Delicious and Chewy Durian Coconut Rice Cakes Recipe

How to make Steamed Rice Cake with Durian and Coconut Filling

• 1

  Mix the cake dough

  You add 1/2 spoon of salt and mix well with 600g of glutinous rice flour. Gradually pour in 550ml of warm water (about 70 degrees Celsius) into the flour and mix well until the water is fully absorbed.

  You use your hands to knead the dough until it is smooth, dry, and no longer sticky.

  Put the well-kneaded dough into a large bowl, cover tightly with plastic wrap, and let the dough rest for at least 30 minutes.

  

  

  

  
• 2

  Shredded coconut

  Dry coconut you bought should have the outer layer peeled off, rinse briefly to clean the shell debris.

  Use a grater to shred the coconut into thin strands, yielding about 320g of grated coconut to place on a plate.

  

  

  

  
• 3

  Sautéing the durian coconut filling

  Separate the durian flesh and remove the seeds, place the durian flesh on a plate and mash it with a spoon.

  Heat a pan over medium heat, when the pan is dry and emitting heat, add 320g of grated coconut, 200g of sugar, and 1/2 teaspoon of salt, stirring quickly.

  Continuously stir the coconut until the sugar has completely dissolved and absorbed into the coconut, and the coconut strands become soft and translucent, then add the mashed durian.

  Turn off the heat and mix well so that the coconut and durian are evenly combined, then transfer the durian coconut filling into a bowl. When the filling has cooled slightly, divide it into 18 equal portions and roll them into balls.

  

  

  

  
• 4

  Wrapping the durian coconut cake

  Cut the banana leaves into square pieces with sides about 2 fingers long, wash the surface clean and briefly blanch them in a pot of boiling water for about 2 minutes until the leaves are soft and pliable. Then remove the banana leaves, use a cloth to dry both sides and let them drain.

  Fold the banana leaves in half so that the shiny side is facing outwards. Continue folding the two edges of the leaves towards the center to form a pointed shape like a funnel.

  Take some rice flour and shape it into balls slightly larger than the filling, knead it until smooth, then flatten the dough, placing one filling ball in the center. Wrap the dough tightly around the filling and roll it evenly in the palm of your hand to seal the dough.

  Dip the cake ball in a little cooking oil and spread the oil evenly over the surface of the cake. Place the cake ball into the folded leaves, using your hand to gently press it down to fit snugly into the leaves. Wrap the edges of the leaves tightly to prevent the cake from bursting during steaming.

  

  

  

  
• 5

  Steaming the cake

  You place a pot of boiling water on a high fire and put the steamer on top. When the water is boiling vigorously, you arrange the tightly wrapped cakes inside, placing the wrapped edge down to prevent the cakes from bursting during steaming.

  Cover the steamer and steam the cakes for 30 minutes. After 30 minutes of steaming, the cakes are cooked, you turn off the heat, open the lid to let the cakes cool slightly, then take them out.

  

  

  

  
• 6

  Final product

  The cake after being steamed has a gentle fragrant aroma. When you peel off the banana leaf, the outer layer of the cake is white, fragrant, cooked, chewy, and soft, encasing the sweet filling that tantalizes the taste buds.

  When you bite into the cake filling, you will feel the rich, fragrant, crunchy taste of coconut and the distinctive aroma of durian wafting out, captivating.