Ingredients with Measurements:
- 2 cups of rice flour
- 1/2 cup of tapioca starch
- 1/2 teaspoon of salt
- 1/2 teaspoon of sugar
- 2 cups of coconut milk
- 1/2 cup of water
- 1 pound of pork belly, sliced into thin pieces
- 1/2 teaspoon of black pepper
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1 teaspoon of fish sauce
- 1 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground pepper
- 1 banana leaf, cut into 8-inch squares
- Kitchen twine
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine rice flour, tapioca starch, salt, and sugar. Mix well.
2. Add coconut milk and water to the mixture. Stir until the batter is smooth.
3. In another mixing bowl, combine pork belly, black pepper, garlic powder, onion powder, fish sauce, sugar, salt, and ground pepper. Mix well.
4. Cut the banana leaf into 8-inch squares. Place a square of banana leaf on a flat surface.
5. Spoon 1/4 cup of the rice flour batter onto the banana leaf.
6. Place a few slices of pork belly on top of the batter.
7. Spoon another 1/4 cup of the rice flour batter on top of the pork belly.
8. Fold the banana leaf over the batter and pork belly to form a rectangular shape.
9. Tie the ends of the banana leaf with kitchen twine to secure the cake.
10. Repeat the process with the remaining ingredients to make more cakes.
11. Place the cakes in a steamer and steam for 2 hours.
12. Remove the cakes from the steamer and let them cool for 10 minutes.
13. Remove the banana leaf from the cakes and slice them into 1/2 inch pieces.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 8 servings
Nutritional information:
Calories per serving: 345
Fat per serving: 22g
Carbohydrates per serving: 29g
Protein per serving: 7g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Tapioca starch can be substituted with cornstarch.
Variations:
- Add mung bean paste to the filling for a vegetarian version.
- Add shrimp to the filling for a seafood version.
Tips and tricks:
- Use fresh banana leaves for the best flavor and aroma.
- Make sure the batter is smooth to avoid lumps in the cake.
- Tie the banana leaf tightly to prevent the batter from leaking out during steaming.
Storage instructions:
- Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the cakes in a steamer for 10 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
- Arrange the sliced cakes on a platter and garnish with fresh herbs.
Garnishes:
- Fresh herbs such as cilantro or Thai basil.
Pairings:
- Serve with sweet chili sauce or soy sauce.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the batter.
- If the cake is too wet, add more rice flour to the batter.
Food safety advice:
- Make sure the pork belly is fully cooked before steaming.
- Use clean and sanitized kitchen tools and equipment.
Food history:
- Bánh Tét Bột Lọc is a traditional Vietnamese dish that is typically served during the Lunar New Year.
Flavor profiles:
- The cake has a soft and chewy texture with a savory filling of pork belly.
Serving suggestions:
- Serve as a main dish or as an appetizer.
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