Bánh Tét Lá Cẩm (Purple Sticky Rice Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese festive cake made from glutinous rice, mung beans, and a natural purple hue from the Cẩm flower (or butterfly pea flower). It's wrapped in banana leaves and boiled, resulting in a slightly sweet, savory, and fragrant delicacy, often enjoyed during Tết (Lunar New Year).
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Nguyên liệu
- Glutinous rice1 kg
- Mung beans (split, hulled)300 g
- Cẩm flower (or dried butterfly pea flowers)50 g
- Coconut milk400 ml
- Sugar150 g
- Salt1 tsp
- Banana leaves (or phrynium leaves)10-12 large leaves
- Kitchen twine1 roll
Các bước
- 1
Soak glutinous rice in water with a pinch of salt for at least 6 hours or overnight. Drain well.
- 2
Soak mung beans for at least 2 hours. Drain and steam until tender. Mash lightly and season with a pinch of salt and sugar.
- 3
Prepare the Cẩm flower coloring: Boil Cẩm flowers (or butterfly pea flowers) in water until the water turns deep purple. Strain and discard the flowers. Use this purple water to soak the drained glutinous rice for about 1-2 hours until it absorbs the color.
- 4
Mix the colored glutinous rice with coconut milk, sugar, and salt. Stir well until sugar and salt dissolve. Let it marinate for at least 30 minutes.
- 5
Prepare banana leaves: Wash and dry them. Briefly blanch or steam them to make them pliable. Cut into large rectangular pieces.
- 6
Assemble the cakes: Lay two large banana leaves, shiny side in, overlapping slightly to form a large rectangle. Fold the leaf to create a trough shape. Fill one end with a layer of the purple sticky rice mixture. Add a portion of the mashed mung bean filling in the center. Cover with more sticky rice mixture, ensuring the filling is completely enclosed. Fold the banana leaves tightly around the filling to form a cylindrical shape. Secure the ends by folding them over and tie firmly with kitchen twine to prevent water from entering during boiling.
- 7
Repeat the assembly process for all the cakes.
- 8
Boil the cakes: Place the wrapped cakes in a large pot filled with water. Ensure the cakes are fully submerged. Boil for 6-8 hours, adding more hot water as needed to keep them submerged. For faster cooking, a pressure cooker can be used for about 1-1.5 hours.
- 9
Remove the cakes from the water and let them cool completely before unwrapping. Slice and serve.
