Cantonese-style Sticky Rice Cake

Ingredients

While the original Bánh gai from Vietnamese cuisine is made with black sticky rice and has a distinct earthy flavor, the Cantonese-style Sticky Rice Cake uses regular glutinous rice flour and has a sweeter taste. Additionally, the Cantonese version incorporates coconut milk and other aromatic ingredients, giving it a unique flavor profile that sets it apart from the original dish. We alse have the original recipe for Bánh gai, so you can check it out.

• 2 cups (400g) glutinous rice flour 2 cups (400g) glutinous rice flour
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Red bean paste (for filling) Red bean paste (for filling)
• Dried osmanthus flowers (for garnish, optional) Dried osmanthus flowers (for garnish, optional)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 5g
• Carbohydrates (total, sugars): 54g, 30g
• Protein: 3g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   In a large mixing bowl, combine the glutinous rice flour, sugar, baking powder, and salt.
2. 2.
   Gradually add the coconut milk and vanilla extract to the dry ingredients, stirring continuously until a smooth batter forms.
3. 3.
   Grease a round cake pan with vegetable oil and pour half of the batter into the pan.
4. 4.
   Steam the batter over high heat for 10 minutes.
5. 5.
   Remove the pan from the steamer and spread a layer of red bean paste over the partially cooked batter.
6. 6.
   Pour the remaining batter over the red bean paste and steam for an additional 30 minutes, or until the cake is fully cooked and firm.
7. 7.
   Remove the cake from the steamer and let it cool completely before slicing.
8. 8.
   Garnish with dried osmanthus flowers, if desired, before serving.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically made for sticky rice cakes, as regular rice flour will not yield the desired texture.
• Red bean paste — You can either make your own red bean paste or purchase it from Asian grocery stores. Ensure the paste is smooth and not too watery for easy spreading.

Tips & Tricks

• To enhance the flavor, you can add a small amount of pandan extract or almond extract to the batter.
• If you prefer a sweeter cake, you can increase the amount of sugar in the recipe.
• For an extra touch of elegance, serve the Cantonese-style Sticky Rice Cake with a drizzle of sweetened coconut milk.

Serving advice

Serve the Cantonese-style Sticky Rice Cake at room temperature or slightly warmed. It can be enjoyed as a dessert or a sweet snack.

Presentation advice

To elevate the presentation, cut the cake into neat slices and arrange them on a serving platter. Garnish with dried osmanthus flowers for a visually appealing touch.