Vietnamese Pandan Rice Cake (Banh Duc La Dua)

Desserts
Vietnamese
PREP TIME:
20 minutes

SERVES:

4

TOTAL COOKING TIME:

45 minutes
Image
INGREDIENTS
  • 4-6 pandan leaves, finely chopped
  • 2.5 cups water
  • 8 tbsp rice flour, divided
  • 8 tbsp tapioca starch, divided
  • 4 tbsp mung bean starch, divided (optional)
  • 4 tbsp sugar, divided
  • 1/4 tsp pandan extract (optional)
  • Roasted sesame seeds

DIRECTIONS

  1. 1.
    Slice pandan leaves into pieces. In a blender, add pandan leaves and 2.5 cups of water. Blend for 1-2 minutes. Drain through a strainer to extract the pandan water to get 2.5 cups of liquid.
  2. 2.
    Use a large mixing bowl. Make the green paste by mixing: 4 tbsp rice flour, 4 tbsp tapioca starch, 2 tbsp mung bean starch (optional) with 2.5 cups of pandan water from step 1. Add 2 tbsp sugar and pinch of salt. Add 1/4 tsp pandan extract (optional). Mix well.
  3. 3.
    Microwave green paste mix for 6-7 minutes, stir every 2 minutes. Mix well until you have a smooth paste. Set aside.
  4. 4.
    Use a large mixing bowl. Make the white paste by mixing: 4 tbsp rice flour, 4 tbsp tapioca starch, and 2 tbsp mung bean starch (optional). Add 2 tbsp sugar and 1 tsp vegetable oil. Mix well.
  5. 5.
    Microwave white paste mix for 6-7 minutes, stir every 2 minutes. Mix well until you have a smooth paste. Set aside.
  6. 6.
    Grease a 8"x8" cooking mold with vegetable oil. Fill the mold with the green followed by white paste layer by layer. Use a spatula or spoon to draw a swirl to create a marble effect. Flatten surface using a spatula.
  7. 7.
    Steam pandan rice cake for 20 minutes. Remove from steamer. Set aside.
  8. 8.
    Make sugar syrup per steps below.
  9. 9.
    Make coconut sauce per steps below.
  10. 10.
    Chill pandan rice cake overnight to completely set. Use a wave knife to cut cake into pieces. Pour coconut milk and sugar syrup on top. Sprinkle roasted sesame seeds on top. Ready to serve.
Sugar Syrup
INGREDIENTS
  • 6 tbsp brown sugar
  • Pinch of salt
  • 6 tbsp water, divided
  • 2 tsp tapioca or mung bean starch

DIRECTIONS

  1. 1.
    Using a small sauce pan, combine 6 tbsp brown sugar, 3 tbsp water, pinch of salt. Bring to a boil, stir frequently to dissolve all sugar.
  2. 2.
    Mix 2 tsp tapioca or mung bean starch with 3 tbsp water in a small bow. Add to syrup. Cook for another 1-2 minutes until syrup thickens. Remove from heat. Set aside.
Coconut Sauce
INGREDIENTS
  • 1 cup coconut milk
  • 2 tbsp sugar
  • 2 pandan leaves
  • 2 tsp tapioca or mung bean starch

DIRECTIONS

  1. 1.
    Using a small sauce pan, combine 1 cup coconut milk, 2 tbsp sugar, pinch of salt. Add 2 pandan leaves (tied together), bring to boil. Stir frequently until sugar dissolve.
  2. 2.
    Mix 2 tsp tapioca or mung bean starch with 2 tbsp water in a separate bowl. Add to coconut milk. Stir to mix well until desired consistency.