Ingredients with Measurements:
- 2 cups glutinous rice
- 1 cup split mung beans
- 1 lb ground pork
- 2 tbsp fish sauce
- 1 tbsp sugar
- 1 tsp black pepper
- 1 tsp salt
- 5-6 shallots, minced
- 1 package banana leaves, cleaned and cut into 12-inch squares
- Cooking twine
Special equipment needed:
- Large pot for boiling
- Steamer basket or rack
- Kitchen scissors
Step-by-step instructions:
1. Rinse the glutinous rice and mung beans separately and soak them in water for at least 4 hours or overnight.
2. In a bowl, mix the ground pork, fish sauce, sugar, black pepper, salt, and minced shallots until well combined.
3. Drain the soaked mung beans and cook them in a pot with enough water to cover them for about 20 minutes or until they are soft and easily mashed. Mash the beans and set aside.
4. Drain the soaked glutinous rice and mix it with the mashed mung beans.
5. Cut the banana leaves into 12-inch squares and wipe them clean with a damp cloth.
6. Take two banana leaf squares and overlap them to form a rectangle. Place a layer of the rice and mung bean mixture on top of the banana leaves, leaving a 1-inch border around the edges.
7. Add a layer of the pork mixture on top of the rice and mung bean mixture.
8. Cover the pork mixture with another layer of rice and mung bean mixture.
9. Fold the banana leaves over the filling to form a rectangular package. Use the cooking twine to tie the package securely.
10. Repeat the process with the remaining ingredients to make 4-6 packages.
11. Bring a large pot of water to a boil and carefully lower the packages into the pot. Boil for 3-4 hours or until the rice is cooked through.
12. Remove the packages from the pot and let them cool for 30 minutes.
13. Unwrap the banana leaves and slice the cake into 1-inch thick pieces.
Time:
Preparation time: 30 minutes
Cooking time: 3-4 hours
Temperature:
Boiling water
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 15g
Carbohydrates: 50g
Protein: 18g
Substitutions for ingredients:
- Pork can be substituted with chicken or beef.
- Shallots can be substituted with onions.
Variations:
- Add sliced hard-boiled eggs to the filling.
- Use sticky rice instead of glutinous rice.
- Add diced carrots or taro to the filling.
Tips and tricks:
- Use fresh banana leaves for the best flavor.
- Make sure to tie the packages tightly to prevent the filling from leaking out.
- If the banana leaves are too tough, blanch them in boiling water for a few seconds before using.
Storage instructions:
Store leftover cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the cake for 10-15 minutes or until heated through.
Presentation ideas:
Arrange the sliced cake on a platter and garnish with fresh herbs.
Garnishes:
- Cilantro
- Thai basil
- Sliced chili peppers
Pairings:
- Pickled vegetables
- Nuoc Cham dipping sauce
Suggested side dishes:
- Steamed vegetables
- Fried spring rolls
Troubleshooting advice:
- If the cake is too dry, add more water to the rice and mung bean mixture.
- If the cake is too wet, reduce the amount of water in the rice and mung bean mixture.
Food safety advice:
- Make sure to clean the banana leaves thoroughly before using.
- Cook the cake until the rice is fully cooked to prevent foodborne illness.
Food history:
Bánh Tét Chả Thịt is a traditional Vietnamese dish that is typically served during the Lunar New Year. It is believed to represent prosperity and good luck.
Flavor profiles:
The cake has a savory and slightly sweet flavor from the pork and mung bean filling, with a sticky and chewy texture from the glutinous rice.
Serving suggestions:
Serve the cake as a main dish or as part of a larger spread of Vietnamese dishes.
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Region: Vietnamese