Peel the bananas and cut them in half. Mix the bananas with sugar and cooking wine, then set aside.

Wash the banana leaves and blanch them in hot water, then let them drain. Rinse the glutinous rice and soak it in pandan water for about 4 hours. Drain the rice in a colander.

In a pan over medium heat, cook the glutinous rice with coconut milk until the rice absorbs the coconut milk. The rice will become sticky and soft. Add 1/3 cup sugar and continue to cook, stirring, until the sugar dissolves. Turn off the heat. Divide the rice into 8 equal portions.

Spread a layer of sticky rice on a banana leaf, place a banana half on top, then cover with another layer of sticky rice. For convenience, you can wrap the rice and banana in food wrap first, then place it on the banana leaf.

Wrap the cake as shown to make a flat, short bánh tét.

Steam the cakes for 2 hours over medium heat. The finished cakes will have chewy sticky rice and fragrant, red bananas.

Original recipe: http://mulanbepnha.blogspot.com/2014/08/banh-tet-chuoi-kieu-thai.html?m=1.