If you still don’t know what dish to make for the upcoming Mid-Autumn Festival, then check out these 4 incredibly simple ways to make soft cakes using glutinous rice flour, without needing soft cake flour, yet still delicious and attractive. Let’s get cooking right away!
1. Soft cake using glutinous rice flour with mung bean filling
-
Preparation
15 minutes
-
Cooking
1 hour 15 minutes
-
Difficulty
Medium
Ingredients for Soft cake using glutinous rice flour with mung bean filling Serves 4
Mung beans 120 gr (peeled) Cooking oil 60 gr Glutinous rice flour 120 gr Regular rice flour 100 gr Corn starch 60 gr Pomelo flower essential oil 1 teaspoon Sugar 360 gr Salt 1 teaspoon Filtered water 900 ml
How to choose good mung beans
- You should choose mung beans that are uniform in size, moderately large, plump, firm, and have a bright green color.
- Avoid buying beans that have unusual colors, musty smells, or signs of cracks or pests.
- You can buy mung beans at grocery stores, supermarkets, TasteVN, or other reputable quality food stores. Alternatively, you can purchase online at bachhoaxanh.com
Tools needed
How to make sticky rice cake with mung bean filling
-
Soak and cook mung beans
Soak 120g of mung beans in water for 3 – 4 hours until they swell. After soaking, rinse them with water and let them drain.
Put the mung beans into a pot, add 1 teaspoon of salt, and then add 500ml of water to the pot and cook until the mung beans are soft.
-
Cook mung bean filling
After cooking the mung beans and letting them cool, put them into a blender and blend for about 1 minute until the mung beans are smooth. Then, strain the mung bean filling through a sieve.
Next, add 100g of sugar to the strained mung bean filling and place a pan on the stove, cooking over medium heat. When the sugar is completely dissolved, add 30ml of cooking oil and stir continuously.
Once the mung bean filling thickens, add about 15 – 20g of glutinous rice flour and stir well. Cook until the filling is completely chewy and no longer sticks to the pan. Turn off the heat and let the filling cool.
Tip: To prevent water from dripping onto the dough, you should use plastic wrap when steaming.
-
Mix the cake dough
Add 100g of sticky rice flour, 100g of regular rice flour, and 60g of cornstarch into a clean bowl. Next, add 260g of sugar and mix the ingredients well.
Then, add 30g of cooking oil to the bowl, 1 teaspoon of grapefruit essential oil, and gradually pour in 400ml of water while stirring continuously until the flour and sugar dissolve completely. Strain the flour through a sieve and let it rest for 30 minutes.
-
Steam and knead the dough
After 30 minutes, put the dough in a steamer for 30 – 40 minutes. Once the dough turns opaque and sticky, it is ready.
Take the dough out, pinch small pieces, and then use your hands to knead it until it forms a smooth, elastic mass before shaping the cakes.
Tip: To prevent water from dripping onto the dough during steaming, you should use plastic wrap when steaming.
-
Forming the cake
Dust a layer of cornstarch on the cake skin, then cut the cake skin into small pieces and roll it out flat.
Next, place the round mung bean filling on the cake skin and use your hands to shape it so that the skin completely covers the filling, ensuring the filling is not exposed.
Then, put the cake into the cake mold, press the cake gently into the mold to form the shape.
-
Final product
The soft cake after completion will have a lovely appearance, a fragrant smell, a soft and stretchy dough, and a sweet and nutty mung bean filling that is very enjoyable, no less than store-bought cakes!
2. Soft Cake Made from Glutinous Rice Flour with Coconut Milk Filling
-
Preparation
10 minutes
-
Cooking
1 hour 30 minutes
-
Difficulty
Medium
Ingredients for Soft Cake Made from Glutinous Rice Flour with Coconut Milk Filling Serves 4
Rice flour 100 gr Glutinous rice flour 250 gr Wheat starch 60 gr Unsweetened fresh milk 460 ml Condensed milk 160 gr Powdered sugar 120 gr Cooking oil 60 gr Shredded coconut 500 gr White sesame 50 gr (pre-roasted) Salt 2 gr
What is Wheat Starch?
- Wheat starch is a fine, pure white flour with no aroma due to the removal of gluten components.
- Wheat starch is essentially the starch of wheat flour, which gives a characteristic chewiness and whiteness when steamed.
- You can find wheat starch at baking ingredient stores, grocery shops, supermarkets, or purchase it online on reputable e-commerce sites.
Tools needed
How to make Sticky Rice Cake with Fresh Glutinous Rice Flour and Coconut Milk Filling
-
Mix the coconut milk filling
Add 500g of shredded coconut, 100g of condensed milk, 20g of powdered sugar, and 60ml of unsweetened fresh milk into a clean bowl, mix all the ingredients well, then let the filling rest for 30 minutes.
-
Cook Coconut Milk Filling
After 30 minutes, add the coconut milk filling to the pan and cook over medium heat. Cook the filling for about 20 – 30 minutes, then turn off the heat and let it cool.
While waiting for the filling to cool, add 150g of glutinous rice flour to the pan and toast it over medium heat to make the coating flour. When toasting, stir constantly to prevent the flour from burning. Toast for about 5 minutes, then turn off the heat and transfer the flour to a plate to cool.
After the filling has cooled, add 50g of toasted sesame and 80g of toasted glutinous rice flour, then mix well and let it rest for 30 minutes.
-
Mix Cake Batter
Gradually add 100g of rice flour, 100g of glutinous rice flour, 100g of sugar, 60g of condensed milk, 60g of wheat starch, 60g of cooking oil, 400ml of unsweetened fresh milk, and 2g of salt into a large bowl, and stir well.
-
Cook and knead the cake skin
After mixing well, steam the cake skin for about 40 minutes, until the skin is soft and chewy.
After steaming, cut the cake skin into small pieces and put them in a mixer, blend until the dough forms a uniform mass.
Continue kneading the dough until it becomes sticky and does not stick to the bowl. Finally, wrap the dough in plastic wrap and let it rest for about 2 – 4 hours.
-
Form the cakes
Take a small amount of cake skin in your hand, flatten the dough and place the round coconut milk filling on top of the skin. Use your fingers to press the cake skin around the filling so that the skin completely covers the filling.
Use 30g of previously roasted glutinous rice flour to dust the cake. Cover the cake with a thin layer of dust before placing it into the mold. Next, press the cake firmly into the mold to shape it, and you are done.
Tip: To add color to the cake skin, you can use juice from natural ingredients like blueberries, raspberries, or green tea to brush onto the skin.
-
Final Product
The finished sticky rice cakes will have lovely shapes and vibrant colors. The fragrant and creamy coconut milk filling combined with the soft sticky cake skin is absolutely delicious.
Enjoying these coconut milk-filled sticky rice cakes during an afternoon tea is a very interesting suggestion for you.
3. Sticky rice cake with coconut milk egg cream filling
-
Preparation
15 minutes
-
Cooking
1 hour
-
Difficulty
Medium
Ingredients for Soft Cake made from Glutinous Rice Flour with Coconut Milk Egg Cream Filling For 4 people
Glutinous rice flour 25 gr Regular flour 25 gr Corn flour 15 gr All-purpose flour 15 gr Condensed milk 65 gr Unsweetened fresh milk 110 gr Coconut milk 50 gr Chicken egg 1 piece Unsalted butter 30 gr Dried shredded coconut 20 gr Food coloring a bit Cooking oil 15 gr Sugar 50 gr
How to Make Soft Cake with Glutinous Rice Flour and Coconut Milk Egg Cream Filling
-
Mix the Coconut Milk Egg Filling
In a clean bowl, add 1 egg, 25gr of sugar, 50gr of condensed milk, and 50gr of coconut milk. Next, sift 15gr of all-purpose flour and add it to the bowl, mixing all the ingredients well.
-
Cook the coconut milk egg filling
After mixing well, strain the filling through a sieve and put it into a pan. Then, add 50g of dry shredded coconut and stir well.
Next, add 30g of unsalted butter to the pan and place the pan on the stove to cook the filling. When cooking the filling, keep the heat low and stir constantly with your hand.
Cook until the filling thickens into a solid, sticky mass, then turn off the heat.
Finally, transfer the filling to a bowl, cover it tightly, and place it in the refrigerator until needed.
-
Mixing the dough
First, toast 15g of glutinous rice flour and 15g of cornstarch over low heat, stirring constantly for about 5 minutes to make the coating flour.
Next, add 25g of glutinous rice flour, 25g of regular rice flour, 15g of cornstarch, 25g of sugar, 110g of unsweetened fresh milk, 25g of condensed milk, and 15g of cooking oil into a bowl and mix well.
Strain the mixture through a sieve and then steam the dough.
-
Steaming and kneading the cake skin
Steam the cake dough over medium heat for about 25 minutes. After steaming, let the cake dough cool.
Once the dough has cooled, start kneading the cake. Knead until the dough forms a smooth and pliable mass, then wrap it in plastic wrap and let it rest for 30 minutes.
-
Create the dough color
After 30 minutes, drop 1 drop of food coloring (color of your choice) onto the dough and use your hands to mix it evenly so that the color adheres to the dough.
-
Shape the cake
Take a bit of dough, flatten it, and place the round creamy coconut egg filling on top of the dough. Use your hands to press the dough and filling together so that the dough completely covers the filling.
Then, roll the cake in a layer of flour and place it into the cake mold, pressing the cake tightly into the mold to shape it.
Tip: To make the cake colorful, you can mix different colored dough layers into one block and then wrap the cake.
-
Final Product
The soft rice cake with coconut milk egg cream filling will have a sweet taste, a cute shape, and a variety of colors when completed. If you are a sweet enthusiast, you definitely shouldn’t miss this adorable soft rice cake recipe!
4. Soft rice cake with fresh glutinous rice flour and lotus seed filling
-
Preparation
15 minutes
-
Cooking
1 hour
-
Difficulty
Medium
Ingredients for Soft rice cake with fresh glutinous rice flour and lotus seed filling Serves 4
Lotus seeds 300 gr (shelled) Glutinous rice flour 100 gr Regular rice flour 70 gr Corn starch 65 gr Unsweetened milk 300 ml Sugar 360 gr Cooking oil 105 gr Salt 1 teaspoon
How to choose delicious, quality lotus seeds
- Delicious lotus seeds will have an off-white or deep yellow color, with a light, characteristic fragrance. Fresh lotus seeds are usually those that have not been shelled.
- Choose lotus seeds that still have the core, with a plump outer layer, and uniform seeds.
- Avoid buying lotus seeds that have an unusually bright white color or unpleasant smell as these are low-quality seeds.
Tools needed
How to make sticky rice cake with fresh glutinous rice flour and lotus seed filling
-
Cooking and blending lotus seeds
Wash the lotus seeds thoroughly with water. Then, put the lotus seeds in a pot, add 1 teaspoon of salt, and pour in 300ml of water.
Next, place the pot of lotus seeds on the stove and cook for about 45 minutes over medium heat.
After cooking the lotus seeds, blend all the lotus seeds with a blender for 1 – 3 minutes until the seeds are smooth and sticky.
-
Sauté lotus seed filling
Place a pan on the stove, add the ground lotus seeds into the pan, then add 80g of cooking oil and begin sautéing over medium heat.
Next, add 180g of sugar and 25g of cornstarch into the pan and stir well. Continue to sauté the lotus seed filling until the mixture forms a thick, sticky mass.
After sautéing the filling, wrap it in cling film and let it rest for 30 minutes.
-
Mixing the dough
Gradually add 70g of sticky rice flour, 70g of regular rice flour, 40g of cornstarch, 180g of sugar, 300ml of unsweetened fresh milk, and 25g of cooking oil into a bowl, then stir the mixture well.
After the ingredients are well combined, let the dough rest for 30 minutes.
-
Cooking and kneading the cake skin
After 30 minutes, strain the dough through a sieve and steam it over high heat for 40 minutes. After cooking, let the dough cool.
Next, add 30g of sticky rice flour to a pan and roast it for about 5 minutes to make the coating flour.
Once the flour is cool, break it into small pieces and use your hands to knead the dough until it forms a thick, sticky mixture.
-
Forming the cake
Take a small amount of dough in your hand, flatten it out, and place the rolled lotus seed filling on top of the dough. Use your hands to press the dough and filling together so that the dough completely covers the filling.
Next, place the cake pieces into a mooncake mold, press the cake firmly into the mold to shape it, and that completes the process.
Tip: To make the dough skin more colorful, you can use natural ingredient extracts like blueberry or butterfly pea flower juice to brush on the dough.
-
Final product
The sticky rice cake with lotus seed filling is very delicious and appealing once completed. Its eye-catching appearance combined with the soft sticky dough skin and fragrant, nutty lotus seed filling makes it irresistible!
With 4 ways to make sticky rice cake with fresh sticky rice flour shared by TasteVN, hope you can easily make beautiful, delicious, attractive, and sweet sticky rice cakes at home for yourself and your family to enjoy during the Mid-Autumn Festival. Wishing you success in your endeavors!
