Bánh Tro Mật Mía (Sweet Sticky Rice Cake with Sugarcane Syrup)
Món truyền thống · Vietnamese
A traditional Vietnamese dessert cake made from glutinous rice, pandan leaves, and sugarcane syrup, steamed to a chewy, fragrant perfection. It's often enjoyed during Tết (Lunar New Year) and other special occasions.
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Nguyên liệu
- Glutinous rice500g
- Pandan leaves10-15 leaves
- Sugarcane syrup (mật mía)200ml
- Wateras needed
- Salt1/2 teaspoon
- Banana leaves or other suitable wrapping leavesfor wrapping
Các bước
- 1
Wash glutinous rice thoroughly and soak in water for at least 6 hours or overnight.
- 2
Prepare pandan juice: Blend pandan leaves with a small amount of water, then strain to extract the green juice. You'll need about 100-150ml of juice.
- 3
Drain the soaked rice. Mix the rice with pandan juice and salt. Let it marinate for at least 30 minutes.
- 4
Prepare the banana leaves: Wash and blanch them to make them pliable. Cut into appropriate sizes for wrapping.
- 5
Wrap the marinated rice tightly in banana leaves, forming rectangular or square parcels. Ensure they are well-sealed to prevent water from entering during steaming.
- 6
Steam the wrapped rice parcels for about 1.5 to 2 hours, or until the rice is fully cooked and chewy. Add more water to the steamer if needed.
- 7
Once cooked, let the cakes cool slightly. Unwrap them carefully.
- 8
Serve the Bánh Tro Mật Mía warm, drizzled generously with sugarcane syrup.
