(See the video for a demonstration.). Hi Kim, Thank you so much Trang. Store the Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Place the filling log on top of the rice. Thaw the banana leaves at room temperature for at least 1 hour. I especially love your instant pot flan. Using the paper template, cut out 12 sheets of banana leaves. 4 (9 feet) lengths of cooking string or twine Tie the cakes securely with a 9 feet section of cooking string. Check the water levels every hour and add more water as needed. Good Luck! This will stop the cakes from cooking and ruin them. Pat the cake with your palms to settle the rice. Place the second banana leaf on top of the first in the same way. While holding the top portion of banana leaves, wrap the bottom portion securely around the log. Hi Trang. Good Luck! Wrap each cake in plastic wrap and allow to cool for 4 hours. If you wrap the cakes in a generous amount of foil, water won't seep into the cake and there's no need to hang dry. They are just amazing when homemade! banana leaves, boil, glutinous rice, mung bean, pork, pork belly, recipe, sticky rice, sweet rice. Place 1/2 cup glutinous rice on the center of the banana leaves. Awesome Duc! Steam them again frozen or bring it from freezer to refrigerator and then warm it? 3. (You’ll need 3 sheets of banana leaves per cake). Just be sure to cover the cakes with water when in the pressure cooker. If you live in an area with a large Asian community, you’ll find these cakes everywhere, especially around this time of the year. Cam on Tranh nhieu lam. Do not add lukewarm or cold water to the pot. It takes a bit of fine-tuning with the size of your cakes and your specific pressure cooker to get it just right but I think you’re really close. Each cake uses approximately 2 cups hydrated glutinous rice. Hi Duc, I am looking forward to hearing about the next round. Enjoy xoi vo alone, with the sweet and salty sesame/peanut mixture, or with your favorite meat dish like ga roti . 16 oz frozen banana leaves Clean the banana leaves by washing both sides in hot water. Cut a few extra sheets just in case some tear while washing. When cooking banh tet or banh chung in a pressure cooker, I usually fill the cooker to the maximum level with water. If you wrap the cakes in a generous amount of foil, water won’t seep into the cake and there’s no need to hang dry. You can add up to another 1/2 cup per cake and have enough rice for all 4 cakes. 1/2 tsp coarsely ground black pepper Gently unfold and separate the banana leaves. (Do not add cold water. Em có thễ nào để nó sideways được không chị? Help please! I know you can do it. The string should be tight enough to hold everything together put not so tight that it creases the banana leaves. Enjoy xoi vo alone, with the sweet and salty sesame/peanut mixture, or with your favorite meat dish like ga roti . Soak the glutinous rice and yellow mung beans separately for at least 8 hours, but preferably overnight. Each cake uses approximately 2 cups hydrated glutinous rice. Cover the pot and bring to a boil using High heat. Especially with these cakes, I recommend using boiling water. I don’t think it’s toxic but if you’re concerned, substitute with cooking twine. 6 cups long-grain glutinous/sweet rice, Other Materials ruler (Please see video for this part.). Smooth out the top, encasing the filling with an even amount of rice. This recipe is the savory version with a mung bean and pork filling. (You'll need 3 sheets of banana leaves per cake). The pot should be at least 3 inches taller than the cakes to allow room for water. Remove the filling logs from the freezer. Drain in a large colander. Drain the glutinous rice and mung beans separately and let them dry naturally. Store the Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Can you think of anything different about this one side of under-cooked cake? The one I have is a. Hi Thanh, It reduces the pressurizing time as part of this time is heating the water to create the pressure. The banh tet is about 1/3 larger by volume than the banh chung and so the cooking time is longer. White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa). I was able to deliver the vegetarian Banh tet to my mom and my mom in law today. Place 1/2 cup glutinous rice on the center of the banana leaves. They are just amazing when homemade! I look forward to hearing about your results! Spread out the rice so it's 1/4 inch high and just a bit bigger than the filling log. Hi Ann, Hi Ann, Spread out each mung bean half into 5 inch long sections. Sticky Rice and Mung Bean Cakes (Banh Tet) are must-have foods for Vietnamese New Year / Tet. Add another 1/2 cup glutinous rice on top of the filling log. Dee, Thank you Dee! Steam for about 15-20 minutes or until rice is done when soft and loses it’s opaqueness. I would love to try making this again but only after I find out what went wrong first. Minh se thu de kip lam cho te^’t. Lay a piece of plastic wrap on the work surface. Using a spoon, add more rice to the sides of the cake. I fished them out after 2 hours and wrapped them in foil. Kudos! Happy New Year! Thank you for making your recipes look so easy. I have tried and had lots of success with a lot of your dishes. Gently unfold and separate the banana leaves. Enjoy the Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles. Good Luck! Steam the mung beans for about 20-30 minutes. Optionally, remove the pork skin and discard. I really appreciate all the details you provide in your recipes. The glutinous rice called for in this recipe is generous and you may have some leftover. 1/2 Tbsp fish sauce Cut a few extra sheets just in case some tear while washing. Thank you for your time. I am really glad to hear you and your family are enjoying this recipe. Cut the cake into thick slices using a sharp knife or with cooking twine. , Trang lam banh te’t sao thay de qua. Thank you so much!!! Unlike their square-shaped siblings, Square Sticky Rice and Mung Bean Cakes (Banh Chung), these cakes are smaller, cylindrical and overall easier to make. Refrigerate for up to 2 weeks. It won’t affect the cake. When cooled, mash the mung beans into thick paste with small clumps. The consistency is more loose and dryer compared to other sticky rice such as xoi man, pandan sweet rice (xoi la dua), and xoi bap. However, if you have the time, I encourage you to make these at home. Happy New Year to you and your family! Place the filling log on top of the rice. Was it covered completely with water? When tying the cakes with string, use a moderate amount of tension. I’m so new at cooking that any help or suggestions you can give me is very much appreciated! Hi Phuong, Good Luck! You can also thaw quickly using the microwave’s defrost function. Place a piece of marinated pork on top of one of the mung bean strips. Xoi Vo Mung Bean Sticky Rice Printable Recipe. In honoring our traditions, I personally believe it’s a recipe every Viet gal should learn to make. You should be able to slide the string with your fingers if needed. Mix the rice, salt, and mung beans and place the mixture in a steamer with a cheesecloth or muslin. Be sure to add water to the “Max” line or enough to cover the cakes. The cakes need to be submerged in water during the entire cooking process or they will cook unevenly. “Soaked” means hydrated. Some people hang their cakes after cooking to allow the water to drip out of the cakes. When you say 4 cups soaked glutinous rice, does that mean we measure 4 cups of rice and soak it or soak it and measure 4 cups of rice? My cakes measure: Diameter: 2 3/4 inches, Circumference: 8 3/4 inches, Height: 7 inches. When done, add the coconut milk and mix gently being careful not to mush the rice into clumps. I’ll bet they just love them. Tie the string around the middle of the cake to secure in place. After boiling for 2 hours, flip the cakes. Wipe both sides of the leaves dry with paper towels. This is what I get for waiting until the last minute ! After 4 hours, carefully remove the cakes from the pot using, Enjoy the Sticky Rice and Mung Bean Cakes with savory, Sticky Rice and Mung Bean Cakes / Banh Tet. Do you have a recipe for how much nước cốt dừa and nước lá dứa to add? For the frozen cakes, thaw in the refrigerator. . Have a great weekend! Thank you for your reply chi Trang! Add 4 heaping tablespoons rice to the end, cover the filling. I thought the yellow color of xoi vo came from the yellow muslin fabric she used, but now I realize the beautiful yellow color comes from steaming the rice and the yellow mung beans together. Wrap the cakes with a generous amount of aluminum foil. Hi Van, Moisten 2 large sheets of paper towels and place the cleaned banana leaves between the towels. Mix the rice, salt, and mung beans and place the mixture in a steamer with a cheesecloth or muslin. I prefer to make my own because I don’t put coconut milk in the grain. Check the water level every 1 hour and add boiling water as needed. Roll and shape into a log. By the way, for the vegetarian ones, I did not add any spices to the mung beans so I hope that’s ok. My cakes measure: Diameter: 2 3/4 inches, Circumference: 8 3/4 inches, Height: 7 inches, You need a pretty big pot to cook these cakes. Be sure to use a heavy lid, bowl or plate to weigh down the cakes. However from the comment section of your banh chung I think you mentioned 90 minutes with 90 minutes release?