Banh Tet Chuoi _ Traditional Vietnamese New Year cake

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.

Marinate bananas for 2 days minimum, each day turn each banana over to coat evenly with sugar.

Soak banana leaves in hot water for 1 hour, then wash, drain, and wipe dry. Divide leaves into portions and measure, cutting out 3 x 18 inch long and 4 x 14 feet long cotton twines.

Wash sweet rice 2-3 times, then soak in cold water for 4-5 hours. Rinse and drain the rice in a colander, shaking off excess water. Cook coconut sauce and sticky rice.

Wrap the rice and banana mixture in the banana leaves.

Cook the wrapped rice cakes in boiling water for 2 hours, then flip the bottom end up and cook for 2 more hours. After 4 hours, turn off the heat and keep the cakes in the pot for 30 minutes. Drain and transfer cakes to cold water, let cool for 15 minutes, then remove and let stand on a rack to dry. Cut and enjoy!

Cooking Techniques

Spice Level:

Allergens