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Preparation
45 minutes
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Cooking
2 hours
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Difficulty
Medium
Banh tet with its sticky, fragrant rice and the rich flavor of coconut milk is a great suggestion for your family this Tet holiday. Let’s get cooking this vegetarian banh tet right away.
Ingredients for Vegetarian Coconut Banh Tet For 20 pieces
Sticky rice 1 kg Black beans 100 gr Coconut milk 800 ml Coconut water 400 ml Dried coconut 200 gr Sugar 150 gr Salt 1 teaspoon
How to choose fresh and delicious ingredients
How to choose good sticky rice
- You should choose large, round sticky rice grains that are opaque white, and not broken or crushed.
- It is best to buy freshly milled sticky rice, which has a light and pleasant natural aroma.
- Avoid buying sticky rice that has been finely milled as it has lost a lot of nutrients.
- Do not buy sticky rice that has unusual colors or has a damp, moldy smell due to being stored for too long.
How to choose good black beans
- Good black beans usually have a thin skin, beautiful shiny black color, and round, uniform grains.
- You should choose black beans with a green heart because they will be richer and tastier when cooked.
- Avoid selecting beans that have a white powder coating on the outside, as these are old beans or have preservatives.
- Do not choose shriveled, moldy, or damp beans as they are not tasty and affect the quality of the dish.
See details: How to make delicious coconut milk at home
Tools Required
How to Make Vegetarian Coconut Sticky Rice Cake
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Soak the beans and sticky rice
Wash the sticky rice and black beans thoroughly, then soak them overnight to allow them to expand evenly.
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Boil the beans
After soaking the black beans overnight, take them out and put them in a pot to cook.
Ensure the water covers the beans, and after boiling for about 10 minutes, check if the beans are soft, then drain them.
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Sauté the glutinous rice
After soaking overnight, drain the glutinous rice into a colander and rinse it 3 – 4 times to remove the cloudy water, then let it drain.
To sauté the filling, add 800ml of coconut milk, 400ml of fresh coconut water, 1 cup of sugar, and 1 teaspoon of salt into a pan, stir well and wait for it to boil.
Once boiling, add the glutinous rice and stir well, then add the shredded dry coconut, mixing thoroughly so that the rice and coconut absorb the coconut milk evenly.
Next, add 100g of cooked black beans into the pan, mix well and sauté continuously for about 20 more minutes until the liquid is fully absorbed by the rice.
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Wrap the cake
First, use a cloth to wipe the banana leaves clean.
Next, place a large piece of banana leaf underneath and a smaller piece on top.
Then, add the glutinous rice onto the leaves and spread it evenly. Use your hands to fold the two edges of the leaves and roll it into a cylindrical shape. For the two ends of the cake, fold them over and use a rubber band to tie the cake.
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Steam the cake
Place the steamer on the stove, when the water boils, add the pandan leaves to the pot. Then place the steamer on top and steam the cake for 2 hours.
When the cake is cooked, take it out and rinse it with water to cool it down and let it drain.
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Final product
Thus, we have completed the delicious vegetarian coconut cake for the upcoming Tet holiday, with the rich and distinctive coconut flavor permeating the filling, this dish will help you and your family have a wonderful Tet season.
How to preserve Tet cake
- You should use Tet cake within 2 – 3 days at room temperature, because the cake contains coconut milk, making it difficult to store for long.
- If you want to keep it longer, you should put the cake in the refrigerator, and when eating, just steam it hot or fry it again.
See more:
A piece of vegetarian coconut Tet cake is really delicious, rich, and fragrant, making it a great suggestion for your family this Tet! What are you waiting for? Get into the kitchen and show off your skills now. Wishing you success.
