The unique appeal of roasted young rice cakes lies in their filling. The main ingredient is fresh young rice—a quintessential treat of Hanoi during autumn—carefully selected, cleaned, and simmered with grated coconut. This combination creates a soft, sticky 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, fragrant, and rich without being cloying. The sweetness is just right, 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 rustic charm,” offering a distinctly Asian experience. Enjoying it leaves one feeling refreshed, like walking through a garden after rain.
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 water (blended from 15g fresh pandan leaves and 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 until it releases its liquid. 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 glutinous rice flour. The finished filling is wrapped, 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, fresh milk, and oil for a glossy golden finish.
Many note that roasted 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 characteristic captivates those who cherish the natural essence 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 crunchy coconut, offers a refreshingly sweet experience with every bite. Though the softness makes shaping challenging, the flavor wins over even the most discerning palates.
Beyond roasted cakes, the young rice filling is also used in glutinous rice cakes, offering a fresh yet familiar twist to cater to diverse tastes.
Widely available on social media, online shops, and bakeries in Hanoi and Ho Chi Minh City, these cakes range from 70,000 to 90,000 VND each, depending on size, ingredients, and extras like salted egg yolks. Compared to premium mooncakes, this pricing is reasonable, even competitive.
Online sales have broadened their reach, especially among young trend-seekers. On food forums, images of pale green, glossy roasted young rice cakes consistently garner thousands of comments and shares.
The allure of these cakes is deeply tied to Hanoi’s young rice—a culinary treasure of the capital. Young rice symbolizes autumn and evokes traditional villages like Vong. Innovating mooncakes with young rice not only boosts commerce but also enriches Vietnamese culinary culture.
Thus, roasted young rice cakes are more than a trend; they’ve carved out a lasting place in consumers’ hearts. Each cake blends tradition and modernity, preserving the essence of Hanoi’s young rice while appealing to contemporary tastes.
Over three Mid-Autumn seasons since 2022, their popularity remains unwavering. Priced at 70,000–90,000 VND online, they continue to captivate consumers. This year, they reaffirm their status as a culinary star in Vietnam’s Mid-Autumn celebrations.
