Bánh Tét 3 Màu (3 Color Sticky Rice Cake) Recipe

 

Ingredients

6 cups Sweet Rice

2 cups Mung Bean

3/4 cup Black Bean

Pandan Leaves

2 Beets

1 1/2 cup Coconut Milk

Kosher Salt

Sugar

Food coloring (Red and Green)

Meat Filling

1 lb. Pork Belly

2 chopped Shallots

1 tsp. Mushroom Seasoning

1 tsp. Kosher Salt

2 tsp. Sugar

1 tsp. Ground Black Pepper

Meat marinate

Chop 2 Shallots.  Place in a bowl and smash it then set aside. 

Cut 1 lb. Pork Belly about 5 inches long.  Remove the skin and place in a bowl to marinate. Add in the Shallots. Add 2 tsp. Sugar. Add 1 tsp. Ground Black Pepper.  Add 1 tsp. Mushroom Seasoning. Add 1 tsp. Kosher Salt. Mix well and cover with plastic wrap and set aside for at least 1 hour. 

Coloring 

Peel and cut 2 Beets.  Place in a sauce pan.  Pour in some water.  Boil until the water turns red. Add in a pinch of Salt.  Drain out the red color water and set aside. 

Make some Pandan Juice.  Cut and place in a blender.  Pour in some water and drain out the juice.  Set aside. 

Black Bean and Mung Bean

Soak 2 cups Mung Bean in warm water. 

Soak 3/4 cup Black Bean overnight. 

Rinse 2 cups Mung Bean a few times.  Pour in enough water to cover the top of the Mung Bean.  Add in a pinch of Salt.  Close the lid and let it simmer, remember to remove the foam.  Once it’s soften, toss the Mung Bean and turn of the heat and set aside. 

Banana Leaves

Clean and wipe 1 whole package of Banana Leaves.  Prep the Banana Leaves to fold the Sticky Cake.  Cut about 12x12, place about three layers.  Set aside. 

Sticky Rice

Soak 6 cups Sweet Rice overnight.  Next day, rinse and drain out the water. 

Divide the Sweet Rice into 3 equal bowls. 

Add in some Pandan Extract in the Pandan Juice.  Mix well.  Pour in one of the Sweet Rice bowl.  Let it soak in the Pandan Juice for 15 minutes.  Drain out the water and set aside. 

Add in some red food coloring in the beet juice.  Pour into one of the Sweet Rice bowl.  Mix and set aside for 15 minutes. Drain out the water and set aside. 

In a large pan, add in 1/2 cup Coconut Milk.  Pour in the White Sweet Rice Bowl.  Add in some Black Bean. Add 1/2 tsp. Kosher Salt. Add 2 tsp. Sugar. Cook on medium high heat.  Mix for 5-7 minutes or until the coconut milk absorbed into the Sweet Rice.  Place it back into the bowl. 

In a large pan, add in 1/2 cup Coconut Milk.  Add 1/2 tsp. Kosher Salt. Add 2 tsp. Sugar. 

Pour in the Red Sweet Rice Bowl.  Add in some Black Bean. Cook on medium high heat.  Mix for 5-7 minutes or until the coconut milk absorbed into the Sweet Rice.  Place it back into the bowl. 

In a large pan, add in 1/2 cup Coconut Milk.  Add 1/2 tsp. Kosher Salt. Add 2 tsp. Sugar. 

Pour in the Green Sweet Rice Bowl.  Add in some Black Bean. Cook on medium high heat.  Mix for 5-7 minutes or until the coconut milk absorbed into the Sweet Rice.  Place it back into the bowl. 

Once you’re done you should have 3 bowls.  White, Red and Green. 

Mung Bean and Meat

Place the Mung Bean paste flat and create a square.  Place the Meat in the middle and roll. Repeat until you have 4 Fillings. 

Take out out the prepped Banana Leaves with the 3 layers.  Layout and scoop some White Sweet Rice, Red Sweet Rice and Green Sweet Rice.  Place the Mung Bean/Meat filling in the middle. Roll and tie it tight. Repeat until you have 4 Sticky Rice Cake.  

Boil the Sticky Rice Cake for 8 hours.  Remember to add more water the boiling pot as needed through the 8 hours.  After 8 hours, remove the Cake and place in ice cold water.  Let it soak in the cold water.  Rinse and set aside to dry.  Let it cool overnight before cutting into the cake.  Enjoy.