Rice cakes & mochi
6 recipes
Kelupis: Bruneian Coconut Sticky Rice Steamed in Leaves
Kelupis from Brunei and northern Borneo: glutinous rice half-cooked in coconut milk and pandan, rolled in leaves and steamed. Learn the cue and leaf swaps.
Bánh Trôi: Northern Vietnamese Rice Balls with a Cane Sugar Center
How to make northern Vietnamese bánh trôi, small glutinous rice flour balls wrapped around a cube of unrefined cane sugar (đường phên), boiled until they float and stay up, cooled in ice water and finished with toasted white sesame. Covers adding water to the dough, sealing the sugar, judging when they are done, related dumplings, and the dish's place at Tết Hàn Thực.
Ablo: Beninese Steamed Cakes of Rice Flour and Maize Flour
How to make ablo, the small fermented steamed cakes of southern Benin and the Togo coast. The recipe follows one published rice flour, maize flour and cornstarch version and covers the maize porridge, waking the yeast, judging the rise, steaming in banana-leaf-lined molds and the dish's links to traditional mawè.
Bánh Bột Chiên: Saigon Pan-Fried Rice Flour Cake with Egg (Bột Chiên)
How to make bánh bột chiên (bột chiên), the Saigon street snack of steamed rice-flour cake cut into small pieces, pan-fried until golden and set with egg. Covers the rice flour and tapioca starch batter, steaming and cutting, frying one serving at a time, the black vinegar soy dipping sauce, daikon and carrot toppings, substitutions, and the dish's place among Saigon's Chinese-Vietnamese street food.
Bánh Cốm: Hanoi's Square Young-Rice Cake with Mung Bean Filling (Hàng Than Style)
How to make bánh cốm, the Hanoi confection from Hàng Than Street: a chewy green shell of young glutinous-rice flakes (cốm) wrapped around a sweet mung bean and coconut filling. Covers rehydrating dried cốm, cooking a filling that holds its shape, stirring the shell until sticky, pressing the cake square, and how it fits into Hanoi's engagement gifts and tea.
Puto: Filipino Steamed Rice Cakes with Cheese and Salted Egg
How to make puto, the Filipino steamed rice cake, with rice flour and coconut milk. Topped with cheese and salted egg, plus tips to keep drips off the tops.