Friday, November 1, 2013
Banh Tet Chuoi (Sticky Rice Cake with Bananas)
11 Lady Finger Bananas
1 package Banana Leaves
4 cups Sweet Rice
1/2 cup Black Bean
1 cup Coconut Milk
4 Tbsps. Sugar
Pinch of Salt
Soak 4 cups Sweet Rice and 1/2 cup Black Bean in water for at least 4hrs.
Peel about 11 Lady Finger Bananas and put in a large bowl. Add 2 Tbsps. Sugar and mix. Let it sit for 30 minutes.
Clean and wipe the Banana Leaves.
Cook the Black Bean until soften. It takes about 1 hour. Then drain out and set aside.
Rinse the Sweet Rice and drain the water out.
Now you should have your 4 cups Sweet Rice, 1/2 cup cooked Black Bean and 1 cup Coconut Milk.
Pour 1 cup Coconut Milk in a large pan. Add in the Sweet Rice and the Black Bean.
Using medium heat. Add in a pinch of Salt and 2 Tbsps. Sugar. Stir until the Coconut Milk has been absorbed.
Then turn off heat, put in a bowl, and set aside.
Cut the edge of the Banana Leaves. Using 3 layers of Banana Leaves. Layout 2 large pieces on the bottom and put the small piece on top.
Have your Sticky Rice with Bean and your Bananas on the table.
Place 1 Banana on top of the Sticky Rice. Then cover the banana with some more Sticky Rice.
Take the bottom and top part, hold it together and then fold down. To help hold it in place tie the string that was put underneath the leaves.
Then bend one side and bring the other side upward. Press in the center and fold it down. Use a different string wrap it around the Banana leaves and tie it.
Do the same to the other side. You can tie more strings to make sure the Banana leaves does not unwrap while cooking.
Repeat until you use up all your Sticky Rice and Bananas. Have a large pot fill with boiling water. Boil the Banh Tet for about 3 hrs.