The unique appeal of roasted green rice cakes lies in their filling. The main ingredient is fresh green rice—a quintessential Hanoi delicacy during the autumn season—carefully selected, cleaned, and simmered with grated coconut. This combination creates a soft, chewy filling that is both rich and retains the fresh, subtle aroma of young green rice.
Unlike many other mooncake fillings that can be overly sweet, the green rice filling offers a harmonious balance: chewy, fragrant, and rich without being cloying. The sweetness is mild, 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 green rice filling requires meticulous attention to detail, from ingredient selection to preparation. The basic recipe includes: fresh green rice, long-strand grated coconut, sugar, coconut milk, pandan juice (extracted from 15 grams of fresh pandan leaves and 150 grams of 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 juices. 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, allowed to cool slightly, and combined with small portions of glutinous rice flour. The finished filling is wrapped tightly, fully cooled, and chilled for about 2 hours before use.
During shaping, the ratio of filling to crust is crucial. For green rice cakes, a 1:1 ratio ensures balance and stability. For example, a 150-gram cake typically contains 80 grams of filling and 70 grams of crust. The crust is made from 240 grams of all-purpose flour, 160 grams of sugar syrup, one egg yolk, and 30 grams of 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 green rice cakes offer a unique experience compared to traditional fillings like mixed nuts, mung bean, or lotus seed. The filling is exceptionally soft, sometimes causing the cake to lose its perfect shape. However, this “delicate” quality becomes its charm for those who love the natural flavor of green rice.
Some enthusiasts call this cake their “true love” for the Mid-Autumn Festival, especially those fond of Hanoi’s green rice. The chewy, fragrant filling blends perfectly with the texture of coconut, offering a refreshing sweetness with every bite. Though its softness makes it less visually perfect, its flavor wins over even the most discerning palates.
Beyond roasted cakes, the green rice filling is also used in glutinous rice cakes, creating a novel yet familiar flavor that caters to diverse tastes.
Widely available on social media, online shops, and bakeries in Hanoi and Ho Chi Minh City, roasted green rice cakes are priced between 70,000 and 90,000 VND each, depending on size, ingredients, and additional components like salted egg yolk. Compared to premium mooncakes, this is considered reasonable.
Online sales have broadened its reach, especially among young people eager to try new trends. On food forums, images of pale green cakes with golden crusts consistently garner thousands of comments and shares.
The appeal of roasted green rice cakes is deeply tied to Hanoi’s green rice—a timeless culinary gem of the capital. Green rice symbolizes autumn and evokes memories of traditional villages like Vong. Innovating mooncakes with green rice not only boosts commerce but also enriches Vietnamese culinary culture.
Thus, roasted green rice cakes are more than a trend; they’ve carved out a unique place in consumers’ hearts. Each cake blends tradition and innovation, preserving the essence of Hanoi’s green rice while appealing to modern tastes.
Over three Mid-Autumn seasons since 2022, these cakes have maintained their popularity, proving their enduring appeal. With their rich, elegant filling, they evoke the essence of Hanoi’s autumn. This harmonious blend of tradition and creativity has made them a new icon of the Mid-Autumn Festival.
