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Preparation
2 hours 30 minutes
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Difficulty
Medium
If you are tired of the traditional taste of bánh chưng and bánh tét, then let’s cook with TasteVN to make salted egg yolk bánh tét, which is delicious and not boring!
Ingredients for Salted Egg Yolk Bánh Tét Serves 4
Pork belly 500 gr Sticky rice 2 kg Peeled mung beans 800 gr Salted egg yolks 20 pieces Water spinach 20 gr Red onion 20 gr Banana leaves for wrapping 20 gr String for tying bánh 10 gr
Bánh chưng and bánh tét are traditional cakes, usually made during the Lunar New Year. Over time, bánh tét has been adapted with many different flavors, among which salted egg yolk bánh tét is very delicious and unique.
Tools needed
Pressure cooker or large pot, bowl, basket, bowl, dish, chopsticks…
How to make Salted Egg Sticky Rice Cake
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Prepare the ingredients
Wash the sticky rice and soak it in cold water for 8 hours to soften the rice. After soaking, rinse thoroughly and mix with 1 teaspoon of salt to drain.
Wash the mung beans, soak them for 4 hours, then drain and mix with 1/2 teaspoon of salt, and let it drain.
Wash the pennywort, pound it finely, and filter to get the juice to create the green color for the sticky rice cake.
Wash the banana leaves thoroughly, blanch them in boiling water, and dry them with a clean cloth.
Cut the pork belly into pieces about 12cm long and 2cm thick. Marinate the meat with 20g of minced shallots, 1 tablespoon of ground pepper, 2 tablespoons of seasoning, 1 teaspoon of salt, and 2 tablespoons of sugar. Let the marinated meat sit for about 30 minutes before proceeding to wrap the cake.
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Wrapping the cake
Before wrapping, you mix the vegetable water into the sticky rice so that the cake has a beautiful green color when finished.
Arrange two layers of banana leaves horizontally and two layers vertically, interweaving them, making sure that the larger leaves are in the middle. The size of the banana leaves is about 40x40cm.
Scoop sticky rice and pour it in, about 250 grams each time, spreading the rice evenly along the length, add green bean filling in the middle, add meat, and arrange 5 salted egg yolks next to the piece of meat, one layer of green beans, and finally cover the filling with a layer of sticky rice.
Hold one edge of the leaf up, roll it tightly. Use string to tie it securely.
Next, you fold the leaves back, stand the cake up, fold the edges of the leaves in neatly, and tie a few more times for stability.
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Boiling the cake
Place the cake in the pot, pour water until the cake is submerged. Boil on high heat continuously for 8 hours.
If you boil using a pressure cooker, it only takes 1.5 hours for the cake to be cooked.
You should check the pot of cake every hour to prevent the water from running out. When you see the water is low, add boiling water.
When the cake is cooked, take it out and let it cool.
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Final Product
Homemade salted egg bánh tét is extremely delicious, with a soft and tasty cake skin, perfectly cooked sticky rice that is neither mushy nor too dry. The filling inside is soft and rich with the delicious taste of salted egg and fatty pork, making it very appealing!
Tips for Successful Execution
You need to blanch banana leaves in boiling water to make the leaves soft and flexible, which makes wrapping easier and helps the cake last longer without spoiling.
Bánh tét tastes better when served with a bit of pickled vegetables or sour pickled shallots.
Bánh tét can be stored at room temperature for up to 5 days, in the refrigerator for up to 10 days, and in the freezer for 1 month. If storing in the freezer, you need to boil the cake again before using it.
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Wishing you success with the recipe for salted egg bánh tét that TasteVN has shared above!
