Bánh Tổ (Traditional Sticky Rice Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese steamed cake made from glutinous rice flour, mung bean paste, and coconut milk, often enjoyed during Tết (Lunar New Year). It has a chewy texture and a rich, sweet flavor.
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Nguyên liệu
- Glutinous rice flour500g
- Mung beans (hulled)200g
- Coconut milk400ml
- Sugar200g
- Salt1 tsp
- Vegetable oil2 tbsp
- Banana leaves or parchment paperfor lining
Các bước
- 1
Soak mung beans for at least 4 hours or overnight. Drain and steam until tender. Mash into a smooth paste.
- 2
Cook the mashed mung beans with 50g sugar and 1 tbsp oil until the mixture thickens and forms a dough. Let it cool.
- 3
Divide the mung bean paste into 8 equal portions and roll them into balls.
- 4
In a large bowl, combine glutinous rice flour, coconut milk, remaining sugar, and salt. Mix until smooth. Add 1 tbsp oil and mix well.
- 5
Prepare your steaming mold by lining it with greased banana leaves or parchment paper.
- 6
Pour half of the glutinous rice flour mixture into the prepared mold.
- 7
Gently place the mung bean paste balls evenly over the rice flour mixture.
- 8
Pour the remaining glutinous rice flour mixture over the mung bean balls, ensuring they are fully covered.
- 9
Steam the cake over medium-high heat for 60-75 minutes, or until a skewer inserted into the center comes out clean.
- 10
Let the cake cool completely in the mold before unmolding and slicing.
