The secret to wrapping bánh tét affects more than half of the dish’s success. The wrapping process requires carefulness and technique to ensure that the cake retains its shape while steaming.
In this article, we will guide you on how to quickly and simply wrap bánh tét at home, helping you confidently prepare this traditional dish for a more delicious Tet celebration.
Choosing Quality Ingredients for Bánh Tét
Bánh tét, a traditional specialty of Vietnam, is often made and enjoyed during Tet Nguyên Đán—the most important holiday of the year. The main ingredients for making bánh tét include glutinous rice, banana leaves, pork, and spices.
Bánh tét not only has a rich and distinctive flavor but also contains profound traditional significance. Symbolizing unity, family love, and gratitude towards ancestors, bánh tét is often shared and given as gifts during Tet Nguyên Đán.
An important step to making delicious and authentic bánh tét is knowing how to choose fresh ingredients. Here are some tips to help you select high-quality ingredients for this traditional dish:
Select Quality Glutinous Rice
Glutinous rice plays a crucial role in bánh tét, accounting for more than 50% of the dish’s flavor. The quality and aroma of glutinous rice directly affect the deliciousness of bánh tét. Prioritize choosing fresh glutinous rice with appropriate moisture content and natural fragrance for the cake.
Good quality glutinous rice is characterized by large, round grains that are not broken and have a milky white color. Choose freshly milled glutinous rice to ensure flavor and quality. Avoid buying old glutinous rice as it may have lost some essential nutrients.
If the glutinous rice has an unusual color or a musty smell, this could be a sign of improper storage or prolonged preservation. Avoid selecting such rice.
Choosing quality glutinous rice for bánh tét. (Source: Internet).
Select Fresh Pork Belly
Pork belly plays an important role in the filling of bánh tét. Be sure to choose fresh pork to ensure the filling is flavorful and delicious. Look for pork with a balanced ratio of fat and meat, where the lean meat is tightly attached to the fat, allowing for a tender and tasty filling.
Fresh pork belly should have a dry outer skin and a nice color. The inner meat should be soft, firm, and have a pinkish-white hue. Avoid purchasing pork that is dark red or has an unusual smell, as this may indicate that the meat is not fresh. Check by pressing the meat; if the indentation returns to its original shape, it is fresh pork belly.
Choosing naturally pink pork belly. (Source: Internet).
Ingredients for Wrapping Bánh Tét
- 400g glutinous rice (preferably yellow flower glutinous rice)
- 1 bundle of bamboo strips
- 200g green beans, peeled
- 1 bundle of banana leaves (long leaves, intact)
- 100g pork belly
- Spices: seasoning powder, ground pepper, salt.
Ingredients for making bánh tét with banana leaves. (Source: Internet).
Steps to Prepare Before Wrapping the Cake
Step 1: Prepare the glutinous rice
Place the glutinous rice in a large basin of water and soak for about 8 hours. After it floats, drain the rice. Add a little salt to the rice and mix well.
Step 2: Prepare the green beans
Soak the green beans in water for about 4 hours to allow them to expand evenly. Then, drain the beans and mix with a little salt.
Step 3: Prepare the banana leaves and bamboo strips
Soak the bamboo strips in water to soften them, then cut them into long strips about 0.5cm wide.
Wash the banana leaves and remove the central rib. Roll the banana leaves into small rolls about 60cm long. Boil water in a pot, add a little salt, and briefly blanch the banana leaves to soften them before wrapping the cake.
Step 4: Prepare the pork belly
Wash the pork belly thoroughly, then cut it into bite-sized pieces about 2cm long. Mix the pork belly with seasoning powder, salt, and pepper, and let it sit at room temperature for 30 minutes.
How to Wrap Bánh Tét
Step 5: Wrapping the Cake
Lay the banana leaves flat on a surface. Arrange two pieces of banana leaves side by side, then place another piece of banana leaf in between.
Place glutinous rice in the center of the banana leaves, spreading it thinly across the width of the leaves. Next, add green beans and pork belly in layers, ensuring they are contained within the layer of glutinous rice.
Place a piece of pork belly on top of the green beans. Continue layering with green beans and finish with a layer of glutinous rice covering the filling.
Wrap the banana leaves in the middle to secure the cake, then fold the two outer banana leaves in to tie tightly, folding the edges slightly to complete the wrapping. Be careful to use enough force to fold and roll the banana leaves to prevent them from opening while steaming the cake.
Use bamboo strips to tie securely in both horizontal and vertical directions around the cake.
Wrapping bánh tét with banana leaves. (Source: Internet).
Step 6: Steaming the Cake
Place excess banana leaves at the bottom of the pot and set it on the stove. Add the wrapped bánh tét and pour water to cover the cake. Steam continuously for 8 hours to ensure the cake is evenly cooked.
Step 7: Final Touches
When the bánh tét is steamed in banana leaves, the natural aroma of the leaves seeps into the cake, creating a special and enticing flavor. When enjoying, you can dip the cake in a bit of chili sauce or soy sauce to enhance its taste.
Beautifully wrapped bánh tét in banana leaves. (Source: Internet).
