Silly questions but has to figure out how you do it. Wipe both sides of the leaves dry with paper towels. Combine the pork with ground black pepper, sugar, 1/2 tsp salt, minced shallots and fish sauce. Place the filling log on top of the rice. Tie the string around the middle of the cake to secure in place. Xoi vo is a subtly sweet glutinous rice that is made of with crumbled/crush (vo means to crush/crumble) mung beans. As I grew up, I always wondered why my aunt, bac chin (nine), would use fabric to make xoi vo. Regarding your questions for this banh tet recipe: If the mashed mung bean becomes difficult to work with, microwave for 20-30 seconds to soften. I want to make it again this weekend and I wanted to xào nếp. Thanks so much for your time and recipe, they always come out great! Drain in a large colander. Wrap each cake in plastic wrap and allow to cool for 4 hours. Thank you for sharing your recipe! Check the water level every 1 hour and add boiling water as needed. Marinate in refrigerator for at least 1 hour. This recipe is the savory version with a mung bean and pork filling. Awesome Duc! Hi Ann, the long-grain is traditionally used but the short grain is just fine. Place 1/2 cup glutinous rice on the center of the banana leaves. Refrigerate for up to 2 weeks. Steam for about 15-20 minutes or until rice is done when soft and loses it’s opaqueness. Place the cleaned banana leaves back into the original plastic bag and then seal with tape. I would love to try making this again but only after I find out what went wrong first. Cut a few extra sheets just in case some tear while washing. These cakes can’t be over-cooked but can be under-cooked so I recommend erring on the side of more time rather than too much. This type of sweet rice is versatile because it can be eaten as breakfast, a snack, or a side dish to a dinner. Place the third banana leaf on top of the other 2 leaves with the shiny side up and veins running vertically. Thank you for your reply chi Trang! Hi Thanh, I am very happy to hear you were successful with making Banh Tet. Do I fill the instant pot with boiling water or room temperature water? Place the other mung bean strip on top. Enjoy xoi vo alone, with the sweet and salty sesame/peanut mixture, or with your favorite meat dish like ga roti . Gently unfold and separate the banana leaves. Chi Trang oi, is the short grain glutinous rice interchangeable? Good Luck! Continue with these same steps until all 4 cakes are made. More is just fine. Toss the rice in the colander to remove any excess water. I see from the recipe you put 2 hours plus 1 hour natural release. Em muốn luộc bánh tét trong pressure cooker but I don’t think I can put it in vertically. 1/2 tsp sugar I hope you try my banh tet recipe and share your results with me. This recipe is the savory version with a mung bean and pork filling. Drain the glutinous rice and mung beans separately and let them dry naturally. Freeze the whole cakes for up to 6 months. Hi Trang, I just want to thank you for the recipe & your wonderful videos. You did a great job wrapping them! Hi Duc, Happy New Year! I cooked 2 Banh tet in my 6 quart pressure cooker for 2 hours and let them sit untouched for 90 minutes. Add 4 heaping tablespoons rice to the end, cover the filling. When cooking banh tet or banh chung in a pressure cooker, I usually fill the cooker to the maximum level with water. Kudos! Place the first banana leaf on the work surface with the shiny side down and veins running horizontally. When tying the cakes with string, use a moderate amount of tension. Xoi vo is a subtly sweet glutinous rice that is made of with crumbled/crush (vo means to crush/crumble) mung beans. Chào chị Trang, Spread out each mung bean half into 5 inch long sections. Remove the foil and rinse each cake with cold water. I hope they turn out perfectly for you! Xoi Vo Mung Bean Sticky Rice Printable Recipe. Good Luck! Lay a piece of plastic wrap on the work surface. 2 1/2 tsp salt, divided Sticky Rice and Mung Bean Cakes (Banh Tet) are must-have foods for Vietnamese New Year / Tet. This will halt the cooking process and ruin the cakes.). Soak the rice and then measure 4 cups. I especially love your instant pot flan. How do you reheat them? Please note I made a double recipe and that’s why there are 8 cakes in my stockpot. They are just amazing when homemade! It’s may sound a bit corny but I do feel a sense of accomplishment! After the pressure cook time is completed, let the cakes continue cooking in the “Keep Warm” mode for at least 1 hour. 2 (8 1/2 x 11 inch) sheets of paper I fished them out after 2 hours and wrapped them in foil. Do you think I should have refill water or turned the cake after the first hour? Enjoy the Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles. Place a 16 inch string vertically on the work surface. Thank you chi Trang for your unlimited wisdom! . The glutinous rice called for in this recipe is generous and you may have some leftover. I made bánh tét a few days ago and they were awesome! Wondering for freezing. I made banh tet for the first time, your explanations & how you organized the recipe really gave me the confidence to make them. Thank you so much Trang. Hi Ann, The pot should be at least 3 inches taller than the cakes to allow room for water. Using your hands, press the mashed mung bean around the pork. As I grew up, I always wondered why my aunt, bac chin (nine), would use fabric to make xoi vo. By the way, for the vegetarian ones, I did not add any spices to the mung beans so I hope that’s ok. 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.This type of sweet rice is versatile because it can be eaten as breakfast, a snack, or a side dish to a dinner. You can add up to another 1/2 cup per cake and have enough rice for all 4 cakes. You may not be able to stand the cakes upright and laying them horizontally is just fine. Dried Carrot and Radish Pickles (Dua Mon), Square Sticky Rice and Mung Bean Cakes (Banh Chung), Sticky Rice and Banana Cakes (Banh Tet Chuoi), Cakes There are many variations on the filling, some sweet and others savory. Roll and shape into a log. 16 oz frozen banana leaves Minh se thu de kip lam cho te^’t. I am looking forward to hearing about the next round. Hello Chi Trang, this is my second year making them following your recipe and my family loves them so much I can’t make them fast enough. 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? 4 (9 feet) lengths of cooking string or twine Not a silly question at all. It may be tempting to just buy them. Good Luck! Freeze the whole cakes for up to 6 months. Fold the leaves over on the one end and stand the cake up. It won’t affect the cake. The cakes need to be submerged in water during the entire cooking process or they will cook unevenly. Enjoy xoi vo alone, with the sweet and salty sesame/peanut mixture, or with your favorite meat dish like ga roti . Hi Phuong, I am really glad to hear you and your family are enjoying this recipe. For the frozen cakes, thaw in the refrigerator. Refrigerate for up to 2 weeks. Measure the logs and make sure they're approximately 5 inches long. Each cake uses approximately 2 cups hydrated glutinous rice. I’m so new at cooking that any help or suggestions you can give me is very much appreciated! White Sugar Sponge Cake / Chinese Honeycomb Cake (Banh Bo Nguoi Hoa). This will stop the cakes from cooking and ruin them. Placing the banh tet sideways in the pressure cooker is just fine. This is the second year that I make banh tet. Bring the banana leaves up and hold together with one hand. When cooled, mash the mung beans into thick paste with small clumps. Some varieties of banana leaves seem to be sturdier than others while others split badly when making the cakes. Refrigerate the banana leaves until they're ready to use. Rinse the glutinous rice with cold water one more time. I know you can do it. No arguments, these Sticky Rice and Mung Bean Cakes are time-consuming to make, but, when you take that first bite of cake you’ll agree the effort was all worth it. Unlike their square-shaped siblings, Square Sticky Rice and Mung Bean Cakes (Banh Chung), these cakes are smaller, cylindrical and overall easier to make. Please tell me that it’s ok? Thank you for bringing a lot of smiles to our faces! Thank you for your reply. Place 1/2 cup glutinous rice on the center of the banana leaves. Optionally, remove the pork skin and discard. Smooth out the top, encasing the filling with an even amount of rice. Good Luck! scotch tape Just be sure to cover the cakes with water when in the pressure cooker. Some people hang their cakes after cooking to allow the water to drip out of the cakes. Will it affect the cake in any way? When adding water to the pot, only use boiling water. Good Luck! 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. Was it covered completely with water? Happy New Year!! 3. Store the Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Cam on Tranh nhieu lam. I prefer to make my own because I don’t put coconut milk in the grain.