HOW TO MAKE BÁNH TÉT - VIETNAMESE STICKY RICE CAKE-VERY SIMPLE AND FAST WAY

glutinous rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice adds fiber and nutrients.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides a plant-based option.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are a good source of protein.

Cut the side pork into pieces about the size of your palm.

Add 145 grams of finely chopped shallots to the pork.

Mix in 1 teaspoon of sea salt, 1 teaspoon of chicken powder, 1.5 teaspoons of pepper, and 2 teaspoons of sugar.

Add 2 tablespoons of cooking oil to the mixture.

Mix everything well and set aside.

Wash 2 bags of mung bean and add to a pot with 5 cups of water.

Add 1 teaspoon of sea salt and 1 teaspoon of chicken powder to the pot.

Bring the mixture to a boil, cover, and let it cook until the mung beans are soft.

Use a non-stick pan to avoid sticking when frying the mung beans.

Smash the mung beans while stirring until they no longer stick to your hands, which indicates they are ready.

Prepare a piece of saran wrap about 2.5 times the size of your palm.

Place 1 cup of cooked mung bean on the saran wrap and flatten it horizontally.

Put the pork filling in the center of the mung bean layer.

Cover the pork with another half cup of mung bean, spreading it out to cover the meat.

Wrap the mung bean around the meat like sushi, twisting and rolling to form a tight roll.

Repeat the process for additional rolls, ensuring they are all uniform in size.

Cook pandan leaves and extract the juice, using 7 cups of the juice for the sticky rice.

Combine 10 cups of sticky rice with the pandan juice and 2 tablespoons of sea salt.

Stir and fry the mixture to ensure the sticky rice absorbs the juice, but do not fully cook it.

Prepare to wrap the cake by laying out two pieces of banana leaf, one horizontal and one vertical.

Use a dry paper towel and a wet towel to clean your hands as you work with the sticky rice.

Take 1 cup of sticky rice and flatten it on the banana leaf.

Place the filling roll in the center of the sticky rice layer.

Add another cup of sticky rice on top of the filling, spreading it evenly.

Hold the sides of the banana leaf and wrap it around the filling, tying a temporary knot in the center.

Fold one end of the banana leaf up and cut off any excess leaf for a neater wrap.

Cover any exposed filling with sticky rice to prevent it from showing through the wrapping.

Cooking Techniques

Equipment Needed

Spice Level: