Bánh Ú Tro 'Quick Soak' with Coconut Milk
70% chuẩn vị · Vietnamese
A creative adaptation of Bánh Ú Tro, this version uses a quicker soaking method for the rice and incorporates coconut milk into the filling for a richer, more aromatic flavor. It still utilizes ash water for the characteristic texture but aims for a slightly faster preparation time.
Đánh giá công thức này
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Nguyên liệu
- Glutinous rice400g
- Mung beans150g
- Coconut milk (full fat)100ml
- Banana leaves12-15 leaves
- Wood ash (food grade)30g
- Salt1 tsp
- Sugar2 tbsp
- Wateras needed
- Kitchen twineas needed
Các bước
- 1
Soak glutinous rice in warm water with wood ash and salt for 1 hour. Drain well.
- 2
Soak mung beans in warm water for 1 hour. Drain and steam until tender. Mash with coconut milk and sugar until a creamy paste forms.
- 3
Prepare banana leaves by washing and softening them. Cut into rectangular pieces.
- 4
Assemble by placing rice in the center of folded banana leaves, creating a well. Add a spoonful of the coconut mung bean filling. Cover with more rice, ensuring it's fully enclosed. Fold leaves into a pyramid shape and tie securely with twine.
- 5
Boil the wrapped cakes in a large pot of water for 2.5-3 hours, ensuring they are fully submerged. Add hot water if necessary.
- 6
Remove from water, drain, and let cool before serving.
