Ring in the Lunar New Year with a treat as golden and auspicious as the celebration itself: our Chewy Golden Sticky Rice Cake! This traditional dessert, often enjoyed during this festive period, boasts a captivatingly chewy texture and a subtly sweet flavor that's irresistible. Its vibrant golden hue, achieved through the use of natural ingredients, symbolizes wealth and prosperity, making it the perfect centerpiece for your Lunar New Year gatherings or a delightful personal indulgence. The beautiful color also comes from the use of coconut milk which adds a unique and creamy depth to the sweetness of the rice cakes.
This recipe simplifies the traditional method, making this celebratory treat accessible to everyone, regardless of baking experience. Ready to bring a touch of golden prosperity to your table? Let's dive into the step-by-step process to create these delightful Chewy Golden Sticky Rice Cakes!
Tools Needed
- Grater
- Pot
- Bowl
- Stove
- Tray
Ingredients
- Dried squid: 1 kg
- Lemon: 1
- Salt: 1 spoon
- Sugar: 500g (for 1kg of rice cake), adjust ratio accordingly
- Rice flour: 2 spoons
- Rice water: Enough to cover the rice cake
- Alum: 1 teaspoon
- Khoi Len (type of sweet potato): null
Step-by-Step Instructions
Step 1. Prepare the Khoi Len
- Peel and grate the Khoi Len. Soak immediately in salt and lemon water to prevent browning.
- Soak the grated Khoi Len in salt and lemon water for 30 minutes.
- Wash the Khoi Len thoroughly with water.
- In a pot, boil 2 liters of water with 2 spoons of rice flour and rice water. Add the Khoi Len and soak for 5-6 hours.
- After 6 hours, wash the Khoi Len again.
- Boil 2 liters of water with 1 teaspoon of alum.
- Once boiling, add the Khoi Len and cook for 2 minutes.
- Remove and soak in cold water to cool.
- Wash the Khoi Len several times with clean water.
Step 2. Sugar Marinate and Cook
- Marinate the Khoi Len with sugar (500g sugar for 1kg of rice cake, adjust accordingly). Soak for 6 hours until sugar dissolves completely.
- After 6 hours, cook the sugar-marinated Khoi Len over high heat, reducing the liquid until thickened.
- Reduce heat to medium, then low, stirring constantly until the sugar crystallizes and dries.
- Turn off heat and continue stirring until sugar is visible and a white powdery texture forms. Let cool completely.
Step 3. Dry and Finish
- Dry the rice cake in the sun for about 1 hour until sugar is dry.
Step 4. Storage
- Store in an airtight container.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Soaking the Khoi Len in lemon-salt water prevents browning.
- Cutting the Khoi Len into cylinder shapes makes the cake look more beautiful.
- Soaking the Khoi Len in rice water helps it absorb more water, resulting in a chewier texture.
- Boiling the Khoi Len in alum water helps to make it more firm and clearer.
- Adjust the sugar ratio to your preference.
Nutrition
- Calories: approximately 2500-3000
- Fat: approximately 20-30g
- Carbs: approximately 500-600g
- Protein: approximately 50-60g
FAQs
1. Can I make this recipe without coconut milk?
While coconut milk adds richness and the beautiful golden color, you can substitute it with an equal amount of regular milk or even water. The cake will be less golden and slightly less rich, but still delicious.
2. How can I store leftover sticky rice cakes?
Store leftover cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Gently reheat them in the microwave or steamer before serving.
We hope you enjoyed making—and even more, eating—these Chewy Golden Sticky Rice Cakes! Their vibrant color and delightful chewiness are sure to impress your family and friends this Lunar New Year. Happy cooking, and Happy New Year!