Bánh Tét (Traditional Sticky Rice Cake)
Món truyền thống · Vietnamese
A traditional cylindrical sticky rice cake, often enjoyed during Tết (Vietnamese Lunar New Year). It features a savory filling of mung beans and pork, wrapped in banana leaves and boiled to perfection.
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Nguyên liệu
- Glutinous rice1 kg
- Mung beans (split, no skin)300 g
- Pork belly300 g
- Banana leaves10-12 large
- Shallots2
- Salt2 tsp
- Sugar1 tsp
- Black pepper1 tsp
- Cooking oil2 tbsp
- Waterfor soaking and boiling
- Rattan strips or kitchen twinefor tying
Các bước
- 1
Soak glutinous rice in water for at least 6 hours or overnight. Drain well.
- 2
Soak dried mung beans for at least 2 hours. Drain and steam until tender, then mash lightly.
- 3
Cut pork belly into small cubes. Marinate with minced shallots, salt, sugar, black pepper, and cooking oil.
- 4
Mix marinated pork with mashed mung beans.
- 5
Prepare banana leaves: wash, wipe dry, and briefly blanch or pass over a flame to make them pliable. Cut into large rectangular pieces.
- 6
Layer two banana leaves (shiny side in) to form a cone. Fill with a layer of soaked glutinous rice, then a layer of the mung bean and pork filling, and top with another layer of rice. Ensure the filling is completely covered by rice.
- 7
Fold the banana leaves tightly to form a cylinder, pressing out any air. Securely tie the cake with rattan strips or kitchen twine.
- 8
Repeat for remaining ingredients.
- 9
Place the wrapped cakes in a large pot. Cover completely with water. Boil for 6-8 hours, adding more hot water as needed to keep the cakes submerged.
- 10
Remove from water, let cool slightly before unwrapping and serving.
