Three-Color Bánh Tét

Name: Three-Color Bánh Tét
Cuisine: American
Ingredients: 750 grams sticky rice (for pandan layer) (about 3 3/4 cups); 500 grams sticky rice (for magenta plant layer) (about 2 1/2 cups); 350 grams split mung beans, peeled (about 1 3/4 cups); leaves Banana; 1 stalk leek; Seasonings: salt, black pepper, sugar, vegetable bouillon powder

Anna @cook_2604741

Three-color vegetarian bánh tét is not only visually stunning but also features the chewy, fragrant taste of sticky rice. It symbolizes prosperity and peace for the whole year, making it perfect not just for Lunar New Year but also for vegetarian parties, bringing a touch of Vietnamese culture to gatherings abroad!

Saved

Ingredients

750 gramssticky rice (for pandan layer) (about 3 3/4 cups)
500 gramssticky rice (for magenta plant layer) (about 2 1/2 cups)
350 gramssplit mung beans, peeled (about 1 3/4 cups)
leavesBanana
1 stalkleek
Seasonings: salt, black pepper, sugar, vegetable bouillon powder

Saved

Steps

1

Rinse the mung beans thoroughly and soak overnight. The next morning, rinse again under running water. Place in a pot with 1/2 teaspoon salt and cook until soft. In a skillet, heat 2 tablespoons vegetable oil and sauté the chopped leek until fragrant. Add the cooked mung beans and season with 2 teaspoons vegetable bouillon powder and 1/2 teaspoon sugar. Stir constantly for about 5 minutes, then add 1/2 teaspoon ground black pepper, mix well, and remove from heat. Let the filling cool, then divide into 5 portions. Use plastic wrap to roll each portion into a log about 8 inches (20 cm) long.
2

For the pandan layer: Blend pandan leaves and strain to get the juice. Soak 750 grams (about 3 3/4 cups) sticky rice with the pandan juice, 1/2 teaspoon salt, and 1/2 teaspoon pandan food coloring overnight. The next morning, rinse well to keep the cake fresh, then drain. Steam the rice until just cooked (not fully done). Before turning off the heat, mix in 2 tablespoons vegetable oil and 1/2 teaspoon salt to make the rice shiny and flavorful. Divide into 5 equal portions.
3

For the magenta plant layer: Wash magenta plant leaves and boil to extract a deep color (the intensity depends on the amount of leaves). Squeeze out the juice and add 1 teaspoon white rice wine to help retain the color, plus 1/2 teaspoon salt. Soak 500 grams (about 2 1/2 cups) sticky rice in this liquid overnight. The next morning, rinse well and drain. Steam the rice until just cooked (not fully done). Before removing from heat, mix in 2 tablespoons vegetable oil and 1/2 teaspoon salt for flavor and shine. Divide into 5 equal portions.
4

Prepare the banana leaves: Whether using fresh or frozen, wash thoroughly. Sun-dry or briefly blanch in boiling water, then wipe dry. Cut the banana leaves into 10.5-inch (27 cm) squares for the outer layer. Cut smaller pieces about 6.5 inches (17 cm) for the inner layer. For the ends, cut pieces 2 inches (5 cm) wide and 6 inches (15 cm) long. Lay the outer leaf down, then place the inner leaf on top with the shiny side facing the opposite direction of the outer leaf.
5

For the magenta plant sticky rice: Lay a piece of plastic wrap on the table. Spread 1/5 of the magenta plant sticky rice into a rectangle about 6 inches (15 cm) wide and 8 inches (20 cm) long. Place a mung bean log in the center and roll tightly so the edges meet. Set aside.
6

For the pandan sticky rice: Lay another piece of plastic wrap on the table. Spread 1/5 of the pandan sticky rice into a rectangle about 9 inches (23 cm) long and 8 inches (20 cm) wide. Place the magenta plant sticky rice roll on top and roll up tightly, removing the plastic wrap as you go.
7

To wrap the three-color bánh tét: Lay the prepared banana leaves on the table and place the rice roll in the center. Fold the sides over and roll up tightly, tying with string in the middle. Fold one end down to compact the rice, place a square piece of banana leaf over the end, then use two diagonal pieces to cover the end and tie securely. Repeat for the other end. Tie the roll lengthwise to keep the ends from opening, then tie 6-8 loops around the roll horizontally as desired.
8

Bring a large pot of water to a rolling boil. Arrange the cakes in the pot and boil continuously for about 5 hours. If the water level drops, add more boiling water as needed. When the cakes are done, remove and rinse with cold water, then stand them upright to cool. The cakes taste best after resting for a day.