The essence of Hanoi’s green rice flapjack lies in its unique filling. The star ingredient is fresh green rice flakes, a seasonal delicacy of Hanoi’s autumn, meticulously selected and cleaned. These flakes are then simmered with grated coconut, creating a soft, chewy, and fragrant filling. This blend offers a rich yet refreshing taste, perfectly balancing sweetness with the subtle aroma of green rice.
Unlike traditional mooncake fillings that can be overly sweet, the green rice filling provides a harmonious experience. Its mild sweetness, enhanced by pandan leaf essence and the earthy scent of young rice, leaves a delicate and refined impression. Some describe it as “buttery yet reminiscent of rural fields,” offering an authentically Asian sensory journey. Each bite feels as refreshing as a walk through rain-soaked meadows.
Crafting the perfect green rice filling requires precision. The recipe includes fresh green rice flakes, long-strand grated coconut, sugar, coconut milk, pandan juice (extracted from 15g fresh pandan leaves and 150g water), cooking oil, glutinous rice flour, and optional pandan essence for color. The coconut is marinated in sugar for 30 minutes, then mixed with other ingredients (except flour) and rested before stir-frying. Once the mixture becomes cohesive, it’s cooled, combined with flour, portioned, and chilled for two hours.
Shaping the cake involves a 1:1 filling-to-crust ratio for balance. A 150g cake typically contains 80g filling and 70g crust. The crust is made from all-purpose flour, sugar syrup, egg yolk, and oil. Before baking, the surface is brushed with an egg yolk-milk-oil mixture for a golden finish.
While the filling’s softness may result in less uniform shapes compared to traditional mooncakes, this very characteristic captivates green rice enthusiasts. Its melt-in-your-mouth texture and natural flavor profile have earned it a special place in hearts, especially among fans of Hanoi’s green rice dishes.
Many hail it as the “Mid-Autumn favorite,” particularly for those who cherish Hanoi’s green rice. The filling’s chewy texture and coconut crunch deliver a refreshingly sweet experience. Though shaping can be challenging, its flavor wins over even the most discerning palates.
Available online and in select bakeries in Hanoi and Ho Chi Minh City, these cakes range from VND 70,000 to 90,000 each, depending on size and ingredients. Compared to premium mooncakes, this pricing is competitive, attracting trend-conscious youth eager to sample novel treats. Social media buzz highlights its pale green, glossy appearance, generating thousands of shares.
The cake’s allure is deeply tied to Hanoi’s green rice heritage, a symbol of autumn and traditional villages like Vòng. Its creation not only boosts culinary diversity but also honors Vietnam’s cultural legacy. By merging tradition with innovation, it has carved a niche in the market, appealing to modern tastes while preserving its roots.
