Banana Bánh Tét Recipe by Hong Ngoc
This recipe is translated from Cookpad Vietnam. See original: Bánh Tét Chuối Cooking Instructions Varies by person 1 First, rinse the sticky rice thoroughly and soak it overnight in warm water. - Peel the bananas, place them in a bowl, toss with 2 tablespoons sugar, mix well to coat, cover with plastic wrap, and refrigerate overnight. - Wash the banana leaves, cut into pieces (about 24 leaves, 3 per cake), each about 8 inches wide. Pat both sides completely dry. - Cut 32 small pieces of leaf, each about 2 fingers wide. - Open the can of beans, drain the liquid, and keep the beans. - Open the can of coconut milk. 2 Preparation: Drain the soaked sticky rice in a colander. In a large skillet, add the can of coconut milk, the beans, and all the sticky rice. Stir over medium heat until the rice is well mixed and starts to come together. Add the shredded coconut and continue stirring until the liquid is absorbed. Remove from heat and let cool. 3 For each cake, use 3 banana leaves. Place the first leaf with the green side down on the table, then lay the second and third leaves on top with the green side up. Spread 9 oz (about 250 grams) of sticky rice evenly, place 1 banana in the center, then gather the sides of the leaves together and shape the rice around the banana. Tie a string around the middle to hold the cake, fold one end, and use a spoon to press the rice down firmly at the other end. Fold the leaves neatly, wrap with 2 small leaves in a cross shape, and tie securely. Repeat for the other end, tying the cake tightly and neatly as you prefer. 4 In a large pot, line the bottom with leftover banana leaves, add boiling water, and place the cakes in to boil for 8 hours. Each time you add water, use only boiling water—never cold, or the rice will become hard. Once cooked, remove the cakes, rinse with cold water, and hang them up to drain. That’s it! 5 Wishing everyone success! 6 1 First, rinse the sticky rice thoroughly and soak it overnight in warm water. - Peel the bananas, place them in a bowl, toss with 2 tablespoons sugar, mix well to coat, cover with plastic wrap, and refrigerate overnight. - Wash the banana leaves, cut into pieces (about 24 leaves, 3 per cake), each about 8 inches wide. Pat both sides completely dry. - Cut 32 small pieces of leaf, each about 2 fingers wide. - Open the can of beans, drain the liquid, and keep the beans. - Open the can of coconut milk. 1 First, rinse the sticky rice thoroughly and soak it overnight in warm water. - Peel the bananas, place them in a bowl, toss with 2 tablespoons sugar, mix well to coat, cover with plastic wrap, and refrigerate overnight. - Wash the banana leaves, cut into pieces (about 24 leaves, 3 per cake), each about 8 inches wide. Pat both sides completely dry. - Cut 32 small pieces of leaf, each about 2 fingers wide. - Open the can of beans, drain the liquid, and keep the beans. - Open the can of coconut milk. 2 Preparation: Drain the soaked sticky rice in a colander. In a large skillet, add the can of coconut milk, the beans, and all the sticky rice. Stir over medium heat until the rice is well mixed and starts to come together. Add the shredded coconut and continue stirring until the liquid is absorbed. Remove from heat and let cool. 2 Preparation: Drain the soaked sticky rice in a colander. In a large skillet, add the can of coconut milk, the beans, and all the sticky rice. Stir over medium heat until the rice is well mixed and starts to come together. Add the shredded coconut and continue stirring until the liquid is absorbed. Remove from heat and let cool. 3 For each cake, use 3 banana leaves. Place the first leaf with the green side down on the table, then lay the second and third leaves on top with the green side up. Spread 9 oz (about 250 grams) of sticky rice evenly, place 1 banana in the center, then gather the sides of the leaves together and shape the rice around the banana. Tie a string around the middle to hold the cake, fold one end, and use a spoon to press the rice down firmly at the other end. Fold the leaves neatly, wrap with 2 small leaves in a cross shape, and tie securely. Repeat for the other end, tying the cake tightly and neatly as you prefer. 3 For each cake, use 3 banana leaves. Place the first leaf with the green side down on the table, then lay the second and third leaves on top with the green side up. Spread 9 oz (about 250 grams) of sticky rice evenly, place 1 banana in the center, then gather the sides of the leaves together and shape the rice around the banana. Tie a string around the middle to hold the cake, fold one end, and use a spoon to press the rice down firmly at the other end. Fold the leaves neatly, wrap with 2 small leaves in a cross shape, and tie securely. Repeat for the other end, tying the cake tightly and neatly as you prefer. 4 In a large pot, line the bottom with leftover banana leaves, add boiling water, and place the cakes in to boil for 8 hours. Each time you add water, use only boiling water—never cold, or the rice will become hard. Once cooked, remove the cakes, rinse with cold water, and hang them up to drain. That’s it! 4 In a large pot, line the bottom with leftover banana leaves, add boiling water, and place the cakes in to boil for 8 hours. Each time you add water, use only boiling water—never cold, or the rice will become hard. Once cooked, remove the cakes, rinse with cold water, and hang them up to drain. 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