This Sticky Rice and 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 and black beans and then wrapped in banana leaves. The results are a deliciously, glutinous sweet cake with an intriguing pop of color and heavenly aroma. Something magical happens to the bananas during the cooking process and they turn a beautiful shade of pinkish red. If you're not prepared for it, the rosy color may surprise you but that's the intended result and 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 and friends will love!
Cut off the ends of the bananas. Add the rum into a large dish. Peel the bananas and place into a large dish. Rotate the bananas, coating with the rum. Sprinkle the bananas with 1/2 Tbsp sugar. Flip the bananas over. Sprinkle with another 1/2 Tbsp sugar. Cover the dish and let marinate for 2 hours.
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.
To Serve: Cut off the string. Unwrap the cake by removing the banana leaves and discarding. Cut the cake into slices using a sharp knife or with cooking twine.
Enjoy the Sticky Rice and 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 to 2 days. Refrigerate for up to 2 weeks. Freeze for up to 6 months.
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