Quick Bánh Tét Lá Cẩm (Simplified)
70% chuẩn vị · Vietnamese
A simplified version of the traditional Bánh Tét Lá Cẩm, using pre-cooked sticky rice and a quicker method for coloring and assembly. This version aims to capture the essence of the original with less preparation time.
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
- Pre-cooked glutinous rice800 g
- Mung bean paste (sweetened)200 g
- Butterfly pea flower powder2 tbsp
- Coconut milk300 ml
- Sugar100 g
- Salt0.5 tsp
- Banana leaves (pre-softened)8-10 large leaves
- Kitchen twine1 roll
Các bước
- 1
Mix butterfly pea flower powder with a little warm water to form a paste. Mix this paste with the pre-cooked glutinous rice until evenly colored purple.
- 2
In a bowl, combine the colored glutinous rice with coconut milk, sugar, and salt. Stir well and let it marinate for at least 20 minutes.
- 3
Prepare banana leaves: Ensure they are clean and pliable. Cut into large rectangular pieces.
- 4
Assemble the cakes: Lay two banana leaves, shiny side in, overlapping. Fold into a trough. Place a portion of the marinated sticky rice, flatten it, add a log of sweetened mung bean paste in the center, and cover with more sticky rice. Fold the leaves tightly to form a cylinder and tie securely with twine.
- 5
Repeat for remaining ingredients.
- 6
Boil the cakes: Place wrapped cakes in a large pot of boiling water. Ensure they are submerged. Boil for 2-3 hours. Add hot water as needed.
- 7
Remove, cool, unwrap, and slice.
