How to Make Delicious Sticky Rice Cake with Duck Eggs Wrapped in Purple Rice Leaves Quickly and Easily for Tet

How to make Salted Duck Egg Sticky Rice Cake

• 1

  Make the purple leaf water

  Wash 500g of purple leaves thoroughly, then place the leaves in a pot, pour water to cover the leaves, and boil.

  When the purple leaf water boils and turns a beautiful purple color, turn off the heat and remove the leaves.

  Tip:

  • If you cannot buy fresh purple leaves, you can use purple leaf powder as a substitute.
  • Do not buy dried purple leaves for making the cake, as the color of the cake will not be appealing.

  

  
• 2

  Prepare the sticky rice

  Rinse the sticky rice thoroughly and soak it in a basin of water with 1 tablespoon of salt. After 6 hours, drain the sticky rice in a colander.

  Tip: You should soak the sticky rice overnight so that it doesn’t take much time when steaming the cake.

  Place the sticky rice in a rice cooker. Pour the prepared purple leaf water to cover the sticky rice, add 1 tablespoon of cooking oil and 1/2 teaspoon of salt, and press the cook button.

  After the rice cooker switches to the keep warm mode, open the lid and stir the sticky rice evenly, then cover it again, let it sit for another 10 minutes, and turn the cooker back on to cook. When the cooker switches to keep warm mode again, fluff the rice and let it sit in the pot until it’s time to wrap the cake.

  

  
• 3

  Preparing mung beans

  For mung beans, put 250g of mung beans in a bowl and soak for 4 hours, then place them in a steamer to cook the mung beans.

  Next, put the mung beans in a nylon bag and use a pestle to mash the mung beans.

  To prepare the filling, you need to make a diluted tapioca starch mixture, then add the mung beans to the pan and pour in the starch, season with 1 teaspoon of cooking oil, 1 teaspoon of salt, and 2 teaspoons of sugar, then start stirring until the mung beans form a smooth, sticky mass, then turn off the heat.

  

  
• 4

  Preparing salted duck eggs

  Crack the salted duck eggs and take the egg yolks, then wash the yolks with water until clean.

  Put the yolks in a bowl, add water and 1 teaspoon of Mai Que Lo wine, and soak for 2 minutes, then remove and rinse with clean water.

  Next, place the salted eggs in the oven at a temperature of 200 degrees Celsius. After 2 – 3 minutes, take the salted eggs out and use a knife to cut the yolks in half.

  

  
• 5

  Wrapping the cake

  Use a napkin to clean the banana leaves thoroughly, tear the banana leaves into pieces 30cm long (about 2 hand spans). Utilize the leftover leaves by tearing them into strips 1 finger width to wrap the cake.

  Lay a layer of plastic wrap longer than the banana leaves at the bottom, one piece of banana leaf with the green side facing down, and one piece of banana leaf with the green side facing up.

  Brush a layer of cooking oil on the banana leaves. Spread the black sticky rice evenly, add mung beans, and place salted eggs on top.

  Use both hands to gather the edges of the cake together and roll it tightly, using banana leaf strings to tie it in the middle.

  Then fold one end of the cake down, stand the cake up and smooth the banana leaves to make them straight, then fold it back, using banana leaf strings to tie it securely. Repeat the same with the other end. Use scissors to trim excess plastic wrap and leaves for tidiness.

  

  

  

  
• 6

  Steaming the cake

  Put a steamer on the stove, when the water boils, place the cake in the steamer and steam for 30 minutes until the cake is done. Take the cake out and let it cool completely before serving.

  
• 7

  Final Product

  So we have completed the unique salted egg sticky rice cake. With the rich flavor of salted eggs and mung beans combined with the beautiful purple color of fragrant black sticky rice, it adds variety to the traditional Tet menu.