Banh tet, a traditional Vietnamese savory sticky rice cake, holds a special place in the hearts and kitchens of many Vietnamese families, especially during festive occasions like Tet (Lunar New Year). This delightful cake, with its rich history and cultural significance, is a culinary adventure waiting to be explored. In this comprehensive guide, we’ll take you through the steps to make your own banh tet at home, unraveling the secrets behind its unique flavors and textures.
What is Banh Tet?
Banh tet is a savory cake made from glutinous rice, mung bean paste, and pork belly, all wrapped in banana leaves and boiled to perfection. The result is a fragrant, flavorful, and visually appealing dish that is both satisfying and culturally significant.
Ingredients You’ll Need
For the glutinous rice:
- 2 pounds glutinous rice
- 1 teaspoon salt
- 1/2 teaspoon turmeric powder
- 1/4 cup coconut oil
- 1 cup coconut milk (canned or fresh)
For the filling:
- 1 pound mung beans, soaked overnight
- 1/2 pound pork belly, cut into 1-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fish sauce
- 1 teaspoon black pepper
- 1/2 teaspoon salt
Other ingredients:
- Dried banana leaves, softened over an open flame or soaked in hot water
- Cooking twine
Tools You’ll Need
- Large bowl
- Steamer
- Large pot
- Sharp knife
- Cutting board
- Mixing spoons
- Cooking twine
- Kitchen scissors
Step-by-Step Instructions
Preparing the Glutinous Rice:
- Rinse the glutinous rice thoroughly under cold water until the water runs clear. This removes excess starch and prevents the rice from being overly sticky.
- Soak the rice in cold water for at least 4 hours, or preferably overnight. This helps the rice to cook evenly and results in a softer texture.
- After soaking, drain the rice and transfer it to a large bowl.
- Add the salt, turmeric powder, coconut oil, and coconut milk to the bowl of rice. Mix well, ensuring the rice is evenly coated with the seasonings and coconut milk.
Preparing the Filling:
- Drain the soaked mung beans and steam them for about 30-40 minutes, or until tender.
- While the mung beans are steaming, prepare the pork belly filling. In a pan over medium heat, sauté the chopped onion and minced garlic until fragrant.
- Add the cubed pork belly to the pan and cook until lightly browned on all sides.
- Season the pork with fish sauce, black pepper, and salt. Cook for another 5 minutes, then remove from heat.
- Once the mung beans are steamed, mash them thoroughly using a fork or a potato masher.
- Combine the mashed mung beans with the cooked pork belly mixture and set aside.
Assembling and Wrapping the Banh Tet:
- Prepare your work surface by laying out a clean kitchen towel.
- Take a softened banana leaf and place it shiny side down on the towel. Cut the leaf into a rectangle, about 12-14 inches long and 8-10 inches wide.
- Scoop about 1 cup of the prepared glutinous rice and spread it evenly over the center of the banana leaf, forming a rectangular shape.
- Add a generous spoonful of the mung bean and pork filling over the rice.
- Fold the sides of the banana leaf over the filling, then tightly roll the leaf into a log shape, ensuring the filling is completely enclosed.
- Secure the rolled banh tet with cooking twine, tying it firmly at both ends and in the middle.
Cooking the Banh Tet:
- Fill a large pot with enough water to cover the banh tet. Bring the water to a boil.
- Gently lower the wrapped banh tet into the boiling water. Make sure they are fully submerged.
- Reduce the heat to a simmer and cook the banh tet for 6-8 hours, adding more water if needed to keep them submerged. Longer cooking time results in a softer and more flavorful banh tet.
Serving and Enjoying:
- Once cooked, carefully remove the banh tet from the pot and allow them to cool completely before unwrapping.
- Unwrap the banh tet and slice them into 1-inch thick rounds.
- Serve the banh tet with pickled vegetables, dipping sauce, or as a delicious accompaniment to other Vietnamese dishes.
