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Speedy Vietnamese Glutinous Rice Cake
Prep Time
40 mins
Cook Time
15 mins
Total Time
55 mins
 

The lunar New Year, also known as Tet in Vietnam has just passed. Many lucky ones of us have had the chance to eat sticky rice (xoi) and various types of glutinous rice cakes in endless shapes, fillings and flavours in the last few weeks. For those who live abroad or away from family, let me share with you my all-time favourite glutinous rice cake that is steamed in banana leaf (Banh giay). With just rice flour, oil, salt, water, banana leaf, a steamer and 40-mins on hand, you’ll get to eat a smooth, chewy rice ball. 

Course: Snack
Keyword: banh giay, holiday recipes, Rice cake, vietnamese food
Servings: 4 pairs
Calories: 247 kcal
Author: H.P.
Ingredients
4 servings (8 rounds)
  • ½ pack 225-230gr of glutinous rice flour
  • 1-2 tbsp ~15gr regular rice flour
  • 1 tbsp 15ml vegetable or mild olive oil
  • Another ½ - 1 tsp 5-8ml oil to grease the leaf and hand (gloves)
  • ½ tsp salt
  • 200-220 ml hot water 80-90C, adding 1/3 at a time for better control
Instructions
  1. In a mixing bowl, mix the flour and salt together (if using stand mixer, use whisk attachment at low speed)
  2. Add 1tbsp oil while the mixer is running. Mix for 20-30 second
  3. Change into a dough hook, add water, one-third at a time, and mix at medium low speed. If using hand, use a spoon or spatula to mix until it’s no longer too hot.
  4. Once the flour starts forming into dough, at another 1/3 of water then increase in tablespoon unit.
  5. Mix for 2-3mins until the dough is smooth, elastic and no longer sticks to the side of the bowl.
  6.  You should be able to pull out part of the dough without having it sticking to your hand. If too wet, add some more glutinous rice flour – 1 tbsp at a time. If too dry, add water in teaspoon unit at a time
  7. Cover the mixing bowl with plastic wrap and let the dough rest on kitchen counter for about 30 minutes
  8. In the meantime, wash, pat dry, and cut banana leaves into 8 round circles. Easiest to use a large cookie cutter or pancake ring, or even just the top of a glass
  9. Grease them with some oil or on your kitchen gloves
  10. Once resting time is up, divide the dough into 8 even portion
  11. Shape into 8 rounds and place them on the banana leaves
  12. Set the steamer to 15 minutes and steam away until the cakes reach a glossy cloudy white colour