Banh tet

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Banh Tet and banh phổ biến (the square cake version) are available year long và for the Lunar New Year in Vietnam. It"s a sticky rice cake with various fillings, some are sweet & some are savory. Mung beans, pork, & sticky rice are the bộ vi xử lý core ingredients. Raffia string is usually used khổng lồ tie the cakes but I"ve used kitchen twine. Also, traditionally these are more elaborately trussed than tied, lượt thích I did here to simplify. I wrapped the cakes in foil, that"s Andrea Nguyen"s move. Once the cakes are cooked you can wrap them in gold or red plastic ribbon for luck in the new year.

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5 cups uncooked glutinous trắng rice

1 tablespoon fine sea salt, divided

1 pound pork belly, skin removed

3 tablespoons fish sauce

2 large shallot, minced

1 tablespoon trắng sugar

1 teaspoon đen pepper

1 cup dried mung beans

3 cups water

2 (16-ounce packages) frozen banana leaves, thawed

kitchen twine


Place rice in a colander; rinse under cold water, stirring rice with your fingers, until water runs clear, about 2 minutes. Transfer rice khổng lồ a large bowl or container; add water to lớn cover by 2 inches. Cover & refrigerate for 12 hours.


While rice refrigerates, cut pork into four 1 1/4x5-inch strips. Place pork strips, fish sauce, shallot, sugar, pepper, và 1/4 teaspoon salt in a large zip-top plastic freezer bag. Seal bag, removing as much air as you can. Gently mát xa pork khổng lồ distribute marinade. Refrigerate for 12 hours.


Place mung beans in a colander; rinse under cold water, stirring with your fingers, until water runs clear, 1 khổng lồ 2 minutes. Transfer mung beans lớn a small saucepan; địa chỉ cửa hàng remaining 1/2 teaspoon salt & 3 cups water. Bring khổng lồ a boil over high heat, stirring occasionally. Reduce heat to lớn medium-low, and simmer, stirring occasionally, until mung beans are creamy, no longer hold their shape, and begin lớn stick khổng lồ bottom of pot, 16 to lớn 18 minutes.


Scrape beans into the bowl of a food processor. Process until smooth, about 10 seconds. Spread pureed mung beans onto a baking sheet. Chill until cold, about 45 minutes. You'll have about 2 cups mung bean puree.


While mung beans cool, gently rub banana leaves with a damp cloth lớn remove dirt. Using kitchen shears, cut fibrous strings off each banana leaf. You only need 12 banana leaves, but you cannot use torn leaves, và you'll want to set aside wider banana leaves for wrapping, so you'll need extras.


Remove pork from marinade; discard marinade. Moisten a work surface with a damp paper towel. Lay a 14-inch long piece of plastic wrap on moistened work surface, with the long edge facing you. Using a small offset spatula, spread 1/4 cup mung bean puree in center of plastic wrap to khung a 6x4-inch rectangle. Center 1 pork strip on đứng đầu of the mung bean rectangle. Spoon 1/4 cup mung bean puree over the pork, và using moistened hands, spread puree all over pork to mostly enclose. Lift bottom edge of plastic wrap to lớn begin wrapping pork mixture; continue lớn roll into a log. Once roll is complete, hold the ends of the plastic wrap và roll pork mixture on counter towards you to size a tight cylinder, about 5 inches long; set pork roll aside. Repeat wrapping procedure with remaining 1 1/2 cups mung bean puree and remaining 3 pork strips.


Drain và transfer lớn a large bowl. Stir in 2 1/4 teaspoons salt. You'll have about 9 cups drained rice.

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Stack 3 wide banana leaves (dull-side down with lines on the leaf running running parallel to lớn edge of work surface) on đứng top of each other to cover an 11-inch wide area. You will probably need khổng lồ overlap some of the smaller leaves in order to khung the desired shape. Using kitchen shears, cut banana leaf stack to khung a 11x14-inch rectangle, with the 11-inch side facing you; discard trimmed leaves và restack leaves if needed. Spoon 3 phần tư cup of rice onto center of banana leaf stack và spread into a 6x4-inch rectangle.


Unwrap 1 of the pork rolls & center on top of rice rectangle. Spoon ba phần tư cup rice over pork roll. Slowly wrap short edge of banana stack closest to lớn you over pork roll, stopping khổng lồ redistribute rice enclosing the pork, until it is snug & completely wrapped. Tie banana leaf cylinder in center with 1 (14-inch) piece of kitchen twine to lớn secure. Working with 1 over of cylinder only, fold banana leaf ends over cylinder. Hold ends in place and then stand cylinder up on the folded end. Spoon 1/4 cup of rice into open end, & gently tap sides of banana cylinder and tap back & forth to settle rice. Seal open end of banana cylinder by tucking sides of banana leaves against rice mixture like you are wrapping a present and folding flaps down. Center 1 (28-inch) string over folded end & hold sides of string snuggly against cylinder. Hold folded end in place & flip cylinder. Mở cửa folded end.


Spoon 1/4 cup of rice into open end, & gently tap sides of banana cylinder và tap back & forth to settle rice. Seal xuất hiện end of banana cylinder, tucks sides of banana leaves against rice mixture lượt thích you are wrapping a present, then fold flaps down. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Center 1 (28-inch) string on 1 folded end perpendicular khổng lồ first string, & hold sides of string snuggly against cylinder. With your other hand, hold bottom over in place & flip cylinder. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Lay banana cylinder on work surface & cut off center string (the first string we tied) with kitchen shears; discard. Using 5 (14-inch) pieces of kitchen twine, tie banana cylinder working from center out at 1 1/2-inch intervals until you reach the ends. Wrap banana cylinder tightly in a 18-inch long piece of aluminum foil. Secure center and folded ends of foil with 3 (14-inch) pieces of kitchen twine. Repeat wrapping procedure with remaining banana leaves, rice, pork rolls, & kitchen twine.


Place cylinders in a large stockpot (you may need to stand cylinders on their ends.) Fill pot with water to lớn 2 inches below the rim. Place a heat-proof lid on vị trí cao nhất of cylinders khổng lồ keep submerged. Cover, & bring to boil over high heat. Uncover và continue to gently boil at medium heat, turning every 2 hours, until the internal temperature is at least 200 degrees F (92 degrees C), about 6 hours. địa chỉ additional boiling water as needed throughout cook time to lớn keep water level 2 inches below the pot rim. Using tongs, transfer cooked banh tet lớn a baking sheet and let cool for at least 3 hours, or chill overnight. Remove & discard foil & banana leaves. Slice into rounds & serve. For clean slices, dip knife into warm water, & wipe clean often.


You really need a full day to prepare these. Or, save time with these make aheads: Make mung bean puree up khổng lồ 3 days in advance. Cbanana leaves 1 day ahead of time and sandwich between layers of damp paper towel; chill in zip-top bags. Marinate pork for at least 2 hours, so you can prepare your pork rolls the night before assembling.


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Nutrition Facts (per serving)

424Calories
6g Fat
76g Carbs
15g Protein

Show Full Nutrition LabelHide Full Nutrition Label
Nutrition FactsServings Per Recipe12Calories424
% Daily Value *
Total Fat6g8%
Saturated Fat2g9%
Cholesterol14mg5%
Sodium1015mg44%
Total Carbohydrate76g28%
Dietary Fiber5g19%
Total Sugars2g
Protein15g
Vitamin C1mg5%
Calcium42mg3%
Iron8mg45%
Potassium349mg7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.