How to Make Nom Banh Duc or Steam Pandan Rice Cake

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu provides a plant-based option that is lower in fat.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and still adds creaminess.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a gluten-free alternative that adds umami.

shrimp

🥗Healthier: chicken

💰Cheaper: canned tuna

Canned tuna is a more affordable protein option.

Tie 5 pandan leaves into a bundle for the coconut sauce and set aside.

Cut remaining pandan leaves into small pieces and blend with 2 cups of water until combined.

Strain the blended pandan juice into a pot and cook on medium-low heat until boiling, adding 1/2 teaspoon of salt and more pandan extract for color.

In a separate bowl, mix 1/2 cup of tapioca flour and 1 1/2 cups of rice flour with a total of 4 1/2 cups of water.

Pour the flour mixture into the boiling pandan juice and stir until it becomes a thick paste, using a spatula.

Grease a 9-inch round pan and pour the paste into it, smoothing the top.

Cover the pan with a cloth or paper towel and steam for 30-40 minutes until set.

For the coconut sauce, combine remaining coconut milk with the pandan leaves, palm sugar, and regular sugar in a pan and bring to a boil.

Mix 1 teaspoon of tapioca flour with 2 tablespoons of water to thicken the sauce, then add to the pan along with sliced ginger and salt.

Allow the pandan cake to cool, optionally in ice water or the freezer for 30 minutes.

Toast black sesame seeds on medium-low heat for 2-3 minutes until fragrant, then pound them to release aroma.

Loosen the cooled pandan cake from the pan with a knife and invert onto a plate.

Serve the pandan cake with the coconut sauce and toasted black sesame seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens