Month: August 2018

Appetizers

Steamed Rice Cakes (Ncuav Sawv)

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Steamed rice cakes are sweet, soft, and fluffy. They are also known as steamed honeycomb cakes, ncuav sawv, and banh bo hap. The inside of these cakes have a honeycomb texture. I remembered walking into a Vietnamese store and they would sell these near the cashier line. Once in awhile I would get one and it was delicious. It taste best when it’s fresh and warm. My husband likes it when it when cools down. If not store properly, these cakes will get hard.

Ingredients:

  • 1 bag of rice flour (16 oz)
  • 1 ½ cup of tapioca starch
  • 1 pack of active dry yeast
  • 2 cups warm water
  • 1 ½ cup sugar
  • 1 can of coconut milk
  • Food color (optional)



 

Directions: 

In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.

Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there’s no more lumps. Cover and let it sit for about 2 hours.

After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it’s done when the top starts to rip.

Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute.

Steamed Rice Cakes

Steamed Rice Cakes
Print Recipe

Steamed Rice Cakes (Ncuav Sawv)

Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Servings: 30 Make

Ingredients

  • 1 Bag Rice Flour
  • 1 1/2 cup Tapioca Starch
  • 1 Pack Active Dry Yeast
  • 2 cup Warm Water
  • 1 1/2 cup Sugar
  • 1 Can Coconut Milk
  • Food Coloring (Optional)

Instructions

  • In a small pot, dissolve the sugar in coconut milk on low heat. Bring to a boil then turn off. Set aside to cool down.
  • Mix all the dry ingredients. Add 2 cups of warm water then knead the dough for 10 minutes. Add the coconut milk and sugar mixture to the dough. Stir until there's no more lumps. Cover and let it sit for about 2 hours.
  • After 2 hours put the mixture in steam containers. I use silicon cupcakes holders for mine. Cover the lid with a kitchen towel to absorb the moisture. Steam for 8-10 minutes. You will know it's done when the top starts to rip.
  • Leftovers can be stored in a tight container and refrigerate. When you want to eat, just heat it up in a microwave for 30 seconds or steam it again for 1 minute. 

Side Dish

Pickled Mustard Greens

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When I was young, I remembered my mom keeping an ice cream bucket full of pickled mustard greens in the fridge. My mom only made it once in awhile. I like eating it with dried peppers. It has a sour taste and the dried peppers add spice to it. I haven’t had it in years. I found some seeds and grew some mustard greens to make this. My husband isn’t a fan of it so only I eat it. I haven’t introduce it to my kids yet; probably when they get older.

Ingredients:

  • 2 lbs of Mustard Greens
  • 6 cup hot water
  • 2 tbsp vinegar
  • ¼ cup salt



Directions:

Rinse the mustard greens and drain.

pickled mustard greens

Boil the water and let it cool to touch. In a large bowl, add vinegar and salt to the mustard greens. Add the hot water.

pickled mustard greens

Mix it thoroughly then put the mustard greens in a jar. Squeeze as much as you can in it. Add some of the hot water into the jar until full. Close the jar tightly.

pickled mustard greens

Let it sit in a warm place for 2-3 days to ferment.

pickled mustard greens pickled mustard greens

Once it’s ready, store in the fridge. Just add salt and peppers to taste when you’re ready to eat some.

pickled mustard greens

pickled mustard greens
Print Recipe

Pickled Mustard Greens

Prep Time30 minutes
Total Time30 minutes
Servings: 10

Ingredients

  • 2 lbs Mustard Greens
  • 6 cups Gochujang hot pepper paste
  • 2 tbsp Vinegar
  • 1/4 cup Salt

Instructions

  • Rinse the mustard greens and drain. Boil the water and let it cool to touch. In a large bowl, add vinegar and salt to the mustard greens. Add the hot water.
  • Mix it thoroughly then put the mustard greens in a jar. Squeeze as much as you can in it. Add some of the hot water into the jar until full. Close the jar tightly.
  • Let it sit in a warm place for 2-3 days to ferment. Once it's ready, store in the fridge. Just add salt and peppers to taste when you're ready to eat some.