Vietnamese
👍 Beginner Friendly
1h 15measy
VietnameseSnack
Recipe Story
origins & traditionsThese traditional steamed rice cakes are a beloved treat found in markets throughout Vietnam. Made with glutinous rice flour combined with rich coconut milk and sweetened with palm sugar, these cakes have a uniquely soft and chewy texture. The preparation involves creating a smooth batter, allowing it to rest, then steaming in small molds until perfectly set. Fresh coconut shreds are scattered on top before the final steaming, adding texture and authentic flavor. The result is a delicate, naturally sweet cake with layers of coconut flavor that pairs wonderfully with hot tea. This recipe is naturally gluten-free and can be enjoyed warm or at room temperature, making it perfect for any time of day.
Instructions
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In a large mixing bowl, combine glutinous rice flour with palm sugar and a pinch of salt. Mix well to distribute the sugar evenly.
Gradually add coconut milk while stirring continuously to create a smooth, lump-free batter. The consistency should be similar to pancake batter.
Add a small amount of water if the batter is too thick. Stir in a teaspoon of vanilla extract for enhanced aroma.
Cover the batter and let it rest at room temperature for 15 minutes to allow the flour to hydrate fully.
Prepare your steamer by bringing water to a rolling boil. Lightly oil small ramekins or molds.
Pour the batter into the prepared molds, filling each about three-quarters full.
Sprinkle fresh coconut shreds generously over the top of each cake.
Place the molds in the steamer basket, ensuring they do not touch each other. Cover with a lid.
Steam over high heat for 20-25 minutes until the cakes are set and slightly translucent at the edges.
Remove from steamer and allow to cool for 5 minutes before removing from molds.
Serve warm or at room temperature.
Steamed Sweet Rice Cakes with Coconut
4.4 (32)
Delicate steamed rice cakes made with glutinous rice flour, coconut milk, and palm sugar, topped with fresh coconut shreds. A classic street food treat that is soft, chewy, and naturally sweet.
medium
45 min
8 servings
Ingredients
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Base
- 2 cups flour, glutinous rice flour
- 1 1/2 cups coconut, shredded fresh
- 3/4 cups honey, palm sugar or substitute
- 1 1/2 cups milk, coconut milk
- 1/4 teaspoons salt, fine
Flavoring
- 1 teaspoons vanilla-extract (optional)
Preparation
- 2 tablespoons coconut-oil, for greasing molds
Chef Tips
expert advice•For best results, use freshly grated coconut rather than dried coconut for topping.
•The cakes can be made in advance and resteamed briefly before serving to restore their soft texture.
•If palm sugar is unavailable, substitute with light brown sugar mixed with a small amount of molasses.
•Adding pandan extract gives an authentic green color and fragrant aroma.
•These cakes pair beautifully with jasmine tea or strong black coffee.
•For variation, you can add mung bean paste in the center before steaming for a filled version.
