Bánh Tét Lá Cẩm with Durian Filling
60% chuẩn vị · Vietnamese
A creative twist on the classic Bánh Tét Lá Cẩm, this variation incorporates the rich, creamy flavor of durian into the traditional mung bean filling, offering a more decadent and aromatic experience.
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Nguyên liệu
- Glutinous rice1 kg
- Mung beans (split, hulled)200 g
- Fresh durian flesh250 g
- Cẩm flower (or dried butterfly pea flowers)50 g
- Coconut milk400 ml
- Sugar200 g
- Salt1 tsp
- Banana leaves (or phrynium leaves)10-12 large leaves
- Kitchen twine1 roll
Các bước
- 1
Soak glutinous rice in water with 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.
- 3
Prepare durian filling: Mash the fresh durian flesh with about 50g of sugar until smooth. Cook over low heat until slightly thickened. Let cool.
- 4
Mix the mashed mung beans with the remaining 150g of sugar and a pinch of salt. Combine this with the cooled durian paste and mix well.
- 5
Prepare the Cẩm flower coloring: Boil Cẩm flowers in water until deep purple. Strain. Soak the drained glutinous rice in this purple water for 1-2 hours.
- 6
Mix the colored glutinous rice with coconut milk and a pinch of salt. Stir well. Let it marinate for at least 30 minutes.
- 7
Prepare banana leaves: Wash, dry, and blanch/steam to make them pliable. Cut into large rectangles.
- 8
Assemble the cakes: Lay two banana leaves, shiny side in, overlapping. Fold into a trough. Fill with purple sticky rice, add a portion of the durian-mung bean filling in the center, and cover with more sticky rice. Fold tightly into a cylinder and tie securely with twine.
- 9
Repeat for remaining ingredients.
- 10
Boil the cakes: Place wrapped cakes in a large pot of boiling water. Ensure they are fully submerged. Boil for 6-8 hours, adding hot water as needed.
- 11
Remove, cool completely, unwrap, and slice.
