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