Tips

8 Surefire Ways to Cook Delicious and Aesthetically Pleasing Green Chung Cakes with Simple Tips

The iconic Bánh Chưng is an indispensable part of the traditional Vietnamese Lunar New Year celebration. We are here to reveal the secret to achieving that perfect, natural green color for your Bánh Chưng this Tet holiday.

Administrator

23 July, 2024

The image of a mother wrapping green sticky rice cakes is undoubtedly an indispensable part of the Lunar New Year celebration. To achieve that perfect shade of green, a few secrets are needed. Join us as we explore eight tips for cooking delicious and aesthetically pleasing green sticky rice cakes!

1Soaking the Glutinous Rice in Alkaline Water

According to traditional wisdom, sticky rice is often soaked in lye water when making green sticky rice cakes. As lye water has a mild alkaline property, it increases the alkalinity of the rice. During cooking, the rice will become more translucent and take on a beautiful emerald green color. Despite the use of lye, the cakes retain their natural flavor and aroma.

2Soaking with Galangal Leaves

After soaking the glutinous rice in lye water, mix it with galangal leaf water (wash, cut, and pound the galangal leaves, then strain the liquid). This method not only gives the cakes a natural green color but also imparts an enticing galangal fragrance.

3Lemon Juice and Pandan Leaf Juice

In addition to lye water, lemon juice also creates a highly alkaline environment. Simply add a few drops of lemon juice to the soaked glutinous rice before wrapping the cakes. This will expedite the cooking process and give the cakes a natural green hue.

Besides lemon juice, soaking the rice with pandan leaf juice is another excellent way to impart a green color to the cakes. As pandan leaf juice is milder than lemon juice, you’ll need to soak the rice for at least three hours.

4Wrapping the Cakes with Dong Leaves

The choice of dong leaves and the wrapping technique significantly impact the color and flavor of the cakes. Opt for dong leaves that are neither too big nor too small, and not too young or old. Look for leaves that are shiny, dark green, and have small stems.

5Expediting the Cooking Process with Baking Soda

When boiling the cakes, add a pinch of baking soda to the water. This will not only speed up the cooking process but also enhance the green color of the cake’s outer shell.

Expedite the cooking process with baking soda

6Tips for Wrapping Delicious Green Sticky Rice Cakes

To achieve a beautiful, natural green color for your cakes, keep the following in mind when wrapping them: Alternate the leaves, placing some horizontally and others vertically, with the oldest leaf on the outside. This method ensures that the cakes will have a vibrant, eye-catching green shell when cooked.

Tips for wrapping delicious green sticky rice cakes

7Cooking in a Carbon Steel Pot

Carbon steel pots are known for creating an alkaline environment. Therefore, it is recommended to use this type of pot for cooking the cakes instead of other types of cookware. The alkaline environment helps retain the green color of the dong leaves, resulting in a natural green hue for the cakes.

8Techniques for Cooking Green Sticky Rice Cakes

To ensure your cakes have a beautiful green color, are soft and chewy, and are thoroughly cooked, keep the following secrets in mind:

Ensure the wrapping leaves are clean and dry.
Wrap the cakes snugly, not too tight or too loose.
Boil the cakes thoroughly.
Rinse the outer shell with clean water after cooking.
Allow the cakes to air dry after boiling.

Frequently asked questions

Use ripe and sweet bananas, and mash them well. Add coconut milk gradually to the mixture to ensure a smooth and creamy texture. For a vibrant green color, use pandan extract or matcha powder. Finally, steam the cakes instead of boiling them to retain their bright color and moist texture.

The key is to use the right proportion of sticky rice flour and tapioca starch. Too much sticky rice flour will make the cakes tough, while too much tapioca starch will make them gummy. The ideal ratio is 70% sticky rice flour to 30% tapioca starch.

Use banana leaves to wrap the cakes securely, and tie them with string. This traditional method not only looks aesthetically pleasing but also infuses a subtle fragrance into the cakes.

Steam the cakes for about 20 minutes on high heat. Ensure that the water is boiling before placing the cakes in the steamer, and maintain a steady heat throughout the cooking process.

Yes, you can get creative and add ingredients like shredded coconut, crushed peanuts, or chocolate chips to the mixture. You can also experiment with different flavors of extract, such as vanilla or almond, to enhance the taste of the cakes.

The cakes are best stored in an airtight container in the refrigerator, where they will last for up to 5 days. They can also be frozen for up to 3 months. To thaw, simply leave them in the refrigerator overnight and bring them to room temperature before serving.