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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).


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


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

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

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Agar Agar and Mock Pomegranate Seeds Dessert (Che Suong Sa Hot Luu)

Refreshing icy treat to quench your thirst and satiate that sweet tooth: Agar Agar Jelly and Faux Pomegranate Seeds Dessert (Che Suong Sa Hat Luu) | recipe from runawayrice.comThis popular chilled Vietnamese dessert with slivers of refreshing agar agar jelly, deliciously chewy mock pomegranate seeds, sweet mashed mung bean, creamy coconut milk and sweet syrup infused with Pandan aroma is full of amazing flavor and unique textures. Nothing is more refreshing than enjoying a big bowl or mug of this icy sweet treat on a hot summer day and this recipe will not disappoint. In this post, I share two different methods for making the mock pomegranate seeds. Both recipes are delicious and a lot of fun to make. Give them a try and let me know which one is your favorite!

Notes on the Recipe, Tips and Tricks

This recipe has a few different components and can seem daunting but it’s really not. Most ingredients can be prepared in advance like the Agar Agar Jelly, Simple Syrup, Coconut Sauce and Mashed Mung Bean. These supporting ingredients can be made the day before and then refrigerated. For the mashed mung bean, as it has a tendency to harden when refrigerated, simply add about 3/4 cup boiling water and mix together to achieve the fluffy mashed potatoes consistency again.

Use beet juice instead of the red food color for a more natural alternative. You may need to add a bit more beet juice to achieve the desired color. I’ve also seen these mock seeds made in assorted colors, so use your imagination and experiment. (Think red and green for the holidays!)

For the Mock Pomegranate Seeds made with water chestnuts recipe, if you really enjoy the chewiness of the tapioca starch, you can coat the water chestnuts 2-3 times with starch.

The All Tapioca Starch recipe for making the Mock Pomegranate Seeds is super fun and reminds me of elementary school science class. The starch mixture starts out as a liquid but once the paper towels absorb most of the water, you’re left with a solid chunk of tapioca. If the tapioca mixture doesn’t set after 5 minutes, remove the wet paper towels from the top and replace with new, dry ones. The same can be done for the underside of the tapioca when you flip it over. If the tapioca is still wet, simply use more paper towels to absorb the excess water.

If you let the Mock Pomegranate Seeds made with all tapioca starch dry completely, you can store in an air-tight plastic bag or container in your pantry and use at a later time.

After cooking and if not serving the mock pomegranate seeds right away, add just a little bit of the simple syrup or cold water to prevent the seeds from sticking together. Be sure to serve within the day or they will become bloated and soggy.

The pomegranate seeds are best enjoyed the day they are made but they can be refrigerated. To reheat, simply boil in water again for 5 minutes and then dunk in the ice bath to revive the chewy texture.

Watch the video for instructions.

If you enjoyed this recipe, you may also like: Refreshing Iced Jasmine Green Tea with Lychee Jelly, Three Color Dessert (Che Ba Mau), Sweet Mung Bean Pudding (Che Tao Soan, Che Dau Xanh)


Agar Agar Jelly
2 cups water
2 1/2 tsp agar agar powder
1/3 cup sugar

Mashed Mung Bean
1 cup peeled, split mung bean
1/4 tsp salt
1 1/2 cups water
1/3 cup sugar

Simple Syrup
3/4 cup water
3/4 cup sugar
8-inch Pandan leaf

1 3/4 cups Coconut Sauce

Mock Pomegranate Seeds using Water Chestnuts
2-8 oz cans water chestnuts (10 oz drained)
2/3 cup tapioca starch
1 tsp red food color or beet juice

Mock Pomegranate Seeds using All Tapioca Starch
1 1/2 cups water
3 1/4 cups tapioca starch
1/2 Tbsp red food color or beet juice
1 tsp water


To make the Mashed Mung Bean: Wash the beans 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.
Wash the beans again with cold water and then drain well. Transfer the beans to a rice cooker. Add salt and water. Spread out the beans into an even layer in the cooker. Close the lid and set to Cook. When the cooker switches to the Keep Warm setting, unplug from the wall outlet. Add sugar. Using a paddle spoon, quickly mash the beans while mixing in the sugar. (This takes about 2 minutes.)
Close the lid and let the beans cooking using the residual heat for another 10 minutes.
Transfer the mashed mung bean into a bowl. Cover and set aside for now.

To make the Simply Syrup: Combine the sugar and water in a small saucepan. Cook over Medium heat, stirring until the sugar is dissolve. When the syrup starts to a boil, turn off the heat.
Add the Pandan leaf.
Allow the syrup to cool and then transfer to a serving bowl. Set the syrup aside for now.

To make the Agar Agar Jelly: Whisk together the agar agar powder and water. (The powder won’t dissolve completely.) Let the mixture rest for 15 minutes.
Cook over Medium heat, stirring continuously to dissolve the powder. Add the sugar and combine.
When the mixture comes to a boil, reduce the heat to Low and simmer for 2-3 minutes. During this time, skim the foam from the top and discard.
Pour the hot jelly mixture into a glass dish or bowl. Allow to cool on the counter for 1 hour or until it sets.
Run a knife around the container to loosen the jelly and then cut into thick bars.
Use a mandoline with a blade for thick cuts to shred the jelly.
Cover the jelly and chill in the refrigerator until serving time.

To make the Mock Pomegranates Using Water Chestnuts: Drain the canned water chestnuts and then rinse with cold water. Chop the water chestnuts into small pieces.
Transfer half of the water chestnuts into a small bowl. Add 1/2 tsp red food color and combine well. Add 1/3 cup tapioca starch and combine with the water chestnuts coating all pieces evenly.
Transfer the coated water chestnuts to a fine colander and then toss gently to remove the excess starch.
Fill a large bowl with ice water and place a colander inside the bowl. Keep this close to the stove.
Bring a large pot of water to a rapid boil.
Sprinkle a spoonful of the mock seeds into the boiling water and then stir to prevent sticking. Continue adding more spoonfuls of the mock seeds until all are added.
Reduce the heat to Low and cook until all the mock pomegranate seeds float to the top, approximately 2-3 minutes.
Transfer all seeds to the ice bath and let soak for 1 minute.
Transfer just the mock pomegranate seeds to bowl leaving the water behind.
Continue making the next batch with the remaining water chestnuts.

To make the Mock Pomegranates Using All Tapioca Starch: Line a 13 X 9-inch pan with 3-4 sheets of paper towels.
Add 1/2 cup tapioca starch to the water and stir until dissolved. Continue to gradually add the starch to the water, stirring each time until completely dissolved and until all the starch is added. (The mixture will become thick and sludgy.)
Pour the starch mixture into the paper towel-covered pan.
Place 3-4 more sheets of paper towels on top of the starch mixture, patting down gently. Let everything rest for 5 minutes.
Remove the paper towels from the top and discard. The tapioca mixture should be solid now and moist.
In a small bowl, combine the red food color and water.
Use a brush to evenly coat the tapioca with the red food color.
Place a cutting mat over the pan and then flip the pan over. Remove the pan and bottom layer of paper towels.
Brush this side with red food color as well.
Let the tapioca mixture rest until the surface is dry, approximately 10-15 minutes.
Using a sharp knife, cut the tapioca vertically into thin strips, approximately 1/4-inch thick.
Cut horizontally now to make small squares.
Use a spatula to lift and separate the tapioca pieces. Then gently break the pieces apart along the cut lines.
Bring a large pot of water to a rapid boil.
Sprinkle a spoonful of the mock seeds into the boiling water being careful not to dip the spoon into the water. Use chopsticks or another spoon to stir the seeds to prevent sticking.
Continue adding more spoonfuls and stirring until all mock seeds are added.
Cook over Medium Low heat boiling gently for 10 minutes and stirring frequently.
Transfer all seeds to the ice bath and let soak for 1 minute.
Transfer just the mock pomegranate seeds to bowl leaving the water behind.

To assemble this wonderful dessert, add a generous amount of crushed ice into a large mug or bowl. Add a few spoonfuls of the agar agar jelly, sweet mashed mung bean and mock pomegranate seeds. Drizzle with the creamy coconut sauce and simple syrup. Mix everything together.  Now add a big straw to slurp up your icy drink or grab a big spoon and dig into your dessert soup. Enjoy!

Yields: 4-6 servings

Icy Cold and Refreshing Agar Agar Jelly and Mock Pomegranate Seeds Dessert (Che Suong Sa Hot Luu) | recipe from

Tools I Love and Use in My Kitchen

Easy recipe for Faux Pomegranate Seeds Dessert (Hat/Hot Luu) | recipe from runawayrice.comEasy recipe (and video) for making mock pomegranate seeds (hot luu) to enjoy with your favorite desserts and icy drinks! | recipe from

Dessert Time!! Serving up Che Suong Sa Hat Luu: Simple Syrup, Sweet Mashed Mung Bean, Creamy Coconut Sauce, Faux Pomegranate Seeds (2 different version) and Agar Agar Jelly | recipe from*This post contains affiliate links.*

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Sticky Rice Coated with Mung Bean (Xoi Vo)

Sticky Rice Coated with Mung Bean--awesome with some fried onions sprinkled on top! | recipe from

This recipe for Sticky Rice Coated with Mung Bean (Xoi Vo) is a guaranteed winner! What is better than enjoying plump grains of sweet rice infused with rich coconut milk, coated with ground mung bean and then steamed to a perfectly chewy texture? Oh yum! The indicator of success with this dish is to have separated grains of rice completely covered with ground mung bean so the rice is yellow rather than its original white. This may seem like a simple task but there are some key techniques to achieve just the right texture and taste. So before you start cooking, please review the video and my notes below.  Good luck and enjoy the recipe!

Notes on the Recipe, Tips and Tricks

I prefer short-grain sweet rice for this recipe. The short-grain or round sweet rice is visually appealing because it gets nice and plump when steamed and it’s also easier to keep these grains separated compared to the long-grain sweet rice.

Soaking the sweet rice is essential for achieving a chewy texture. If you’re short on time, you can soak with hot water for 4 hours. Soaking overnight is best and it doesn’t have to be exactly 8 hours. Anywhere between 8-12 hours is just fine.

The cooked mung bean needs to be finely ground so it’s powdery and flour-like. This texture will help the beans to bind to and coat the sweet rice. Process the mung bean in intervals of 10 seconds, stop the food processor to stir the beans and then continue processing.

When steaming, use the steamer tray with the smaller holes. If your steamer tray has the larger holes, line it with cheesecloth or banana leaves.

Add more coconut milk syrup during steaming if you like it richer but don’t add so much that the rice becomes soggy. Alternatively, you can save the coconut milk syrup and drizzle some on top when serving.

Keep the water level in the steamer basin low–fill just 1/4 of the steamer basin with water. Too much steam will make the sweet rice and beans very sticky.

It’s important to wrap the steamer lid with a kitchen towel to remove any excess moisture. Some lids collect water which then drips down making everything soggy. Using a towel takes care of this, so don’t skip this step.

Refrigerate any leftovers and enjoy within the week.

This dish freezes really well (up to 3 months).  Store in resealable plastic bags or air-tight containers. To reheat, microwave on High for 90 seconds. This makes an awesome and fast breakfast!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like:  Quick Sticky Rice and Mung Bean (Xoi Xeo) and Sticky Rice and Hominy (Xoi Bap).


3 cups short grain sweet rice (also called glutinous or sticky rice)
1 1/4 cup peeled split mung bean
14 oz coconut milk
14 oz water
3/4 tsp salt
1 1/2 Tbsp sugar


Put the sweet rice into a large bowl. Fill the bowl with cool water and then wash the rice by swishing in the water for 30 seconds. Pour out the rinse water. Repeat the washing process one more time.  Fill the bowl with cool water and let the rice soak for at least 8 hours or overnight.

Put the mung bean into a medium bowl. Fill the bowl with cool water and then wash the beans by swishing in the water for 30 seconds. Pour out the rinse water. Repeat the washing process two more times. Fill the bowl with cool water and let the mung bean soak for at least 8 hours or overnight.

Pour out the water from the beans and rinse again with cool water. Transfer into a colander and toss the beans in the colander to remove any remaining water. Set aside and allow to air-dry while continuing with the next steps.

Pour out the water from the rice. Gently rinse one more time and then drain well. Add the coconut milk and water and combine together with the rice. Allow to rest for 2 hours.

Fill 1/4 of steamer basin with water. Bring to a rapid boil over High heat and then reduce to Medium.

Add 1/4 tsp salt to the beans and combine together. Transfer the mung bean into a steamer tray and spread out into a thin and even layer. Steam for 20 minutes or until the beans are soft and can be easily mashed. Allow to cool for 15 minutes.

Transfer the beans to food processor and grind until fine, approximately 2-3 minutes.

Pour the sweet rice mixture into a colander and reserve the coconut milk. Stir the rice a few times and allow to drain for 10 minutes.

Measure out 1/2 cup coconut milk mixture. Add the sugar and stir until dissolved.

Transfer the drained sweet rice into a large bowl. Add half the ground mung bean and combine well. Add the remaining mung bean and 1/2 tsp salt. Combine together well.

Fill 1/4 of the steamer basin with water. Bring to a rapid boil over High heat and then reduce to Medium.

Transfer half (approximately 4 1/2 cups) of the sweet rice and mung bean mixture to the steamer tray. Spread out into a thin and even layer. Steam for 8 minutes.

Drizzle 6 tsp coconut milk mixture onto the sweet rice and mung bean. Combine together. Steam for 8 minutes.

Drizzle 6 tsp coconut milk mixture onto the sweet rice and mung bean. Combine together. Steam for 4 minutes.

Transfer to a large baking pan and spread out evenly. Use chopsticks to break up any larger chunks. When cool enough to handle, massage the rice using your fingers to separate the grains.

Repeat the same steps as above to make the second batch.

Enjoy the Sticky Rice Coated with Mung Bean at room temperature. Serve with Steamed Pork Roll for a delicious meal!

Yields: 6-10 servings, 10 cups

Love sticky rice and want more recipes?  Check out: Sticky Rice Cakes with Star Anise (Xoi Vi) and Savory Sticky Rice (Xoi Man)

The perfect duo: Sticky Rice coated with Mung Bean and served with Steamed Pork Roll | recipe from

Tools I Love and Use in My Kitchen

Enjoy Sticky Rice Coated with Mung Bean anytime, just store in snack bags and freeze...| recipe from runawayrice.comI made a double batch, one to enjoy now and one to freeze for later.  I divide the batch for the freezer using these single-serving snack bags.  To reheat, simply warm in the microwave for 90 seconds.

*This post contains affiliate links.*

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Savory Steamed Rice Cakes (Banh Beo)

Delicate steamed rice cakes topped with mashed mung beans, toasted shrimp and scallion oil. Served with a side of fish sauce dipping sauce and carrot and radish pickles.

These steamed rice cakes, topped with mung bean paste, toasted shrimp, and scallion oil are simply scrumptious.  The cakes are delicate with a slightly chewy texture; the mashed mung bean is savory and creamy and the toasted shrimp is wonderfully crunchy.   Served with the classic fish sauce dipping sauce and tangy pickles, it’s a party for your taste buds!  Delish!

This recipe is a long-time coming and I’ve been meaning to share this recipe for some time.  It kept getting bumped because there were other recipes I enjoyed making more.  Of course, during this time, I must have made this dish at least a dozen times for family and friends.  As a result, I had lots of opportunities to fine-tune my recipe.  Now I can finally share it along with all of my tips and tricks.  The video shares lots of tips, short cuts and options for steaming the cakes using things other than the traditional small dishes.  If you think these cakes are too time-consuming to make, check out my cheat method and you’ll be enjoying this scrumptious dish in no time.  🙂

Notes on the Recipe, Tips and Tricks

What is the purpose of pouring out the liquid from the top of the batter and then adding more water?  Answer:  This is a method to rinse the rice flour to remove any impurities or funky odor.  It helps to keep the cakes nice and white.  (If you noticed, the water that is poured out is a cloudy yellowish color.)

I use a sports water bottle so that I can easily mix the batter as the rice flour has a tendency to settle.  If you don’t use a water bottle, just make sure you give the batter a good stir before pouring into the dishes.

Steam the cakes until they turn opaque.  Do not over-cook them or they will be rubbery.

Below are the batter measurements and steam times for the following dishes and pans:

Small traditional dishes:   use 1 Tbsp batter, steam for 4 minutes
Specialty pan with the wells:  use 1/2 Tbsp batter, steam for 3 minutes
Mini-muffin pan:  use 1/2 Tbsp batter, steam for 3 minutes
Disposable foil muffin pans:  use 1 Tbsp batter, steam for 4 minutes
Disposable foil muffin cups:  use 1 Tbsp batter, steam for 4 minutes
9-inch dessert plate:  use 1/2 cup batter, steam for 6-7 minutes

The trademark for this dish is the “dimple” in the center of each steamed cake once it has cooled.  To achieve the dimple you need to use double the amount of batter I use.  (Adjust the steaming time accordingly.)  I prefer my rice cakes thinner so I don’t use a lot of the batter.

If you have multiple steamer trays, you can stack them to make a lot of cakes quickly.  This method works really well when using the cupcake foil liners because they don’t require pre-heating.  You can just load everything up and steam at once.  Super fast!

Watch the video below for instructions.

If you enjoyed this recipe, you may also like: Savory Rolled Cakes (Banh Cuon) and Clear Shrimp and Pork Dumplings (Banh Bot Loc Tran).


1 cup rice flour
2 Tbsp tapioca starch
1 Tbsp corn starch
1/2 tsp salt
1 cup cold water
1 cup boiling water

Toasted Shrimp
1 cup fresh or frozen shrimp, peeled and deveined (approximately 6 oz)
1 Tbsp water
1 tsp vegetable oil
1/8 tsp ground white pepper

Mung Bean Paste
1/2 cup mashed mung bean
1 Tbsp hot water
salt and pepper

Scallion Oil
4 green onions
1 Tbsp vegetable oil
salt and pepper

1/4 cup vegetable oil or non-stick cooking spray for greasing the dishes


In a large measuring cup, combine the rice flour, tapioca starch, corn starch and salt with the cold water.  Stir until the flour is dissolved and the mixture is free of lumps.  Add the boiling water and mix together.  Let the batter rest on the counter for 2 hours.

In a skillet over Medium Low heat, add the shrimp and 1 Tbsp of water.  Cover the skillet and cook the shrimp for 1 1/2 minutes.  Flip the shrimp over and cook for another 1 1/2 minutes (total of 3 minutes).  Transfer the cooked shrimp into a food processor leaving any liquid behind.  Pulse the shrimp for 30 seconds in the food processor.   Heat the same skillet over Medium heat and add the vegetable oil.  Add the chopped shrimp and cook for 3 minutes stirring frequently.  Use a spatula and press the shrimp against the skillet and cook for another 4-5 minutes until the shrimp is toasted.  Add the ground white pepper.  Transfer to a bowl and set aside for now.

In a small bowl, combine the mashed mung bean with ground white pepper, salt and hot water.  Mix together into a smooth paste.  Set aside for now.

Chop the green onions and then combine with vegetable oil, salt and pepper.  Set aside for now.

Being careful not to disturb the flour at the bottom of the measuring cup, carefully pour out the liquid from the top, removing about 1 cup.  Add 1 cup water to the batter and mix well.  Pour the batter into a sports water bottle and seal with the cap.

Fill the steamer basin 3/4 of the way with water and then bring to a rapid boil.  Reduce the heat to Medium High.  Line one of the steamer trays with the small dishes and then place on top of the steamer with the lid on.  Heat the dishes for 2 minutes.  Shake the batter bottle gently to mix up the batter.  Oil the dishes using vegetable oil or non-stick cooking spray.  Pour 1 Tbsp batter into each of the dishes.  Steam for 4 minutes.  Remove the tray and start the next steamer tray.  Remove the cakes from the steamer and allow to cool for at least 15 minutes.  Continue making the cakes until all of the batter is used.

Cook the scallion oil in the microwave for 30 seconds.

To assemble the dish, carefully run a spatula around the dish to loosen the cake.  Arrange about 6-8 cakes on a plate.  Top the cakes with scallion oil, a little dollop of the mung bean paste and the toasted shrimp.

Serve the savory steamed rice cakes with fish sauce dipping sauce and carrot and radish pickles.

Yields:  36 cakes, each made with 1 Tbsp batter, 3-4 servings

Tools I Love and Use in My Kitchen

Savory Steamed Rice Cakes with Toasted Shrimp

*This post contains affiliate links.*

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Sticky Rice Cakes with Star Anise (Xoi Vi)

Sticky riceUse cookie cutters to cut these snack cakes into some fun shapes! and mung bean are the dynamic duo in Viet cooking.  These two ingredients are commonly used to make a variety of sweet and savory dishes.  (Check out the other sticky rice and mung bean recipes I’ve shared below.)  This recipe falls into the Dessert category although it’s just slightly sweet.  The recipe is super easy and unlike some desserts that need to look perfectly pulled together, this dish can be more rustic looking.  So don’t obsess if the layers aren’t perfectly even and uniform.  You won’t even notice them as you’re gobbling up the cakes–I promise! 🙂

Notes on the recipe, tips and tricks

Know your sticky rice–I’ve mentioned this in an earlier post but want to emphasize how important this concept is.  Different varieties and brands of sticky rice require different water levels.  For sticky rice that is not soaked (as in this recipe), use a water to rice ratio of 1:1 when cooking in a rice cooker.  Again, this varies depending on the brand and variety.  This recipe requires a good amount of rice and I don’t want you to waste it, so, if you are not sure how much water to use with your particular brand of rice, make a test batch by cooking 1 cup of sticky rice with 1 cup of water.  Then adjust the water levels accordingly.

Sticky rice is chewier and has more texture than regular white rice.  A lot of people make the mistake of not cooking it fully.  Using a standard rice cooker, after it switches over to the “Keep Warm” function, don’t open the lid and stir the rice right away.  Allow it to cook for another 10-15 minutes.  This extra time makes a big difference in improving the texture of the rice.

If your rice cooker isn’t big enough to cook all the rice at once, separate it into two batches. Keep the batches separate and this saves you the step of having to divide the rice for the 2 layers.

Use a food scale to weigh the rice and this will ensure your layers are even.

The mung bean filling should have the consistency of whipped potatoes when done cooking. As the filling cools, it will thicken up further.  If your filling is still drippy after cooking for the suggested time, continue cooking to evaporate the liquid.  Optionally, you can thicken the filling by adding cooked glutinous rice flour, approximately 1 tsp – 1 Tbsp should do the trick.

These cakes freeze and reheat really well.  Cut the cakes into squares and then wrap individually with plastic wrap.  Place all the wrapped cakes inside a resealable plastic bag and store in your freezer.  When you need a breakfast or a quick snack, just take one of the cakes out of the freezer and microwave on High for 1-2 minutes.  The cakes can be frozen for up to 3 months.

A lot of folks find star anise a bit overpowering.  This recipe doesn’t use much of the spice but if you don’t like it, you can skip it or substitute with Pandan essence.

Want more sticky rice and mung bean recipes?  Check out some of the other recipes I’ve shared:
Sticky Rice and Mung Bean Cakes (Banh Tet)
Sticky Rice and Hominy (Xoi Bap)
Sticky Rice and Mung Bean Dumplings (Banh Khuc)
Quick Sticky Rice and Mung Bean (Xoi Xeo)

Watch the video below for instructions.


Rice Cake
4 1/2 cups sticky rice (also called glutinous rice or sweet rice)
3/4 cup sugar
1/2 tsp salt
1 cup coconut milk
3 cups water (see Notes above and adjust as needed)
5 drops green food coloring

2 dried star anise or 1/2 tsp star anise powder
1/4 tsp vegetable oil
1/4 cup roasted sesame seeds

3/4 cup coconut milk
3/4 cup sugar
1/2 tsp salt
3 cups mashed mung bean


Wash the rice by rinsing with cool water 3-4 times or until the water is clear.  Drain the rice using a colander.  Toss the rice in the colander for 1 minute to shake off any remaining water.

Add the rice into the rice cooker along with the sugar, salt, coconut milk, water and the green food coloring and combine well.  Level the rice in the cooker by using the back of a spoon.  Place the lid on and set to Cook.  After the rice cooker switches to the Keep Warm function, allow to cook for another 10-15 minutes.

To make the filling, in a wok over Medium Low, combine the coconut milk, sugar and salt and stir until the sugar is dissolved.  Add the mashed mung bean and combine with the syrup.  Stir the filling continuously to incorporate all the ingredients.  Cook for approximately 7 minutes or until the filling thickens and resembles whipped potatoes.  Let the filling cool while continuing with the next steps.

In a small skillet over Low heat, toast the star anise until they become fragrant, approximately 2-3 minutes.  Place the star anise into a spice grinder and pulse until it’s a fine powder.  Sift the powder into a small bowl and then set aside.  (The larger bits can be discarded.)

After the rice is finished cooking, remove the lid and stir the rice gently.  Add the star anise powder and mix with the rice.  Allow the rice to cool for 10 minutes.  Divide the rice in half and place in separate bowls.

Add vegetable oil into a 13×9 inch pan and use a paper towel to spread the oil and wipe up any excess.  Sprinkle 2 Tbsp of the sesame seeds into the bottom of the pan.

Take spoonfuls of the rice and place into the pan using up the first batch of rice.  With your hands, spread and firmly press the rice into the pan.  Add the filling and spread evenly over the rice.  Add the second batch of rice as was done previously.  Again, spread and press the rice, covering the mung bean filling.  Sprinkle with the remaining sesame seeds.  Allow to cool for 30 minutes.

To serve, cut the cake into medium-sized pieces and enjoy!

Store any remaining cake in the refrigerator for up to 1 week or freeze for up to 3 months to enjoy later.

Yields:  13×9 inch pan, approximately 20 pieces

Use cookie cutters and these cute food storage bags to make a healthy snack for your kids.
Who wouldn’t love finding one of these tasty treats in their lunchbox?


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