Bánh Gai (Vietnamese Black Sticky Rice Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese dessert made from glutinous rice flour colored black with mọc leaves, filled with a sweet mung bean and coconut mixture, and wrapped in banana leaves. It has a chewy texture and a fragrant aroma.
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Nguyên liệu
- Glutinous rice flour500g
- Mọc leaves (Glochidion eriocarpum)100g
- Mung beans200g
- Shredded coconut100g
- Sugar150g
- Vegetable oil50ml
- Salt1 tsp
- Wateras needed
- Banana leavesfor wrapping
Các bước
- 1
Wash mung beans and soak for at least 4 hours or overnight. Drain and steam until tender. Mash the steamed mung beans.
- 2
Add shredded coconut, half of the sugar, and a little oil to the mashed mung beans. Stir-fry over low heat until the mixture is dry and fragrant.
- 3
Wash mọc leaves thoroughly. Boil them in water with a pinch of salt until softened. Drain, squeeze out excess water, and finely chop or blend into a paste.
- 4
In a large bowl, combine glutinous rice flour with the mọc leaf paste. Gradually add water and knead until a smooth, dark dough forms. The dough should be firm but pliable.
- 5
Divide the mung bean filling into small portions. Roll each portion into a ball.
- 6
Divide the dough into portions slightly larger than the filling balls. Flatten each dough portion into a disc.
- 7
Place a mung bean filling ball in the center of a dough disc. Carefully wrap the dough around the filling, sealing it completely to form a ball.
- 8
Prepare banana leaves by wiping them clean and softening them over a flame or in hot water. Cut into rectangular pieces large enough to wrap the cakes.
- 9
Place each filled cake onto a piece of banana leaf. Wrap the leaf securely around the cake.
- 10
Steam the wrapped cakes for about 30-40 minutes, or until the dough is cooked through and chewy. Let them cool slightly before unwrapping.
