Ingredients with Measurements:
- 1 lb grated cassava
- 1 cup coconut milk
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 cup tapioca starch
- 1/2 cup shredded coconut
- Banana leaves, cut into 8-inch squares
Special equipment needed:
- Steamer
Step-by-step instructions:
1. In a mixing bowl, combine grated cassava, coconut milk, sugar, and salt. Mix well.
2. Add tapioca starch and shredded coconut to the mixture. Mix until well combined.
3. Cut banana leaves into 8-inch squares and wash them with water. Dry them with a towel.
4. Place two banana leaves on top of each other, with the shiny side facing down.
5. Scoop 1/2 cup of the cassava mixture onto the center of the banana leaves.
6. Fold the banana leaves over the cassava mixture, making sure the mixture is completely covered.
7. Tie the ends of the banana leaves with kitchen twine to form a cylinder shape.
8. Repeat steps 5-7 until all the cassava mixture is used up.
9. Place the cylinders in a steamer and steam for 1 hour.
10. Remove from the steamer and let cool for 10 minutes.
11. Unwrap the banana leaves and slice the cake into 1/2-inch thick pieces.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
Steaming temperature: 212°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 245
Total fat: 9g
Saturated fat: 8g
Cholesterol: 0mg
Sodium: 155mg
Total carbohydrates: 41g
Dietary fiber: 2g
Total sugars: 18g
Protein: 2g
Substitutions for ingredients:
- Tapioca starch can be substituted with cornstarch or potato starch.
- Shredded coconut can be substituted with desiccated coconut.
Variations:
- Add pandan leaves to the cassava mixture for a fragrant flavor.
- Add mung bean paste to the center of the cake for a sweet filling.
Tips and tricks:
- Make sure to wash the banana leaves thoroughly to remove any dirt or debris.
- Use a sharp knife to slice the cake to prevent it from falling apart.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the cake in the microwave for 30 seconds or steam for 5 minutes.
Presentation ideas:
Arrange the sliced cake on a platter and garnish with shredded coconut or sliced bananas.
Garnishes:
Shredded coconut or sliced bananas.
Pairings:
Serve with hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the cake is too dry, add more coconut milk to the mixture.
- If the cake is too wet, add more tapioca starch to the mixture.
Food safety advice:
- Make sure to wash the banana leaves thoroughly to remove any dirt or debris.
- Use clean utensils and equipment when preparing the cake.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Food history:
Bánh Tét Bột Năng is a traditional Vietnamese cake that is often served during the Lunar New Year. It is made with cassava, coconut milk, and shredded coconut, and is wrapped in banana leaves before being steamed.
Flavor profiles:
Sweet, coconutty, and slightly chewy.
Serving suggestions:
Serve the cake as a dessert or snack.
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