Crispy Fried Bánh Tét

Name: Crispy Fried Bánh Tét
Cuisine: American
Ingredients: Bánh tét (Vietnamese sticky rice cake), kept in the freezer or refrigerator. Frying from frozen makes it even tastier

Hồ Nhã @cook_11797130

California

Everyone knows how to fry, but how do you make it crispy, not burnt, not dark, and still crispy even after sitting out all day?

Hồ Nhã @cook_11797130

California

Everyone knows how to fry, but how do you make it crispy, not burnt, not dark, and still crispy even after sitting out all day?

Saved

Ingredients

Bánh tét (Vietnamese sticky rice cake), kept in the freezer or refrigerator. Frying from frozen makes it even tastier

Saved

Steps

1

Let the bánh tét thaw naturally. If you want to fry it, let it thaw for one day at room temperature.
2

When the bánh tét feels slightly soft but still firm, it's ready to use. Remove the banana leaves, and wear gloves to keep your hands clean. Wrap plastic wrap around the knife blade to prevent the sticky rice from sticking when slicing.
3

Slice the bánh tét into rounds while it's still a bit firm—this makes it easy to cut without breaking apart.
4

Use low heat—the lower, the better. The longer you fry, the crispier it gets without burning. Add enough oil to just cover the surface of the bánh tét slices. Fry 4 slices at a time. Add more oil as needed, but never deep-fry. Fry one side for about 10 minutes, then flip to fry the other side.
5

Serve with pickled vegetables or pickled shallots. If fried properly, the bánh tét will stay crispy for 1–2 days at room temperature without spoiling.