How to Make Rice Cake – Green Bean Rice Cake with Coconut Milk and Fragrant Fried Shallots

How to make Rice Cake with Rice Leaves – Green Bean Cake with Coconut Milk and Scallion Oil

• 1

  Cook the green beans

  Wash the green beans with water, then drain.

  Put 500ml of water and the washed green beans into the pressure cooker. Then close the lid and cook for 5 minutes. Finally, remove the beans and let them cool.

  Tip: If you are cooking green beans in a regular pot, soak them overnight before cooking.

  
• 2

  Mix the flour mixture

  Add 4 tablespoons of sugar, 200g of rice flour, 2 teaspoons of tapioca starch, 1/2 teaspoon of salt, and 300ml of coconut milk into a bowl and mix well until the ingredients are combined. Then let it sit for 30 minutes for the flour to rise.

  

  
• 3

  Cook the coconut milk mixture

  Place a pot on the stove, add the remaining 100ml of coconut milk, 1/2 teaspoon of salt, 1.5 tablespoons of sugar, and cook over medium heat.

  In a small bowl, mix 50ml of water with 1 tablespoon of rice flour (equivalent to 15g) until the flour is completely dissolved. Next, pour the mixed flour into the pot to cook together.

  After the mixture in the pot boils for about 1 minute, continue to stir for another minute until the coconut milk thickens, then add 1.5 teaspoons of vanilla extract and stir for about 30 seconds. Finally, turn off the heat.

  

  

  
• 4

  Make scallion oil

  Wash the scallions with water, drain and then chop finely.

  Put the chopped scallions in a small bowl, add 1/2 teaspoon of salt, 2 tablespoons of sesame oil, then microwave for about 30 seconds, then take it out to cool.

  

  
• 5

  Cook the cake

  Place a pan on the stove, turn the heat to high, add the steamed green beans and the risen flour mixture to the pan, then stir until the batter in the pan begins to thicken. Then reduce the heat and continue to stir evenly. When the batter in the pan forms a mass and no longer sticks to the pan, turn off the heat and let it cool.

  

  

  

  
• 6

  Forming the pancake

  Take a little oil and rub it on your hands. Then, take a sufficient amount of dough and shape it into long sticks of your desired length. Continue shaping until all the pancake dough is used up.

  
• 7

  Steaming the pancake

  Place a pot on the stove, and spread a thin layer of oil on the steaming tray. Gradually arrange all the shaped rice pancakes in the steamer and steam for 12 – 15 minutes over medium heat. Then, take the pancakes out and serve them on a plate.

  

  

  
• 8

  Final Product

  The dish of rice leaf cake – mung bean cake with coconut milk and onion oil is completed with a certain chewy and soft texture.

  This dish, when dipped with onion oil and a mixture of coconut milk, will let you experience the creamy flavor of coconut milk and the nutty taste of mung beans, ensuring that the dish just out of the oven will be gone in no time.