Indulge in a unique culinary experience with our exquisite Leaf-Shaped Rice Cake, a delightful fusion of textures and flavors. This recipe elevates the humble rice cake to an artistic masterpiece, featuring delicate, soft, and chewy rice cakes shaped like leaves. The creamy sweetness of durian harmonizes perfectly with the subtly earthy notes of mung bean paste, creating a taste sensation that is both comforting and unforgettable. Imagine the vibrant green of the pandan-infused rice dough contrasting beautifully with the rich yellow of the mung bean filling and the creamy texture of the durian.
This captivating dessert is easier to make than you might think! The secret lies in a simple yet effective technique that achieves the perfect balance of chewiness and softness. Prepare to be amazed as you transform simple ingredients into these elegant and delicious treats. Ready to embark on this culinary adventure? Let's dive into the step-by-step guide to creating your own Leaf-Shaped Rice Cakes with Durian and Mung Bean.
Tools Needed
- Pot
- Blender
- Steamer
- Leaf-shaped molds
- Piping bag (optional)
Ingredients
- Green beans: 70g
- Tapioca starch: 150g (purple dough), 120g (green dough)
- All-purpose flour: 20g
- Sugar: 120g (purple dough), 120g (green dough)
- Salt: 1/3 teaspoon (purple dough), 1/3 teaspoon (green dough)
- Coconut milk: 200ml (purple dough), 200ml (green dough), 400ml (mung bean filling) - 200ml used in blending, 200ml for dough
- Purple leaf water: 250ml
- Pandanus leaf water: 250ml
- Durian: 70g
- Water: 300ml (for beans), 1.5-2 liters (for leaf water)
Step-by-Step Instructions
Step 1. Prepare the Batter and Filling
- Cook the green beans. Wash 70g of green beans and soak in water for at least 2-3 hours. Rinse again, then cook with 300ml of water over medium heat until boiling. Skim off foam, reduce heat to low, and cook for 15-20 minutes until soft and the water dries up.
- Prepare the purple dough. Mix 150g tapioca starch, 20g all-purpose flour, 120g sugar, and 1/3 teaspoon salt. Add 200ml coconut milk and stir well until dissolved.
- Prepare the pandan dough. Follow the same steps as the purple dough, replacing purple leaf water with 250ml pandan leaf water.
- Prepare the mung bean filling. Blend the cooked green beans with 200ml coconut milk and 70g durian until smooth.
- Cook the purple dough mixture. Scoop out 2 tablespoons of purple dough and mix it with 250ml purple leaf water. Cook over low heat until thick. Add to the main purple dough mixture and stir well. Let rest for 30 minutes.
- Cook the pandan dough mixture. Repeat step 5 using pandan dough and pandan leaf water.
- Prepare the green dough. Mix 120g tapioca starch, 120g sugar, 1/3 teaspoon salt and 200ml coconut milk until dissolved. Add the blended mung bean and durian mixture and stir well.
Step 2. Prepare the Molds and Steam
- Preheat the molds. Brush leaf-shaped molds with cooking oil and preheat in boiling water for a few minutes.
- Pour the batter. Pour a small amount of each colored batter into the molds, creating a leaf design. Start with one end, leaving the center for the mung bean filling. Steam for 2 minutes over low heat. Add a layer of mung bean filling halfway up the mold. Steam for 5 minutes over medium heat. Add a final layer of batter (half purple, half pandan). Steam for 6 minutes over medium heat.
Step 3. Create the Leaf Design and Steam in Layers
- Pour the batter. Pour a small amount of each colored batter into the molds, creating a leaf design. Start with one end, leaving the center for the mung bean filling. Steam for 2 minutes over low heat. Add a layer of mung bean filling halfway up the mold. Steam for 5 minutes over medium heat. Add a final layer of batter (half purple, half pandan). Steam for 6 minutes over medium heat.
Step 4. Cool and Serve
- Cool and remove. Let the cakes cool completely before removing from the molds.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- For softer cakes, let the dough rest for at least 30 minutes before steaming.
- Using a piping bag makes pouring the batter into the molds easier.
- Keep the heat low when steaming to prevent burning.
- The cakes can be stored in an airtight container in the refrigerator for several days.
Nutrition
- N/A
FAQs
1. Can I substitute the durian?
Yes! Other fillings like sweet potato, coconut, or even red bean paste would work well. Choose a filling with a similar consistency to the durian for best results.
2. How do I achieve the leaf shape?
Use a leaf-shaped mold or carefully shape the dough by hand around a leaf-shaped template. You can even use a knife to carefully cut the dough into leaf shapes after steaming.
We hope you enjoyed creating these beautiful and delicious leaf-shaped rice cakes. The unique combination of textures and flavors is sure to impress your friends and family. Happy baking, and we can't wait to see your stunning creations!