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 during the autumn season—carefully selected and cleaned before being simmered with grated coconut. This combination creates a soft, chewy filling that is both rich and subtly fragrant, retaining the fresh aroma of young rice.
Unlike many other mooncake fillings that can be overly sweet, the young rice filling offers a harmonious balance: chewy, rich, yet not cloying. Its mild sweetness is complemented by the faint scent of pandan leaves and the freshness of young rice, creating an elegant and refined flavor. Some describe it as “buttery and chewy like dairy but with a hint of rustic charm,” offering a distinctly Asian experience. Enjoying this treat 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 (15 grams of fresh pandan leaves blended with 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 softens. 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 is removed from the heat, allowed to cool, and combined with small portions of glutinous rice flour. The finished filling is wrapped, chilled for 2 hours, and then ready for use.
During shaping, the ratio of filling to crust is crucial. For young rice cakes, a 1:1 ratio ensures balance and stability. For instance, 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 young rice cakes offer a unique experience compared to traditional fillings like mixed nuts, mung bean, or lotus seed. The exceptionally soft filling sometimes results in less uniform shapes, but this very characteristic captivates those who cherish the natural essence of young rice.
Some enthusiasts call this their “ultimate favorite” for Mid-Autumn Festival, especially those fond of Hanoi’s young rice dishes. The chewy filling, infused with coconut and a refreshing sweetness, delights with every bite. Though its softness may compromise the cake’s shape, 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 novel yet familiar twist that caters 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 additions like salted egg yolks. Compared to premium mooncakes, this pricing is reasonable, even competitive.
Online sales have broadened its reach, particularly among young consumers eager to sample new trends. On culinary forums, images of these pale green, golden-baked cakes consistently garner thousands of comments and shares.
The allure of roasted young rice cakes is deeply tied to Hanoi’s young rice—a timeless culinary treasure of the capital. Young rice symbolizes autumn and evokes memories of traditional villages like Vòng. Innovating mooncakes with young rice not only boosts commercial value but also enriches Vietnamese culinary culture.
Thus, these cakes are more than a fad; they’ve carved out a lasting place in consumers’ hearts. Each cake blends tradition and innovation, preserving the essence of Hanoi’s young rice while appealing to modern tastes.
Over three Mid-Autumn seasons since 2022, roasted young rice cakes have maintained their popularity, proving their enduring appeal. With their rich, fragrant filling, they evoke the essence of Hanoi’s autumn, seamlessly merging tradition with creativity. This year, they once again shine as a culinary star during the reunion festival.
