Wednesday, January 1, 2014
Banh Tet Man (Sticky Rice Cake with Pork and Mung Bean)
1 cup Coconut Milk
5 cups Sweet Rice
1 tsp. Salt
1/2 tsp. Pandan Extract
2 tsp. Sugar
1/2 lb. Pork Belly
1/2 tsp. Salt
1 tsp. Sugar
2 cups Mung Bean
Pinch of Salt
1 cup Black Bean
3-4 cups Water
Pinch of Salt
1 package Banana Leaves
Cut the Pork Belly into 1/2 inch thin slices. Remove the skin. Cut the slices in half, put in a bowl, and set aside.
Peel 5 Shallots, cut into slices. Put in a thick bowl and smash the Shallots. Add it into the Pork to marinate.
Add in 1/2 tsp. Salt. Add in 1 tsp. Sugar. Add in some Black Pepper, mix and marinate overnight.
Soak 2 cups Mung Bean in water for at least 4 hours. Rinse the Mung Bean at least 2 times. In a sauce pan add in the Mung Bean and enough water that covers the top of it.
Add in a pinch of Salt, mix, and let it cook using medium to low heat. Mix, when the water has been absorbed and the Mung Bean has soften to a paste like texture. Remove from heat and set aside.
Soak 1 cup Black Bean in water overnight. The next day, in a small pot add in the Black Bean, 3-4 cups of water, and a pinch of Salt. It takes about an hour to cook.
After the Black Bean has soften, drain out the water, rinse, and set aside.
Soak 5 cups Sweet Rice in water for at least 5 hours. After 5 hours add in 1/2 tsp. Pandan Extract. Mix and let it sit for another 30 minutes.
After 30 minutes drain the water out and let it air dry.
In a pan add in 1 cup Coconut Milk. Using medium heat, add in the Sweet Rice. Add in 1 tsp. Salt. Add in 2 tsp. Sugar. Add in the Black Bean. Mix for about 5 minutes. Remove from stove and set aside.
Wash and wipe your Banana Leaves and set aside.
Now cover each Pork slices with Mung Bean. Press the Mung Bean onto the Pork. Create a log with the Pork inside the Mung Bean. Repeat until you have each Pork cover with Mung Bean.
Place on a plate and set aside.
Place the Mung Bean with the Pork and Sweet Rice on the table.
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.
Put one long string on the bottom of the Banana Leaves. Scoop some of the Sticky Rice onto the Banana Leaves. Place the Mung Bean with the Pork on top of the Sticky Rice. Cover it with some more Sticky Rice.
Take the bottom and top part, hold it together and then fold down. To hold in place use the string underneath the Banana leaves and tie it.
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 thing to the other end. Then tie more strings around the Sticky Rice Cake to make sure it does not fall apart while cooking. Repeat until you have all your Sticky Rice Cake wrapped in Banana Leaves.
When you are done wrapping. Fill a large pot with water. Bring to a boil and add in the Sticky Rice Cakes. Boil for 3 1/2 hours. After 3 1/2 hours, have a large bowl of cold water ready. Take Sticky Rice Cake out of the pot and into the cold water. Let it sit in the cold water for a about 1 minutes. Then take it out to air dry.
Once the Sticky Rice Cake cool down, cut into slices to serve.