How to make chewy and fragrant sticky rice cake with green bean and coconut filling, simple and unique

How to make Fried Sticky Rice Cake with Coconut and Mung Bean Filling

• 1

  Prepare the Sticky Rice

  Wash the pandan leaves you bought, then cut them into pieces about the length of a finger and put them into a blender with about 1 liter of water to puree.

  Next, pour the mixture into a bowl, use a sieve to filter out the pandan leaf residue and use a spoon to remove the foam on the surface of the pandan water.

  Then proceed to rinse the sticky rice thoroughly, then add about 1 liter of pandan juice, 1 teaspoon of salt, and soak for 3 – 4 hours.

  
• 2

  Prepare the Mung Beans

  Wash 150g of mung beans thoroughly, then soak them in warm water for about 2 hours.

  After 2 hours, drain the water, put the mung beans in a pot with 150ml of water. Cover the pot and cook on medium-low heat until the mung beans are soft.

  

  
• 3

  Make the Filling

  Heat a pan, add the cooked mung beans, 250g of sugar, 200g of grated coconut, and 1/8 teaspoon of salt. Cook the filling on low heat until the sugar melts, and the filling forms a smooth, sticky mass that does not stick to the pan.

  Tip: Stir continuously to avoid burning the filling.

  

  
• 4

  Sauté the sticky rice

  Put a new pan on the stove, add the soaked sticky rice, 200ml of pandan leaf water, and 200ml of coconut milk.

  Sauté the sticky rice over medium heat until the rice is dry, then reduce the heat and continue to sauté until the rice is soft and sticky.

  When the rice is sticky, add 80g of sugar and sauté the rice for another 10 minutes to blend the mixture.

  Tip: If the sautéed sticky rice grains are dry and not soft, you can add a little more coconut milk.

  

  
• 5

  Wrapping the Cake

  1 cake will be wrapped in 2 layers of leaves, the inner leaf will have dimensions of about 15 x 30cm, and the outer leaf 25 x 50cm.

  First, clean the banana leaves, then divide the mung bean filling into several equal parts and roll them into balls.

  Roll the smaller leaf part into a funnel shape, then add 1 tablespoon of glutinous rice, using a spoon to press the rice tightly down to the bottom of the funnel.

  Add 1 ball of mung bean filling and on top of that, add another tablespoon of glutinous rice, continue to use the spoon to press so that the ingredients stick tightly together, preventing the cake from breaking during steaming.

  Fold the corners of the leaves back so that they completely wrap the filling and rice inside, and now we have a triangular-shaped cake wrapped in the first layer of banana leaves.

  Next, we proceed to wrap the cake with the second layer of banana leaves to make the cake firmer, preventing it from being loose during steaming.

  Place the cake in the middle of the large banana leaf vertically, so that the highest point of the cake faces the top of the banana leaf. Sequentially fold the edges of the leaves at the bottom and top inward to completely cover the cake.

  Next, fold the edges of the leaves on both sides twice and then fold the excess leaf edge down to the bottom of the cake to finish.

  

  

  

  
• 6

  Steaming the cake

  Arrange the cakes in a steamer, place the steamer over a pot of boiling water, and steam on medium heat for 1 hour.

  Tip:

  Depending on the size of the cake, the steaming time will vary. If the cake is large, you should steam it a little longer to ensure the rice is cooked and soft!

  You can cut one cake to taste and check if it’s cooked or not.

  

  
• 7

  Final product

  The sticky rice cake has a beautiful green skin, a light aroma of pandan leaves, and when eaten, it is chewy and soft, with a sweet, rich filling of coconut and mung beans.