My cherished home recipe for a boiled cake made with rice powder and fresh taro slices – lovingly wrapped in fragrant banana leaves “bánh khoai”– has officially been published in “Hawai’i Book of Rice Volume 2,” edited by the amazing Cheryl Chee Tsutsumi! I’ve just received my very own hard copy from the publisher! Holding the book and seeing my recipe in print, a recipe that carries so many childhood memories, is truly a dream come true.
This isn’t just any cake; it’s a sweet slice of my past, a culinary connection between Vietnam and the beautiful Hawaiian Islands. Growing up, both rice and taro were essential in our kitchen, much like they are in Hawai’i. This unique cake, passed down from my mom, beautifully blends these two fundamental ingredients. The subtle sweetness of the fresh taro and the slightly chewy texture of the rice powder are further enhanced by the aromatic embrace of the banana leaves during the cooking process, imparting a delicate fragrance and unique flavor.
You can find my recipe, along with many other wonderful rice-inspired dishes, in “Hawai’i Book of Rice Volume 2,” available for purchase here: https://bookshawaii.net/products/the-hawai-i-book-of-rice-vol-2.