Chewy White Sticky Rice Cake

In a large bowl, combine the glutinous rice flour and salt. Gradually add the water, mixing with a spoon until a shaggy dough forms.

Turn the dough out onto a clean surface and knead for 10-12 minutes until it becomes smooth, elastic, and no longer sticky. If it's too dry, add a tiny bit more water; if too sticky, a little more flour.

Divide the dough into 8 equal portions. Roll each portion into a ball, then flatten slightly into a disc about 1 cm thick. Brush each disc lightly with vegetable oil to prevent drying.

Prepare your steamer. If using banana leaves, wash them, pat dry, and cut into squares large enough to hold one cake. Lightly grease the banana leaves or the steamer rack with vegetable oil.

Place the prepared dough discs on the greased banana leaves or directly onto the steamer rack, ensuring they are not touching. Steam over high heat for 15-20 minutes, or until the cakes are translucent and springy to the touch.

Carefully remove the Bánh Dày from the steamer. While still warm, brush each cake lightly with a little more vegetable oil for shine and to prevent sticking. Optionally, roll the edges in toasted sesame seeds.

Serve warm or at room temperature. These are traditionally enjoyed with savory Vietnamese pork sausage (chả lụa) or simply with a sprinkle of sugar.