Ingredients with Measurements:
- 2 cups wheat flour
- 1 cup coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup water
- 1/4 cup vegetable oil
- 1/2 cup shredded coconut
- 4 pandan leaves (optional)
Special equipment needed:
- Bamboo leaves (or banana leaves)
- Kitchen twine
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine wheat flour, sugar, and salt. Mix well.
2. Add coconut milk, water, and vegetable oil to the dry ingredients. Mix until well combined.
3. Add shredded coconut and pandan leaves (if using) to the mixture. Mix well.
4. Cut bamboo leaves (or banana leaves) into rectangles of about 8 inches long and 6 inches wide.
5. Place two bamboo leaves on top of each other, overlapping slightly. Fold the leaves in half lengthwise to create a pocket.
6. Spoon about 1/4 cup of the mixture into the pocket, spreading it evenly.
7. Fold the bamboo leaves over the mixture to cover it completely.
8. Tie the ends of the bamboo leaves with kitchen twine to secure the cake.
9. Repeat steps 5-8 with the remaining mixture.
10. Place the cakes in a steamer and steam for 2 hours.
11. Remove the cakes from the steamer and let them cool for 10 minutes.
12. Remove the bamboo leaves and slice the cakes into 1/2 inch thick pieces.
13. Serve warm or at room temperature.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours
Temperature:
Steaming temperature: 100°C (212°F)
Serving size:
Makes 8-10 servings
Nutritional information:
Calories per serving: 230
Total fat: 10g
Saturated fat: 7g
Cholesterol: 0mg
Sodium: 150mg
Total carbohydrate: 32g
Dietary fiber: 1g
Total sugars: 14g
Protein: 3g
Substitutions for ingredients:
- Wheat flour can be substituted with rice flour for a gluten-free version.
- Sugar can be substituted with honey or maple syrup for a healthier option.
- Pandan leaves can be substituted with vanilla extract for a different flavor.
Variations:
- Add mung bean paste or pork belly to the filling for a savory version.
- Use banana leaves instead of bamboo leaves for a different flavor and aroma.
Tips and tricks:
- Soak the bamboo leaves in water for at least 30 minutes before using to make them more pliable.
- Use a spoon to press the mixture down firmly into the pocket to avoid air pockets.
- Make sure to tie the ends of the bamboo leaves tightly to prevent the mixture from leaking out during steaming.
Storage instructions:
- Store leftover cakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, steam the cakes for 10-15 minutes until heated through.
Presentation ideas:
- Arrange the sliced cakes on a platter and garnish with fresh herbs or shredded coconut.
Garnishes:
- Fresh herbs such as cilantro or mint
- Shredded coconut
Pairings:
- Vietnamese iced coffee or hot tea
Suggested side dishes:
- Pickled vegetables
- Fresh fruit
Troubleshooting advice:
- If the cakes are too dry, add more coconut milk to the mixture.
- If the cakes are too wet, add more flour to the mixture.
Food safety advice:
- Make sure to tie the ends of the bamboo leaves tightly to prevent the mixture from leaking out during steaming.
- Use fresh ingredients and clean utensils to avoid contamination.
Food history:
- Bánh Tét is a traditional Vietnamese cake that is typically made during the Lunar New Year (Tet) holiday. It is believed to represent the earth and the sky, and is a symbol of good luck and prosperity.
Flavor profiles:
- Sweet, coconutty, and slightly chewy.
Serving suggestions:
- Serve as a dessert or snack.
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Region: Vietnamese