Traditional Vietnamese cakes (Part 8) - "Banh troi"

Banh troi originates from Chinese cake, and is a traditional cake in Northern Vietnam. Often eaten during the Han Thuc Festival on the 3rd day of the 3rd lunar month every year, it is also known as 'banh troi and vegetarian cake'. The cake is made from glutinous rice flour, the filling is usually rock sugar, boiled in boiling water. The cake is white, soft and can be topped with coconut or sesame.
Sticky rice and non-glutinous rice powder, rock sugar, grapefruit flower water, grated coconut, and grated sesame. For vegetarian cake, add green beans, granulated sugar, tapioca starch or tapioca starch, and some crushed ginger. Wash sticky rice and non-glutinous rice, soak until soft, puree, pour the water powder into a cloth bag to drain, then knead again until the dough is soft and smooth.
Put the filling in the middle of a small dough ball and knead it into a round dough ball. Boil water, drop each cake into it and boil over low heat. When the cake floats, it's done. Take the cake out, put it in cold water to cook it, then place it on a plate and drain the water. Sprinkle sesame (roasted and peeled) on the cake or dot sesame on each cake to make it beautiful. You can sprinkle grapefruit juice and some shredded coconut to add flavor. Enjoy when the cake cools.