Ingredients with Measurements:
- 2 cups glutinous rice
- 1/2 cup dried split mung beans
- 1/2 cup coconut milk
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 lb pork belly, sliced into thin strips
- 2 tbsp fish sauce
- 1/2 tsp black pepper
- 5-6 pieces banana leaves, cut into 8-inch squares
- Kitchen twine
Special equipment needed:
- Steamer
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. Drain the rice and mix it with coconut milk, salt, and sugar. Set aside.
3. In a pan, cook the pork belly over medium heat until it turns golden brown. Add fish sauce and black pepper and stir well. Set aside.
4. Drain the mung beans and mix them with the pork belly.
5. Take a piece of banana leaf and place it on a flat surface. Put a layer of rice mixture, followed by a layer of pork and mung bean mixture. Repeat until the banana leaf is filled, leaving some space on the sides.
6. Fold the banana leaf over the filling and wrap it tightly with kitchen twine.
7. Repeat steps 5 and 6 with the remaining ingredients.
8. Steam the cakes for 3-4 hours until they are cooked through.
9. Remove the cakes from the steamer and let them cool for 10-15 minutes before slicing and serving.
Time:
Preparation time: 4-5 hours
Cooking time: 3-4 hours
Temperature:
Steaming temperature: 212°F
Serving size:
Makes 5-6 cakes
Nutritional information:
Calories per serving: 500
Fat: 25g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Pork belly can be substituted with chicken or beef.
- Dried split mung beans can be substituted with split peas or lentils.
- Coconut milk can be substituted with regular milk or cream.
Variations:
- Add some chopped scallions or garlic to the pork and mung bean mixture for extra flavor.
- Use different types of meat or vegetables for the filling.
- Add some chili flakes or hot sauce for a spicy kick.
Tips and tricks:
- Make sure to wrap the cakes tightly with banana leaves and kitchen twine to prevent them from falling apart during steaming.
- Soak the banana leaves in warm water for 30 minutes before using them to make them more pliable.
- Use a sharp knife to slice the cakes to prevent them from crumbling.
Storage instructions:
- Store the cakes in an airtight container in the refrigerator for up to 3 days.
- Freeze the cakes for up to 3 months.
Reheating instructions:
- Steam the cakes for 10-15 minutes until they are heated through.
Presentation ideas:
- Serve the cakes on a platter with some fresh herbs and sliced cucumbers.
Garnishes:
- Fresh cilantro, mint, or basil leaves.
- Sliced cucumbers or carrots.
Pairings:
- Vietnamese iced coffee or tea.
Suggested side dishes:
- Pickled vegetables or kimchi.
- Stir-fried vegetables or rice.
Troubleshooting advice:
- If the cakes are too dry, add more coconut milk to the rice mixture.
- If the cakes are falling apart, wrap them tighter with banana leaves and kitchen twine.
Food safety advice:
- Make sure to cook the cakes thoroughly to prevent foodborne illness.
- Use clean and sanitized equipment and utensils when preparing the ingredients.
Food history:
- Bánh tét is a traditional Vietnamese cake that is typically eaten during the Lunar New Year.
Flavor profiles:
- The cake has a sweet and savory flavor from the coconut milk and pork filling.
Serving suggestions:
- Serve the cakes as a main course or as a 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