Banana Bánh Tét

Name: Banana Bánh Tét
Yield: Makes 8 cakes, each about 6 inches long (15 cm)
Cuisine: American
Ingredients: 2 1/4 lbs sticky rice (about 1 kg); 8 ripe bananas (such as Cavendish) + 2 tablespoons granulated sugar; 1 can black beans or red beans; 1 can coconut milk; 7 oz shredded coconut (about 200 grams); 1 pack banana leaves; String for wrapping the cakes

Hong Ngoc @cook_2521850

No one knows exactly when Bánh Tét became a staple of Southern Vietnamese New Year celebrations, but it’s always present among the holiday dishes. According to Southern tradition, Bánh Tét is cooked on New Year’s Eve, with the whole family staying up to watch over the pot. Children gather around the stove, and everyone comes together, creating a warm, festive atmosphere for the holiday reunion.

Hong Ngoc @cook_2521850

Saved

Ingredients

Varies by person

Makes 8 cakes, each about 6 inches long (15 cm)

2 1/4 lbssticky rice (about 1 kg)
8ripe bananas (such as Cavendish) + 2 tablespoons granulated sugar
1 canblack beans or red beans
1 cancoconut milk
7 ozshredded coconut (about 200 grams)
1 packbanana leaves
String for wrapping the cakes

Saved

Steps

Varies by person

1

First, rinse the sticky rice thoroughly and soak it overnight in warm water.
- Peel the bananas, place them in a bowl, toss with 2 tablespoons sugar, mix well to coat, cover with plastic wrap, and refrigerate overnight.
- Wash the banana leaves, cut into pieces (about 24 leaves, 3 per cake), each about 8 inches wide. Pat both sides completely dry.
- Cut 32 small pieces of leaf, each about 2 fingers wide.
- Open the can of beans, drain the liquid, and keep the beans.
- Open the can of coconut milk.
2

Preparation:
Drain the soaked sticky rice in a colander.
In a large skillet, add the can of coconut milk, the beans, and all the sticky rice. Stir over medium heat until the rice is well mixed and starts to come together. Add the shredded coconut and continue stirring until the liquid is absorbed. Remove from heat and let cool.
3

For each cake, use 3 banana leaves. Place the first leaf with the green side down on the table, then lay the second and third leaves on top with the green side up. Spread 9 oz (about 250 grams) of sticky rice evenly, place 1 banana in the center, then gather the sides of the leaves together and shape the rice around the banana. Tie a string around the middle to hold the cake, fold one end, and use a spoon to press the rice down firmly at the other end. Fold the leaves neatly, wrap with 2 small leaves in a cross shape, and tie securely. Repeat for the other end, tying the cake tightly and neatly as you prefer.
4

In a large pot, line the bottom with leftover banana leaves, add boiling water, and place the cakes in to boil for 8 hours. Each time you add water, use only boiling water—never cold, or the rice will become hard. Once cooked, remove the cakes, rinse with cold water, and hang them up to drain. That’s it!
5

Wishing everyone success!
6