Bánh tét

Name: Bánh tét
Cuisine: American
Ingredients: 4 1/2 lbs sticky rice (about 2 kg); 3 1/3 lbs split mung beans, peeled (about 1.5 kg); 2 1/4 lbs pork belly (about 1 kg); Juice from pressed katuk leaves (or substitute with spinach juice); leaves Banana; Kitchen twine; Salt; Sugar; Shallots; Black pepper; Chicken bouillon powder

Hồng Gấm @cook_4654856

Bình Dương

The cylindrical Bánh tét holds deep meaning in Vietnamese culture. The cake is wrapped in many layers of leaves, symbolizing a mother protecting her child. Eating Bánh tét brings thoughts of mothers and family, of siblings supporting each other as if born from the same mother. The green cake with its golden filling reminds us of the countryside, of peaceful village life, and the hope for a prosperous and peaceful spring for every family. All these meanings honor human labor, the harmony between people and nature, and the importance of remembering our roots and ancestors.

Hồng Gấm @cook_4654856

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Ingredients

4 1/2 lbssticky rice (about 2 kg)
3 1/3 lbssplit mung beans, peeled (about 1.5 kg)
2 1/4 lbspork belly (about 1 kg)
Juice from pressed katuk leaves (or substitute with spinach juice)
leavesBanana
Kitchen twine
Salt
Sugar
Shallots
Black pepper
Chicken bouillon powder

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Steps

1

Soak the sticky rice overnight. Drain, then soak it in katuk leaf juice (or spinach juice) with a pinch of salt to give the rice a green color. Drain well.
2

Soak the mung beans for about 4 hours, then drain and add a pinch of salt.
3

Slice the pork belly into long strips. Season with salt, black pepper, minced shallots, chicken bouillon powder, and sugar.
4

Prepare the banana leaves and kitchen twine.
5

Lay out the banana leaves. Add a layer of sticky rice, then mung beans, pork, more mung beans, and finish with sticky rice. Use a ratio of 2 cups rice to 1 cup mung beans. Wrap tightly.
6

Place the cakes in a large pot and boil for 10 hours.
7

Once cooked, remove the cakes and press them to drain excess water.