Bánh tét chuối

Bánh tét chuối

Gửi bàigửi bởi tranchau

Bánh tét chuối

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Breakfast made last night. 40 minutes in HP, natural release.

Banana fill in:
21 Thái bananas
1/2 cup sugar
1 tbsp Sherry or rice wine
1/2 tsp salt

Sticky rice:
1 kg (2.2 lbs) sticky rice
1 can (400ml) coconut milk
3 tbsp sugar
1/2 tsp salt
Pandan extract (optional)
100 g dry black beans or 1 can cooked black beans.

Other things needed:
3 qt IP for cooking the dry beans
8 qt IP for cooking the bánh tét
2 lbs banana leaves

1. Marinate bananas: Peel and slice the bananas lengthwise to halves. Mix with sugar, salt, rice wine well. Marinate for 2 hours up to 2 days, depend how ripe your bananas are. Longer time if they not very ripe.

2. Cook beans: Rinse the dry beans then put into IP with 2 cups water and little salt. Cook at “Bean” mode, natural release. Drain.

3. Prepare sticky rice: Rinse then soak in water (just enough to cover the rice), mix in some pandan extract (I used about 1/4 tsp) if desired for 1 hour, the rice will suck up all the water by this time. Put them in nonstick pan along with sugar, salt, and coconut milk. Cook at high heat until boiling, then change to medium heat and constantly stir until all liquid absorbed. Mix the beans in well for another 5 minutes then take off from the heat and let cool. Divide to 7 equal parts.

4. Wrap the bánh tét following YouTube videos. Each bánh has 3 bananas (6 halves)

I found this video is very easy to follow

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