Steamed Bánh Cốm (Vietnamese Green Rice Cake) Recipe by Pham Huyen
This recipe is translated from Cookpad Vietnam. See original: Bánh cốm hấp Cooking Instructions 1 Soak the mung beans in cold water for 2 hours until softened, then steam until fully cooked and tender. 2 For the cake dough: Add all the cake dough ingredients to a mixing bowl and whisk until smooth. Add 1 drop of green food coloring for a brighter color, if desired. - For the filling dough: Add all the filling dough ingredients to a separate bowl and whisk until smooth. Let both batters rest for at least 15 minutes. 3 Mix the green rice with 1 tablespoon pandan leaf extract (about 15 ml) and 1 teaspoon sugar (about 5 grams). Let sit for 10 minutes to allow the green rice to soften, then mix in 1/4 cup (about 40 grams) of the steamed mung beans. Add the remaining mung beans to the filling dough. For a smoother texture, you can puree the mung beans before mixing them into the filling dough. 4 Set up a steamer on the stove. Grease the molds with oil to prevent sticking. You'll make three layers: dough - filling - dough. Spread a layer of green rice and coconut in the mold, stir the cake dough and pour in a layer, steam for 10 minutes until set. Then stir the filling dough and pour in a layer, steam for 15 minutes. When the filling is slightly set, add another layer of green rice and coconut, then pour in another layer of filling dough. Steam for 20-25 minutes until the cake is translucent and fully cooked. This recipe makes two oval molds. 5 Once cooked, remove the cakes from the molds, let cool, then cut into pieces. Wrap each piece in plastic wrap and store in the refrigerator. Enjoy within 1-2 days. 1 Soak the mung beans in cold water for 2 hours until softened, then steam until fully cooked and tender. 1 Soak the mung beans in cold water for 2 hours until softened, then steam until fully cooked and tender. 2 For the cake dough: Add all the cake dough ingredients to a mixing bowl and whisk until smooth. Add 1 drop of green food coloring for a brighter color, if desired. - For the filling dough: Add all the filling dough ingredients to a separate bowl and whisk until smooth. Let both batters rest for at least 15 minutes. 2 For the cake dough: Add all the cake dough ingredients to a mixing bowl and whisk until smooth. Add 1 drop of green food coloring for a brighter color, if desired. - For the filling dough: Add all the filling dough ingredients to a separate bowl and whisk until smooth. Let both batters rest for at least 15 minutes. 3 Mix the green rice with 1 tablespoon pandan leaf extract (about 15 ml) and 1 teaspoon sugar (about 5 grams). Let sit for 10 minutes to allow the green rice to soften, then mix in 1/4 cup (about 40 grams) of the steamed mung beans. Add the remaining mung beans to the filling dough. For a smoother texture, you can puree the mung beans before mixing them into the filling dough. 3 Mix the green rice with 1 tablespoon pandan leaf extract (about 15 ml) and 1 teaspoon sugar (about 5 grams). Let sit for 10 minutes to allow the green rice to soften, then mix in 1/4 cup (about 40 grams) of the steamed mung beans. Add the remaining mung beans to the filling dough. For a smoother texture, you can puree the mung beans before mixing them into the filling dough. 4 Set up a steamer on the stove. Grease the molds with oil to prevent sticking. You'll make three layers: dough - filling - dough. Spread a layer of green rice and coconut in the mold, stir the cake dough and pour in a layer, steam for 10 minutes until set. Then stir the filling dough and pour in a layer, steam for 15 minutes. When the filling is slightly set, add another layer of green rice and coconut, then pour in another layer of filling dough. Steam for 20-25 minutes until the cake is translucent and fully cooked. This recipe makes two oval molds. 4 Set up a steamer on the stove. Grease the molds with oil to prevent sticking. You'll make three layers: dough - filling - dough. Spread a layer of green rice and coconut in the mold, stir the cake dough and pour in a layer, steam for 10 minutes until set. Then stir the filling dough and pour in a layer, steam for 15 minutes. When the filling is slightly set, add another layer of green rice and coconut, then pour in another layer of filling dough. Steam for 20-25 minutes until the cake is translucent and fully cooked. This recipe makes two oval molds. 5 Once cooked, remove the cakes from the molds, let cool, then cut into pieces. Wrap each piece in plastic wrap and store in the refrigerator. Enjoy within 1-2 days. 5 Once cooked, remove the cakes from the molds, let cool, then cut into pieces. Wrap each piece in plastic wrap and store in the refrigerator. Enjoy within 1-2 days. 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