Món bánh cách tân từ Bánh Cốm truyền thống mang theo hương vị của những làng quê Bắc Bộ cùng hương thơm nồng nàn từ những sợi dừa đặc trưng từ vùng đất Nam Bộ.
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Ngày sản xuất: In trên bao bì sản phẩm Hạn sử dụng: 12 ngày
The green color of new Com (green rice flakes), the yellow color of mashed mung bean filling, and the fragrant, chewy coconut shreds * Sticky Rice Cake with Coconut Topping is a unique gift from the tropical region of theBao Minh confectionery company. Not only fragrant with the scent of new Com, these Sticky Rice Cake small, pretty cakes are covered with a layer of delicate, elegant white coconut. This is one of the products chosen to become a companion on the flights of the national airline Vietnam Airlines.
Along with Banh Giay (round sticky rice cake), Sticky Rice Cake Bao Minh has had the honor of becoming a companion to the 6-petal Golden Lotus of Vietnam Airlines. This is a tremendous joy for the team at Bao Minh Company after much dedicated effort in research and innovation.
The ingredients remain unchanged compared to Durian Rice Cake but there is an innovation in its shape. Taking inspiration from the shape of Japanese Mochi cakes, Sticky Rice Cake with Coconut Topping selection of ingredients Characteristic Com from the Northern region and characteristic coconut shreds from the Southern land. Like a blend of unique specialties from the S-shaped land of Vietnam. Sticky Rice Cake with Coconut Topping of Bao Minh Confectionery Company products have been loved and welcomed by many domestic customers.
Bao Minh Coconut Covered Com Cake is a product that fully delivers sweetness to the connoisseur as an exquisite culinary gift, rich in the taste of traditional Com.
The ingredients to make 10 coconut-rolled Com cakes are as follows:
Bao Minh proud to be the manufacturer of the Coconut Com Cake most essential ones. Thanks to the successful application of advanced technology in production, does not use preservatives so Sticky Rice Cake coconut is fresher and tastier.
Below, we will guide you through the most detailed way to make coconut-covered Com:
Cut the pandan leaves into small pieces, put them into a blender with 100ml of filtered water, and blend until smooth. Filter through a sieve to get the juice, discarding the residue. Pick out any grit from the purchased Com, rinse with warm water, and soak in the pandan leaf juice for about 1 hour. 
To buy good Com, you should choose thin, flat, and firm grains. When tasting, they should feel savory, have a characteristic aroma, and the grains should be chewy. In addition, good Com usually has a natural green color like a banana sprout.
Put the soaked, softened mung beans into about 300ml of water with 1 teaspoon of salt and cook for about 3 minutes. Then, discard the water in the pot and rinse the mung beans thoroughly with water.
Continue adding water and cook over high heat until the pot of beans boils. After about 5 minutes, turn down the heat and cook for another 10 minutes until the beans are soft. Pour the beans into a non-stick pan and add 50g of sugar, glutinous rice flour, and a few drops of pomelo blossom essential oil, then stir well and cook over low heat until it becomes supple.
Boil 300ml of filtered water with the remaining 30g of sugar and 1 teaspoon of salt. Add the Com that has been soaked in pandan leaf water and cook together. Stir constantly until the Com dissolves completely. If you want, you can put the mixture into a blender to make it smooth.
After the Com has cooled, spread a layer of plastic wrap on a cutting board, brush a thin layer of cooking oil on it, and scoop 1 tablespoon of Com onto the plastic wrap. Next, add the cooked mung bean filling and cover with another layer of Com, then use the plastic wrap to seal the cake tightly. Use your hands to roll it into a ball, and finally, roll it through the layer of shredded coconut, and you are done.
The finished product must have a beautiful young green color, a faint scent of pandan leaves and pomelo essential oil, and the rich, nutty taste of mung beans. Coconut Com Cake after wrapping, it can be stored for about 3–4 days at room temperature. When enjoying the cake, you should serve it with hot tea, which is absolutely wonderful. Coconut Com Cake is one of the products innovative confectionery that has been improved, so it is the most welcomed by Bao Minh customers. When eating, everyone will clearly feel the delicious sweetness of the Com, which is chewy but not too sticky, the sweet mung bean filling melting gently in the mouth, and the nutty white coconut shreds covering the entire cake, creating a taste that is both strange and familiar.
