Ingredients with Measurements:
- 2 cups glutinous rice
- 1/2 cup split mung beans
- 1/2 cup pork belly, sliced into thin pieces
- 1/2 cup dried shrimp, soaked in water and drained
- 1/2 cup dried shiitake mushrooms, soaked in water and sliced
- 1/4 cup shallots, minced
- 1/4 cup fish sauce
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 teaspoon black pepper
- Banana leaves, cut into 8-inch squares
- Kitchen twine
Special equipment needed:
- Steamer
Step-by-step instructions:
1. Rinse the glutinous rice and mung beans separately and soak them in water for at least 4 hours or overnight.
2. In a pan, heat the vegetable oil over medium heat and sauté the shallots until fragrant.
3. Add the pork belly, dried shrimp, and shiitake mushrooms to the pan and cook until the pork is browned.
4. Add the fish sauce, sugar, and black pepper to the pan and stir until the sugar is dissolved.
5. Drain the glutinous rice and mix it with the cooked pork and vegetables.
6. Drain the mung beans and blend them into a paste.
7. Cut the banana leaves into 8-inch squares and lay them flat on a work surface.
8. Place a layer of the glutinous rice mixture on top of the banana leaves, followed by a layer of the mung bean paste.
9. Repeat the layers until the mixture is used up, making sure to end with a layer of glutinous rice.
10. Fold the banana leaves tightly around the mixture and tie it with kitchen twine.
11. Place the wrapped cake in a steamer and steam for 6 hours.
12. Remove the cake from the steamer and let it cool for 30 minutes before slicing.
Time:
Preparation time: 4 hours
Cooking time: 6 hours
Temperature:
Steamer temperature: High heat
Serving size:
8 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 50g
Protein: 15g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Dried shrimp can be substituted with fresh shrimp.
- Shiitake mushrooms can be substituted with other types of mushrooms.
Variations:
- Add salted egg yolks to the filling for a richer flavor.
- Use coconut milk instead of water to cook the glutinous rice for a coconut flavor.
- Add diced taro or sweet potato to the filling for a different texture.
Tips and tricks:
- Soak the glutinous rice and mung beans overnight for best results.
- Use fresh banana leaves for a better aroma and flavor.
- Make sure to fold the banana leaves tightly around the mixture to prevent water from getting in during steaming.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in a steamer for 15-20 minutes or until heated through.
Presentation ideas:
Serve the cake on a platter lined with banana leaves for a traditional presentation.
Garnishes:
Garnish with sliced scallions and cilantro for added flavor and color.
Pairings:
Serve with pickled vegetables and hot sauce for a complete meal.
Suggested side dishes:
- Vietnamese pickled vegetables
- Stir-fried vegetables
- Grilled meats
Troubleshooting advice:
- If the cake is too dry, add more water to the glutinous rice mixture.
- If the cake is too wet, reduce the amount of water in the glutinous rice mixture.
Food safety advice:
- Make sure to cook the cake thoroughly to prevent foodborne illness.
- Use fresh ingredients and clean utensils to prevent contamination.
Food history:
Bánh Tét is a traditional Vietnamese dish that is typically eaten during the Lunar New Year. It is believed to bring good luck and prosperity to those who eat it.
Flavor profiles:
Bánh Tét has a savory and slightly sweet flavor, with a chewy texture from the glutinous rice and a creamy texture from the mung bean paste.
Serving suggestions:
Serve Bánh Tét as a main dish or as part of a larger meal during the Lunar New Year celebration.
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Region: Vietnamese