Banh Tet, the iconic Vietnamese sticky rice cake, is usually enjoyed during Tet (Lunar New Year) celebrations, but its rich, savory flavors deserve a place on your table year-round. This recipe transforms the traditional Banh Tet into a quick and easy stir-fry, perfect for a weeknight meal or a casual gathering. Forget the hours of steaming and wrapping; this version retains the delightful chewiness of the sticky rice while offering a burst of fresh flavors from vibrant vegetables and aromatic herbs. The result is a delicious and satisfying dish that is both comforting and exciting.
Forget the complexities of traditional preparation; this recipe simplifies the process without sacrificing the unique texture and taste of Banh Tet. We’ll guide you through a simple yet flavorful stir-fry that showcases the best qualities of this beloved Vietnamese cake. Ready to experience the magic of stir-fried Banh Tet? Let’s dive into the step-by-step instructions!
Tools Needed
- basin
- blender
- sieve
- pots
- stove
- steamer
- large pan
Ingredients
- Waxy sticky rice: 1 kg
- Concentrated coconut milk: 500 ml
- Pandan leaf juice: 1.5 liters (from 100g pandan leaves)
- Tapioca starch: 800g
- Coconut rice: 800g
- Salt: 1 tsp
- Sugar: 400g
- Roasted peanuts: 300g
- Sticky rice flour: 4 tbsp
- Water: 80 ml
- 3k Pandan Leaf Flavor: 2 tsp (optional)
- Banana leaves: 40-50 large leaves
Step-by-Step Instructions
Step 1. Prepare the Ingredients and Fillings
- Soak 1kg of waxy sticky rice for 4-5 hours.
- Prepare coconut milk (500ml) and pandan leaf juice (1.5 liters).
- Combine coconut rice (800g), salt (½ tsp), sugar (400g), roasted peanuts (300g), sticky rice flour (4 tbsp) and water (80ml). Cook until sticky.
- Prepare the banana leaves by blanching them in hot water or drying them in the sun.
Step 2. Make the Sticky Rice Batter and Filling
- Mix pandan leaf juice, tapioca starch (800g), and optional pandan flavoring.
- Add thick coconut milk to a pan, stir constantly until the rice expands. Add tapioca starch and stir well.
- Add sugar (100g) and salt (1 tsp) to the sticky rice batter, and stir until smooth and sticky.
Step 3. Assemble and Steam the Cakes
- Take approximately 100g of the sticky rice batter and flatten it. Place 40g of filling in the center, wrap with banana leaves.
- Steam the cakes for 50-60 minutes.
Step 4. Cool and Serve
- Let the cakes cool completely before serving. The cakes will be more delicious the next day.
Read more: Vietnamese Sponge Wedding Cake: A Step-by-Step Guide
Tips
- Stir the sticky rice and batter constantly to prevent burning.
- Using a good quality sticky rice will result in a more delicious and sticky cake.
- Let the cakes cool completely before serving for optimal texture and flavor.
Nutrition
- N/A
FAQs
1. Where can I find Banh Tet (sticky rice cake) to make this recipe?
Banh Tet can often be found in Asian grocery stores, especially those specializing in Vietnamese products. You may also find them at some specialty food markets.
2. Can I make the coconut filling ahead of time?
Yes! The coconut filling can be prepared a day or two in advance and stored in the refrigerator. This will save you time when assembling the Banh Tet.
Enjoy the delightful combination of chewy sticky rice and sweet, creamy coconut filling – a true taste of Vietnam. This recipe offers a delicious and accessible way to experience a traditional treat, perfect for sharing with friends and family. So gather your ingredients and embark on this culinary adventure!