Bánh Gai - Vietnamese Black Sticky Rice Cake

Recipe

Bánh Gai - Vietnamese Black Sticky Rice Cake

Indulge in the Exquisite Delights of Bánh Gai - A Vietnamese Black Sticky Rice Cake

4.6 out of 5

Bánh Gai is a traditional Vietnamese dessert that showcases the rich flavors and vibrant colors of Vietnamese cuisine. This delightful cake is made with black sticky rice, creating a unique texture and earthy taste that is sure to captivate your senses.

Jan Dec
Dessert› Bánh gai
Asian cuisine› Southeast Asian cuisine› Vietnamese cuisine

Preparation time

20 minutes

Cooking time

1 hour

Total time

1 hour 20 minutes

Yields

8 servings

Preparation difficulty

Easy

Suitable for

Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free

Allergens

N/A

Not suitable for

Paleo, Keto, Low-carb, High-protein, Atkins

Ingredients

Nutrition

  • Calories (kcal / KJ): 250 kcal / 1046 KJ
  • Fat (total, saturated): 5g, 4g
  • Carbohydrates (total, sugars): 50g, 20g
  • Protein: 3g
  • Fiber: 2g
  • Salt: 0.01g

Preparation

  1. 1.
    Rinse the black sticky rice thoroughly and soak it in water overnight.
  2. 2.
    Drain the soaked rice and grind it into a fine paste using a food processor or blender.
  3. 3.
    In a mixing bowl, combine the black sticky rice paste, coconut milk, sugar, and pandan juice. Mix well until the sugar is dissolved.
  4. 4.
    Pour the batter into a greased square mold or baking dish.
  5. 5.
    Steam the cake over high heat for about 45 minutes to 1 hour, or until the cake is firm and slightly sticky to the touch.
  6. 6.
    Remove the cake from the steamer and let it cool completely.
  7. 7.
    Cut the cake into small squares and garnish with pandan leaves, if desired.
  8. 8.
    Serve the Bánh Gai as a delightful dessert or snack.

Treat your ingredients with care...

  • Black sticky rice — Make sure to soak the rice overnight to soften it before grinding it into a paste. This will ensure a smooth texture in the final cake.

Tips & Tricks

  • If you don't have access to fresh pandan leaves, you can use pandan extract or essence as a substitute.
  • For an extra indulgent twist, serve the Bánh Gai with a drizzle of coconut cream or a scoop of coconut ice cream.
  • To add a crunchy element, sprinkle some toasted sesame seeds on top of the cake before serving.
  • Store any leftover Bánh Gai in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Bánh Gai at room temperature or slightly chilled for the best texture and flavor. It pairs well with a cup of Vietnamese coffee or a refreshing glass of iced jasmine tea.

Presentation advice

Arrange the Bánh Gai squares on a serving platter and garnish with fresh pandan leaves for an elegant touch. The vibrant green color of the leaves will beautifully contrast with the dark hue of the cake, creating an eye-catching presentation.

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