Bánh Tẻ (Steamed Rice Cakes)
Món truyền thống · Vietnamese
A traditional Vietnamese savory steamed rice cake, made from rice flour and filled with seasoned ground pork and wood ear mushrooms, wrapped in banana leaves. It has a soft, chewy texture and a delicate savory flavor.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Rice flour2 cups
- Tapioca starch1/4 cup
- Water3 cups
- Salt1 teaspoon
- Ground pork1/2 lb
- Shallots, minced2 tablespoons
- Wood ear mushrooms, rehydrated and chopped1/4 cup
- Fish sauce1 tablespoon
- Black pepper1/2 teaspoon
- Banana leaves, blanched12-16 pieces
Các bước
- 1
Prepare the filling: Sauté minced shallots until fragrant. Add ground pork and cook until browned. Stir in chopped wood ear mushrooms, fish sauce, salt, and black pepper. Cook for another 2-3 minutes. Set aside to cool.
- 2
Prepare the dough: In a large bowl, whisk together rice flour, tapioca starch, salt, and water until smooth. Pour this mixture into a saucepan.
- 3
Cook the dough: Heat the mixture over medium heat, stirring constantly, until it thickens into a sticky, translucent paste. This process is similar to making a roux. Remove from heat.
- 4
Assemble the cakes: Lay a blanched banana leaf flat. Place about 2-3 tablespoons of the cooked rice paste onto the leaf, flattening it slightly. Add about 1 tablespoon of the pork filling in the center. Fold the banana leaf to enclose the filling, creating a rectangular packet. Repeat with remaining ingredients.
- 5
Steam the cakes: Arrange the wrapped bánh tẻ in a steamer basket, ensuring they don't touch. Steam over high heat for 20-25 minutes, or until the cakes are cooked through and firm.
- 6
Serve: Carefully unwrap the bánh tẻ and serve hot, often with Vietnamese dipping sauce (nuoc cham).
