Banh tet

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Feb 13, 2021 · By Tu · Last updated: Oct 3, 2022 · 3 Comments · This post may contain affiliate links


Glutinous rice banana cake (Bánh tét chuối) is a traditional Vietnamese holiday cake. Though it is somewhat complicated khổng lồ make, its one-of-a-kind banana flavor and sticky texture are worth the time và labor. Not lớn mention this Bánh tét chuối is 100% vegan friendly. Let"s learn more about the famous holiday food with this how-to-make banana cake guide.

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Glutinous rice banana cake (Bánh Tét Chuối)

What is glutinous rice banana cake (Bánh tét chuối)?

This cake is one of the many famous Vietnamese traditional cakes. Unlike its sister meaty version, this vegan cake is often seen all year round.

The cake is made with glutinous rice (sticky rice - gạo nếp), beans, ripened bananas, and coconut milk. Then it is wrapped tightly (as much as possible) in many layers of banana leaves.

Last but not least, it is cooked in boiling water from 4 to lớn 5 hours as opposed to lớn its meaty version, which can take anywhere from 9 to 10 hours.

So this bánh tét chuối is a perfect option for anybody who wants to enjoy cooking holiday food while having less time on their hands.


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Essential ingredients

Ripen banana - make sure your bananas are well-ripened for this cake; thus, most of the flavor (and fragrance) will come from these beautiful bananas.Sugar & salt - like other recipes, we need something for seasoning. This cake is supposed to lớn be on the sweet side, so sugar is used generously.
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Wrap glutinous rice banana cake

Portion rice, cut leaves và stringsDivide your rice mixture into four equal portions (in this recipe, I used approximately 8 oz of rice for each banana cake).Wipe banana leaves with a clean towel và cut them into 10 - 12 inches squares (at least 12 leaves).Cut another 16 12x2 inches leaves & set them aside.You also need a rubber band to assist with the shaping process.Rolling processPlace three layers on a rolling mat or a clean flat surface on banana leaves.Spread half of a rice mixture portion in the middle of banana leaves, leaving at least 2 inches of banana leaves exposed for each side.Place one banana on the rice mixture và spread another half of the rice mixture over the banana.
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Use your hands lớn pick up two edges of banana leaves toward the middle and pin them together.Use the mat or just your hands to lớn roll & shape the banana cake (bánh tét chuối) tightly into a log. Place the seam side down.Use a 4-inch string và tightly secure the log in the middle.
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Shaping processFold one end & put the log vertically with an opened kết thúc upward.Use a spoon that can fit perfectly inside the log, push the rice mixture tightly down and carefully shape them into a square shape if possible.Fold the edges as you wrap at the over of a gift box. Use a scissor lớn cut the leave for easier shaping if necessary.Use two 12x2 leaves, flap over this end, & then use a rubber band to secure the leave tightly.Repeat the steps with the other end. Try to limit the length of the cake khổng lồ at most 8 inches.

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Tying process

You can apply two tying processes here: a traditional one & a half-hitch method. I"m using a half hitch method; this is most suitable for an 8-inch cake or shorter. Anything longer than that, the traditional tying process will be a better choice.

Half-hitch tying method

Use this for cake that has 8-inch length or less

Wrap the loose end of a 50-inch string around the banana cake log and tie it with a double know. Leave at least 5-8 inches of string for a shorter end.Make a loop and slide it down over the cake to lớn approximately 1 to lớn 1.5 inches from the first knot.
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Then tightly secure a know in the middle of the loop.Make another loop và slide it down. Continue looping và securing until the whole cake has been tied.
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Turn the cake over and wrap the string around the over of the cake, then around the string that formed the last loop. Continue doing this process for the entire length of the cake log. Remember pulling the string tightly after wrapping it around each loop.Turn the log back over. Wrap the string around the front kết thúc of the cake ad secure it to lớn the first loop at the point where you tide your first knot. Trim the ends of the strings if necessary.

Traditional tying method

Use this for any Vietnamese traditional holiday cake that is longer than 8 inches.

Cut 8 lớn 10 strings long enough to wrap completely around the cake log.Hold one kết thúc between the thumb and forefinger, pass the other end around it và across the strings.Loop the loose kết thúc of the string around your finger.Wrap the string và pass the loose kết thúc back through the hole.Pull và tighten the knot securely on the cake log.Tight another know on đứng top of the first knot khổng lồ prevent it from losing. Trim the ends of the strings if necessary.Continue with the rest of the strings until the entire cake log is tied.
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How long can I keep glutinous rice banana cake (bánh tét chuối) for?

Cooked bánh tét chuối can be kept at room temperature in a cool, dry place and away from direct sunlight for three days.

They can be kept in the chiller for up khổng lồ 5 days và microwaved for 1-2 minutes before serving.

Or bánh tét chuối in the freezer for up to 2 months. Thaw them in the chiller and heat with a microwave before serving.

Related recipes

Looking for more traditional Vietnamese dessert-like và banana-related recipes? Here are a few recommendations: