Bánh Tét Bột Gạo (Rice Flour & Coconut Cake) Recipe

Ingredients with Measurements:
- 2 cups glutinous rice flour
- 1 cup regular rice flour
- 1 1/2 cups coconut milk
- 1/2 cup water
- 1/2 tsp salt
- 1/4 cup sugar
- 1/2 cup dried split mung beans
- 1/4 cup vegetable oil
- 1 banana leaf, cut into 8-inch squares
- Kitchen twine

Special equipment needed:
- Steamer

Step-by-step instructions:

1. Soak the mung beans in water for at least 2 hours, then drain.
2. In a large mixing bowl, combine the glutinous rice flour, regular rice flour, coconut milk, water, salt, and sugar. Mix until smooth.
3. In a separate pan, heat the vegetable oil over medium heat. Add the mung beans and stir-fry for 5 minutes until fragrant.
4. Divide the rice flour mixture into 8 equal portions.
5. Place a banana leaf square on a flat surface. Add a portion of the rice flour mixture and spread it out into a rectangle shape.
6. Add a layer of the stir-fried mung beans on top of the rice flour mixture.
7. Add another layer of the rice flour mixture on top of the mung beans.
8. Fold the banana leaf over the rice flour mixture to form a rectangular shape.
9. Use kitchen twine to tie the ends of the banana leaf to secure the cake.
10. Repeat steps 5-9 for the remaining portions of the rice flour mixture and mung beans.
11. Place the cakes in a steamer and steam for 3 hours.
12. Remove the cakes from the steamer and let them cool for 30 minutes.
13. Remove the kitchen twine and banana leaf from the cakes.
14. Slice the cakes into 1/2 inch pieces and serve.


- Time:
Preparation time: 2 hours and 30 minutes
- Cooking time: 3 hours
Temperature:
- Steamer: Medium heat
Serving size:
- 8 servings

Nutritional information:
- Calories per serving: 350
- Total fat: 12g
- Total carbohydrates: 57g
- Protein: 5g

Substitutions for ingredients:
- Regular rice flour can be substituted with all-purpose flour.
- Dried split mung beans can be substituted with red beans or black beans.

Variations:
- Add a layer of cooked pork belly or sausage for a savory version of the cake.
- Add pandan leaves to the rice flour mixture for a fragrant flavor.

Tips and tricks:
- Use a sharp knife to slice the cake to prevent it from falling apart.
- Soak the banana leaves in warm water for 30 minutes before using to make them more pliable.
- Use a kitchen scale to measure the ingredients accurately.

Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 5 days.

Reheating instructions:
- Steam the cake for 10-15 minutes to reheat.

Presentation ideas:
- Serve the cake on a banana leaf for a traditional presentation.
- Garnish with toasted sesame seeds or shredded coconut.

Pairings:
- Serve with Vietnamese pickles or dipping sauce.

Suggested side dishes:
- Steamed vegetables such as bok choy or broccoli.

Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the rice flour mixture.
- If the cake is too wet, add more regular rice flour to the mixture.

Food safety advice:
- Make sure the cake is cooked thoroughly before serving.
- Store the cake in the refrigerator to prevent bacterial growth.

Food history:
- Bánh Tét Bột Gạo is a traditional Vietnamese cake that is typically eaten during the Lunar New Year.

Flavor profiles:
- The cake has a sweet and slightly nutty flavor from the coconut milk and mung beans.

Serving suggestions:
- Serve the cake as a snack or dessert.

Related Categories

Cooking Method: N/A

Course Type: N/A

Dietary: N/A

Ingredient: N/A

Meal type: N/A

Occassion: N/A

Region: Vietnamese

Taste: Sweet, Savory, Nutty, Fragrant