Banana And Mung Bean Bánh Tét Recipe by Apple's Kitchen
Cooking Instructions 1 Rinse the mung beans, soak them in hot water, and steam for about 15 minutes. Once soft, transfer to a blender with 1/3 cup coconut milk (about 100 ml) and 1/2 cup sugar (about 100 grams). Blend until smooth, then shape into balls according to the size of your bánh tét. Peel the bananas, coat with 1/2 cup sugar (about 100 grams) and 2 teaspoons white rice wine (about 10 ml), cover, and refrigerate for 4-8 hours or overnight. 2 Rinse the glutinous rice and soak in hot water for 6-8 hours or overnight. Mix the rice with 3/4 cup pandan leaf juice (about 200 ml) and 1 2/3 cups coconut milk (about 400 ml). Stir-fry the mixture in a pan until the rice becomes sticky, then remove from heat and let cool before wrapping. Clean the banana leaves, blanch them in boiling water, and wipe dry. Cut the leaves into large pieces (about 8x8 inches/20x20 cm) and smaller pieces (about 4x8 inches/10x20 cm) for sealing the ends. 3 Lay two pieces of banana leaf horizontally and one vertically. Spread about 1 cup of the sticky rice mixture evenly, then add mung bean or banana filling. Wrap the roll and tie a string around the center to secure. Fold one end of the roll, shake to even out the filling, trim excess banana leaf, fold both sides toward the center, then use two small pieces of leaf to seal the end and tie with string. Repeat for the other end. Finally, use a long string to wrap the roll securely. If this is your first time, don’t worry if the rolls aren’t perfect. 4 Place a large pot on the stove and line the bottom with banana leaves. Stand the bánh tét rolls upright in the pot and use extra banana leaves to keep them in place. Boil water in a kettle and pour enough hot water to cover the rolls, then cover the rolls with more banana leaves. Put the lid on and bring to a boil. Once boiling, use a weight to keep the rolls submerged and cook for 3 more hours. When done, remove and let cool. 5 Here is the finished vegetarian bánh tét I made. The sticky rice is chewy, rich, and fragrant. When wrapping, tie the rolls tightly and use extra string for a firmer shape. I used less string, so my rolls were a bit loose. 1 Rinse the mung beans, soak them in hot water, and steam for about 15 minutes. Once soft, transfer to a blender with 1/3 cup coconut milk (about 100 ml) and 1/2 cup sugar (about 100 grams). Blend until smooth, then shape into balls according to the size of your bánh tét. Peel the bananas, coat with 1/2 cup sugar (about 100 grams) and 2 teaspoons white rice wine (about 10 ml), cover, and refrigerate for 4-8 hours or overnight. 1 Rinse the mung beans, soak them in hot water, and steam for about 15 minutes. Once soft, transfer to a blender with 1/3 cup coconut milk (about 100 ml) and 1/2 cup sugar (about 100 grams). Blend until smooth, then shape into balls according to the size of your bánh tét. Peel the bananas, coat with 1/2 cup sugar (about 100 grams) and 2 teaspoons white rice wine (about 10 ml), cover, and refrigerate for 4-8 hours or overnight. 2 Rinse the glutinous rice and soak in hot water for 6-8 hours or overnight. Mix the rice with 3/4 cup pandan leaf juice (about 200 ml) and 1 2/3 cups coconut milk (about 400 ml). Stir-fry the mixture in a pan until the rice becomes sticky, then remove from heat and let cool before wrapping. Clean the banana leaves, blanch them in boiling water, and wipe dry. Cut the leaves into large pieces (about 8x8 inches/20x20 cm) and smaller pieces (about 4x8 inches/10x20 cm) for sealing the ends. 2 Rinse the glutinous rice and soak in hot water for 6-8 hours or overnight. Mix the rice with 3/4 cup pandan leaf juice (about 200 ml) and 1 2/3 cups coconut milk (about 400 ml). Stir-fry the mixture in a pan until the rice becomes sticky, then remove from heat and let cool before wrapping. Clean the banana leaves, blanch them in boiling water, and wipe dry. Cut the leaves into large pieces (about 8x8 inches/20x20 cm) and smaller pieces (about 4x8 inches/10x20 cm) for sealing the ends. 3 Lay two pieces of banana leaf horizontally and one vertically. Spread about 1 cup of the sticky rice mixture evenly, then add mung bean or banana filling. Wrap the roll and tie a string around the center to secure. Fold one end of the roll, shake to even out the filling, trim excess banana leaf, fold both sides toward the center, then use two small pieces of leaf to seal the end and tie with string. Repeat for the other end. Finally, use a long string to wrap the roll securely. If this is your first time, don’t worry if the rolls aren’t perfect. 3 Lay two pieces of banana leaf horizontally and one vertically. Spread about 1 cup of the sticky rice mixture evenly, then add mung bean or banana filling. Wrap the roll and tie a string around the center to secure. Fold one end of the roll, shake to even out the filling, trim excess banana leaf, fold both sides toward the center, then use two small pieces of leaf to seal the end and tie with string. Repeat for the other end. Finally, use a long string to wrap the roll securely. If this is your first time, don’t worry if the rolls aren’t perfect. 4 Place a large pot on the stove and line the bottom with banana leaves. Stand the bánh tét rolls upright in the pot and use extra banana leaves to keep them in place. Boil water in a kettle and pour enough hot water to cover the rolls, then cover the rolls with more banana leaves. Put the lid on and bring to a boil. Once boiling, use a weight to keep the rolls submerged and cook for 3 more hours. When done, remove and let cool. 4 Place a large pot on the stove and line the bottom with banana leaves. Stand the bánh tét rolls upright in the pot and use extra banana leaves to keep them in place. Boil water in a kettle and pour enough hot water to cover the rolls, then cover the rolls with more banana leaves. Put the lid on and bring to a boil. Once boiling, use a weight to keep the rolls submerged and cook for 3 more hours. When done, remove and let cool. 5 Here is the finished vegetarian bánh tét I made. The sticky rice is chewy, rich, and fragrant. When wrapping, tie the rolls tightly and use extra string for a firmer shape. I used less string, so my rolls were a bit loose. 5 Here is the finished vegetarian bánh tét I made. The sticky rice is chewy, rich, and fragrant. When wrapping, tie the rolls tightly and use extra string for a firmer shape. I used less string, so my rolls were a bit loose. 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