Name: Vibrant Vietnamese Steamed Cakes: A Delightful Treat
Prep time: 4 h
Cook time: 1 h 35 min
Total time: 5 h 35 min
Cuisine: Vietnamese
Ingredients: 1/4 cup dried split mung beans; 1/2 cup water (to cook the beans); 1/2 cup full-fat coconut milk; 1/4 cup granulated white sugar; 1/2 cup tapioca starch; 2 tbsp white rice flour; 1/2 tsp vanilla extract; 2 pandan leaves; 1/2 cup water (to extract pandan essence); 6 tbsp full-fat coconut milk (for pandan layer); 5 tbsp sugar (for pandan layer); 3/4 cup tapioca starch (for pandan layer); 3 tbsp white rice flour (for pandan layer); 1/4 tsp pandan extract (optional)

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Vietnamese Steamed Cakes are a delightful treat that showcases the rich culinary heritage of Vietnam. These traditional Vietnamese dessert cakes feature layers of creamy mung bean and aromatic pandan, making them a perfect option for any occasion. Whether you’re a fan of steamed desserts in Vietnamese cuisine or exploring new flavors, these cakes will captivate your taste buds!

Why You’ll Love This Vietnamese Steamed Cakes

This steamed rice cakes recipe is not only delicious but also offers numerous benefits. First, it’s incredibly versatile, allowing for various sweet and savory Vietnamese cake variations. Second, the use of natural ingredients like mung beans and pandan makes it a healthy choice. Third, it’s a great way to impress guests with a unique dessert. Additionally, these cakes are gluten-free when made with tapioca starch, and they appeal to vegetarians. Lastly, they’re perfect for sharing during family gatherings or as a delightful street food option!

Ingredients for Vietnamese Steamed Cakes

Gather these items:

1/4 cup dried split mung beans (provides a creamy base full of great taste)
1/2 cup water (to cook the beans)
1/2 cup full-fat coconut milk (adds rich flavor and creamy texture)
1/4 cup granulated white sugar (sweetness that complements the natural flavors)
1/2 cup tapioca starch (gives the cake a lovely chewy texture)
2 tbsp white rice flour (enhances the cake’s structure)
1/2 tsp vanilla extract (a splash of fragrance that elevates)
2 pandan leaves (provides a beautiful green hue and aroma)
1/2 cup water (to extract pandan essence)
6 tbsp full-fat coconut milk (for pandan layer)
5 tbsp sugar (for pandan layer)
3/4 cup tapioca starch (for pandan layer)
3 tbsp white rice flour (for pandan layer)
1/4 tsp pandan extract (optional) (for an extra boost of flavor)

How to Make Vietnamese Steamed Cakes Step-by-Step

Step 1: Begin by soaking the dried split mung beans in water for 3-4 hours to soften them before cooking.
Step 2: Drain the soaked mung beans and cook them with 1/2 cup of water over medium heat until soft.
Step 3: Combine the cooked mung beans, full-fat coconut milk, 2 tbsp of water, granulated sugar, tapioca starch, white rice flour, and vanilla extract.
Step 4: Blend the pandan leaves with 1/2 cup of water until liquefied, then strain to collect the extract.
Step 5: Combine the extracted pandan liquid with full-fat coconut milk, sugar, tapioca starch, white rice flour, and optional pandan extract.
Step 6: Pour the mung bean mixture into a greased pan and steam for about 15 minutes.
Step 7: Once the mung bean layer is firm, pour the pandan mixture on top and steam again for around 20 minutes.

Vibrant Vietnamese Steamed Cakes: A Delightful Treat - Vietnamese Steamed Cakes - main visual representation

Pro Tips for the Best Vietnamese Steamed Cakes

Keep these in mind:

Use fresh pandan leaves for the best aroma and flavor.
Ensure that your steaming setup has sufficient water to avoid drying out the cake.
Experiment with different sweeteners for a unique taste.

Best Ways to Serve Vietnamese Steamed Cakes

These delightful cakes can be served in various ways. You can enjoy them plain or pair them with a sweet coconut sauce for dipping. They also make a fantastic addition to a dessert platter alongside other Vietnamese dessert cakes or as part of a festive meal.

How to Store and Reheat Vietnamese Steamed Cakes

To store, place the cakes in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat them in a steamer for about 5 minutes until warmed through. This method preserves their texture and flavor, making them perfect for meal prep!

Frequently Asked Questions About Vietnamese Steamed Cakes

What’s the secret to perfect Vietnamese Steamed Cakes?

The secret lies in the balance of ingredients and proper steaming technique. Be sure to steam the layers separately to achieve that perfect texture and avoid sogginess.

Can I make Vietnamese Steamed Cakes ahead of time?

Yes, you can prepare these cakes a day in advance. Simply store them in the refrigerator and steam them again before serving.

How do I avoid common mistakes with Vietnamese Steamed Cakes?

To avoid common pitfalls, ensure your steaming setup is adequate and that you don’t overcook the layers, which can lead to a dry texture.

Variations of Vietnamese Steamed Cakes You Can Try

There are many exciting variations of this dish. For instance, you can make Vietnamese savory steamed cakes by adding minced pork or shrimp to the mung bean layer. Alternatively, try a sweet twist by incorporating fruit like mango or coconut into the batter. Gluten-free versions are also possible by using alternative flours!

Vibrant Vietnamese Steamed Cakes: A Delightful Treat - Vietnamese Steamed Cakes - additional detail

For more delicious dessert ideas, check out our Irresistible Peach Upside Down Mini Cakes or Pumpkin Pecan Cobbler. If you’re looking for a unique twist, try our Pumpkin Coffee Cake recipe!