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Vegetarian banh tet
Bánh tét chay: Mekong Delta Tet sticky rice log with a peppery mung bean centre, boiled in banana leaves
In the Mekong Delta, families gather in the days before Tết (Lunar New Year) to wrap bánh tét: long, round logs of coconut-scented sticky rice around a core of mung bean, tied in banana leaves and boiled overnight over a wood fire. The everyday version hides a strip of pork belly in the middle; the chay version here, with peppery shallot-seasoned mung bean, is the one made in Buddhist pagodas and vegetarian households, and some cooks make a sweet bánh tét chuối with ripe banana instead. Slices are cut with a loop of string, eaten with pickled vegetables, or fried until crisp in the days after Tết. Chef's tip: roll and tie the log tightly; a firm parcel is what keeps the water out and gives clean, dense slices.
- Total time
- 540 min
- Difficulty
- hard
- Serves
- 12
Ingredients
For the rice
For the mung bean filling
For wrapping
Method
0/10 doneStep 1: Drain 2 ¼ lb glutinous (sticky) rice well. Stir in ¾ cup coconut milk, 2 tsp salt and 1 tbsp sugar and leave for 20 minutes so the grains drink up the coconut.
Step 2: Steam or simmer the drained 10 ½ oz split peeled mung beans with just enough water to cover for 15 to 20 minutes over a low heat until soft and dry. Mash it while hot.
20 minStep 3: Fry 4 shallots in 3 tbsp vegetable oil over a medium heat for 3 to 4 minutes until golden and fragrant. Mix the shallots and oil, 1 tsp black pepper and the rest of 2 ½ tsp salt into the mung bean. Divide into 2 portions and roll each into a firm sausage shape about 20 cm long.
4 minStep 4: Soften 1 ⅛ lb banana leaves by passing them briefly over a gas flame or dipping them in hot water until they turn glossy and bend without cracking. Lay out 3 to 4 overlapping leaves, shiny side up, to make a sheet about 30 × 35 cm.
Step 5: Spread a quarter of the rice along the middle in a strip about 20 cm long. Lay one mung bean log on top (or 2 bananas end to end for the sweet version, 4 ripe small bananas) and cover with another quarter of the rice.
Step 6: Fold the leaves over tightly and roll into a log about 8 cm across. Fold the ends in like a parcel and stand the log on each end, tapping gently, to pack the rice down.
Step 7: Tie kitchen string tightly around the log every 2 to 3 cm, then once along its length. It should feel hard and not squash when you press it. Make the second log the same way. Common mistake: loose ties let water seep in and the rice turns soggy and grey at the edges.
Step 8: Lay the logs in a large pot, cover with water by at least 5 cm and weigh them down with a plate. Bring to the boil, then keep at a steady simmer over a medium-low heat for 7 to 8 hours, topping up with boiling water so they always stay covered.
450 minStep 9: Lift out the logs, rinse them in cold water and hang or stand them upright to drain and cool for at least 4 hours. When cut, the rice should be dark green-tinged at the edge, translucent and sticky all through, with no chalky white grains.
Step 10: Cut into 2 cm rounds with a loop of the string or a wet knife. Serve at room temperature with pickled vegetables, or pan-fry slices in a little oil for 4 minutes per side until crisp and golden. Keeps for 3 days at cool room temperature or a week in the fridge (re-steam or fry chilled slices).
Nutrition per serving
- Calories
- 390 kcal
- Protein
- 10 g
- Carbs
- 74 g
- Fat
- 6 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does vegetarian banh tet take?
- About 540 minutes in total: 60 minutes to prepare and 480 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of coconut milk?
- Single cream, same amount (not dairy free).
- What can I use instead of sugar?
- Caster sugar, same amount.
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