Bánh Cốm Hà Nội (Traditional Green Rice Cake)

Nguyên liệu

• Young sticky rice (cốm)500g
• Mung beans, split and hulled200g
• Shredded coconut, fresh100g
• Sugar150g
• Pandan leaves5-6 leaves
• Vegetable oil50ml
• Salt1/4 teaspoon
• Wateras needed

Các bước

1. 1

   Prepare the mung bean filling: Soak mung beans for at least 4 hours or overnight. Drain and steam until tender. Mash the steamed mung beans into a smooth paste. In a pan, combine mung bean paste, half of the sugar, shredded coconut, and 2 pandan leaves (bruised). Cook over low heat, stirring constantly, until the mixture thickens and pulls away from the sides of the pan. Remove pandan leaves. Let the filling cool completely.

2. 2

   Prepare the cốm: Gently rinse the young sticky rice. If using dried cốm, soak it in warm water for about 30 minutes until softened, then drain thoroughly. If using fresh cốm, you may need to lightly steam it for a few minutes to achieve the right texture. Mix the cốm with 1/4 teaspoon salt and 2 tablespoons of sugar. Add 2-3 pandan leaves (bruised) to the cốm and steam for about 15-20 minutes until fragrant and slightly sticky. Remove pandan leaves. Let the cốm cool.

3. 3

   Assemble the bánh: Divide the cooled cốm into 10 equal portions. Divide the cooled mung bean filling into 10 equal portions. Flatten one portion of cốm into a thin disc. Place a portion of filling in the center and carefully wrap the cốm around it, shaping it into a square. Repeat for all portions.

4. 4

   Steam the bánh: Line a steamer with banana leaves or parchment paper. Arrange the bánh cốm in the steamer, ensuring they don't touch. Steam for about 10-15 minutes until the cakes are firm and slightly translucent.

5. 5

   Finish and serve: While the bánh are steaming, prepare a glaze by heating the remaining sugar with a little water and vegetable oil until dissolved and slightly syrupy. Brush the warm bánh cốm with this glaze. Let them cool slightly before serving. Serve individually or on a platter.