Bánh Tẻ - Vietnamese Sticky Rice Cakes

Ingredients

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1/2 pound (225g) ground pork 1/2 pound (225g) ground pork
• 4 dried shiitake mushrooms, soaked and finely chopped 4 dried shiitake mushrooms, soaked and finely chopped
• 2 shallots, minced 2 shallots, minced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/4 cup (60ml) vegetable oil 1/4 cup (60ml) vegetable oil
• 10-12 banana leaves, cut into 6x6 inch squares and blanched 10-12 banana leaves, cut into 6x6 inch squares and blanched

Nutrition

• Calories: 350 kcal / 1465 KJ
• Fat: 15g (Saturated Fat: 4g)
• Carbohydrates: 40g (Sugar: 2g)
• Protein: 12g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. 2.
   In a large bowl, combine the ground pork, chopped mushrooms, minced shallots, minced garlic, fish sauce, oyster sauce, sugar, and black pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Heat the vegetable oil in a pan over medium heat. Add the pork mixture and cook until the pork is fully cooked and the flavors have melded together, about 5-7 minutes. Remove from heat and set aside.
4. 4.
   Drain the soaked glutinous rice and steam it for 20-25 minutes, or until it becomes soft and sticky.
5. 5.
   Take a banana leaf square and place a small amount of the cooked rice in the center. Flatten the rice and add a spoonful of the pork filling on top. Fold the banana leaf to form a rectangular package, securing it with toothpicks or kitchen twine.
6. 6.
   Steam the wrapped rice cakes for 30-40 minutes, or until the banana leaves become translucent and the rice cakes are fully cooked.
7. 7.
   Remove the toothpicks or twine before serving. Bánh Tẻ can be enjoyed warm or at room temperature.

Treat your ingredients with care...

• Glutinous rice — Make sure to rinse the rice thoroughly to remove excess starch before soaking. This will help achieve a sticky texture.
• Dried shiitake mushrooms — Soak the mushrooms in hot water for about 20 minutes until they become soft. Finely chop them after soaking.
• Banana leaves — Blanch the banana leaves in boiling water for a few seconds to soften them and make them more pliable for wrapping.

Tips & Tricks

• To enhance the flavor, you can add a small amount of minced lemongrass to the pork filling.
• If you can't find banana leaves, you can use parchment paper as a substitute for wrapping the rice cakes.
• Serve Bánh Tẻ with a side of sweet chili sauce for dipping.
• Leftover Bánh Tẻ can be refrigerated and reheated in a steamer or microwave.
• For a vegetarian version, you can substitute the ground pork with tofu or mushrooms.

Serving advice

Serve Bánh Tẻ as an appetizer or snack. It pairs well with a cup of hot Vietnamese tea or a refreshing glass of iced jasmine tea.

Presentation advice

Arrange the Bánh Tẻ on a platter, showcasing the beautiful green color of the banana leaves. Garnish with fresh herbs such as cilantro or Thai basil for an added touch of freshness.