Bánh Cốm with Coconut-Peanut Filling
80% chuẩn vị · Vietnamese
A creative twist on the classic Bánh Cốm, this version features a richer filling made with coconut, roasted peanuts, and a hint of ginger, offering a delightful crunch and aromatic complexity alongside the fragrant green rice cake.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Young sticky rice (cốm)500g
- Shredded coconut, fresh150g
- Roasted peanuts, chopped100g
- Sugar180g
- Fresh ginger, grated1 teaspoon
- Pandan leaves4-5 leaves
- Vegetable oil40ml
- Salt1/4 teaspoon
- Wateras needed
Các bước
- 1
Prepare the cốm: Follow the traditional method for preparing the cốm, ensuring it is fragrant and slightly sticky. Let it cool.
- 2
Prepare the coconut-peanut filling: In a pan, combine shredded coconut, chopped roasted peanuts, grated ginger, 100g of sugar, and 2 bruised pandan leaves. Cook over medium-low heat, stirring constantly, until the coconut is lightly toasted and the mixture is well combined and slightly sticky. Remove pandan leaves. Let the filling cool.
- 3
Assemble the bánh: Divide the cooled cốm and the cooled filling into 10 equal portions each. Flatten a portion of cốm, place a portion of filling in the center, and carefully wrap the cốm around it, shaping into squares.
- 4
Steam the bánh: Line a steamer with banana leaves or parchment paper. Arrange the bánh cốm in the steamer and steam for 10-15 minutes until cooked through.
- 5
Glaze and serve: Prepare a glaze by heating the remaining sugar with water and vegetable oil until dissolved. Brush the warm bánh cốm with the glaze. Let them cool slightly before serving.
