Bánh Tét with Mung Bean Filling

Name: Bánh Tét with Mung Bean Filling
Cuisine: American
Ingredients: 500 grams mung beans (about 2 1/2 cups); 600 grams good quality pork fat (about 1 1/3 pounds; buy a whole piece as long as the cake); Salt, sugar; Coconut milk

Chân Chân ( Nhược Tư ) @cook_4943957

Suddenly, I find myself reminiscing about old New Year's Eve nights. Wrapped up in a blanket, waiting for the sound of fireworks, I would quickly set out bánh tét that had been prepared the day before to offer to the heavens and ancestors.

Thinking about it brings back memories of the spring breeze, gently touching and softly falling. Even the chill would quietly brush my lips and hair.

Just sharing a bit—missing those times, I went to the pantry to get some bánh tét with mung bean filling to eat. I'm writing down the filling recipe my mom taught me for everyone to reference. The sticky rice part is detailed in the Bánh tét with banana filling recipe, so here I'll just share the filling.

Thinking about it brings back memories of the spring breeze, gently touching and softly falling. Even the chill would quietly brush my lips and hair.

Chân Chân ( Nhược Tư ) @cook_4943957

Thinking about it brings back memories of the spring breeze, gently touching and softly falling. Even the chill would quietly brush my lips and hair.

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Ingredients

500 gramsmung beans (about 2 1/2 cups)
600 gramsgood quality pork fat (about 1 1/3 pounds; buy a whole piece as long as the cake)
Salt, sugar
Coconut milk

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Steps

1

I use mung beans with skins because the split, skinless kind tastes bland now. They aren't as fragrant and rich as before.
2

Soak the mung beans in water for about 2 hours. Remove all the skins. Cook the beans until very soft with coconut milk (season with salt and sugar to taste while cooking). Then, transfer the cooked beans to a pan and stir over heat until the mixture is thick and smooth. Spread the cooked bean mixture onto a tray. Let it cool completely so it becomes soft and smooth. Don't cook the beans until dry—if you do, the filling will be too dry and not tasty once cooled.
3

Clean the pork fat thoroughly. Pat dry with a towel and cut into long strips (a bit thicker than your thumb, lengthwise). Add 1/2 teaspoon salt and sugar (use a bit more sugar) to the fat. Mix well and set the fat in a spot with gentle sunlight for about a morning. Start preparing the fat while soaking the beans so it's ready when the beans have cooled.
4

Divide the bean mixture into portions. Use a spoon to flatten each portion into a rectangle. Place a strip of pork fat in the center and wrap the bean mixture around it. Prepare the filling like this ahead of time to make wrapping easier.
5

Mom is wrapping the cakes here.
6

The cakes are wrapped.
7