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Tuesday, April 27, 2010

Steamed Beet Sweet Rice

Recipe by Moka

Total time: About 30 minutes.

This recipe is for those who wish to make Steamed Momordica (“Gấc”) Sweet Rice but cannot find the gấc fruit (momordica, red baby jackfruit).


  • 1 cup glutinous rice
  • 1 large beet (about the size of a small rice bowl) or 2 smaller ones
  • 1 1/2 cups water
  • 1 tablespoon vegan sugar
  • a pinch of salt
  • 2 tablespoons coconut milk (or coconut milk powder)
  • 1 tablespoon vegetable oil


  1. Rinse glutinous rice well. Drain in a colander. Set aside.
  2. Peel the beet. Cut into cubes. Put in a pot, add 1 1/2 cups of water. (If needed, more water can be added to cover the beet completely.) Cover with lid. When the liquid is boiling, cook for another 15 minutes, or until the beet is tender. Pour out to get about ¾ cup.
  3. Put the glutinous rice, beet water, salt and coconut milk in a nonstick pot. Mix gently, until the liquid is all absorbed. After that, mix the mixture with 1 tablespoon of vegetable oil. Steam with water that is already boiling. Occasionally, open the lid and stir the rice evenly.
  4. When the glutinous rice is just about soft, add 1 tablespoon sugar. Steam another 10 minutes. You can add shredded coconut as desired. (Optional: You can also add a bit more vegetable oil so the rice looks more shiny and tastes richer.)
  5. You can cook mung bean and use it as filling. Put in a mold (see picture above).

Sunday, April 25, 2010

Mochi Vegan Ice Cream

  • Glutinous rice (can buy Japanese type, called mochi-mai or sweet rice).
  • Vegan ice cream, any flavor (can try green tea or green bean vegan ice cream).
  • Cooked glutinous rice flour for the shell.


  1. Steam the rice.
  2. Blend cooked rice (while it’s still hot) until smooth and very fine.
  3. Let the rice dough cool off, then roll into round-shape thin layers.
  4. Place vegan ice cream in the center of each round mochi dough. Use some dry flour so the dough doesn’t stick to your hands. Fold it into a round ball.
  5. Freeze at least 2 hours before serving.


Steamed Momordica Sweet Rice (Xôi Gấc)

  • 1.5 kilograms glutinous rice (also called sweet rice, sticky rice)
  • ½ cup non-alcohol vegan white wine
  • 1 red gấc fruit (also called Momordica Cochinchinensis, momordica, or red baby jackfruit)
  • 1 cup coconut milk
  • 100 grams vegan sugar


  1. Wash glutinous rice. Add ½ tube of orange natural food coloring to water. Soak glutinous rice in colored water overnight. The next day, rinse well. Drain off the water.
  2. Cut the gấc fruit and discard the seeds. Put the gấc flesh in a bowl. Add ½ cup non-alcohol vegan white rice. Mix thoroughly. Soak for about 30 minutes.
  3. Mix well glutinous rice, vegan sugar, gấc, and 1 teaspoon salt. Put in a steamer.
  4. Steam in high heat for 20 minutes. Remove the lid and mix the rice evenly. Add ½ cup coconut milk. Cover with lid and steam for another 20 minutes. Remove from heat. Put in a colander. Sprinkle ½ cup coconut milk. Mix well until the glutinous rice absorbs all the coconut milk. Steam the rice another 20 minutes. Mix one last time thoroughly so that the glutinous rice is evenly cooked. Steam for another 10 minutes. Enjoy!

Saturday, April 24, 2010

Banana, Pineapple & Coconut Vegan Ice Cream

Courtesy of

  • 5 bananas (just about ripe; peel should be greenish still)
  • 50 grams roasted peanut
  • 150 grams shredded coconut
  • ½ pineapple, finely chopped
  • 20 grams rice flour
  • Salt
  • Vegan sugar


  1. Roast peanuts; crush lightly. Shred coconut. Save 1/3 for topping. Use the rest to mix with water to get ½ cup coconut milk, then mix with water again to get ½ cup of diluted coconut milk.
  2. Combine the 1 cup of coconut milk, 1/3 teaspoon salt, and 1 tablespoon of sugar. Boil the mixture. Add some cool water to rice flour and stir well. Then slowly add to the boiling coconut milk mixture for thicker consistency. Make sure the flour is well cooked. Set the coconut milk aside to cool. Finely chop pineapple.


  1. Peel bananas. Put the bananas on the cutting board. With a cleaver (large knife) or something similar, press the bananas until flattened.
  2. Add roasted peanuts and coconut milk. Insert an ice cream stick into each banana. Top with shredded coconut and pineapple.
  3. Freeze the bananas. They should be great to enjoy after 3 hours.

Thursday, April 22, 2010

Transparent Vietnamese Vegan Dumpling (Bánh Bột Lọc Thuần Chay)

(Source: Nội Trợ)

Method 1:

Filling: Marinate vegan shrimps with vegan fish sauce, salt, mushroom seasoning, onion, and garlic to taste. Sautée.

Dough: In a pot, mix tapioca flour with cool water and a pinch of mushroom seasoning. Stir on low heat until there’s no more liquid. Cover the dough with some dry flour. Divide into small balls, about the size of a cherry. Dip into dry flour (so the dough won’t stick). Roll the dough thinly. Place 1 vegan shrimp in the middle. Fold and seal the edges.

Now boil the dumplings. When the dumplings surface on top, take them out and put in a big bowl or container of cool water. When the dumplings look transparent, remove and put in a colander to drain off the water. Display on a plate. Put some spring onion oil mixture on top. The transparent dumplings are ready to be served!

Method 2:


  • 300 g rice flour
  • 300 g vegan shrimp
  • 50 g tapioca flour
  • 2 stacks of banana leaves
  • 1 lime or lemon
  • ½ teaspoon salt
  • ¼ teaspoon mushroom seasoning
  • Vegetable oil


Dough: Mix well 1 cup flour, 2 cups water, mushroom seasoning, salt, and vegetable oil. Sift the flour mixture. Put in a pot of water and cook on high heat. Stir frequently until the flour is no longer a liquid; turn off the heat. Continue to stir for smoother and cooler dough.

Filling: Mince vegan shrimps. Add to the skillet 1 tablespoon of vegetable oil and finely chopped onion. Add vegan shrimps to the skillet; stir well. Add seasoning for taste. Stir-fry until the mixture is dry. Turn off the heat.

How to fold the dumpling: Tear banana leaves off lengthwise, about 25 centimeters. Blanch briefly in boiling water. Wipe dry. Arrange 1 leaf vertically, then another leaf on top of it horizontally. Spread some vegetable oil on the leaves (for ease to remove them later). Drop 1 tablespoon of dough onto the leaf and spread it in rectangular shape. Put vegan shrimp filling in the middle, horizontally. Fold the 2 leaves together, and pinch of the edges. Use a roller to roll the dough thin and even.

Put them in the steamer. Steam for about 10-15 minutes.

Decoration: Remove the banana leaves and arrange onto a plate. Enjoy with vegan dipping sauce.

Vegan Phnom Penh Transparent Rice Noodle Soup

Recipe by Mrs. Apple


  • 1 pound vegan shrimp (about 2 kilograms)
  • 1 pound vegan crab (about 2 kilograms)
  • 1 bag of transparent rice noodle
  • 1 daikon radish
  • 2 carrots
  • 1 jicama
  • 1 Fuji apple
  • Vegan seasoning powder
  • 1 box of Phnom Penh rice noodle soup seasoning
  • Green onion, chopped garlic, fried small onion
  • A few stalks of Chinese celery, washed thoroughly and cut in chunks
  • Soy sauce, chili pepper, lime, bean sprouts
  • Vegetable oil
  1. Peel and slice daikon radish, carrots, and jicama. Cook the whole apple. Put everything in a pot. Add water until almost full and boil to get the sweet broth. Add Phnom Penh rice noodle soup seasoning. Add salt and mushroom seasoning for taste.

  2. Put the vegan shrimp and vegan crab into a bowl. Mix well with 2 teaspoons of vegan seasoning, a pinch of black pepper, 3 cloves of garlic (finely chopped), and 1 teaspoon of sugar.

  3. Add 1 teaspoon of vegetable oil into the skillet; wait until it’s well heated. Add the vegan shrimp and vegan crab. Stir fry for 5-10 minutes. Pour into a bowl and set aside.

  4. Boil the transparent rice noodle until soft. Pour into a colander, then rinse with cold water. Add 2 teaspoons of fried onions. Mix well.

  5. Put the rice noodle into a bowl. Add a few vegan shrimp and vegan crab pieces on top. Garnish with finely chopped onions and chunks of Chinese celery. Pour the broth on top. For a more aromatic feel, add more fried onion. Serve hot with bean sprouts, lime and chili pepper. Add soy sauce if dish is not salty enough. Enjoy with hoisin sauce and chili pepper sauce on a small plate (optional).

Wednesday, April 21, 2010

Vegan Shrimp Sour Soup

Recipe by Mrs. Apple


  • 1 large can of vegan broth
  • 1 stalk celery, cut diagonally
  • 1 taro stem (bạc hà)
  • 2 tomatoes, cut in wedges
  • 1 handful bean sprouts
  • 2 teaspoons sour tamarind extract
  • 1/2 can pineapple chunks
  • Fried tofu, sliced in long strips
  • 10 faux shrimps
  • Rice paddy herb (ngò om), finely chopped
  • A few slices of green hot pepper for garnish
  • Vegan seasoning powder
  1. Boil the vegan broth. Add tomatoes, pineapple and tamarind extract.

  2. Stir fry tofu and faux shrimps briefly. Add some vegan seasoning, then add to the soup pot.

  3. Boil for about 5 minutes, then add celery. Boil another 2 minutes. Add taro stem and bean sprouts. Season for taste, then turn off the heat. Scoop the soup into a bowl. Add rice paddy herb and green pepper on top to garnish.