Banh Giay, or Vietnamese sticky rice cakes, are a delightful culinary treasure, offering a unique textural experience unlike any other. These delicate, translucent morsels boast a subtly sweet and savory flavor profile, stemming from the simple yet harmonious blend of rice flour, tapioca starch, and aromatic herbs. Their soft, chewy interior contrasts beautifully with a slightly crisp exterior, making them a truly irresistible treat. Often enjoyed as a street food staple or a light snack, Banh Giay's versatility extends to various dipping sauces and additions, allowing for personalized flavor explorations.
Their ethereal appearance belies a surprisingly simple preparation process. Forget complicated techniques and lengthy cooking times; this recipe provides a quick and easy method for achieving perfectly chewy Banh Giay at home. Ready to embark on a culinary adventure and create your own batch of these delightful Vietnamese rice cakes? Let's dive into the step-by-step instructions!
Tools Needed
- Pot
- Blender
- Steamer
- Screen
Ingredients
- Grated coconut
- Shredded coconut
- Green beans
- Green bean sticky rice flour: 400g
- Sticky rice flour: 400g
- Pandan leaves
- Salt
- Sugar
- Sesame seeds
- Water: 200ml
- Coconut milk: 200ml
Step-by-Step Instructions
Step 1. Prepare the Mung Bean Filling and Coconut Milk Mixture
- Soak mung beans for 2 hours, wash, drain, and then cook in a pot until the water thickens. Add salt to taste.
- Cook the mung beans until the water dries up, then mash them. Blend with pandan leaves and strain.
- Prepare the green bean filling by mixing cooked mung beans with sugar to taste.
Step 2. Make the Banh Giay Batter
- Squeeze the grated coconut to extract coconut milk.
- Mix warm water with the grated coconut. Ensure the coconut is fresh and fragrant; discard if it smells musty.
- Combine 200ml coconut milk, pandan water, and a pinch of salt. Cook.
- Mix sticky rice flour with the cooled coconut milk mixture (around 50°C). Add more water if needed to reach a soft, pliable dough.
- Knead the dough until smooth and soft. Let it rest for 30 minutes.
Step 3. Steam and Cool the Banh Giay
- Steam the cake batter on pandan leaves for 15 minutes. Let cool.
Step 4. Assemble and Serve
- Layer shredded coconut, cake, more shredded coconut, and sesame seeds.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Use fresh, fragrant grated coconut for the best flavor.
- Don't overcook the mung beans.
- Let the cake cool completely before layering.
- Adjust sweetness of filling to your preference.
- Eat Banh Giay fresh on the same day for the best taste or refrigerate for up to a week. Reheat before serving.
Nutrition
- Calories: approximately 1800-2000
- Fat: 20-25g
- Carbs: 350-400g
- Protein: 20-25g
FAQs
1. Can I substitute the rice flour with another type of flour?
While rice flour is key for Banh Giay's texture, experimenting with substitutions is tricky. Other flours may not achieve the same chewy consistency. It's best to stick to the recipe for optimal results.
2. How can I store leftover Banh Giay?
Store leftover Banh Giay in an airtight container in the refrigerator for up to 2-3 days. For longer storage, freeze them in a freezer-safe bag for up to a month. Reheat gently before serving.
With just a few simple ingredients and minimal effort, you've now mastered the art of making delicious, chewy Banh Giay. This recipe is perfect for a quick snack or a delightful addition to any meal. Enjoy the satisfying chewiness and subtle flavors of these delightful Vietnamese rice cakes!