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Banh Tet

Bánh Tét Recipe (Vietnamese Cylindrical Sticky Rice Cake)

Bánh tét, or Vietnamese cylindrical sticky rice cake, is a great way to get to know about Vietnamese culture, especially when people can’t seem to get enough of Vietnamese cuisine. Let me guide you on how to make bánh tét.
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Course: Main Course
Cuisine: Vietnamese
Keyword: Bánh Tét, Vietnamese Cylindrical Sticky Rice Cake
Level of Difficulty: Hard
Dietary Preference: None
Prep Time: 1 hour 15 minutes
Cook Time: 8 hours
Total Time: 9 hours 15 minutes
Servings: 4 Servings
Calories: 1143kcal

Equipment

  • Big Bowl
  • Pot
  • Flat Winnowing Basket
  • Ladle
  • Spatula
  • Skillet

Ingredients

For the sticky rice and mung bean layer:

  • 17.6 ounces of sticky rice
  • 12.3 ounces of green beans
  • 0.42 cup of extracted panda leave juice
  • 1.06 cups of coconut milk
  • 3 teaspoons of sugar 1.5 for the sticky rice and 1.5 for the green beans
  • 2 teaspoons of salt 1 for the sticky rice and 1 for the green beans

For the filling:

  • 14.1 ounces of pork belly
  • 1 tablespoon of pepper
  • 1 teaspoon of sugar
  • 2 teaspoons of salt
  • 1 teaspoon of minced shallot

For the wrapping:

  • Banana leaves
  • Bamboo strings
US Customary - Metric

Instructions 

  • Soak the sticky rice in water for at least 8 hours or overnight.
    Banh Tet Step 1 Prepare the Sticky Rice
  • Drain and wash the rice with a new batch of water. Repeat the process until the water is clear. Drain the rice one last time using a flat winnowing basket.
    Banh Tet Step 1 Prepare the Sticky Rice1
  • Soak the green beans for at least 4 hours before boiling them. Make sure to season the beans with sugar and salt while boiling them.
    Banh Tet Step 2 Cook the Green Beans
  • Combine crushed pepper, sugar, salt, and minced shallots to marinade the pork belly for roughly half an hour.
    Banh Tet Step 3 Marinade the Pork Belly
  • Stir-fry the sticky rice in a skillet with extracted pandan leaf juice, coconut milk, sugar, and salt. Keep stirring the mixture until the liquid is fully evaporated. Remove from heat and let the rice cool.
    Banh Tet Step 4 Stir Fry the Sticky Rice
  • Pound the green beans into a paste-like mixture and spread it over a flat surface. Place a long piece of pork belly over the spread bean and seal the meat with another layer of green bean paste.
    Banh Tet Step 5 Shape the Banh Tet Filling
  • Roll the green bean and pork filling into a cylindrical shape, making sure the bean covers the pork belly completely.
    Banh Tet Step 5 Shape the Banh Tet Filling1
  • Layer a flat surface with two large banana leaves (around 15.7x19.7in) with smooth, shiny surfaces facing outward.
    Banh Tet Step 6 Wrap the Banh Tet
  • Place another two smaller leaves (11.8x15.7in) in the same direction as the larger ones.
    Banh Tet Step 6 Wrap the Banh Tet1
  • Continue to put another larger leaf in the middle of all the assembled leaves.
    Banh Tet Step 6 Wrap the Banh Tet2
  • Place a bamboo string under the first leaf layer.
    Banh Tet Step 6 Wrap the Banh Tet3
  • Put a decent amount of sticky rice over the leaf surface.
    Banh Tet Step 6 Wrap the Banh Tet4
  • Transfer the cylindrical filling over the sticky rice bed and place it in the center.
    Banh Tet Step 6 Wrap the Banh Tet5
  • Pour more sticky rice over the filling to cover it.
    Banh Tet Step 6 Wrap the Banh Tet6
  • Hold the two horizontal ends of the banana leaves and fold them in half. Then roll the cake tightly and secure the shape using the bamboo string placed in the middle of the Banh Tet.
    Banh Tet Step 6 Wrap the Banh Tet7
  • Fold one end to flip the cake vertically on that same folded side. Pour more sticky rice into the remaining open end of the bánh tét to evenly distribute the sticky rice.
    Banh Tet Step 6 Wrap the Banh Tet8
  • Fold the last open end of the cake and seal both rectangularly cut banana leaves placed on each side.
    Banh Tet Step 6 Wrap the Banh Tet9
  • Take another 4 rectangular banana leaves to secure both ends of the bánh tét. Place the leaves in a crisscross pattern over each side of the cake to prevent water from seeping in while boiling.
    Banh Tet Step 6 Wrap the Banh Tet10
  • Take two bamboo strings and tie them in the vertical direction of the bánh tét to tightly secure both ends of the cake.
    Banh Tet Step 6 Wrap the Banh Tet11
  • Then, wrap the bamboo trips horizontally around the cake. Start from the top and work your way down to the bottom of the bánh tét. Later on, remove the rubber bands and the vertical bamboo strings leaving the horizontal strings only.
    Banh Tet Step 6 Wrap the Banh Tet12
  • Layer the bottom of the pot with any remaining banana leaves to prevent burning and start placing in the cake. Submerge the cake fully in water and let the fire simmer for 8 hours. Keep the water boiling lightly and not vigorously.
    Banh Tet Step 7 Boil the Banh Tet
  • Make sure to refill the water so the bánh tét is always submerged and cooked evenly. Remove the cake and give them a cold water bath to cool off and clean the cake exterior.
    Banh Tet Step 7 Boil the Banh Tet2
  • For cutting the cake, remove the outer banana layer and place a bamboo string under the cake. Pull both ends of the string in opposite directions to cut the cake into a wheel shape. You can also use a knife for cutting.
    Banh Tet Step 7 Boil the Banh Tet4

Video

Notes

  • The recipe is based on 4 servings.
  • When you’re into the cooking process for 1.5 - 2 hours, you need to flip one end of the cake if you’re cooking your bánh tét vertically in a small pot to ensure even cooking.
  • Make sure to refill the water frequently.
  • After finishing the boiling process, wash the cakes in cold water and roll them over a flat surface for a more appealing cylindrical look.
  • If you can’t get the leaves of the same size or have to work with torn leaves, you can compensate for the missing section with extra leaves.

Nutrition

Calories: 1143kcal | Carbohydrates: 115g | Protein: 21g | Fat: 67g | Saturated Fat: 31g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 72mg | Sodium: 2380mg | Potassium: 618mg | Fiber: 6g | Sugar: 7g | Vitamin A: 620IU | Vitamin C: 12mg | Calcium: 70mg | Iron: 6mg