Banh Gai Ramie Leaf Cake

What to get ready

• Ramie leaves 240 g
• Glutinous rice flour 480 g
• Sugar 200 g
• Peeled mung beans 200 g
• Shredded coconut 100 g
• Banana leaves 12 leaves
• Roasted sesame seeds 40 g

Method

1. 1 Boil the thorny leaves until very soft, squeeze out the excess water, and then pound them until they form a smooth, black paste.
2. 2 Mix the nettle leaves with glutinous rice flour and sugar, knead thoroughly until the dough is smooth, glossy, and not sticky to the hands.
3. 3 Steam the mung beans, mash them, then simmer them with sugar, grated coconut, and roasted sesame seeds to make the filling.
4. 4 Wrap the dough around the filling and then wrap it in banana leaves that have been softened by heating and greased with oil.
5. 5 Steam for 40 minutes, then let cool completely until the cake is firm and chewy before eating.

With an appliance

• Pressure cooker 1 hr 20 min

  Replace step 5: steam the sticky rice cake under low pressure for 16 minutes, then release the pressure naturally for 7 minutes, and then let it cool completely to make the cake firm and chewy.