Bánh Tro Lá Dứa (Pandan Sticky Rice Cake with Coconut)
80% chuẩn vị · Vietnamese
A delightful variation of Bánh Tro, incorporating the rich flavor of coconut milk and the aromatic essence of pandan leaves. This version offers a creamier texture and a more complex flavor profile.
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Nguyên liệu
- Glutinous rice400g
- Pandan leaves8-10 leaves
- Coconut milk200ml
- Water100ml
- Sugar50g
- Salt1/4 teaspoon
- Shredded coconut (for garnish)2 tablespoons
- Banana leaves or small heatproof moldsfor shaping
Các bước
- 1
Wash glutinous rice and soak in water for at least 4 hours.
- 2
Prepare pandan juice by blending pandan leaves with 100ml water and straining.
- 3
Drain the soaked rice. In a bowl, combine rice, pandan juice, coconut milk, sugar, and salt. Mix well and let it marinate for 30 minutes.
- 4
If using banana leaves, prepare them by washing and blanching. Wrap the rice mixture into small parcels.
- 5
Alternatively, pour the mixture into greased small heatproof molds.
- 6
Steam the parcels or molds for about 1 to 1.5 hours, until the rice is cooked through and sticky.
- 7
Let the cakes cool slightly. If using molds, unmold them.
- 8
Serve warm, garnished with shredded coconut.
