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Cassava Cake (Banh Khoai Mi Nuong)

Super Easy Recipe for Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.comDeliciously starchy cassava (yuca or manioc) is combined with creamy coconut milk and fragrant mung bean to make this scrumptious sweet treat. My recipe makes a simple batter that when baked yields a golden cake that is moist, slightly chewy and just sweet enough. Cut the cake into small pieces and enjoy as finger-food. It makes a perfect little snack or a casual dessert. Enjoy!

Notes on the Recipe, Tips and Tricks

Use fresh or frozen cassava. Frozen cassava is really convenient but fresh cassava definitely tastes better.  See my video for how to prepare fresh cassava.

Be sure to mix the mashed mung well so there aren’t big chunks in the batter. Optionally, use an electric mixer to get the batter smooth.

If you’d like a chewier texture, add another 1-2 Tbsp tapioca starch.

This cake is medium in sweetness. Adjust the sweetness to your preference. Optionally, use a sugar substitute.

Line the cake pan with parchment paper to make removing the cake a cinch.

The cake will deflate when it cools and this is normal.

Store any remaining portions in the refrigerator and consume within the week. To reheat, warm the cake in the microwave for 15-20 seconds. You can freeze the cake for up to 3 months when stored in an air-tight container.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Pumpkin Cassava Cake (Banh Khoai Mi Bi Do), Silkworm Cassava Cake (Banh Tam Khoai Mi), and Steamed Banana Cake (Banh Chuoi Hap).

Ingredients

1 lb frozen grated cassava, thawed
1/2 cup mashed mung bean
3/4 cup sugar
3 Tbsp tapioca starch
1 cup coconut milk
1/2 tsp vanilla extract
1/2 tsp vegetable oil
1/2 tsp melted butter

Directions

Preheat the oven to 375 degrees Fahrenheit.

Transfer the thawed cassava into a colander and allow to drain for 15 minutes.

In a large bowl, add the drained cassava, mashed mung bean, sugar, tapioca starch, coconut milk and vanilla extract. Mix well making sure the batter is free of lumps.

Coat a 9-inch round pan evenly with vegetable oil.

Pour the batter into the oiled baking pan. Holding the sides of the pan, jiggle the pan gently and tap on the counter a few times to settle the batter.

Bake for 40 minutes.

Check to see if the cake is done by inserting a toothpick. It should come out clean.

Brush the top of the cake with melted butter.

Bake on 425 degrees Fahrenheit for 5-7 minutes or until the cake is golden on top.

Remove from the oven and allow to cool for 1 hour.

Run a spatula around the cake to loosen it from the pan. Remove the cake from the pan using a large spatula.

To serve, cut into small wedges or bite-sized pieces.

Yields: 4-6 servings

Tools I Love and Use in My Kitchen

Super Easy Recipe for Vietnamese Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.com

No-Fuss Recipe for a Sweet and Tasty Viet Treat: Cassava Cake (Banh Khoai Mi Nuong) | recipe from runawayrice.com*This post contains affiliate links.*
 

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Mooncakes with Salted Egg Yolks (Banh Trung Thu / Banh Nuong Nhan Trung Muoi)

Make homemade Mooncakes with Salted Egg Yolks with this step-by-step video recipe | recipe from runwayrice.comThese beautiful mooncakes have a subtly sweet pastry dough filled with sweet mung bean and salted egg yolk. The contrasting textures and tastes of the delicate pastry, sweet mung bean and savory egg yolk is simply mouth-watering and such a delicious treat. Making these exquisite pastries at home is not difficult and I really recommend you give it a try. You’re going to have a lot of fun making them. Yes, they are a bit time-consuming to make but, the end result is so worth it. The mooncakes are such stunning gems that once done you won’t want to eat them! 🙂 Make a batch and gift them to your family and friends for the Mid-Autumn Festival. They will marvel at your baking skills and love you for the thoughtful gift. Enjoy!

Notes on the Recipe, Tips and Tricks

Making the Filling

  • Use a large non-stick pan or wok to cook the mung bean. The larger surface helps to cook-off the liquid quicker.
  • During the entire cooking process, scrap the pan often to prevent any crust from forming on the bottom. The crust will cause the mung bean to be lumpy.
  • If considerable crusting forms, reduce the heat to Low.
  • If you have cooked/roasted glutinous rice flour, add 3 Tbsp to the mung bean puree. This flour helps to absorb the liquid, reduces the cooking time and makes the mung bean more pliable, plus it tastes great!
  • Work with the mung bean while it’s warm and it’ll be easier to shape into balls. If cooled, microwave on High for 1 minute to warm up again.
  • Salted egg yolks take about 1 month to make. If you don’t have them on-hand for this recipe, as a shortcut, use lightly salted hard-boiled eggs or purchase the salted eggs from the Asian grocer.
  • Try making the cakes with double salted egg yolks for more savory goodness.

Making the Mooncakes

  • In this recipe, I use Lyle’s Golden Syrup instead of breakfast syrup which I’ve used in past for making mooncakes. I really like the taste of this syrup and it gives the cakes a beautiful golden color. Of course, if you like the breakfast syrup, this is just fine for this recipe. The syrup measurements are the same.
  • Substitute the peanut oil for any mild-tasting vegetable oil such as soybean or canola if needed.
  • The dough should be soft, moist and slightly sticky. If the dough is too dry or crumbly, add equal amounts of golden syrup and peanut oil, 1 tsp at a time, and work together. Err on the side of a drier dough rather than a wetter one. The dough will moisten and soften after the 30-minute resting period. If the dough is too wet, add 1 Tbsp cake flour at a time and work into the dough. A dough that is too wet will not hold the mooncake patterns and will ooze when left to sit at room temperature.
  • After the 30-minute resting period, do a quick test of the dough: Pinch off a small amount and roll into a ball. Let sit for 15 minutes and see if the dough oozes or loses its shape. Adjust the dough accordingly, if needed.
  • Each mooncake weighs 200 grams (7 oz): pastry dough is 80 grams (2.8 oz) + mung bean and salted egg yolk filling are 120 grams (4.2 oz). The typical ratio for dough to filling is 1:2 or 1.5:2.
  • If there are bubbles in the dough while rolling the cakes, prick with a toothpick and smooth.
  • Be sure to coat the cake ball with flour before placing into the mold (in addition to generously dusting the mold). This is the secret to preventing sticking. You can dust off the flour later. Nothing is sadder than having your beautiful mooncake stick to the mold and tearing. 🙁
  • If the mooncake sticks to the mold and tears, smooth out the dough using a small spatula or patch with thin layers of dough. Scrape off the dough from the mold and dust generously with flour before making another cake.
  • Practice makes perfect but there is a trick to getting the egg yolk centered in the cake: Place a toothpick through the egg yolk and use it as your guide when forming the filling ball and making the cakes. Roll the mung bean and dough with the toothpick in place and you’ll always know where the egg yolk is, so you can keep it centered. Don’t worry if it’s not perfect! 🙂

Storing the Mooncakes

  • Cover and refrigerate any remaining cakes. Allow the cakes to come to room temperature before eating. Enjoy within the week.
  • The mooncakes can be frozen for up to 3 months. Wrap individually in plastic wrap and then store in a resealable plastic bag. Thaw and allow to come to room temperature before enjoying. Optionally, wrap in foil and warm in a toaster oven.

Watch the video for instructions.

If you enjoyed this recipe, you may also like:

Mooncakes with Coconut Filling (Banh Trung Thu / Banh Nuong Nhan Dua)

Mooncakes with Sweet Red Bean Filling (Banh Trung Thu / Banh Nuong Nhan Dau Do)


Ingredients

Filling
14 oz (2 cups) peeled split mung bean
1/2 tsp salt
5 cups water
1 cup sugar
2 Tbsp vegetable oil
8 Salted Egg Yolks

Dough
2 cups all-purpose flour
1/2 cup cake flour
2/3 cup Lyle’s Golden Syrup
1/4 cup peanut oil
2 egg yolks
1/2 cup all-purpose flour for dusting the molds and rolling the cakes

Egg Wash
1 egg yolk
1 tsp water
1/2 tsp sesame oil

Directions

Wash the mung bean several times with cold water until the water is mostly clear. Soak the beans in a large bowl of water for at least 4 hours or overnight.

Steam the salted egg yolks over Medium High heat for 15 minutes. Allow to cool for 10 minutes. Transfer to a plate and set aside for now.

Wash the beans again with cold water and then drain. Transfer into a large pot. Add the salt and water. Bring to a boil over High heat. Stir and reduce the heat to Low. Skim off the foam from the top and discard. Continue cooking over Low heat, stirring every 5 minutes, for 20 minutes or until the liquid is absorbed and the beans are soft and creamy.

Transfer the cooked mung bean into a blender. Add the sugar. Blend on High speed until smooth, approximately 30-45 seconds.

Add the vegetable oil into a large pan along with the pureed mung bean. Cook over Medium Low heat stirring often. Slowly cook-off the liquid until the mung bean transforms from a pudding-like consistency to a stiff dough, approximately 30-40 minutes. The right consistency is achieved when you can fold the mung bean and it holds its shape.

Transfer the mung bean to a bowl. Loosely cover with plastic wrap and allow to cool for 15 minutes.

Use a food scale to weigh one egg yolk. Weigh the mung bean so that the egg plus mung bean total 120 grams. (For example, if the egg yolk is 10 grams, weigh out 110 grams of mung bean to make a filling ball that is 120 grams.) Roll the mung bean making a rough ball. Shape into a thick patty about 3-inches wide and then make an indentation in the center. Place the egg yolk in the middle. Work the mung bean around the yolk, covering it completely. Roll between your palms to smooth and shape into a ball. Repeat these steps to make the remaining 7 filling balls. Cover with plastic wrap and set aside for now.

In a large bowl, sift together the all-purpose flour and cake flour.

In a bowl or measuring cup, add the golden syrup, peanut oil and egg yolks.  Whisk together until the egg yolks are completely incorporated.

Make a well in the sifted flour and pour in the syrup mixture. (Scrape out all the syrup from the measuring cup.) Using a fork, gradually work the flour mixture into the syrup: Combine the flour and syrup together by stirring in circles, working from the edge of the bowl toward the center. Continue stirring until all the dry flour is worked into the dough. Push all the dough to one side of the bowl forming a large ball. Scoop out the dough ball and gently knead in your hands for 1-2 minutes. Place on a flat surface and knead the dough for 1 minute. (Don’t overwork the dough.) Shape the dough into a log. Cover with plastic wrap and allow to rest for 30 minutes.

Line a baking tray with a Silpat Non-Stick Baking Mat or parchment paper.

Sift the remaining 1/2 cup all-purpose flour into a large bowl. (This is used to dust the molds and make the cakes.)

Sprinkle some sifted flour on the work surface and dough log. Knead the dough gently for 1-2 minutes. Shape into a log again and cover with plastic wrap so the dough doesn’t dry out while working with it.

Use a food scale and weigh out 80 grams of dough. Roll the dough into a ball. Using a rolling pin, flatten the dough into a 5-inch circle. Place a filling ball in the center and then gently work the dough around the filling covering it completely. Gently stretch and pinch the dough together to cover the filling ball. Roll between your palms until smooth. Dust the entire ball with more flour.

Coat the mooncake mold with a generous amount of flour. Lightly tap the mold to remove the excess flour. Assemble the mold.

Place the cake ball inside the mold. Using your fingers or palm, press down gently, flattening and pushing the cake ball into the mold. (Dust with flour if the dough starts to stick to your fingers.) Press the cake evenly into the mold, filling out the corners and keeping the dough inside the mold. Prick a few holes in the cake using a toothpick to allow the steam to escape when baking. Remove the top piece of the mold. Use a rolling pin to tap the sides of the mold to release the cake. Brush off any excess flour and then transfer the cake to the baking tray. Continue with these steps until all mooncakes are made.

Position the oven rack in the middle of the oven. Preheat the oven to 375 degrees F.

Bake the cakes at 375 degrees F for 10 minutes.

Remove cakes from oven and allow to cool for 5 minutes. Spritz each cake with water.

To make the egg wash, whisk together the egg yolk, water and sesame oil. Strain the mixture. Brush each cake with the egg wash, coating it evenly.

Increase the oven temperature to 425 degrees F. Return the cakes to oven and bake for 7-8 minutes or until the tops are just golden. (Do not over-bake.)

Transfer to a wire rack and allow to cool completely (about 2 hours). Store in an air-tight container for 1 day.

Enjoy the mooncakes with hot tea!

Yields: 8 cakes

Looking for more mooncake recipes? Check out the following:

Snowskin Mooncakes Part 1: Making the Syrup and Taro Root Filling (Banh Deo: Cach Nau Nuoc Duong, Lam Nhan Khoai Mon)

Snowskin Mooncakes Part 2: Making the Dough and the Cakes (Cach Lam Vo Banh)

Piggy Mooncakes for Mid-Autumn Festival (Banh Trung Thu / Banh Nuong)


Tools I Love and Use in My Kitchen

Celebrate the Mid-Autumn Festival with these beautiful and delicious Mooncakes | recipe from runawayrice.com

Quintessential cakes for celebrating the Mid-Autumn Festival, Learn how to make these Mooncakes with Salted Egg Yolks! | recipe from runawayrice.com

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Coconut Macaroons (Banh Dua)

Just a few pantry staples and fresh eggs are all that is needed to make these delicious drop cookies loaded with coconut flakesEasy to Make Coconut Macaroons | recipe from runawayrice.com. This recipe is not overly sweet and has a splash of lime juice which gives the cookies a hint of tartness and lovely citrusy aroma. Super easy to make, you can whip up a batch of these tasty treats in no time at all. Enjoy!

Notes on the Recipe, Tips and Tricks

If you would like the cookies to be sweeter, add sugar instead of more condensed milk as more condensed milk will make the batter too wet.

To make these gluten-free, substitute the all-purpose flour for coconut flour or rice flour.

Use a cookie scoop or  two spoons to drop the batter onto a lined cookie sheet. I use the Silpat baking mat. Optionally use parchment paper or grease the pan and the cookies will be easier to remove.

Store cookies in an air-tight container or bag at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.

Watch for video below for instructions.

If you enjoyed this recipe, you may also like: Mooncakes with Coconut Filling (Banh Trung Thu/Banh Nuong Nhan Dua) or Silkworm Cassava Cake (Banh Tam Khoai Mi)

Ingredients

1/3 cup sweetened condensed milk
1/4 tsp vanilla extract
1/2 Tbsp lime juice
7 oz sweetened coconut flakes (approximately 2 1/4 cups)
1/2 Tbsp all-purpose flour
2 large egg whites (room temperature)
1/8 tsp salt

Directions

Preheat the oven to 350 degree Fahrenheit.

In a large bowl, combine the sweetened condensed milk, vanilla extract and lime juice and mix well. Add the coconut flakes and flour. Mix together combining well.

Separate the eggs putting the egg whites into mixing bowl.  Using a hand mixer, beat the egg whites on Low speed for 15 seconds or until foamy. Add the salt. Whip on Medium High speed until soft and fluffy, approximately 1 minute.

Add half of the whipped egg whites to the coconut mixture and gently fold together. Add the remaining egg whites and fold together.

Using a cookie scoop, drop small mounds of the batter onto a cookie sheet.

Bake until golden, approximately 15-18 minutes.

Remove and let cool for 5 minutes. Transfer to a wire rack and let cool for 30 minutes.

Yields: 1 dozen

Check out this post on How to Prepare Fresh Coconut to use fresh coconut in this recipe.

Tools I Love and Use in My Kitchen

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Just the right sweetness Coconut Macaroons | recipe from runawayrice.com

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Orange Chiffon Cake with Edible Flowers

Beautiful and Delicate Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comJust in time for Spring, this recipe for Orange Chiffon Cake with Edible Flowers is both scrumptious and gorgeous. Fragrant with the essence of fresh oranges, the cake is moist and super fluffy. The crumb coating is delicate and combined with the edible flowers gives the cake a casual and earthy note which makes it perfect for casual dining or get-togethers. Make this cake for your next springtime gathering (Easter, Mother’s Day, Bridal or Baby Shower) and watch it become the center of attraction.

Notes on the Recipe, Tips and Tricks

If you’re new to enjoying edible flowers, purchase the packaged mixes at your grocery store or farmer’s market. This way you can try an assortment of flowers and decide which ones you like. In the stores, edible flowers are usually packaged in small plastic containers and stocked in the produce section. I purchase my edible flowers at Whole Foods Market.

To prepare the flowers for eating, gently rinse with cool water. Shake off the excess water or use a salad spinner to dry. Store in the refrigerator in a sealed container or plastic bag until you’re ready to use. They will last for 1 week in the refrigerator.

I like serving the cake with the flat surface (bottom of the pan) on top. If the cake doesn’t sit evenly on the plate because it’s domed, trim off a thin layer.

The cake is best enjoyed within 3-4 days. Cover the cake and store at room temperature or in the refrigerator. The cake can be frozen for up to 2 months. To enjoy again, thaw at room temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Cotton Cheesecake/Japanese Cheesecake or Sponge Cake.

Ingredients

6 large eggs + 1 egg white
3 large oranges: 2 Tbsp zest + 3/4 cup orange juice
2 cups cake flour
1 1/4 cups fine white sugar (also called caster or Baker’s sugar)
1 Tbsp baking powder
1/2 cup vegetable oil
1 tsp vanilla extract
1/2 tsp cream of tartar
assorted edible flowers
2 Tbsp powdered sugar

Directions

Separate the whites from the yolks for the 6 eggs and place in separate bowls. Separate 1 extra egg white and add to the other egg whites. Allow the eggs to come to room temperature (approximately 30 minutes).

Remove slivers of the orange skin using a zester or fine grater until you have 2 Tbsp zest. Juice the oranges and then strain the juice, discarding the pulp. (If you don’t have enough juice, add water so it measures 3/4 cup.)

Position the oven racks toward the lower portion of the oven. Preheat the oven to 325 degrees Fahrenheit.

Sift the cake flour into a large mixing bowl. Add 1 cup fine sugar, baking powder and orange zest. Mix on Low speed for 20 seconds.

Add the egg yolks, orange juice, vegetable oil and vanilla extract. Mix on Medium Low for 30 seconds. Scrape around the bowl and work in any dry ingredients. Mix for another 30 seconds. Scrape around the bowl one more time and mix on Medium Low for another 30 seconds.

Transfer the egg whites into a large mixing bowl. Using a whisk attachment, beat the eggs on Low speed for 30 seconds. Increase the speed to Medium Low and continue beating for another 30 seconds or until small bubbles form on top of the egg whites. Add the cream of tartar. Beat the eggs on Medium High speed until they just start to thicken (approximately 1 minute). Gradually add the remaining 1/4 cup fine sugar while beating the egg whites until you achieve firm peaks. (This process takes about 3 minutes using a stand mixer.)

Add 1/3 of the egg whites to the batter and gently combine using a large whisk. Add in the next 1/3 of egg whites and repeat the process. Add in the remaining portion and again gently combine.

Pour the batter into a tube pan/angel food cake pan. Take a bamboo skewer and drag it through the batter a few times to remove any air pockets. Optionally, tap the pan against the counter a few times. Put the pan in the oven and bake for 55-60 minutes.

Check the cake for doneness by inserting a bamboo skewer into the cake. It should come out clean.

Remove the pan from the oven and invert it. Allow the cake to cool upside down for 1 1/2 hours.

Run a spatula around the pan to loosen the cake and then remove the cake from the pan. Use the spatula to loosen the cake from the pan bottom making sure to loosen along the center tube as well.

Transfer the cake to a serving plate. Dust the cake with a generous amount of powdered sugar and the decorate with assorted edible flowers.

Optionally serve with fresh fruit, whipped cream or the glaze below. Enjoy!

Yields: 8-10 servings

Tools I Love and Use in My Kitchen

Orange Chiffon Cake with Sweet Glaze and Raspberries | recipe from runawayrice.comAdd more decadence to the cake by making this sweet glaze.

Easy Orange Glaze

Ingredients

2 cups powdered sugar
4 Tbsp fresh orange juice
2 tsp orange zest

Directions

Add the orange juice and zest into a large bowl. Add the powdered sugar a little bit at a time and mix together. Continue until all the sugar is added. Drizzle over the cake or serve on the side.

If you love whipped topping, try this decadent treat with your cake: Whipped Cream Frosting

Some pictures to inspire you to make this gorgeous cake!

Celebrate Spring with this gorgeous Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.comDelicious and Fluffy Orange Chiffon Cake with Beautiful Edible Flowers | recipe from runawayrice.comSpringtime Dessert: Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.com

Bring this to your next bridal shower: Gorgeous Orange Chiffon Cake with Edible Flowers | recipe from runawayrice.com

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Steamed Rice Cakes and Pork Roll (Banh Day)

Vietnamese Steamed Rice Cake and Pork Roll (Banh Day) | recipe from runawayrice.comA thick slice of pork roll layered between two glutinous steamed rice cakes makes this savory dish one amazing snack. Call it a Vietnamese sandwich, this tasty treat is full of flavor and texture. Glutinous rice flour is what gives these delicious cakes the uniquely sticky and chewy texture. The ingredients are simple and the recipe is straightforward, so no excuses for not giving this recipe a try. Make a batch for your family today. These sandwiches are great for lunch boxes or as small bites in between meals. Delish!

Notes on the Recipe, Tips and Tricks

The banana leaves add a wonderful aroma, but if you need a shortcut, use parchment paper.

This dough is really forgiving. Any time before steaming, if the dough is too dry or too wet, adjust by adding more water or glutinous rice flour and then mixing together. It’s better for the dough to be a bit on the drier side than too wet. If you need to add more water, add 1 Tbsp at a time, mix and then check the consistency.

This recipe yields 8 sandwiches. Each cake is about 2 ounces of dough. Use more dough if you’d like the cakes a bit thicker.

Wrap the lid with a kitchen towel to prevent the moisture from dripping onto the cakes and causing blisters.

Do not steam these cakes with vigorously boiling water. The cakes will ooze and become flat. Steam gently and be sure to remove the lid twice to release the steam.

The cakes are done when they turn from a white color to opaque.

2 lbs of of steamed pork roll is generous and you may not use it all depending on how meaty you like your sandwiches.

Store any remaining cakes in refrigerator and consume within the week. These cakes can be frozen for up to two months. To reheat, microwave on Low until warm or allow to defrost at room temperature.

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Savory Steamed Rice Cakes (Banh Beo)

Ingredients

1 lb glutinous rice flour (approximately 3 3/4 cups)
2 Tbsp rice flour
1/2 tsp salt
2 Tbsp vegetable oil
1 3/4 cups + 2 Tbsp water
4-8″ square sections, cleaned banana leaves
1 Tbsp vegetable oil for coating the banana leaves
2 lbs Steamed Pork Roll (Cha Lua/Gio Lua)

Directions

Take one of the banana leaves and fold in half and then in half again making a small square. Use a 3″ round cookie cutter to score the leaf. Cut out the circles using scissors. Repeat the steps with the remaining leaves making a total of 16 circles.

Place the water into the microwave and cook on High for 1 minute and 30 seconds.

In a mixing bowl, add the glutinous rice flour, rice flour, salt and vegetable oil. Mix on Low speed for 10 seconds. Gradually pour in the hot water while mixing on Low speed. After a minute or so the dough should start to form. Continue mixing for another minute or until all of the dry ingredients are incorporated. Scrape off the dough from the flat beater. Continue mixing for another 2 minutes.

Knead the dough for 30 seconds working in any remaining dry ingredients. Pat the dough into a rough ball and transfer to a bowl. Cover with plastic wrap and let rest for 30 minutes.

Using a pastry brush, coat the dark green, shiny side of the banana leaf circles with vegetable oil.

Divide the dough into 16 equal-sized balls. Take one of the dough balls and gently squeeze a few times to compress the dough. Roll between your palms shaping into a smooth ball. Place the ball on the banana leaf and gently press down flattening the dough, leaving about 1/4-inch of the banana leaf showing. Continue until all cakes are made.  Place 8 cakes into the steamer tray.

Fill 1/3 of the steamer basin with water. Cover and bring to a boil over High heat. Reduce the heat to Medium Low. Add the steamer tray and lid and steam for 3 minutes. Remove the lid to release the steam and then cover again. Steam for another 3 minutes. Again, remove the lid to let out some steam and cover. Steam for another 4 minutes.

Transfer the cakes to a wire rack and allow to cool. Repeat the above steps to steam the second batch.

Slice the steamed pork roll into thick slices.

To assemble, place a rice cake on a plate (with the banana leaf touching the plate). Add a slice of the steamed pork roll. Add another rice cake on top (with the banana leaf facing up) making a sandwich.

Peel off small sections of the banana leaves and discard as you eat the cake. The leaves keep the cakes from sticking to your fingers. Enjoy!

Yields: 8 sandwiches

Tools I Love and Use in My Kitchen

The perfect little snack: Steamed Rice Cakes with Pork Roll | recipe from runawayrice.com

Need a refresher on how to clean banana leaves? Check out this post: Preparing Banana Leaves
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