Sticky Rice and Banana Cakes (Banh Tet Chuoi) || Cuckoo 8 in 1 Multi Pressure Cooker [CMC-QSB501S]

glutinous rice flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber while all-purpose is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories, while soy milk is budget-friendly.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness, while brown sugar is often less expensive.

ripe bananas

🥗Healthier: plantains

💰Cheaper: overripe bananas

Plantains provide a similar texture, and overripe bananas are often free.

Wash the glutinous rice by swirling in cold water and draining the rinse water. Repeat this process two more times or until the water is mostly clear.

Fill the bowl with warm water and let the rice soak for 2 hours.

Separate the bananas and choose 8 ripe bananas of about the same size. Cut off the ends of the bananas.

Add rum into a large dish (optional). Peel the bananas and place them into the dish, rotating to coat them in the rum.

Sprinkle the bananas with half a tablespoon of sugar, rotate again, and sprinkle with another half tablespoon of sugar. Cover the dish and let marinate for 2 hours.

Cut banana leaves into sheets measuring 8 inches by 8 inches. Cut 8 sections of string, each 5 feet long.

Transfer the canned black beans into a colander and rinse with cold water to wash off the canning liquid. Toss the beans in the colander a few times to drain the water.

Rinse the soaked rice one more time and transfer it into a medium colander, tossing to remove excess water.

In a large wok or skillet, add the glutinous rice, coconut milk, 1 tablespoon of sugar, and salt. Cook over medium heat for 5 minutes, being careful not to overcook the rice.

Turn off the heat and gently combine the black beans with the rice. Transfer to a medium bowl and cover with plastic wrap to keep warm.

Place a 12-inch section of string on the work surface. Place the first banana leaf shiny side down with the veins running horizontally, and place the second leaf on top with the shiny side up and veins running vertically.

Transfer 2/3 cup of rice and beans onto the center of the banana leaf (3.5 ounces or 100 grams). Spread out into a rectangle about 4 by 5 inches. Place a banana on top, centering it with the rectangle.

Bring the banana leaves up and together to encase the banana in the rice, using the leaves to press the rice together to make a roll. Fold the excess leaves down toward the roll and tie it with a string making a temporary knot.

Fold the leaves down on one end and stand the cake up. Cut off the excess leaves, pat down the rice with a small spoon, and fold down the leaves covering the end. Flip the cake over and repeat the same steps for the other end.

Stand the cake upright, place the string on top leaving a 6-inch section, and run the string along the length of the cake, twisting it a few times. Run the string along the length again and make a cross at the top, twisting the string in the opposite direction.

Loop one of the strings under the cross string and pull up to make a knot at the top. Lay the cake on its side and remove the temporary string.

Wrap the string around your index and middle fingers and around the cake, looping the end under the string your fingers are making. Pull the string through to make a knot, adjusting it to line up with the cross string. Repeat to make a second knot with medium pressure.

Stand the cake on its end, loop the string under one of the cross strings and pull to the top. Pass the string under the center point and through the loop to make the final knot. Cut off excess string and optionally tie the end to one of the cross strings to make a handle.

Gently roll and shape the cake into a log. Continue with the same steps until all eight cakes are made.

Wrap each of the cakes in aluminum foil and place them into the inner pot of a pressure cooker. Add warm water enough to cover the cakes (10 cups for a 5-quart pressure cooker).

Cook on high pressure for 45 minutes using the meat setting, then increase the time to 45 minutes.

After cooking, let the cakes rest for another 45 minutes before opening the lid. Using tongs, transfer the cakes into a colander, being careful as they are extremely hot.

Remove the foil from each of the cakes and rinse them with cold water to cool down. Pat the cakes dry with a kitchen towel and wrap each in plastic wrap. Let cool for at least 2 hours before serving.

Unwrap the cakes to check; the sticky rice should be soft and plump with the banana center transformed into a pinkish reddish color.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens