“Mid-Autumn Season Arrives: Netizens Rush to Buy the Trending Baked Mooncake – Satisfying Cravings After Just Three Bites”

From the very onset of the Mid-Autumn season, roasted green rice flapjack has been creating a frenzy, with many eagerly seeking it out to savor or gift to loved ones.

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The secret to the unique appeal of roasted young rice cakes lies in their filling. The main ingredient is fresh young rice—a quintessential Hanoi delicacy that arrives with each autumn—carefully selected and cleaned before being simmered with grated coconut. This combination creates a soft, chewy filling that is both rich and retains the fresh, subtle aroma of young rice.

Unlike many other mooncake fillings that can be overly sweet, the young rice filling offers a harmonious balance: chewy and fragrant without being cloying. Its mild sweetness is complemented by the faint scent of pandan leaves and the freshness of young rice, creating an elegant and refined taste. Some describe it as “buttery and chewy like dairy but with a hint of rural charm,” offering a distinctly Asian experience. Enjoying it leaves one feeling refreshed, like walking through a garden after a rain shower.

Crafting the perfect young rice filling requires meticulous attention to detail, from ingredient selection to preparation. The basic recipe includes: fresh young rice, long-strand grated coconut, sugar, coconut milk, pandan leaf extract (15g pandan leaves blended with 150g water, then strained), cooking oil, glutinous rice flour, and optional pandan essence for color.

First, the grated coconut is marinated in sugar for 30 minutes to soften. All ingredients (except glutinous rice flour) are then mixed, rested for 15 minutes, and stir-fried over medium heat. Once the mixture becomes soft and cohesive, it’s removed from the heat, cooled slightly, and combined with small portions of glutinous rice flour. The finished filling is wrapped tightly, fully cooled, and chilled for 2 hours before use.

During shaping, the filling-to-crust ratio is crucial. For young rice cakes, a 1:1 ratio ensures balance and stability. For example, a 150g cake typically contains 80g filling and 70g crust. The crust is made from 240g all-purpose flour, 160g sugar syrup, one egg yolk, and 30g cooking oil. Before baking, the surface is brushed with a mixture of egg yolk, unsweetened milk, and oil for a glossy golden finish.

Many note that young rice cakes offer a unique experience compared to traditional fillings like mixed nuts, mung bean, or lotus seed. The filling’s extreme softness sometimes results in less-than-perfect shapes, but this very “imperfection” charms those who love the natural flavor of young rice.

Some enthusiasts call this their “true love” for Mid-Autumn Festival, especially those fond of Hanoi’s young rice dishes. The chewy filling, paired with the texture of coconut, offers a refreshingly sweet experience. Though its softness challenges perfect shaping, its flavor wins over even the most discerning palates.

Beyond baked cakes, the young rice filling is also used in glutinous rice cakes, offering a fresh twist that caters to diverse tastes.

Widely available online, in social media shops, and at bakeries in Hanoi and Ho Chi Minh City, these cakes cost between 70,000 and 90,000 VND each, depending on size, ingredients, and additions like salted egg yolks. Compared to premium mooncakes, this pricing is reasonable.

Online sales have broadened its reach, especially among young trend-seekers. On food forums, images of pale green, glossy young rice cakes garner thousands of comments and shares.

The cake’s appeal is deeply tied to Hanoi’s young rice—a symbol of autumn and traditional villages like Vòng. Innovating mooncakes with young rice not only boosts commerce but also enriches Vietnamese culinary culture.

Thus, young rice cakes are more than a trend; they’ve earned a place in consumers’ hearts. Each cake blends tradition and innovation, preserving Hanoi’s young rice essence while appealing to modern tastes.

Over three Mid-Autumn seasons since 2022, their popularity remains unwavering. With its rich, elegant filling, this cake evokes Hanoi’s autumn charm. Merging tradition with creativity, it has become a new icon of the Reunion Festival.

Today, it’s easy to find these cakes online, priced at 70,000–90,000 VND each. Consumer interest proves their lasting appeal. This Mid-Autumn, young rice cakes once again shine as a culinary star in Vietnam.