Traditional Vietnamese Sweet Mochi Cake (Banh Rom / Banh Nep)

Experience the authentic flavors of Vietnam with this traditional Banh Rom recipe. These delightful, chewy glutinous rice cakes are filled with a creamy, fragrant blend of mung beans and coconut, making them a perfect treat for any occasion. 

Traditional Vietnamese Sweet Mochi Cake (Banh Rom / Banh Nep) with Mung Bean and Coconut Filling

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Ingredients for Authentic Bánh Rợm (Bánh Nếp)

Main Dough Ingredients:

• 500g (approx. 4 cups) Glutinous Rice Flour
• 255g (approx. 1.25 cups) Hulled Mung Beans

Sweet Filling Enhancers:

• 100g (approx. 0.5 cup) Granulated Sugar (adjust to your preferred sweetness)
• 50g (approx. 0.5 cup) Shredded Coconut
• 50ml (approx. 3.5 tbsp) Coconut Milk

Essential Prep & Flavor Boosters:

• 2 tbsp Cooking Oil
• Fresh Banana Leaves (for traditional wrapping)
• Pandan Leaves (Optional – for enhanced aromatic flavor)

Instructions for Making Bánh Rợm (Bánh Nếp)

Step 1: Preparing Mung Bean Filling

Rinse the mung beans thoroughly and soak them in water for 2-3 hours until softened. Drain, then steam the mung beans until fully cooked and tender. Allow them to cool completely.

Step 2: Cooking the Sweet Mung Bean Paste

Transfer the steamed mung beans to a non-stick pan. Add the granulated sugar and coconut milk. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy paste. Stir in the shredded coconut until well combined. Remove from heat, let the filling cool, then roll into small, bite-sized balls.

Pro Tip: Ensure the mung bean paste is neither too dry nor too watery for easy shaping.

Step 3: Kneading Glutinous Rice Dough

In a large bowl, place the glutinous rice flour. Gradually add warm water (around 40°C or 104°F), kneading the dough until it becomes smooth, elastic, and no longer sticks to your hands. Cover the bowl and let the dough rest for about 15 minutes. Afterward, divide the dough into small, evenly sized balls.

Baker's Note: Use lukewarm water to knead the dough to prevent it from becoming tough. For an aromatic twist, you can use pandan-infused water to knead the dough.

Step 4: Preparing Banana Leaf Wrappers

Wash the banana leaves thoroughly. To make them pliable and easy to wrap, either quickly blanch them in boiling water or sun-dry them until softened. Wipe them dry and cut them into suitable pieces for wrapping the cakes.

Step 5: Assembling and Wrapping Bánh Rợm (Bánh Nếp)

Flatten a small ball of mochi dough. Place a mung bean filling ball in the center. Carefully cup the dough around the filling and roll it into a neat, round shape, ensuring the filling is completely enclosed. Lightly brush a thin layer of cooking oil onto a piece of prepared banana leaf. Place the formed cake in the center of the leaf, then wrap it tightly and fold both ends to seal.

Step 6: Steaming Bánh Rợm (Bánh Nếp) to Perfection

Arrange the wrapped cakes in a steamer. You can add extra pandan leaves at the bottom of the steamer for added fragrance. Steam the cakes for approximately 30 minutes, counting from when the water begins to boil. The cooked cakes should appear slightly translucent, soft, fragrant, and free of cracks.

Good luck!