Sticky Rice and Mung Bean Cakes (Banh Tet)

Sticky Rice and Mung Bean Cakes (Banh Tet) are must-have foods for Vietnamese New Year / Tet. There are many variations on the filling, some sweet and others savory. This recipe is the savory version with a mung bean and pork filling. Unlike their square-shaped siblings, Square Sticky Rice and Mung Bean Cakes (Banh Chung), these cakes are smaller, cylindrical and overall easier to make. If you live in an area with a large Asian community, you’ll find these cakes everywhere, especially around this time of the year. It may be tempting to just buy them. However, if you have the time, I encourage you to make these at home. They are just amazing when homemade! The glutinous rice is deliciously soft and sticky when freshly cooked and you can season the filling to your taste. Plus, making the cakes is a such a fun activity and a wonderful opportunity to get the whole family involved. 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. Happy New Year!!

Watch the video for instructions.

PART 1: Making the Filling and Preparing the Banana Leaves

PART 2: Making and Cooking the Sticky Rice and Mung Bean Cakes

Notes on the Sticky Rice and Mung Bean Cakes Recipe (Banh Tet), Tips and Tricks

If the mashed mung bean becomes difficult to work with, microwave for 20-30 seconds to soften.

The glutinous rice called for in this recipe is generous and you may have some leftover. I adjusted the rice to consider several important variables: 1) brand of rice 2) soaking time 3) size of filling logs 4) amount of rice preferred in cakes. Each cake uses approximately 2 cups hydrated glutinous rice. You can add up to another 1/2 cup per cake and have enough rice for all 4 cakes. My cakes measure: Diameter: 2 3/4 inches, Circumference: 8 3/4 inches, Height: 7 inches

Please note I made a double recipe and that’s why there are 8 cakes in my stockpot.

When tying the cakes with string, use a moderate amount of tension.  The string should be tight enough to hold everything together put not so tight that it creases the banana leaves. You should be able to slide the string with your fingers if needed.

The technique for tying the string is what makes the cakes so unique and eye-catching. However, if working with string is not your forte, simply make a series of simple knots around the cake.

You need a pretty big pot to cook these cakes. The one I have is a 20 quart stockpot. The pot should be at least 3 inches taller than the cakes to allow room for water.  If you don’t have a pot that is tall enough, you can lay the cakes on their sides and cook them this way.

Be sure to use a heavy lid, bowl or plate to weigh down the cakes. The cakes need to be submerged in water during the entire cooking process or they will cook unevenly.

Check the water levels every hour and add more water as needed. When adding water to the pot, only use boiling water. Do not add lukewarm or cold water to the pot. This will stop the cakes from cooking and ruin them.

Some people hang their cakes after cooking to allow the water to drip out of the cakes. 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.

Instead of boiling on the stove top, you can cook the cakes using a pressure cooker. Pressure cook on High for 2 hours. After the pressure cook time is completed, let the cakes continue cooking in the “Keep Warm” mode for at least 1 hour. More is just fine. You may not be able to stand the cakes upright and laying them horizontally is just fine. Be sure to add water to the “Max” line or enough to cover the cakes. You can place something heavy to submerge the cakes but this isn’t necessary if you use plenty of water.

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

Have lots of leftover cake? A scrumptious way to enjoy leftover Sticky Rice and Mung Bean Cakes is to pan-fry them until they are golden brown on both sides.

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

Sticky Rice and Mung Bean Cakes / Banh Tet

Ingredients

Cakes
3/4 lb pork belly
1/2 tsp coarsely ground black pepper
1/2 tsp sugar
2 1/2 tsp salt, divided
2 Tbsp minced shallots
1/2 Tbsp fish sauce
3 cups mashed mung beans
16 oz frozen banana leaves
6 cups long-grain glutinous/sweet rice

Other Materials
ruler
2 (8 1/2 x 11 inch) sheets of paper
scotch tape
4 (16 inch) lengths of string, used as temporary ties
4 (9 feet) lengths of cooking string or twine
aluminum foil

Directions

Making the Filling Logs

Cut the pork belly into 4 (1 inch) wide strips and then trim so each strip to 5 inches long. Optionally, remove the pork skin and discard.

Combine the pork with ground black pepper, sugar, 1/2 tsp salt, minced shallots and fish sauce. Marinate in refrigerator for at least 1 hour.

Lay a piece of plastic wrap on the work surface. Take 3/4 cup mashed mung beans and divide in half. Spread out each mung bean half into 5 inch long sections.

Place a piece of marinated pork on top of one of the mung bean strips. Place the other mung bean strip on top. Using your hands, press the mashed mung bean around the pork. Roll and shape into a log.

Wrap the log in plastic wrap.

Repeat the above steps, making a total of 4 logs.

Measure the logs and make sure they’re approximately 5 inches long.

Freeze the filling logs overnight.

Preparing the Banana Leaves

Tape together the 2 sheets of 8 1/2 x 11 inch paper to form an 11 inch square paper template.

Thaw the banana leaves at room temperature for at least 1 hour. Gently unfold and separate the banana leaves. Using the paper template, cut out 12 sheets of banana leaves. (You’ll need 3 sheets of banana leaves per cake). Cut a few extra sheets just in case some tear while washing.

Clean the banana leaves by washing both sides in hot water. Wipe both sides of the leaves dry with paper towels.

Moisten 2 large sheets of paper towels and place the cleaned banana leaves between the towels. Place the cleaned banana leaves back into the original plastic bag and then seal with tape.

Refrigerate the banana leaves until they’re ready to use.

Preparing the Glutinous Rice

Wash the glutinous rice by rinsing with cool water until the water is mostly clear. Fill the basin with cold water and let the rice soak overnight.

Making the Cakes

Remove the filling logs from the freezer.

Rinse the glutinous rice with cold water one more time. Drain in a large colander. Toss the rice in the colander to remove any excess water. Add the remaining 2 tsp salt and combine with the rice.

Place a 16 inch string vertically on the work surface.

Place the first banana leaf on the work surface with the shiny side down and veins running horizontally. Place the second banana leaf on top of the first in the same way. Place the third banana leaf on top of the other 2 leaves with the shiny side up and veins running vertically.

Place 1/2 cup glutinous rice on the center of the banana leaves. Spread out the rice so it’s 1/4 inch high and just a bit bigger than the filling log. Place the filling log on top of the rice.

Bring the banana leaves up and hold together with one hand. Add another 1/2 cup glutinous rice on top of the filling log. Using a spoon, add more rice to the sides of the cake. Smooth out the top, encasing the filling with an even amount of rice.

While holding the top portion of banana leaves, wrap the bottom portion securely around the log. Bring the top portion of the leaves down and wrap firmly around the cake. Tie the string around the middle of the cake to secure in place.

Fold the leaves over on the one end and stand the cake up. Pat the cake with your palms to settle the rice. Add 4 heaping tablespoons rice to the end, cover the filling. Fold the banana leaves (like you would a present) covering the end completely.

Flip the cake over, standing it on the folded end now. Repeat the same process of adding rice and folding the banana leaves for the remaining end.

Tie the cakes securely with a 9 feet section of cooking string. (Please see video for this part.)

Continue with these same steps until all 4 cakes are made.

Wrap the cakes with a generous amount of aluminum foil.

Cooking the Cakes

Transfer the cakes into a 20 quart stockpot standing each cake on its end.

Fill the pot with water until it almost covers the cakes. Place a heavy lid or plate on top of the cakes. Add more water until the cakes are completely immersed in water.

Cover the pot and bring to a boil using High heat.

Reduce heat to Low and cook for 4 hours.

Check the water level every 1 hour and add boiling water as needed. (Do not add cold water. This will halt the cooking process and ruin the cakes.)

After boiling for 2 hours, flip the cakes.

After 4 hours, carefully remove the cakes from the pot using tongs.

Remove the foil and rinse each cake with cold water.

Dry the cakes with a kitchen towel.

Wrap each cake in plastic wrap and allow to cool for 4 hours.

Serving and Storing the Cakes

To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into thick slices using a sharp knife or with cooking twine. (See the video for a demonstration.)

Enjoy the Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles.

Store the Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months.

Yields: 4 cakes

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Sticky Rice and Mung Bean Cakes / Banh Tet

Course: Appetizer, Main Course, Snack

Cuisine: Asian, Vietnamese

Prep Time: 2 hours 30 minutes

Cook Time: 4 hours

Total Time: 6 hours 30 minutes

Servings: 4 cakes

Calories: 1634 kcal

Author: Trang

Sticky Rice and Mung Bean Cakes (Banh Tet) are must-have foods for Vietnamese New Year / Tet. There are many variations on the filling, some sweet and others savory. This recipe is the savory version with a mung bean and pork filling. Unlike their square-shaped siblings, Square Sticky Rice and Mung Bean Cakes (Banh Chung), these cakes are smaller, cylindrical and overall easier to make. If you live in an area with a large Asian community, you'll find these cakes everywhere, especially around this time of the year. It may be tempting to just buy them. However, if you have the time, I encourage you to make these at home. They are just amazing when homemade!

Ingredients

Cakes

• 3/4 lb pork belly
• 1/2 tsp coarsely ground black pepper
• 1/2 tsp sugar
• 2 1/2 tsp salt , divided
• 2 Tbsp minced shallots
• 1/2 Tbsp fish sauce
• 3 cups mashed mung beans
• 16 oz frozen banana leaves
• 6 cups long-grain glutinous/sweet rice

Other Materials

• ruler
• 2 (8 1/2 x 11 inch) sheets of paper
• scotch tape
• 4 (16 inch) lengths of string , used as temporary ties
• 4 (9 feet) lengths of cooking string or twine
• aluminum foil

Standard - Metric

Instructions

Making the Filling Logs

1. Cut the pork belly into 4 (1 inch) wide strips and then trim so each strip to 5 inches long. Optionally, remove the pork skin and discard.
2. Combine the pork with ground black pepper, sugar, 1/2 tsp salt, minced shallots and fish sauce. Marinate in refrigerator for at least 1 hour.
3. Lay a piece of plastic wrap on the work surface. Take 3/4 cup mashed mung beans and divide in half. Spread out each mung bean half into 5 inch long sections.
4. Place a piece of marinated pork on top of one of the mung bean strips. Place the other mung bean strip on top. Using your hands, press the mashed mung bean around the pork. Roll and shape into a log.
5. Wrap the log in plastic wrap.
6. Repeat the above steps, making a total of 4 logs.
7. Measure the logs and make sure they're approximately 5 inches long.
8. Freeze the filling logs overnight.

Preparing the Banana Leaves

1. Tape together the 2 sheets of 8 1/2 x 11 inch paper to form an 11 inch square paper template.
2. Thaw the banana leaves at room temperature for at least 1 hour. Gently unfold and separate the banana leaves. Using the paper template, cut out 12 sheets of banana leaves. (You'll need 3 sheets of banana leaves per cake). Cut a few extra sheets just in case some tear while washing.
3. Clean the banana leaves by washing both sides in hot water. Wipe both sides of the leaves dry with paper towels.
4. Moisten 2 large sheets of paper towels and place the cleaned banana leaves between the towels. Place the cleaned banana leaves back into the original plastic bag and then seal with tape.
5. Refrigerate the banana leaves until they're ready to use.

Preparing the Glutinous Rice

1. Wash the glutinous rice by rinsing with cool water until the water is mostly clear. Fill the basin with cold water and let the rice soak overnight.

Making the Cakes

1. Remove the filling logs from the freezer.
2. Rinse the glutinous rice with cold water one more time. Drain in a large colander. Toss the rice in the colander to remove any excess water. Add the remaining 2 tsp salt and combine with the rice.
3. Place a 16 inch string vertically on the work surface.
4. Place the first banana leaf on the work surface with the shiny side down and veins running horizontally. Place the second banana leaf on top of the first in the same way. Place the third banana leaf on top of the other 2 leaves with the shiny side up and veins running vertically.
5. Place 1/2 cup glutinous rice on the center of the banana leaves. Spread out the rice so it's 1/4 inch high and just a bit bigger than the filling log. Place the filling log on top of the rice.
6. Bring the banana leaves up and hold together with one hand. Add another 1/2 cup glutinous rice on top of the filling log. Using a spoon, add more rice to the sides of the cake. Smooth out the top, encasing the filling with an even amount of rice.
7. While holding the top portion of banana leaves, wrap the bottom portion securely around the log. Bring the top portion of the leaves down and wrap firmly around the cake. Tie the string around the middle of the cake to secure in place.
8. Fold the leaves over on the one end and stand the cake up. Pat the cake with your palms to settle the rice. Add 4 heaping tablespoons rice to the end, cover the filling. Fold the banana leaves (like you would a present) covering the end completely.
9. Flip the cake over, standing it on the folded end now. Repeat the same process of adding rice and folding the banana leaves for the remaining end.

10. Tie the cakes securely with a 9 feet section of cooking string. (Please see video for this part.)

11. Continue with these same steps until all 4 cakes are made.
12. Wrap the cakes with a generous amount of aluminum foil.

Cooking the Cakes

1. Transfer the cakes into a 20 quart stockpot standing each cake on its end.
2. Fill the pot with water until it almost covers the cakes. Place a heavy lid or plate on top of the cakes. Add more water until the cakes are completely immersed in water.
3. Cover the pot and bring to a boil using High heat.
4. Reduce heat to Low and cook for 4 hours.
5. Check the water level every 1 hour and add boiling water as needed. (Do not add cold water. This will halt the cooking process and ruin the cakes.)
6. After boiling for 2 hours, flip the cakes.
7. After 4 hours, carefully remove the cakes from the pot using tongs.
8. Remove the foil and rinse each cake with cold water.
9. Dry the cakes with a kitchen towel.
10. Wrap each cake in plastic wrap and allow to cool for 4 hours.

Serving and Storing the Cakes

1. To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into thick slices using a sharp knife or with cooking twine. (See the video for a demonstration.)

2. Enjoy the Sticky Rice and Mung Bean Cakes with savory Dried Carrot and Radish Pickles.

3. Store the Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months.

Recipe Video

Notes, Tips & Tricks

• If the mashed mung bean becomes difficult to work with, microwave for 20-30 seconds to soften.
• The glutinous rice called for in this recipe is generous and you may have some leftover. I adjusted the rice to consider several important variables: 1) brand of rice 2) soaking time 3) size of filling logs 4) amount of rice preferred in cakes. Each cake uses approximately 2 cups hydrated glutinous rice. You can add up to another 1/2 cup per cake and have enough rice for all 4 cakes.
• My cakes measure: Diameter: 2 3/4 inches, Circumference: 8 3/4 inches, Height: 7 inches
• When tying the cakes with string, use a moderate amount of tension.  The string should be tight enough to hold everything together put not so tight that it creases the banana leaves. You should be able to slide the string with your fingers if needed.
• The technique for tying the string is what makes the cakes so unique and eye-catching. However, if working with string is not your forte, simply make a series of simple knots around the cake.
• You need a pretty big pot to cook these cakes. The one I have is a 20 quart stockpot. The pot should be at least 3 inches taller than the cakes to allow room for water.  If you don't have a pot that is tall enough, you can lay the cakes on their sides and cook them this way.
• Be sure to use a heavy lid, bowl or plate to weigh down the cakes. The cakes need to be submerged in water during the entire cooking process or they will cook unevenly.
• Check the water levels every hour and add more water as needed. When adding water to the pot, only use boiling water. Do not add lukewarm or cold water to the pot. This will stop the cakes from cooking and ruin them.
• Some people hang their cakes after cooking to allow the water to drip out of the cakes. 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.
• Instead of boiling on the stove top, you can cook the cakes using a pressure cooker. Pressure cook on High for 2 hours. After the pressure cook time is completed, let the cakes continue cooking in the "Keep Warm" mode for at least 1 hour. More is just fine. You may not be able to stand the cakes upright and laying them horizontally is just fine. Be sure to add water to the "Max" line or enough to cover the cakes. You can place something heavy to submerge the cakes but this isn't necessary if you use plenty of water.
• Store the Sticky Rice and Mung Bean Cakes at room temperature for up to 2 days. Refrigerate for up to 2 weeks. Freeze the whole cakes for up to 6 months. To enjoy again, allow to come to room temperature and warm in the microwave using Low power.
  Nutrition Facts

  Sticky Rice and Mung Bean Cakes / Banh Tet

  Amount Per Serving

  Calories 1634 Calories from Fat 423

  % Daily Value*

  Fat 47g72%

  Saturated Fat 16g100%

  Cholesterol 61mg20%

  Sodium 1680mg73%

  Potassium 790mg23%

  Carbohydrates 257g86%

  Fiber 19g79%

  Sugar 4g4%

  Protein 37g74%

  Vitamin A 35IU1%

  Vitamin C 2.1mg3%

  Calcium 76mg8%

  Iron 7.1mg39%

  * Percent Daily Values are based on a 2000 calorie diet.