Sticky Rice And Mung Bean Cakes Banh Tet Recipes

VIETNAMESE BANH TET RECIPE - STICKY RICE CAKE

Steps:

• The Night Before: Preparing the IngredientsSoak the rice in coconut juice for 1/2 hour. Then, cover it with three inches of water and let it sit overnight. Place the mung beans in a bowl and rinse under cold water until the water is clear. Drain the beans, then add enough cold water to cover the mung beans by 1 inch. Let soak overnight. Cut the pork belly into 3-inches long, 2-inches wide, and 1/2-inch thick pieces, ensuring that each piece has fat and skin. Add the fish sauce, sea salt, pepper, and pork belly to a bowl and mix well. Let the filling marinate overnight. Soak the tropical leaves, placing them in a large roasting pan and adding water to cover. Put a plate as a weight on top of the leaves to keep them submerged. The Morning Of: Preparing the IngredientsDrain the rice in a colander and return it to the bowl. Gradually mix in the salt, sprinkling it over the rice and using your hands to distribute it well. Drain the mung beans. Using a steamer and a parchment paper as liner, lay the mung beans in the steamer tray and spread it out evenly. Place the tray onto the steamer and cover. Steam for 8 minutes or until the mung beans are tender. Let it cool. Once cool, add the cooled beans into a food processor until it as a whipped consistency. Drain the bamboo leaves, rinse, and set aside. Rinse and pat the tropical leaves dry and cut them into sheets of 5" x 12". Set aside. Assembling the Banh Tet with IngredientsTo make each banh tet cake, put a 12" x 18" inch sheet of heavy duty aluminum foil on your work surface, with the shortest side closest to you. Scoop up 1 cup of the prepared rice and distribute the rice evenly. Next, scoop up the mung beans and add it as a layer. Lastly, add the pork belly on top. Now, roll the banh tet together and tie it with a string. Repeat these steps for the remaining 3 cakes. Boiling Banh TetFill a 12-quart stockpot half full with water. Place the cakes in the pot by stacking or standing them up. Add enough water to cover the cakes. Hint: To keep the cakes from floating, place a heavy ceramic plate on top to gently weigh it down. To maintain a gentle boil, keep a separate kettle of boiling water on the stove to replenish the stockpot as needed. After about 3 hours into cooking, the cakes should no longer float. At this point, remove the ceramic plate. After the seven hours of boiling, use tongs to transfer the cooked cakes to a pot of cold water. Once they are fully cooled, you should be ready to eat and store for 2-3 days.

BANH TET

Steps:

• Place rice in a colander; rinse under cold water, stirring rice with your fingers, until water runs clear, about 2 minutes. Transfer rice to a large bowl or container; add water to cover by 2 inches. Cover and refrigerate for 12 hours.
• While rice refrigerates, cut pork into four 1 1/4x5-inch strips. Place pork strips, fish sauce, shallot, sugar, pepper, and 1/4 teaspoon salt in a large zip-top plastic freezer bag. Seal bag, removing as much air as you can. Gently massage pork to distribute marinade. Refrigerate for 12 hours.
• Place mung beans in a colander; rinse under cold water, stirring with your fingers, until water runs clear, 1 to 2 minutes. Transfer mung beans to a small saucepan; add remaining 1/2 teaspoon salt and 3 cups water. Bring to a boil over high heat, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until mung beans are creamy, no longer hold their shape, and begin to stick to bottom of pot, 16 to 18 minutes.
• Scrape beans into the bowl of a food processor. Process until smooth, about 10 seconds. Spread pureed mung beans onto a baking sheet. Chill until cold, about 45 minutes. You'll have about 2 cups mung bean puree.
• While mung beans cool, gently rub banana leaves with a damp cloth to remove dirt. Using kitchen shears, cut fibrous strings off each banana leaf. You only need 12 banana leaves, but you cannot use torn leaves, and you'll want to set aside wider banana leaves for wrapping, so you'll need extras.
• Remove pork from marinade; discard marinade. Moisten a work surface with a damp paper towel. Lay a 14-inch long piece of plastic wrap on moistened work surface, with the long edge facing you. Using a small offset spatula, spread 1/4 cup mung bean puree in center of plastic wrap to form a 6x4-inch rectangle. Center 1 pork strip on top of the mung bean rectangle. Spoon 1/4 cup mung bean puree over the pork, and using moistened hands, spread puree all over pork to mostly enclose. Lift bottom edge of plastic wrap to begin wrapping pork mixture; continue to roll into a log. Once roll is complete, hold the ends of the plastic wrap and roll pork mixture on counter towards you to form a tight cylinder, about 5 inches long; set pork roll aside. Repeat wrapping procedure with remaining 1 1/2 cups mung bean puree and remaining 3 pork strips.
• Drain and transfer to a large bowl. Stir in 2 1/4 teaspoons salt. You'll have about 9 cups drained rice.
• Cut 36 (14-inch) lengths and 8 (28-inch) lengths of kitchen twine; set aside.
• Stack 3 wide banana leaves (dull-side down with lines on the leaf running running parallel to edge of work surface) on top of each other to cover an 11-inch wide area. You will probably need to overlap some of the smaller leaves in order to form the desired shape. Using kitchen shears, cut banana leaf stack to form a 11x14-inch rectangle, with the 11-inch side facing you; discard trimmed leaves and restack leaves if needed. Spoon 3/4 cup of rice onto center of banana leaf stack and spread into a 6x4-inch rectangle.
• Unwrap 1 of the pork rolls and center on top of rice rectangle. Spoon 3/4 cup rice over pork roll. Slowly wrap short edge of banana stack closest to you over pork roll, stopping to redistribute rice enclosing the pork, until it is snug and completely wrapped. Tie banana leaf cylinder in center with 1 (14-inch) piece of kitchen twine to secure. Working with 1 end of cylinder only, fold banana leaf ends over cylinder. Hold ends in place and then stand cylinder up on the folded end. Spoon 1/4 cup of rice into open end, and gently tap sides of banana cylinder and tap back and forth to settle rice. Seal open end of banana cylinder by tucking sides of banana leaves against rice mixture like you are wrapping a present and folding flaps down. Center 1 (28-inch) string over folded end and hold sides of string snuggly against cylinder. Hold folded end in place and flip cylinder. Open folded end.
• Spoon 1/4 cup of rice into open end, and gently tap sides of banana cylinder and tap back and forth to settle rice. Seal open end of banana cylinder, tucks sides of banana leaves against rice mixture like you are wrapping a present, then fold flaps down. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Center 1 (28-inch) string on 1 folded end perpendicular to first string, and hold sides of string snuggly against cylinder. With your other hand, hold bottom end in place and flip cylinder. Bring edges of string up together and tie against folded flaps; don't tie too tightly. Lay banana cylinder on work surface and cut off center string (the first string we tied) with kitchen shears; discard. Using 5 (14-inch) pieces of kitchen twine, tie banana cylinder working from center out at 1 1/2-inch intervals until you reach the ends. Wrap banana cylinder tightly in a 18-inch long piece of aluminum foil. Secure center and folded ends of foil with 3 (14-inch) pieces of kitchen twine. Repeat wrapping procedure with remaining banana leaves, rice, pork rolls, and kitchen twine.
• Place cylinders in a large stockpot (you may need to stand cylinders on their ends.) Fill pot with water to 2 inches below the rim. Place a heat-proof lid on top of cylinders to keep submerged. Cover, and bring to boil over high heat. Uncover and continue to gently boil at medium heat, turning every 2 hours, until the internal temperature is at least 200 degrees F (92 degrees C), about 6 hours. Add additional boiling water as needed throughout cook time to keep water level 2 inches below the pot rim. Using tongs, transfer cooked banh tet to a baking sheet and let cool for at least 3 hours, or chill overnight. Remove and discard foil and banana leaves. Slice into rounds and serve. For clean slices, dip knife into warm water, and wipe clean often.

STICKY RICE AND MUNG BEAN CAKES / BANH TET

Steps:

• Cut the pork belly into 4 (1 inch) wide strips and then trim so each strip to 5 inches long. Optionally, remove the pork skin and discard.
• Combine the pork with ground black pepper, sugar, 1/2 tsp salt, minced shallots and fish sauce. Marinate in refrigerator for at least 1 hour.
• Lay a piece of plastic wrap on the work surface. Take 3/4 cup mashed mung beans and divide in half. Spread out each mung bean half into 5 inch long sections.
• Place a piece of marinated pork on top of one of the mung bean strips. Place the other mung bean strip on top. Using your hands, press the mashed mung bean around the pork. Roll and shape into a log.
• Wrap the log in plastic wrap.
• Repeat the above steps, making a total of 4 logs.
• Measure the logs and make sure they're approximately 5 inches long.
• Freeze the filling logs overnight.
• Tape together the 2 sheets of 8 1/2 x 11 inch paper to form an 11 inch square paper template.
• Thaw the banana leaves at room temperature for at least 1 hour. Gently unfold and separate the banana leaves. Using the paper template, cut out 12 sheets of banana leaves. (You'll need 3 sheets of banana leaves per cake). Cut a few extra sheets just in case some tear while washing.
• Clean the banana leaves by washing both sides in hot water. Wipe both sides of the leaves dry with paper towels.
• Moisten 2 large sheets of paper towels and place the cleaned banana leaves between the towels. Place the cleaned banana leaves back into the original plastic bag and then seal with tape.
• Refrigerate the banana leaves until they're ready to use.
• Wash the glutinous rice by rinsing with cool water until the water is mostly clear. Fill the basin with cold water and let the rice soak overnight.
• Remove the filling logs from the freezer.
• Rinse the glutinous rice with cold water one more time. Drain in a large colander. Toss the rice in the colander to remove any excess water. Add the remaining 2 tsp salt and combine with the rice.
• Place a 16 inch string vertically on the work surface.
• Place the first banana leaf on the work surface with the shiny side down and veins running horizontally. Place the second banana leaf on top of the first in the same way. Place the third banana leaf on top of the other 2 leaves with the shiny side up and veins running vertically.
• Place 1/2 cup glutinous rice on the center of the banana leaves. Spread out the rice so it's 1/4 inch high and just a bit bigger than the filling log. Place the filling log on top of the rice.
• Bring the banana leaves up and hold together with one hand. Add another 1/2 cup glutinous rice on top of the filling log. Using a spoon, add more rice to the sides of the cake. Smooth out the top, encasing the filling with an even amount of rice.
• While holding the top portion of banana leaves, wrap the bottom portion securely around the log. Bring the top portion of the leaves down and wrap firmly around the cake. Tie the string around the middle of the cake to secure in place.
• Fold the leaves over on the one end and stand the cake up. Pat the cake with your palms to settle the rice. Add 4 heaping tablespoons rice to the end, cover the filling. Fold the banana leaves (like you would a present) covering the end completely.
• Flip the cake over, standing it on the folded end now. Repeat the same process of adding rice and folding the banana leaves for the remaining end.
• Tie the cakes securely with a 9 feet section of cooking string. (Please see video for this part.)
• Continue with these same steps until all 4 cakes are made.
• Wrap the cakes with a generous amount of aluminum foil.
• Transfer the cakes into a 20 quart stockpot standing each cake on its end.
• Fill the pot with water until it almost covers the cakes. Place a heavy lid or plate on top of the cakes. Add more water until the cakes are completely immersed in water.
• Cover the pot and bring to a boil using High heat.
• Reduce heat to Low and cook for 4 hours.
• Check the water level every 1 hour and add boiling water as needed. (Do not add cold water. This will halt the cooking process and ruin the cakes.)
• After boiling for 2 hours, flip the cakes.
• After 4 hours, carefully remove the cakes from the pot using tongs.
• Remove the foil and rinse each cake with cold water.
• Dry the cakes with a kitchen towel.
• Wrap each cake in plastic wrap and allow to cool for 4 hours.
• To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into thick slices using a sharp knife or with cooking twine. (See the video for a demonstration.)
• Enjoy the Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles.
• Store the Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months.

TET STICKY RICE CAKES

Steps:

• The night before, soak the rice and bamboo leaves. Put the rice in a large bowl and add water to cover by 2 inches. Place the bamboo leaves in a large roasting pan and add water to cover. Put a plate on top of the leaves to keep them submerged.
• The next morning, drain the rice in a colander and then return it to the bowl. (It will have swollen to more than 8 cups.) Gradually mix in the salt, sprinkling it over the rice and using your hands to distribute it well.
• Cut the pork into pieces the size of a deck of cards, about 3 inches long, 2 inches wide, and 1/2 inch thick. If you are using pork leg, each piece should have some fat and skin. Add the fish sauce, pepper, and pork to a bowl and mix well. Let marinate for 30 minutes.
• Meanwhile, drain the bamboo leaves. Follow these directions, which will make sense when you assemble the cakes: Take each leaf and fold it lengthwise along the spine (dull side out) and then in half crosswise. Measuring from the center fold, use scissors to cut the leaf to measure 4 3/4 inches; unfolded, the trimmed leaf is 9 1/2 inches long. Use a ruler or one of the inner edges of the wooden mold (which is 5 inches long) as your guide. Rinse the trimmed leaves and set aside with the banana leaves.
• To cook the pork, in a large skillet, heat the oil over medium heat. Add the meat in a single layer and all the marinade. Cook, turning once, for about 2 minutes on each side, or until the pork is just cooked through. Transfer to a plate. Divide it into 4 equal portions and set aside.
• Fill a 12-quart stockpot half full with water and bring to a boil over high heat. Lower the heat and cover to keep hot.
• To make each cake, put a 12-by-18-inch piece of heavy-duty aluminum foil on your work surface, with a short side closest to you. Place the mold on the center of the foil. You will need 4 bamboo leaves to form the frame-corners and edges-for the cake. Working on one corner at a time, fold a bamboo leaf lengthwise (dull side out) along the spine and then in half crosswise. Crease the center fold. To form a 90-degree corner, simply unwrap the leaf and bring the lower center crease up to meet the spine. The leaf now looks like an upright corner of a paper box. Place the folded bamboo leaf into one of the corners of the mold, with the ends pointing toward (or touching) two of the walls. Repeat with the remaining 3 bamboo leaves, going in one direction around the mold and overlapping the leaves as you go. When you are done, the leaves will look like a picture frame. Push the leaves down into the corners to make sure they are snug and flush. Straighten any slouching leaf.
• Next, line the mold with banana leaf. Place a piece of banana leaf so that one of its short sides is flush with the inner wall of the mold that is closest to you; the banana leaf should cover the bottom and extend above the mold on the far wall. Place a second piece of leaf in the reverse direction. The 2 pieces will overlap each other on the bottom. Equal lengths of leaf should extend above the mold on the far and near walls. Then arrange a third piece of leaf, with a long side closest to you, evenly across the bottom of the mold, so that short lengths of leaf extend above the right and left walls. All 4 walls of the mold are now lined. Use your fingers to tuck the leaves into the mold.
• To add the edible ingredients, first scoop up 1 cup of the rice and pour it into the mold. Use your fingers to push some rice toward the outer edges. Add 1/2 cup lightly packed mung bean, pouring it into the center. Center a portion of pork on top. (If you are using pork leg, position the fat and skin in the center, so that at serving time, everyone gets an equal amount. You may need to tear or cut some of the fat from the meat to create an equal distribution.) Top with another 1/2 cup lightly packed mung bean. Finish with 1 cup rice. The mold will look very full. Push some of the rice to the sides and corners.
• Cover the top of the cake by folding in the side flaps of banana leaf, then fold the side farthest from you down, and finally fold over the side nearest you. Press down firmly on the cake with your hand to distribute and compact the ingredients. Once the top is relatively flat, put one hand on top of the cake to hold it in place while you gently pull off the mold with the other hand. Temporarily keep the mold on your lower arm while you fold the top flap of foil down, and then fold the bottom flap up and over. This should keep the cake in place enough for you to remove the mold from your arm. Then, as if wrapping a gift , fold in the sides to form a foiled-covered square box. Pick up the cake and gently tap the sides against your work surface to make sure the elements are set. Put the cake aside. Repeat to make the remaining 3 cakes. Save or discard left over rice.
• Tie each cake together with kitchen string. Since the rice expands during cooking, don't tie too tightly. Th e string should not make an impression in the foil. (See illustration, page 264.)
• Return the stockpot of water to a boil. Add the cakes, stacking and/or standing them up. To keep the cakes from floating, place an empty saucepan on top to weight them down gently. Return the water to a boil and cook, uncovered, for 7 hours. To maintain the boil, keep a kettle of boiled water on the stove to replenish the water as needed; it is okay if the water occasionally simmers. As the cakes cook, they will expand and gain weight. Every 2 hours, rotate the cakes so they will cook evenly. When the cakes no longer float, about midway through the full cooking time, remove the saucepan and continue boiling.
• Use tongs to transfer the cooked cakes to a baking sheet, placing the best-looking square side down. Put another baking sheet on top and center a 14- or 15-ounce food can on each cake to weight it down. (Eager people let the cakes cool for only 1 to 2 hours before unwrapping and eating.)
• The next morning, remove the foil, wipe off stray bits of rice, and then wrap each cake in plastic wrap. For display purposes, you may tie colorful ribbon (red symbolizes good luck) around each cake. The cakes may be kept at room temperature for 3 days, beyond which they should be stored in the refrigerator, where they will last for a week. They may also be frozen for up to 3 months (see Note for information on how to refresh frozen cakes).
• There are two ways to enjoy bánh chung: soft , which allows you to appreciate fully the pale green color and ethereal flavor of the banana leaf, or fried into a delicious crispy pancake. Regardless of which method you use, serve the cake with sugar for lightly dipping the pieces. It sounds odd but is quite nice.
• To cut and serve a cake soft: Cut the cake into 8 equal triangular wedges (think of an asterisk). Because it is hard to cut through the sticky rice with a knife, Vietnamese cooks use a type of fibrous string. I substitute unflavored dental floss or linen kitchen string. (If the cake is firm from refrigeration, unwrap and cut with a knife. Reheat the pieces in a microwave oven until soft before serving.) To cut with floss or twine: Undo the plastic wrap, keeping it spread out underneath the cake. Remove and discard the bamboo leaves. Return the cake to the plastic wrap, open side up (as it was when you were assembling the cake). Peel off the top and side flaps of banana leaf, leaving them on the plastic wrap. Cut 4 lengths of floss or string each about 20 inches long and arrange them on the cake in the pattern of an 8-spoked asterisk: position 2 strands on the diagonals, 1 strand horizontally across the middle, and 1 strand vertically down the middle. One at a time, grab the ends of each strand and pull the strand down about 1/4 inch into the cake to secure it in place. Invert the cake onto a serving plate. (Use the plastic wrap to pick up the cake.) Peel off the plastic wrap and banana leaves. One at a time, grab each strand by its ends and pull it up through the cake toward the center, crossing in the middle and lifting it out of the cake. (You may have to pause midway to pull on other strands as you make the cuts.) When all the strands are removed, the cake will be cut into perfect wedges.
• To fry and serve a cake: Nicely cut wedges are not necessary if you are frying the cake. Use a knife to quarter the cake and then cut each quarter into 1/2-inch-thick slices. In a 10-inch nonstick skillet, heat 1 tablespoon oil over medium heat. Add half of the slices and fry, undisturbed, for about 6 minutes, or until the rice has softened. Use a spatula to press and mash the chunks to form a pancake and continue to fry for 5 to 6 minutes, or until the underside is crispy and golden. Flip the pancake with a quick and confident jerk of the skillet handle (or slide the pancake onto a plate and then invert it into the skillet). Increase the heat to medium-high and fry the second side for about 4 minutes, or until crispy and golden. Slide the pancake onto a plate, cut into wedges, and serve. Repeat with the remaining slices to make a second pancake.
• The wooden mold for these cakes is not commercially produced because people typically make the molds themselves. If you are not good at woodworking, do as I did and ask someone for help. The mold should have a 5-inch-square opening and stand 1 1/2 inches high. (For my mold, I bought a 30-inch-long piece of 3/4-inch-thick unfinished oak from a spare wood bin at a lumberyard.) My friend Mike Crane cut the wood into 4 pieces, 2 pieces that were 5 inches long and 1 1/2 inches wide and 2 pieces that were 6 1/2 inches long and 1 1/2 inches wide. Although nails would have held the pieces together, he used screws, drilling 2 holes at the end of each of the longer pieces. When he screwed the pieces together, he added a little glue for extra security. To finish the mold, he lightly sanded the edges.
• To refresh a thawed bánh chung, bring it to room temperature. Rewrap it in foil and tie it with cotton string as you originally did. Boil the cake in a large pot of water for 1 hour, adding water as needed to keep the cake submerged. Remove the cake and let cool for 1 to 2 hours before eating.