Sticky rice cakes with fragrant green rice flakes are a highlight of the Tet feast.

Sticky rice cakes with green rice flakes have won over many families thanks to their naturally sweet taste and eye-catching emerald green color.

Banh chung (Vietnamese sticky rice cake) is a familiar dish during Tet (Vietnamese Lunar New Year). In recent years, along with the demand for new flavors, banh chung made with young rice flakes has emerged as a variation on the traditional version.

Sticky rice cakes with young green rice flakes are appealing due to their creative preparation and delicate flavor. The young green rice flakes, meticulously processed, create a soft and chewy outer layer. The green rice flakes give the outer layer a naturally sweet taste of young rice.

Sticky rice cake with green rice flakes.

The difference lies in the outer layer, where the puffed rice is mixed with glutinous rice, creating a distinctive green color and a soft, chewy texture. According to the bakers, the mixing ratio is usually about 1 part puffed rice, 2 parts glutinous rice, and a moderate amount of salt is added to maintain a harmonious flavor.

Ms. Ta Thi Thang, a banh chung (Vietnamese sticky rice cake) maker in Me Tri village, Hanoi , said: "If you add too much glutinous rice flakes, the banh chung will be mushy. If you add too little, the cake won't have its characteristic delicate flavor."

Despite the changes in the outer layer, the filling of sticky rice cake with green beans retains its traditional flavor, consisting of mung beans, pork, and pepper. The cake is wrapped in dong leaves and tied with string as traditionally done.

Young sticky rice flakes encase a filling of mung bean paste and pork fat. Photo: Ta Thang

Sticky rice cake with young rice flakes has a soft, green outer layer combined with a rich, traditional filling. Photo: Ta Thang

According to Ms. Thang, the process of boiling sticky rice cakes with young rice flakes also requires special care. The cakes need to be boiled over low heat, with a gentle, even burn across the bottom of the pot. In particular, the boiling time for sticky rice cakes with young rice flakes is shorter than for traditional cakes, only about 6-8 hours. This time is just enough for the young rice flakes to reach the ideal chewiness without becoming too mushy, maintaining the perfect texture of the cake.

After being cooked, the dumplings can be stored in the refrigerator or freezer for later use.

The aroma of sticky rice cake with young rice flakes is not as strong as regular sticky rice, but has a light sweetness and a subtle fragrance of young rice. When enjoyed, the chewy texture of the young rice flakes blends with the richness of the meat, creating an irresistible appeal. Sticky rice cake with young rice flakes served with pickled vegetables or sweet and sour pickled shallots helps balance the flavors, making the Tet holiday meal even more delicious.

The glutinous rice cakes are wrapped in a neat, square shape.

Ms. Thu Ha, a diner from Hanoi, commented: "The glutinous rice cake with young rice flakes has a naturally sweet taste from the young rice, giving it a very different feel compared to traditional cakes. Especially, the cake has a beautiful jade green color thanks to the perfect blend of young rice flakes and banana leaves."

Sticky rice cakes (Bánh chưng cốm) taste best when steamed for 20-30 minutes. This method ensures even heating, preserving the chewy texture and aroma without making the outer layer soggy. Additionally, fried sticky rice cakes are a particularly popular preparation method among young families.

During Tet (Vietnamese Lunar New Year), customers often buy two or three sticky rice cakes (banh chung com), or even more, to offer as sacrifices on the days of the Kitchen God and Stove God, the New Year's Eve celebration, and other special occasions. On the market, each sticky rice cake weighs about 1.2 - 1.3 kg and costs around 100,000 - 140,000 VND.

Source: https://laodong.vn/du-lich/am-thuc/banh-chung-com-deo-thom-trong-mam-co-tet-1654373.html