Bánh Tét Mini – Cách Gói Nhanh Gọn, Ít Hao Lá, Giữ Trọn Hương Vị Truyền Thống

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.

Introduce the recipe for mini Bánh Tét for the upcoming Tết holiday.

Prepare 1.2 kg of glutinous rice by rinsing it 2-3 times until clean.

Soak the rice in water until it is fully submerged for 8-10 hours or overnight.

Rinse 300 g of mung beans until clean and soak them in water for 8-10 hours or overnight.

The next day, prepare 300 g of pork shoulder, cutting it into small pieces suitable for mini Bánh Tét.

Marinate the pork with 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 teaspoon pepper, 1 tablespoon minced shallots, and 1/2 teaspoon fish sauce. Mix well and let it rest for 30 minutes or refrigerate for longer.

After soaking, drain the mung beans and place them in a pot with 450 ml of water and 1/2 teaspoon salt. Cook over high heat until boiling, then reduce to medium-low heat, skimming off any foam, and simmer until the beans are soft, about 10 minutes. Mash the cooked mung beans until smooth, adding 1 teaspoon of pepper for flavor, and let cool while covered to prevent drying out.

Sear the marinated pork in a pan until both sides are browned to enhance flavor and prevent moisture loss during steaming. This step is optional but recommended for better texture.

After soaking, drain the glutinous rice and let it dry in a colander.

In a bowl, mix 100 g of sugar, 550 ml of coconut milk, 250 ml of pandan leaf water, and 1 tablespoon of salt. Add the drained rice and mix well. Stir gently to avoid breaking the rice grains.

Cook the rice mixture in a pan over medium heat, stirring gently until the rice absorbs the liquid but is not too dry, then let it cool.

Prepare the filling by using plastic wrap to shape 50 g of mung bean filling with a piece of pork in the center, then wrap it tightly.

To wrap the Bánh Tét, place a 30 x 30 cm piece of plastic wrap on the bottom, followed by a 20 x 20 cm piece of banana leaf with the shiny side down. Place 140 g of the rice mixture on top and spread it out evenly in a rectangle shape, then add the filling in the center.

Fold the banana leaves over the filling and roll it tightly, securing the ends. Trim excess banana leaves if necessary and tie with string.

Repeat the wrapping process until all the mini Bánh Tét are prepared. This method uses less banana leaf and is more efficient.

Place the wrapped Bánh Tét in a pot, ensuring they are stacked properly and covered with water. Use two pieces of banana leaf to cover the top before putting the lid on.

Boil the Bánh Tét for 3 hours from the time the water starts boiling, then turn off the heat and let them rest for an additional 2 hours to ensure even cooking and better texture.

After resting, remove the Bánh Tét and rinse them under cold water to clean. Let them dry completely to firm up.

Slice the Bánh Tét after they have cooled completely to see the filling and rice layers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary