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Preparation
40 minutes
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Cooking
45 minutes
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Difficulty
Medium
The sticky, fragrant glutinous rice, salted egg filling, and rich peanuts, combined with flavorful braised pork create a delicious, attractive bánh tét that is quite unique for Tet. Let’s go to the kitchen and make salted egg and peanut bánh tét with braised pork to treat the family during the spring festival.
Ingredients for Salted Egg and Peanut Bánh Tét with Braised Pork For 5 bánh
Glutinous rice 2 cups Pork belly 1 kg Peanuts 150 gr Salted eggs 10 eggs Shallots 2 bulbs (finely chopped) Fish sauce 1 tablespoon Soy sauce 1 tablespoon Lemon juice a little Mai Quế Lộ wine 1 teaspoon Cooking oil 2 tablespoons Common spices a little (sugar/ salt/ seasoning powder/ pepper)
How to choose fresh ingredients
How to choose good sticky rice
- You should choose sticky rice with large, round grains, opaque white color, and not broken.
- It is best to buy freshly milled sticky rice, which has a light, pleasant natural aroma.
- You should not buy sticky rice that has been finely milled as it has lost many nutrients.
- Avoid buying sticky rice with strange colors or musty smells as it may have been stored for too long.
How to choose good pork belly
- You should choose pieces of meat with a balanced ratio of fat and meat, with a fat layer thickness of 1.5cm – 2cm, and the lean meat tightly attached to the fatty part. To achieve the best taste, do not buy meat with too thick a skin as it comes from pigs that have been raised for a long time.
- Pay attention to the color of the pork, good pork belly has a dry outer skin, pinkish-white color, and softness. The meat after being cut has a bright pink color and firm texture. The fat interspersed with the meat is bright white and firm.
- Press the meat with your hand; if the indentation returns to its original state quickly, then it is good pork.
- Do not buy if the meat has a strange smell, a dark red color, or a slimy surface because it may be spoiled.
How to choose good peanuts
- Choose round, uniformly large, and firm peanuts.
- Choose peanuts with pinkish-red shells because they will be firmer and have more meat than white-shelled peanuts.
- Avoid buying old peanuts that are damp, moldy, eaten by pests, have strange colors, sprouted, or have been stored for too long and shriveled.
See details: Detailed guide on 3 ways to make salted eggs (dry, wet, super fast) at home
-800x450-7.jpg "Delicious and Unique Salted Egg, Peanut, and Braised Pork Tet Cake Recipe for the Lunar New Year 2")
Required tools
How to make salted egg sticky rice cake with peanuts and braised meat
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Soak the peanuts and sticky rice
First, soak the peanuts in warm water for 5 hours until they are soft. Then, take the peanuts out, wash them clean, and let them drain.
At the same time, wash the sticky rice thoroughly, then soak it in a basin of water with 1 tablespoon of salt. After 6 hours, drain the rice in a colander.
Tip: You can soak the peanuts and sticky rice overnight to shorten the preparation time.
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Boil the peanuts and steam the sticky rice
Put the peanuts in a pot and boil over medium heat. When the water boils, reduce to low heat and cover the pot, boiling for another 20 – 30 minutes until the peanuts are soft, creamy, and not crushed. Then, drain the peanuts in a colander to remove excess water.
Prepare a steamer. When the water boils, spread a layer of cooking oil on the steamer, then add all the sticky rice to steam. Spread the sticky rice evenly and create a hole in the center of the steamer to let the steam rise more, which will help the rice cook faster and more evenly.
Every 5 – 7 minutes, open the steamer lid to stir the rice and then cover it again.
After 30 minutes of steaming the sticky rice, add the boiled peanuts, stirring to separate the peanuts and rice, mixing them together well. Steam for another 5 – 10 minutes before turning off the heat.
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Making braised pork
Buy pork belly, scrape the skin clean, then massage the meat with a little salt and lemon juice to remove the odor and rinse it well. Next, cut the meat into pieces about 1/2 finger thick.
Marinate the meat with 1 teaspoon of seasoning, 1 teaspoon of salt, 3 tablespoons of sugar, 1/2 teaspoon of pepper, 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, 2 tablespoons of cooking oil, and 2 minced shallots. Let it sit for 20 minutes for the meat to absorb the spices.
Put the marinated meat into the pan, add 5 tablespoons of water, then braise the meat over low heat for 30 – 40 minutes until the water evaporates and the meat is tender. During the braising process, you should turn the meat frequently to ensure both sides get a nice color.
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Preparing salted eggs
Peel the salted eggs, taking only the yolks. Rinse the yolks under running water until clean.
Soak the yolks in a bowl of water with 1 teaspoon of Mai Que Lo liquor for 2 minutes, then rinse again with clean water once more.
Next, place the salted eggs in an oven at 200 degrees Celsius for 2 – 3 minutes. Remove the salted eggs and use a knife to cut the yolks in half.
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Wrapping the cake
Use a clean cloth to wipe the banana leaves, cut the banana leaves into pieces 30cm long (about 2 hand spans) and tie them with strips 1 finger wide.
Spread a layer of plastic wrap about 40cm, place 2 pieces of banana leaves with the underside pressed against each other so that the green side faces outwards.
Brush a layer of cooking oil on the top layer of banana leaves. Spoon glutinous rice and peanuts in, spreading them evenly so that the rice is 1/2 finger width from the edge of the leaves, placing the braised meat and 4 halves of salted eggs in the center.
Use your hands to fold the two ends of the leaves together, pressing tightly so that the rice and filling stick firmly to each other. Take the torn banana leaf strips to tie securely in the middle of the cake, fold both ends of the cake and tie with banana leaves, using scissors to cut any excess leaf at the ends.
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Steaming
Bring a pot of water to a boil, place the cake in the steamer and steam for 45 minutes until done. You can take the cake out and let it cool completely before serving.
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Final Product
So we have just finished making a unique sticky rice cake. The final product has a fragrant, chewy rice layer, salted egg yolk filling and rich peanut, along with flavorful braised meat, combining to create a delicious and appealing sticky rice cake for the Tet holiday.
How to Store Sticky Rice Cake
- You should consume the sticky rice cake within 3 – 5 days at room temperature.
- If you want to keep it longer, store the cake in the refrigerator, and when you want to eat it, simply steam it or re-fry it.
See more:
- How to make delicious salted duck egg sticky rice cake with easy wrapping for Tet
- How to make simple and unique mini vegetarian coconut sticky rice cake for Tet
- How to make delicious vegetarian sticky rice cake with bean filling for Tet
The above is the recipe to make the salted egg peanut braised meat sticky rice cake that is unique and delicious for your family this Tet. Wishing you success in making it.
