Steamed sticky rice cakes with banana and coconut

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This Sticky Rice & Banana Cakes (Banh Tet Chuoi) recipe makes a wonderful sweet treat for Lunar New Year / Tet. Sweet ripened bananas are encased in a layer of sticky rice và black beans and then wrapped in banana leaves. The results are a deliciously, glutinous sweet cake with an intriguing pop of màu sắc and heavenly aroma. Something magical happens khổng lồ the bananas during the cooking process and they turn a beautiful shade of pinkish red. If you’re not prepared for it, the rosy màu sắc may surprise you but that’s the intended result & a mark of success. I hope you give this fun recipe a try. It’s a quintessential recipe for enjoying Lunar New Year and a treat your family & friends will love!


Watch the video clip for instructions.

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Notes on the Sticky Rice & Banana Cakes (Banh Tet Chuoi) Recipe, Tips and Tricks

For best results use ripe Thai, Manzano (also called táo apple bananas) or Cavendish bananas. Other varieties of bananas may not turn pink/red when cooked. If you don’t care about the color, any ripe banana is just fine. The màu sắc does not affect the taste of the cakes. Plan ahead as bananas may take some time to lớn ripen especially during the winter months. My bananas, purchased green, took 8 days to lớn get lớn medium ripeness. Once ripened, the bananas should be dark yellow with some black patches. They should be soft when gently squeezed without being mushy. The best way to kiểm tra if they are ripe is lớn eat one! Frozen bananas also work well too.

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Wash the banana leaves the day before lớn break up the work. Store in the refrigerator until ready khổng lồ use. If you need a refresher, check out the post: How to Prepare Banana Leaves

Use approximately 2/3 cup rice và beans mixture. For accuracy, weigh the rice & beans for each cake. Make 8 portions with each weighing 3.5 oz (100 g). The Sticky Rice và Banana Cakes each measure: 4 1/2 inches long with a circumference of 6 inches. The pre-cooked weight is about 5.6 oz (160 g), post-cook weight is 6.5 oz (185 g).

The black beans are an accent và so used sparingly. If you lượt thích more beans, feel miễn phí to add. The same goes for the sugar. Adjust to lớn your taste.

It helps with shaping the cake if the rice and beans are warm–everything sticks together better. If the mixture becomes difficult khổng lồ work with, microwave each portion for 15 seconds.

When tying the cakes with string, use moderate tension. The string should be taut enough to lớn hold everything together but not so tight that it creases the banana leaves. You should be able to lớn slide the string with your fingers if needed. The technique for tying the string makes the cakes unique & eye-catching. If working with string is not your forte,simply make a series of knots around the cake.

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I am using a5 quart pressure cooker for convenience & speed. If cooking on a stove, the process is similar. Place the cakes into a large pot and cover with water. Gently boil the cakes for 2 hours. Kiểm tra the water levels occasionally và refill with boiling water only.

After pressuring cooking, the cakes should remain in the cooker for an additional 45 minutes in the “Keep Warm” mode. Extra time is okay as well. As an experiment, I let the cakes remain in the cooker overnight & they were just fine.

Store the Sticky Rice & Banana Cakes at room temperature for up to 2 days. Refrigerate for up khổng lồ 2 weeks. Freeze the whole cakes for up to lớn 6 months.To enjoy again, allow khổng lồ come khổng lồ room temperature and warm in the microwave using Low power.

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If you enjoy this Sticky Rice and Banana Cakes (Banh Tet Chuoi) recipe, you may also like:

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Sticky Rice and Mung Bean Cakes(Banh Tet)

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Steamed Banana Cake(Banh Chuoi Hap)

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Plantains, Cassava & Tapioca Pearls Dessert(Che Chuoi Khoai mày Bot Bang)


Sticky Rice and Banana Cakes / Banh Tet Chuoi

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Ingredients

Cakes2 50% cups long-grain glutinous/sweet rice8 ripe thai bananas1 Tbsp rum2 Tbsp sugar, divided2 lbsbanana leaves, cleaned3 Tbsp canned black beans1/3 cup coconut milk1/4 tsp salt

Other Materialsruler12 inch string, used as a temporary tie8 (5 feet) lengths of cooking string or twinealuminum foilplastic wrap

Directions

Preparing the Ingredients

Wash the glutinous rice by gently swirling in cold water. Drain the rinse water. Repeat this washing process 1-2 more times or until the rinse water is mostly clear. Fill the basin with warm water and let the rice soak for 2 hours.

Cut off the ends of the bananas. Showroom the rum into a large dish. Peel the bananas & place into the dish. Rotate the bananas, coating with the rum. Sprinkle the bananas with 50% Tbsp sugar. Flip the bananas over. Sprinkle with another một nửa Tbsp sugar. Cover the dish và let marinate for 2 hours.

Cut the banana leaves into sheets measuring8 inches by 8 inches. Make a total of 16 sheets.

Transfer the canned đen beans into a medium colander. Rinse with cold water to wash off the canning liquid. Toss the beans in the colander a few times lớn drain the water.

Rinse the soaked glutinous rice with water one more time. Drain in a medium colander. Toss the rice in the colander to remove the excess water.

In a large wok, add the glutinous rice, coconut milk, remaining 1 Tbsp sugar and salt. Combining together, cook over Medium heat for 5 minutes. (The rice should start lớn stick together.) Turn off the heat and địa chỉ the đen beans. Gently combine together. Transfer the rice and beans mixture into a medium bowl. Cover with plastic wrap khổng lồ keep warm.

Making the Cakes

Place the 12 inch string down on the work surface, positioned vertically. Place the first banana leaf on the work surface (on đứng đầu of the string) with the shiny side down & veins running horizontally. Place the second banana leaf on đứng top with the shiny side up & veins running vertically.

Transfer 2/3 cup rice và beans onto the center of the banana leaves. Spread out the mixture making a rectangle about 4 inches wide by 5 inches tall.

Place a banana on vị trí cao nhất centering with the rectangle.

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Bring the banana leaves up & together, encasing the banana with the rice mixture. Use the banana leaves khổng lồ press the rice together, making a roll.

Fold the excess leaves down toward the roll.

Tie the roll with the string making a temporary knot.

Fold the leaves over on the one end and then stand the cake up. Cut off the excess leaves. Using a small spoon, pat down the rice. Fold down the leaves covering the end.

Flip the cake onto the other end. Repeat the same steps with this end.

Tie the cake with a 5 feet length of string. (Please see the video clip for this part.)

Gently roll và shape the cake into a log.

Repeat the same steps until all 8 cakes are made.

Wrap each cake with aluminum foil.

Cooking the Cakes

Place the cakes horizontally into the inner pot of a 5 quart pressure cooker. Fill the pot with 10 cups warm water or enough to cover the cakes. Set the cooker to lớn High pressure with a cook time of 45 minutes. (For the Cuckoo ICOOK q5 Multi Cooker, use the “Meat” mode with the cook time set to 45 minutes.) Start the pressure cooker.

After the pressure cook time is completed, let the cakes remain in the cooker for another 45 minutes in the “Keep Warm” mode before opening the lid.

Usingtongs, transfer the cakesinto a medium colander. Remove the foil from each of the cakes. Rinse the cakes with cold water. Pat the cakes dry with akitchen towel. Wrap each cake in plastic wrap.

Allow khổng lồ cool for at least 2 hours.

Serving and Storing the Cakes

To Serve: Cut off the string. Unwrap the cake by removing the banana leaves và discarding. Cut the cake into slices using a sharp knife or with cooking twine.

Optionally, leave the banana leaves on the cake & cut the cake into slices. Before eating, remove the banana leaves from each slice.

Enjoy the Sticky Rice & Banana Cakes as a snack or dessert with a cup of hot tea or coffee.

Store the Sticky Rice and Banana Cakes at room temperature for up khổng lồ 2 days. Refrigerate for up to lớn 2 weeks. Freeze the whole cakes for up to 6 months.

Yields: 8 cakes

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Tools I Love and Use in My Kitchen

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In case you’re curious, I let the same batch of bananas ripen for another 3 days and below are the results. Notice how the bananas have a richer more vibrant color. By the way, the gorgeous rosy red color is the result of heating sugar & potassium.