Snow Skin Purple Mooncakes Mung Bean (Bánh trung thu màu tím đậu xanh) Recipe

 

Ingredients

Skin

2 cups cooked Glutinous Flour

1/3 cup Sugar

1 cup Coconut Milk

1 Tbsp. Coconut Oil

Purple Coloring

Water

Fillings

3/4 cup Mung Bean

2 Tbsp. Tapioca Starch

3/4 cup Sugar

Pinch of Salt

Water

Soak 3/4 cup Mung Bean in warm water then rinse with water. Pour into a small pot.  Add in some water to slightly cover the mung bean and add in a pinch of Salt.  Bring to a high simmer.  Skim the foam. When the mung bean are soften, remove from heat. Smash the mung bean in a bowl.  Add 2 Tbsp. Tapioca Starch, pinch of Salt and set aside. Add 3/4 cup Sugar into a pot with some water.  Using medium low heat, add in the mung bean paste.  Stir until combine with the Sugar and remove from heat.  Roll into balls and set aside. 

Add 2 cups cooked Glutinous Flour into a bowl.  Add 1/3 cup Sugar, 1 cup Coconut Milk, 1 Tbsp. Coconut Oil and Water (add as needed). Add in Purple Coloring (optional).  Mix well, cover and set aside for 30 minutes.  Steam for 10 minutes.  Remove from steamer and let cool.  

Cover the mung bean balls with the skin and roll into a ball.  Repeat until you used up all the fillings.  Use cooked Glutinous Flour to coat the skin and mold.  Place in mold.  Repeat until done.  Enjoy! 

Vietnamese Coconut Candy Gac Fruit Flavor (Mứt dừa gấc) Recipe

 

Ingredients

2 Mature Coconuts (25 oz Coconut Meat)

10 oz Sugar

1/2 cup Gac Fruit Meat

Salt

Open 2 mature Coconuts.  Get the meat out, clean the meat until you have only the white flesh.  Peel the meat into ribbon strips. Place in a bowl with water and add in a pinch of Salt. Let it soak for 15 minutes.  Drain out the water. Set aside to dry.  

Place coconut in a large bowl, you should have about 25 oz. of Coconut Meat.  Add in 1/2 cup Gac Fruit meat.  Mix well.  Set aside for 15 minutes. 

After 15 minutes, add in 10 oz. Sugar.  Set aside for 2 hours. After 2 hours, place in a large wok.  Cook on medium heat.  Add in 1 tsp. Salt.  Mix well.  Stir constantly until the coconut caramelized.  Remove from heat and enjoy. 

Vietnamese Red Sticky Rice (Xôi gấc) Recipe Updated Version

 

Ingredients

3 cups Sweet Rice

6 oz. Gac Meat

1 tsp. Salt

1 cup Water

1 cup Coconut Milk

2 Tbsp. Sugar or to taste

Rinse 3 cups Sweet Rice. Drain out the water and set aside. 

Using 6 oz. Gac meat, remove the seed.  Place the Sweet Rice in a large bowl.  Add in 1 tsp. Salt.  Add in the Gac Meat.  Mix. Add in 1/2 cup Coconut Milk. Cover and set aside for 15 minutes.  After 15 minutes, add in 1 cup Water and mix.  Cover aside again for 30 minutes. 

Have your steamer ready.  Place the Sweet Rice in the steamer.  Steam for 15 minutes and add in 1/2 cup Coconut Milk.  Continue to let it steam.  Steam for another 15 minutes and then add in 2 Tbsp. Sugar or to taste.  Steam for another 5 minutes and remove from heat and enjoy. 

Vietnamese Orange Dumpling Sweet Soup (Chè trôi nước gấc) Recipe

 

Ingredients

1 Japanese Sweet Potato

1 cup Mung Bean

Pinch of Salt

1 bag Glutinous Flour (16oz)

Gac Meat

2 Shallots

Oil

1 Ginger

1 cup Sugar (add to taste)

Water

Rinse 1 Japanese Sweet Potato.  Wrap in wet paper towel and plastic wrap, microwave until soften (other option is to steam). Peel and cut in small pieces.  Smash until it’s broken up, you will need about 1/2 cup.  Set aside. 

Soak 1 cup Mung Bean overnight.  Next day, rinse a few times. Place in a pot and add in enough water that it covers the Mung Bean.  Add in a pinch of Salt and cook on medium-low heat until the mung bean are soften.  Remember to skim the top.  When it’s done remove from heat and set aside to cool. 

In a large bowl add in 1 bag (16oz) Glutinous Flour.  Add in the mashed potato.  Mix some Gac meat with some water, about 1-2 cups add more as needed.  Pour the water into the flour and mix until it turns into a dough. Then cover with plastic wrap and set aside.

Cut 1 large Shallot into slices.  Add oil into a pan and pan fry the shallot until golden.  Drain out the oil.  Put the shallot into the cooked Mung Bean and mix.  Roll the mung bean into 15 balls.  Wrap the orange dough around the mung bean.  Repeat until you used up all the dough. 

Cut 1 Ginger Knob into strips. Place water into two pots.  Bring to a boil.  Use one pot to boil the dumplings.  Wait for it to float to the top and transfer it into the other pot. Now add in the Ginger strips, pinch of Salt and 1 cup Sugar or to taste. 

Serve and enjoy!

Vietnamese Cendol Worm-like Jelly with Red Bean (Chè đậu đỏ bánh lọt) Recipe

 

Ingredients

Worm-like Jelly batter

3 cups Pandan Juice

1 cup Rice Flour

1 cup Tapioca Starch

1 cup Coconut Cream

Coconut Sauce

1 cup Coconut Cream

Sugar

Salt

Other ingredients

1/2 cup Red Bean

1/2 cup Mung Bean

3 Palm Sugar

Salt

Crushed Ice

Soak 1/2 cup Red Bean and 1/2 cup Mung Bean in warm water overnight.  

Next day, boil the Red Bean until soften. Remember to add in enough water to cover the bean and add more as needed.  Add in some salt into the red bean to help it soften faster.  Then add in 3 Palm Sugar.  Cook until it melts and let the bean soak in the water.  Set aside to cool. 

Next, cook the Mung Bean.  Add in some salt and water.  Cook until soften and remove from heat. 

In a pan, add in 1 cup Rice Flour.  Add in 3 cups Pandan Juice.  Mix well.  Add in 1 cup Coconut Cream.  Mix and cook on low heat.  When it starts to thicken remove from heat and add in 1 cup Tapioca Starch.  Mix it into the batter.  Put the batter in a plastic piping bag.  Boil some water and squeeze the batter out creating worm-like jelly.  Let it boil until cooked.  Remove from the boiling water into ice cold water and set aside. Drain out the water/ice when you’re ready to assemble dessert. 

Make some coconut sauce.  Add 1 cup Coconut Cream in a pan.  Add in some Sugar to your taste and a pinch of Salt.  Cook on medium heat until it starts to simmer.  Remove from heat and let it cool.  

Assemble your jelly dessert.  Add in some jelly, red bean, mung bean, coconut sauce and crushed ice into a glass.  Mix and enjoy. 

How to make Jackfruit Jello Vegan (Cách làm rau câu mít) Recipe

 

Ingredients

2 Tbsp Agar Powder

1/2 can Coconut milk

1/3 cup Sugar and 1/4 cup Sugar

1 cup Jackfruit

4 cups Water

Cut Jackfruit into strips, you need about 1 cup.  

Bring 4 cups Water to a boil.  Add in 2 Tbsp. Agar Powder.  Add in 1/3 cup Sugar and mix well.  Keep it on high simmer.  

Place 1 cup of Jackfruit into a mold.  Pour in the hot liquid, save about 1 cup in the pot and place it back on the stove to keep warm. 

Now pour in 1/2 can Coconut milk into the pot with the 1 cup liquid.  Bring to a high simmer.  Add in 1/4 cup Sugar.  Mix well.  Pour onto the jello and let it set overnight in the fridge.  Next day, cut into bite size pieces and serve cold.  Enjoy. 

Jackfruit Smoothie 3 Ingredients (Sinh tố mít) Recipe

 

Ingredients

Jackfruit

Condensed Milk

Ice

Remove the seeds from the Jackfruit.  Have about 1 bowl ready. 

Place in blender.  Add in some Condensed Milk and Ice.  Blend.  Enjoy!  If there’s leftover, place in  popsicle molds and enjoy later.  

Vietnamese Jackfruit Pudding (Chè mít) Recipe

 

Ingredients

1 cup Kelp Slices

1/2 cup Tapioca Strips

2 Tbsp. Tapioca Pearls

1/2 cup Mung Bean

1/2 can Coconut Cream

1 cups Jackfruit 

3/4 cup Sugar

Pinch of Salt

3 cups Water

You’ll need about 1 cups of Jackfruit strips. Place in a bowl. 

Soak 1/2 cup Mung Bean overnight and then rinse and drain out the water the next day. 

Rinse 1 cup Kelp Slices and drain out the water.

Soak 1/2 cup Tapioca Strips overnight and then rinse and drain out the water the next day.

Fill a pot with 3 cups water, cook over medium heat.

Add in the Tapioca Strips. Add in the Mung Bean.  Let it cook on high simmer. Add in 2 Tbsp. Tapioca Pearls. Add 3/4 cup Sugar.  Add in 1/2 can Coconut Cream and pinch of Salt.  Let it simmer for 5 minutes.  Check and see if the tapioca are translucent. When it is, add in the Jackfruit and the Kelp.  Cook for about 1 minute.  Remove from heat and enjoy hot or cold. 

Pandan Coconut Waffles (Bánh kẹp lá dứa và dừa ) Recipe

 

Ingredients

Batter

2 1/2 cup All Purpose Flour

1/2 cup Sugar

1 1/4 cup Coconut Milk

3/4 cup Pandan Juice

1 tsp. Baking Powder

2 Large Eggs

1/2 tsp. Salt

Fillings

2 cups Coconut Flakes

1/2 cup Palm Sugar

Pinch of Salt

Water

Other

Unsalted Butter

Batter

Make some Pandan Juice, you need about 3/4 cup. Add 2 1/2 cups All Purpose Flour into a large bowl. Add 1/2 cup Sugar (or to taste). Add 1 1/4 cup Coconut Milk. Add 1/2 tsp. Salt. Add 2 Large Eggs. Mix. Add in about 3/4 cup Pandan Juice (add more if it looks too dry). Add in 1 tsp. Baking Powder.  Continue to mix. Let it sit for 30 minutes. 

Fillings

Break some Palm Sugar into small pieces, you need about 1/2 cup. Place in a pan to melt.  Add in some water to help melt the Palm Sugar. Add in 2 cups Coconut Flakes. Add a pinch of Salt.  Stir on medium heat for a few minutes.  Remove from heat when it starts to stick together. 

Spread some unsalted Butter onto the waffle maker.  Add in the batter, fillings and then batter again.  Close the top and let it cook the waffle.  When it starts to golden, remove from waffle maker. Repeat until you used up all the batter and fillings. 

Enjoy.

Black Bean Sticky Rice cook in a rice cooker (Xôi đậu den nồi cơm điện) Recipe

 

Ingredients

1/2 cup Black Beans

Pinch of Salt

2 cups Sweet Rice

1 cup Coconut Milk

1 tsp. Salt

Water

2 tsp. Sugar

Pandan Leaves

Banana Leaves

Soak 1/2 cup Black Beans overnight. Next day, rinse with water a few times.  Cook on medium high heat until soften.  Remember to add in a pinch of Salt. Check to see if it is soften, remove from heat. 

Rinse 2 cups Sweet Rice. Drain out the water.  Add in 1 tsp. Salt, 2 tsp. Sugar, 1 cup Coconut Milk and the cooked Black Beans. Mix well. 

Line the bottom of the rice cooker with Banana Leaves and Pandan Leaves. 

Pour in the sweet rice mixture. If the liquid doesn’t cover above the sweet rice by 2 inches, add in more water. Turn on rice cooker.  

When it is done cooking, remove from rice cooker and enjoy. 

Sweet Corn Pudding w/Pressure Cooker (Chè bắp nồi áp suất) Recipe

 

Ingredients

16 oz Dried Corn

1/2 cup Peanuts

1/4 cup Sesame Seeds

1/4 cup Sweet Rice

1/2 tsp. Kosher Salt

1/2 cup Coconut Cream

4 cups Water

1/2 cup Sugar or to taste

Pandan Leaves

Coconut Flakes

Extra Sugar and Salt

Pour 16 oz. Dried Corn into a large bowl.  Rinse with water a few times.  Soak in water for 4 hours. 

Use a pan to roast 1/2 cup Peanuts. 

Then roast 1/4 cup Sesame Seeds. 

Rinse 1/4 cup Sweet Rice. Drain out the water.  Then after 4 hours, drain out the water from the corn.  Mix the Sweet Rice in. 

Pour the corn and sweet rice into a Pressure cooker. Add in 1/2 tsp. Kosher Salt.  Add in 1/2 cup Coconut Cream. Add in 4 cups Water.  Mix well. Turn on pressure cooker and cook for  25 minutes or until the corn is soften.  

After it has soften, add in 1/2 cup Sugar or to taste and Pandan Leaves and leave it simmer for 10 minutes. 

Make some Coconut Flakes for topping. 

Crush the roasted Peanuts.  Add in the roasted Sesame Seeds, Pinch of Salt and some Sugar. Mix well and use for topping. 

Serve in a small bowl and enjoy. 

Blueberry Thick Waffle Recipe

 

Ingredients

Batter

2 cups All Purpose Flour

1 cup Sugar

1/2 tsp. Vanilla Extract

1 tsp. Baking Powder

2 Eggs

1 cup Oat milk (add more as needed)

1 Tbsp. Avocado Butter + extra butter

Blueberry Fillings

1 cup Blueberry

1 cup Sugar

2 cups All Purpose Flour in a large bowl.  Add in 1 tsp. Baking Powder. Add 1 cup Sugar. Add 1 cup Oat Milk (add more as needed). Add 2 Eggs. Mix. Add 1 Tbsp. Avocado Butter.  Add 1/2 tsp. Vanilla Extract. Mix well, cover and let it set aside for about 15 minutes. 

Cook 1 cup Blueberry and 1 cup Sugar until the sugar melt and the blueberry are cooked down. Pour into a bowl and set aside. 

Batter, Fillings and a little bit of butter.

Turn on your waffle maker.  Spread some butter on top and bottom.  Add in some batter, filling and batter again.  Let it cook until golden.  Remove from waffle maker and enjoy. 

Vietnamese Tapioca and Mung Bean Cake (Bánh xu xê) Recipe

 

Ingredients

Coconut Strips

2 cup Pandan Juice

1/2 cup Mung Bean

3 Tbsp. Sugar

Kosher Salt

Pendan Extract

1 cup Tapioca Starch

2 Tbsp. Sugar

Roasted Sesame Seeds

Make some Coconut Strips and set aside. 

Make 2 cup Pandan Juice and set aside. 

Soak 1/2 cup Mung Bean overnight.  Next day, rinse and cook until it turns into a paste.  Smash it. 

Pour in 3 Tbsp. Sugar in a pan.  Add in the Mung Bean Paste.  Mix and add in a pinch of Kosher Salt. Continue to mix on medium heat. Add in some Coconut Strips.  Mix then remove from heat.  Wait for it to cool.  Roll into small balls. 

Optional, add in some Pandan Extract into the Pandan Juice.

In a  large bowl, add in 1 cup Tapioca Starch and 2 cup Pandan Juice. Add in 2 Tbsp. Sugar. Add in some Coconut Strips. Pinch of Kosher Salt and mix well. 

Pour into a pan, medium-low heat. Mix until it starts to stick together. 

Scoop a large spoon in a small bowl.  Place a Mung Bean ball and add in another scoop of the batter. Repeat until you use up all the batter and filling.  

Place in a steamer and steam for 30 minutes. 

After 30 minutes, remove from steamer.  Sprinkle some roasted Sesame Seeds on top. Let it cool and serve in the small bowl or you can wrap each cake in plastic wrap. Enjoy.

Taro with Tapioca Pearls Sweet Soup (Chè khoai môn bột báng) Recipe

 

Ingredients

10 oz. Taro

1 cup Tapioca Mini Pearls (soak in warm water)

1 cup Water

1 cup Sugar

1 tsp. Kosher Salt

Pandan Leaves

2 cups Water

Coconut Sauce

1/2 can Coconut Milk

2 Tbsp. Tapioca Starch

1/3 cup Water

1/2 tsp. Kosher Salt

1/3 cup Sugar

Make pandan juice.  Blend some Pandan Leaves with 2 cups Water.  Strain out and set aside. 

Cut and peel Taro.  Cut into cubes, you need about 10 oz. 

Rinse with water.  Place in steamer and steam until soften.  Remove from steamer and set aside. 

Fill a small pot with 1 cup Water.  Add in 1 cup Tapioca Pearls (mini size), remember to soak it in warm water for at least 15 minutes. Cook on medium high heat.  Add in the pandan juice. Continue to let it simmer. Add in 1 cup Sugar. Add 1 tsp. Kosher Salt. Add in the Taro. Let it simmer until the pearls becomes a clear translucent color.  Remove from heat.  

To make the coconut sauce, pour 1 can Coconut Milk in a sauce pan.  Add in 1/3 cup Sugar or to taste.  Add 1/2 tsp. Kosher Salt.  Mix 2 Tbsp. Tapioca Starch with 1/3 cup Water.  Pour into coconut sauce to thicken. Bring to a boil and remove from heat.  

Serve in a small bowl with the coconut sauce on top.  Enjoy. 

Sticky cassava cake (Bánh ít khoai mì) Recipe

Ingredients

Dough

2 lb. Yuca Cassave

1/2 cup Tapioca Starch

1/2 tsp. Kosher Salt

2 tsp. Sugar

1-2 Pandan Juice

Fillings 

1 cup Mung Bean

Pinch of Kosher Salt

3/4 cup Sugar

1/2 tsp. Kosher Salt

1 cup Coconut Flakes

2 Tbsp. crush Roasted Peanuts

Other 

Banana Leaves

Oil

You need about 2 lb. Yuca Cassava.  Cut and rinse.  Then cut into smaller pieces and put into a blender.  Pour into a large bowl.  Soak it in water for about 15 minutes.  After 15 minutes, drain out the water and fill it back up with clean water.  Let it soak for 15 minutes again.  Keep draining the water and soaking it with  water until the water is clean even after you soak it for 15 minutes. Using a muslin bag, pour the mixture and drain out all the water.  Place the Cassava into a bowl and set aside. 

Add in 1/2 cup Tapioca Starch into the Cassava.  Add 1/2 tsp. Kosher Salt. Add 2 tsp. Sugar. Add in some Pandan Juice.  Mix until it forms into a thick paste and set aside. 

Soak 1 cup Mung Bean overnight.  Next day, pour it into a pot.  Add in a pinch of Kosher Salt and enough water to cover it.  Cook on medium heat until it’s soft enough to smash into a paste.  Remove from heat.  

Add 3/4 cup Sugar into a pan. Add in 1 cup Coconut Flakes. Add in the Mung Bean paste. Cook on medium heat.  Add in 1/2 tsp. Kosher Salt. Stir.  Once it starts to form together.  Add in 2 Tbsp. crush Roasted Peanuts.  Mix well and remove from heat. Roll the fillings into equal balls. 

Clean, oil and fold the Banana Leaves into cones. 

Take some of the Cassava and place the filling inside.  Roll into a round ball.  Place it into the Banana Leaves cone.  Fold and set aside.  Repeat until you use up all the dough and fillings. 

Steam for 30-40 minutes and enjoy. 

 

Sweet Potato Sticky Rice Cake (Bánh ít khoai lang) Recipe

 

Ingredients

10 Tbsp. Sweet Purple Potato 

3 Tbsp. Sweet Japanese Potato

1/3 cup Mung Bean

3/4 cup Sugar

1 cup Glutinous Flour

1 cup Glutinous Flour

3/4 cup Dry Coconut Flakes

Banana Leaves

Pandan Leaves

Water

Pinch of Kosher Salt

1 Tbsp. Ginger Strips

Fillings

Soak 1/3 cup Mung Bean overnight.  Next day, rinse until the water is clear.  Place on stove, pour in enough water to cover the Mung Bean.  Cook until all the water has been absorbed.  Set aside. 

Using medium heat, add in 2 Tbsp. Water into a pan.  Add in 3/4 cup Sugar. Mix. Add in 3/4 cup Dry Coconut Flakes. Add in the cooked Mung Bean.  Add 1 Tbsp. Ginger Strips. Mix. Add a pinch of Kosher Salt. Keep mixing until it becomes a thick paste.  Remove from heat.  Let it cool completely and then roll into balls. It should make about 13 balls.

Rinse 1 Sweet Purple Potato and 1 Sweet Japanese Potato.  Place in steamer until cooked.  Remove from steamer.  Peel the skin off and place in a bowl to smash.  You need about 10 Tbsp. of Sweet Purple Potato and 3 Tbsp. Sweet Japanese Potato. 

Sweet Purple Potato Dough

You need two bowls, each with 1 cup of Glutinous Flour. Put 10 Tbsp. of Sweet Purple Potato in one of the bowl.  Add in water and knead into a dough. Cover with plastic wrap and set aside for 30 minutes. 

Sweet Japanese Potato Dough

Make some Pandan Extract Juice.  You’ll need to have about 2 cups.  Mix 3 Tbsp. Sweet Japanese Potato with 1 cup Glutinous Flour.  Add in the Pandan Extract Juice until it turns into a dough. Cover with plastic wrap with set aside for 30 minutes. 

Wipe the banana leaves clean. Place two layers of banana leaves, about 9-10 inches.  Cut the edge. Fold into a cone. Repeat until you have 13 cones. 

Divide the Sweet Purple Potato dough into 7 equal balls. 

Divide the Sweet Japanese Potato dough into 6 equal balls. 

Flatten the dough, place the filling in the center and roll into a ball. Roll it in some oil.  Place it inside the Banana Leaves and fold.  Place in steamer.  Steam for 25-30 minutes.  Enjoy.

Vietnamese Purple Sweet Potato Sticky Rice Dumplings (Chè trôi nước khoai lang tím) Recipe

 

Ingredients

1 Purple Sweet Potato (about 5 oz.)

3/4 cup Mung Bean

1/2 tsp. Kosher Salt (for the Mung Bean)

1 large Shallots

2 Tbsp. Olive Oil

4 oz. Ginger

1 cup Sugar

1 tsp. Kosher Salt (for the Ginger Syrup)

1 cup Glutinous Flour (white dough)

2 cups Glutinous Flower (purple dough)

Water 

Rinse 1 Purple Sweet Potato.  Place the Purple Sweet Potato in steamer.  After a  few minutes turn the Purple Sweet Potato. Continue to steam. Steam until you can easily push  chopstick through.  Remove from steamer.  Peel the skin and cut into smaller pieces.  Using the back of a spoon, smash the Sweet Potato into a paste.  You need about 5 oz. 

Soak 3/4 cup Mung Bean overnight.  Next day, pour it into a pan.  Rinse until the water is clear.  Place over stove.  Add in 1/2 tsp. Kosher Salt.  Add enough water to cover the Mung Bean.  Cook on medium-low heat.  Remove the foams.  Remember to stir, continue to let it simmer. When the water has been absorbed, use a spoon to smash the Mung Bean into a paste. 

Cut 1 large Shallots into slices. Add 2 Tbsp. Olive Oil.  Using medium heat, add in the Shallots.  Remove from heat when it’s golden. Mix it in with the cooked Mung Bean.  Roll into 15 equal balls and set aside. 

Add 1 cup Glutinous flour into a bowl.  Start with adding 1/2 cup Water.  Mix until it turns into a soft dough. Add more water as needed.  You don’t want it to be too sticky or too dry.  Cover and set aside. 

In a large bowl, add in the Purple Sweet Potato.  Add in 2 cups Glutinous Flour. 

Start with adding 1 cup Water.  Add more as needed.  Mix until it turns into a soft dough. Cover and set aside. 

Cut 4 oz. Ginger.  Some into slices and some into strips. 

To make the Ginger Syrup. Boil 3 1/2 cups Water.  Add in 1 cup Sugar (add more if you want it to be sweeter).  Mix. Add 1 tsp. Kosher Salt.  Add in the sliced Ginger.  Let it simmer on low heat. 

Divide the Purple Sweet Potato dough into 15 equal pieces.  Roll the purple dough flat, add in the Mung Bean ball.  Wrap around the Mung Bean and roll into a large ball. 

If you have leftover purple dough, roll it into small balls.  Roll all the white dough into small balls. 

Boil some water.  Add in the balls. Boil for a few minutes.  Take it out of the boiling water and drop it into the Ginger Syrup.  Let it simmer on high heat in the Ginger Syrup.  Add in the Ginger strips.  Remove from heat and serve while hot. Enjoy.

Pandan Sticky Rice using a Rice Cooker (Nấu xôi lá dứa bằng nồi cơm điện) Recipe

 

Ingredients

Pandan Sticky Rice

2 cups Pandan Juice

1 cup Coconut Milk

1/2 tsp. Kosher Salt

1 tsp. Sugar

3 1/2 cups Sweet Rice (soak in water overnight)

Mung Bean topping

1/3 cup Mung Bean

1 cup Pandan Juice

1 tsp. Coconut Milk

Sesame Seeds topping

1/4 cup Sesame Seeds

2 tsp. Sugar

1/2 tsp. Kosher Salt

crushed Peanuts

Make some Pandan Juice using Pandan Leaves and Water.  You’ll need about 3 cups Pandan Juice. 

Pour 2 cups Pandan Juice into a bowl.  Add 1 cup Coconut Milk.  Add 1/2 tsp. Kosher Salt.  Add 1 tsp. Sugar.  Mix and add in 3 1/2 cups Sweet Rice (soak in water overnight and drain out next day). Mix well and let it sit for 30 minutes. 

After 30 minutes, line the rice cooker with some pandan leaves.  Pour in the sweet rice and let it cook in the rice cooker. When it’s done, open the rice cooker and toss the sweet rice.  Then close the rice cooker, let it sit in there for another 15 minutes.  After 15 minutes, it’s ready to serve.  

To make a mung bean topping.  Soak 1/3 cup Mung Bean in water.  Drain out the water and pour into a small pot.  Add 1 cup Pandan Juice with 1 tsp. Coconut Milk mixture.  Cook using low heat.  Once the water has been absorbed, remove from heat.  

Sprinkle the Mung Bean on top of the Sticky Rice. 

To make the Sesame seeds topping.  Toast 1/4 cup Sesame seeds.   Then mix with 2 tsp. Sugar, 1/2 tsp. Kosher Salt and some crushed Peanuts. Mix well and place on top of Sticky Rice before serving.

Pandan and Coconut Marble Rice Cake (Bánh đúc lá dứa) Recipe

 

Ingredients

Cake 

1 cup Tapioca Starch

1 1/2 cup Rice Flour

6 Tbsp. Sugar

3 oz. Pandan Leaves

Water

1 cup Coconut Milk

Syrup

4 Blocks Palm Sugar

1 Tbsp. white Sugar

pinch of Salt

2 cups Water

Roasted Sesame Seeds

Divide 1 1/2 cup Rice Flour into two bowls. Put 1/2 cup Tapioca Starch in each bowl.  Mix well. Add in 3 Tbsp. Sugar in each bowl. Mix well. 

Cut 3 oz. Pandan Leaves into a blender. Add in some water and blend.  Strain out the Pandan Extract Juice. You need about 1 cup. 

Pour in 1 cup Coconut Milk into one of the flour bowl, mix.  Add in 1 cup water.  Mix well. 

Pour in 1 cup Pandan Extract Juice in the other flour bowl, mix well. Cover both bowls and set aside for 1 hour. 

After 1 hour, prepare two pans. One for the Pandan and the other is for the Coconut. Cook on medium heat until it thickens.  

Prepare two aluminum pans. Mix the Coconut and the Pandan together.

Have your steamer ready.  Place it into a steamer.  Let it steam until a toothpick comes out clean. 

To make the syrup, boil 2 cups water.  Add in 4 blocks of Palm Sugar.  Wait for it to dissolve.  Add in 1 Tbsp. white Sugar and a pinch of Salt. After it starts to boil, remove from heat. 

Cut the cake into smaller pieces and add the syrup on top when ready to serve. Remember to mix the syrup with the roasted Sesame Seeds

Enjoy!