!
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