Vietnamese Sticky Rice Moon Cakes with Sweetened Coconut Glaze
These delicate appetizer cakes offer a sweet and fragrant introduction to Vietnamese flavors. Chewy sticky rice is infused with pandan and lotus seed, then pan-fried to a golden crisp before being drizzled with a rich coconut glaze.
Prep Time
150 min
Difficulty
Hard
Servings
12
Calories
280 kcal
Instructions
- 1
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in fresh water for at least 4 hours or overnight.
- 2
Drain the soaked rice thoroughly in a colander. Transfer the rice to a steamer lined with cheesecloth. Steam the rice over boiling water for 25-30 minutes, or until the rice is tender and fully cooked. Alternatively, you can steam it in a pot with a bamboo steamer.
~30 min - 3
While the rice is steaming, gently mix the pandan extract and salt into the cooked rice. If the rice seems too dry, add a tablespoon or two of water.
~2 min - 4
In a small bowl, toss the cooked lotus seeds with 15g of granulated sugar. Set aside.
~1 min - 5
Prepare the coconut glaze: In a small saucepan, combine coconut milk and the remaining 15g of granulated sugar. Heat over medium-low heat, stirring until the sugar dissolves. In a separate small bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry. Pour the slurry into the simmering coconut milk and stir continuously until the glaze thickens. Remove from heat and set aside.
~10 min - 6
Grease your hands lightly with oil. Take about 2 tablespoons of the pandan-infused sticky rice and flatten it into a small disc. Place a few sweetened lotus seeds in the center and carefully fold the rice around the filling, shaping it into a small, slightly flattened cake or moon shape. Repeat with the remaining rice and lotus seeds.
~15 min - 7
Heat vegetable oil in a non-stick frying pan over medium heat. Carefully place the shaped rice cakes into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, until golden brown and slightly crispy.
~8 min - 8
Remove the fried rice cakes from the pan and place them on a plate lined with parchment paper to drain excess oil.
~1 min - 9
Arrange the warm rice cakes on a serving plate. Drizzle generously with the prepared coconut glaze and sprinkle with toasted sesame seeds.
~2 min
Tips
- For a more vibrant green color, use fresh pandan leaves to make your own pandan extract by blending them with a little water and straining.
- These are best served warm, but can be reheated gently in a dry non-stick pan or a low oven for a few minutes.
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