1 Soak sticky rice in ash water
Ash water is also an alkaline environment, so after cooking, the sticky rice in the cake is cooked quickly and is very clear. This method can also be applied effectively with banh chung and many other types of cakes such as little cake, gai cake. Usually you soak sticky rice in ash water for about 3-4 hours or overnight.
2 Use the leaves of the galangal tuber
Use crushed galangal leaves to mix with sticky rice water right before wrapping the cake, so the cake will have a bright green color from the shell to the filling and have a very special aroma again.
3 Fresh lemonade
Squeeze a little lemon juice into the sticky rice before wrapping, so the cake will cook faster. But do not soak for a long time because the sticky rice may disintegrate into powder.
4 Use baking soda
When cooking, add a little to keep the leaves green and the cake also cooks faster, as well as when boiling vegetables, add a little pepper to keep the green color. Baking soda can be bought at a bakery store, this is not a toxic chemical, so you can use it with peace of mind.
5 Blanch the cake wrappers in boiling water
The purchased dong leaves must be washed one by one through a lot of water, then wipe each leaf with a clean towel. Before wrapping the cake, the leaves must also be blanched in boiling water to make them soft and easy to pack, and at the same time help kill all the mold germs. The number of leaves wrapped in each cake must also be considered in the weather. In cool weather, 6 leaves must be used, while in hot weather, 10 leaves must be used for better preservation.
6 Wash the sticky rice thoroughly before wrapping the cake
Glutinous rice must be treated thoroughly through dozens of countries until the water is clear. Doing so to wash away all the dust and bran clinging to the glutinous rice grains, the cake will be clear and sour for a long time.
7 Use extra leaves to insert the bottom of the pot
When cooking cakes, use excess leaves to insert the bottom of the pot and around the inside of the pot to prevent the cake from burning , in addition, these leaves also make the cooking water greener.
8 Rinse with cold water
When cooking is half of the time, you have to take out the cake and wash it with cold water, change the water of the whole cake and then cook again, the cake will be greener and more delicious.
9 Use heavy objects on the banh chung when cooking is over
After the cake is boiled, put it on the table and then use a cutting board or a heavy board to press it out. This way, the cake will be firmer and last longer than usual!.
Wish you have beautiful and delicious cakes for holidays and Tet!