Recipe: Pandan Rice Cake – Banh Duc La Dua

Pandan Rice Cake - Banh Duc La Dua

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By Helen Le Published: December 19, 2013

  • Prep: 20 mins
  • Cook: 20 mins
  • Ready In: 40 mins

  • Yield: 8-10 Servings

This jelly-like soft rice cake with pleasant pandan aroma orginates from South Western Vietnam. It is served with coconut sauce and some sugar syrup.

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Ingredients
Instructions
  • Blend the chopped pandan leaves with 620ml (2.5 cups water). Strain to get 600ml pandan water.
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  • To make the green paste: the rice flour, tapioca starch and mung bean starch with the pandan water. Add sugar and a pinch of salt. (Optional: Add a few drops of pandan extract for more vibrant color.)
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  • Stir well to dissolve. Microwave at 600W for 6 minutes, stirring after every 2 minutes. You get a half-cooked paste. You can also cook on the stove on medium high heat while stirring constantly until you get a thick paste.
    3
  • Repeat similarly to make the white paste: Mix rice flour, tapioca starch and mung bean starch with water. Add sugar. Stir well to dissolve. Microwave at 600W for 6 minutes, stirring after every 2 minutes.
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  • Grease a 20x20cm mold with some vegetable oil. Fill the mold with the green and white paste, layer by layer. Use a spatula or a spoon handle to draw a swirl to create marble effect. Then flatten the surface and steam for 20 minutes.
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  • To make ginger syrup: In a saucepan, combine 6 tbsp brown sugar with 3 tbsp water and a pinch of salt. Bring to a boil, occasionally swirl the saucepan to help sugar dissolve. Mix 2 tsp tapioca/mung bean starch with 3 tbsp water in a separate bowl and add to the syrup. Cook a few more seconds to thicken the syrup.
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  • To make the coconut sauce: In a saucepan, combine coconut milk with 2 tbsp sugar and a pinch of salt. Add 2 pandan leaves and bring to a boil, occasionally swirl the saucepan to help sugar dissolve. Mix 2 tsp tapioca/mung bean starch with 2 tbsp water in a separate bowl and add to the coconut milk. Simmer on low for a minute or until thickened.
    6
  • Chill the rice cake until completely set (preferably overnight). Cut into diamond cubes or slices to reveal the marble effect. Drizzle the coconut milk and sugar syrup on top. Serve chilled with a sprinkle of roasted sesame seeds.
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Post By Helen Le (245 Posts)

Since 2011 Helen has shared her Vietnamese home cooking video recipes on Youtube, helping viewers cook Vietnamese Food in the easiest, fastest and most authentic way possible. Subscribe to receive her newest videos for FREE: http://goo.gl/upfRRU

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  • Hoang

    Hi Helen,

    I followed your recipe but the result was not good as I expected (I don’t know why), the texture is not firmy and chewy,in fact, it is very soft, I hardly feel there is tapioca in the cake. I don’t know if it is overcooked or the steamed with high heat. Should I reduce the rice flour and add more tapicoca flour in stead? Await for your advice. Thank you very much,
    P/s ; I love the way you present, very clear, organized and easy to understand?

    • Helen Le

      Please chill it in the fridge overnight. It will come out great the next day 😉

  • Mindy Lam

    ginger syrup, where is the ginger?

    • http://danangcuisine.com Helen Le

      I meant sugar syrup :) Ginger is optional 😛

  • Guest

    Helen, I tried the recipe when it first came out. It did not turn out as the way you presented. I have been following the recipe ‘Banh duc la dua’ for a while from different sources but it has never came out as expected. Helen, the flour and water(liquid) ratio is 1:5. (1) It was very watery after mixing on the heat. (2) I also tried the ratio of flour and water as 1:1 1/2 or 1:2 or 1:3 and I did not add mung bean starch(3) When we were back in VN, the recipe contained ‘hen the’ so the cake turned out crunchy. The one from store bought (outside of VN) is very good too (I think ‘hen the’ is in the mixture).
    I tried few of your recipes and all turned out good. Thanks Helen.

    • http://danangcuisine.com Helen Le

      Quite a few of my viewers have sent me photos of successful Banh Duc La Dua they made with my recipe. So I guess it should work. Maybe you did not cook the mixture long enough. Remember to keep whisking the batter on medium heat for 15-20 minutes until it thickens