Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup cornmeal
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 can (14 oz) coconut milk
- 1 cup water
- 2 cups frozen corn kernels
- Banana leaves, cut into 8-inch squares
- Cooking twine
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a large mixing bowl, combine glutinous rice flour, cornmeal, sugar, and salt. Mix well.
2. Add coconut milk and water to the dry ingredients. Stir until smooth.
3. Add frozen corn kernels to the mixture. Mix well.
4. Cut banana leaves into 8-inch squares. Blanch the banana leaves in boiling water for 1-2 minutes to soften them.
5. Take two pieces of banana leaves and overlap them to form a rectangle. Place a small amount of the corn mixture in the center of the rectangle.
6. Fold the banana leaves over the corn mixture to form a tight cylinder. Tie the ends with cooking twine.
7. Repeat the process until all the corn mixture is used up.
8. Steam the cakes for 2-3 hours until cooked through.
9. Remove the cakes from the steamer and let them cool for 10-15 minutes.
10. Unwrap the banana leaves and slice the cakes into 1/2 inch thick pieces.
Time:
Preparation time: 30 minutes
Cooking time: 2-3 hours
Temperature:
Steamer temperature: 212°F
Serving size:
Makes 8-10 servings
Nutritional information:
Calories: 280
Fat: 6g
Carbohydrates: 54g
Protein: 4g
Sodium: 150mg
Fiber: 2g
Sugar: 16g
Substitutions for ingredients:
- You can use fresh corn kernels instead of frozen corn kernels.
- You can use brown sugar instead of white sugar.
Variations:
- You can add chopped peanuts or sesame seeds to the corn mixture for added texture.
- You can add pandan leaves to the mixture for a fragrant flavor.
Tips and tricks:
- Make sure to tie the banana leaves tightly to prevent the corn mixture from leaking out.
- You can use toothpicks to secure the banana leaves if needed.
- You can store the cakes in the refrigerator for up to 3 days.
Storage instructions:
Store the cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the cakes, steam them for 10-15 minutes until heated through.
Presentation ideas:
Arrange the sliced cakes on a platter and garnish with fresh herbs or sliced fruit.
Garnishes:
Fresh herbs, sliced fruit, chopped peanuts, sesame seeds
Pairings:
Vietnamese iced coffee, hot tea
Suggested side dishes:
Stir-fried vegetables, steamed rice
Troubleshooting advice:
- If the cakes are too dry, add more coconut milk or water to the mixture.
- If the cakes are too wet, add more glutinous rice flour to the mixture.
Food safety advice:
- Make sure to wash the banana leaves thoroughly before using them.
- Make sure to tie the banana leaves tightly to prevent the corn mixture from leaking out.
Food history:
Bánh Tét Bắp is a traditional Vietnamese cake that is typically eaten during the Lunar New Year. It is made with glutinous rice flour, cornmeal, and coconut milk, and is wrapped in banana leaves before being steamed.
Flavor profiles:
Bánh Tét Bắp has a sweet and savory flavor, with a slightly chewy texture from the glutinous rice flour.
Serving suggestions:
Serve Bánh Tét Bắp as a dessert or snack. It can also be served as part of a larger meal.
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Region: Vietnamese