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Preparation
15 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Making Chewy Rice Cake with Vietnamese Knotweed Serves 6
Vietnamese Knotweed 450 gr Rice Flour 720 gr Tapioca Flour 500 gr Coconut Milk 400 ml Sugar 800 gr Peanuts 20 gr Shredded Coconut A little Sesame Salt A little Cooking Oil A little Salt 2 teaspoons
What is leaf mơ?
- Leaf mơ is also known as three-part mơ or stinking leaf, this is a type of climbing plant that is easy to grow. The characteristic of leaf mơ is its light purple color, purple flowers, and many fine hairs on both sides.
- This type of leaf is often used to treat ailments related to bloating and digestive disorders. In addition, it is also processed into dishes such as fried mơ eggs, mơ cake or served with pork sausage and fake pork.
- You can easily find leaf mơ at vegetable stalls in traditional markets.
You can buy coconut milk at TasteVN supermarkets or purchase online at bachhoaxanh.com. Additionally, you can make coconut milk at home following simple instructions from TasteVN with the recipe below!
See details: How to make smooth coconut milk
Tools Required
How to Make Bánh Tằm with Mugwort Leaves
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Wash and Blend the Mugwort Leaves
First, you pick the leaves and wash the mugwort leaves several times with water, then place them in a basket to drain.
Next, put the washed mugwort leaves into the blender with 500ml of clean water and blend until smooth. After blending, pour the mixture through a sieve to extract the juice.
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Cooking the dough with mugwort leaf water
Place a pan on the stove, add mugwort leaf extract with 400ml of water, add 1 teaspoon of salt, 300gr of sugar, and stir well until the sugar is completely dissolved.
Next, add 700gr of rice flour and 450gr of tapioca flour to the mugwort leaf water in the pan, then continue to stir the mixture over medium heat until the dough forms a mass and the pan is dry, then turn off the heat and let it cool.
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Cooking coconut milk
Place a pot on the stove, add 400ml of coconut milk, 500gr of sugar, and 1 teaspoon of salt. Stir the mixture over medium heat until the coconut milk boils.
Dissolve 20gr of rice flour and 20gr of tapioca flour in 500ml of water, then gradually add to the coconut milk mixture while stirring continuously until it boils, and then it’s done.
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Kneading the dough and shaping the bánh tằm
Divide the dough into several portions, then coat the dough with a layer of oil and use your hands to knead until the dough is smooth and elastic. Do the same until all the remaining dough is used up.
Next, sprinkle a little tapioca flour over the dough ball to prevent sticking, roll each portion into a ball, then flatten it, and use a knife to cut the dough into small strands.
Then, use your hands to roll each strand into a round shape to finish.
Tip: During each process of flattening, cutting, and rolling the dough, remember to sprinkle additional dry tapioca flour to prevent sticking!
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Boiling the bánh and finishing
Apply a layer of oil to the steamer to prevent sticking, then spread the bánh tằm evenly into it.
Next, place the steamer over a pot of boiling water, cover tightly, and steam for 15 minutes. After 15 minutes, use a brush to apply a little oil on the bánh to prevent sticking and you’re done.
Finally, transfer the bánh to a plate, sprinkle a little sesame salt and shredded coconut on top, and add a little coconut milk to enjoy.
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Final Product
The Moringa Leaf Cake has chewy and soft strands, fragrant with the characteristic aroma from the Moringa leaves, accompanied by shredded coconut that is rich, and sesame salt that is a mix of salty and sweet with a little creaminess from the smooth coconut milk.
This cake may be rustic, but it is extremely enjoyable, you can eat one strand after another without getting bored!
Let’s get into the kitchen and make the bánh tằm lá mơ that is chewy, soft, and fragrant for the whole family to enjoy! TasteVN wishes you success!
*Reference source for the recipe and images from the YouTube channel Bếp nhà Amy
