Making Vietnamese BANH TET the old-fashioned traditional way @ home! (Sticky rice & mung bean cake)

sticky rice

🥗Healthier: quinoa

💰Cheaper: regular rice

Quinoa is gluten-free and nutritious, while regular rice is more accessible.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, and evaporated milk is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is commonly available.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are high in protein, and split peas are budget-friendly.

Soak sticky rice in water for at least 4 hours or overnight.

Drain the soaked rice and mix with a pinch of salt.

Prepare banana leaves by cutting them into squares and briefly steaming to make them pliable.

In a bowl, combine coconut milk, sugar, and a pinch of salt until well mixed.

Cook mung beans in water until soft, then mash and mix with coconut flakes and sugar.

Lay a banana leaf square on a flat surface and place a portion of sticky rice in the center.

Add a layer of the coconut filling on top of the rice.

Cover the filling with more sticky rice, then fold the banana leaf to form a dumpling.

Repeat the process for remaining ingredients.

Place the dumplings in a steamer and steam for about 45 minutes until cooked through.

Remove from the steamer and let cool slightly before unwrapping.

Cooking Techniques

Spice Level:

Allergens