Malaysian Indian-style Bánh Tét

Ingredients

In this Malaysian Indian adaptation of Bánh Tét, we incorporate the flavors and spices commonly found in Malaysian Indian cuisine. The original Vietnamese dish is typically made with plain glutinous rice and filled with pork and mung bean paste. However, in this version, we use a blend of aromatic spices such as cumin, coriander, and turmeric to infuse the rice with a warm and earthy flavor. Additionally, we replace the pork filling with a coconut-based mixture to add richness and a touch of sweetness to the dumplings. We alse have the original recipe for Bánh tét, so you can check it out.

• 2 cups (400g) glutinous rice 2 cups (400g) glutinous rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1 teaspoon salt 1 teaspoon salt
• 4-6 banana leaves, cut into rectangular pieces 4-6 banana leaves, cut into rectangular pieces
• Cooking twine Cooking twine

Nutrition

• Calories (kcal / KJ): 300 kcal / 1255 KJ
• Fat (total, saturated): 8g, 6g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 4g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for 4 hours, then drain.
2. 2.
   In a large bowl, combine the soaked rice, coconut milk, cumin powder, coriander powder, turmeric powder, and salt. Mix well to ensure the rice is evenly coated with the spices.
3. 3.
   Take a rectangular piece of banana leaf and place it on a flat surface. Spoon a portion of the rice mixture onto the center of the leaf, shaping it into a log.
4. 4.
   Fold the banana leaf over the rice, tucking in the sides to form a tight package. Secure the ends with cooking twine.
5. 5.
   Repeat the process with the remaining rice mixture and banana leaves.
6. 6.
   Fill a large pot with water and bring it to a boil. Carefully place the wrapped dumplings into the boiling water and cook for 3-4 hours, or until the rice is tender and cooked through.
7. 7.
   Remove the dumplings from the pot and let them cool slightly before unwrapping.
8. 8.
   Slice the dumplings into thick rounds and serve warm.

Treat your ingredients with care...

• Banana leaves — Before using banana leaves, make sure to soften them by briefly passing them over an open flame or dipping them in hot water. This will make them more pliable and easier to wrap the dumplings.

Tips & Tricks

• If you prefer a stronger coconut flavor, you can substitute coconut cream for coconut milk.
• For a spicier kick, add a finely chopped chili pepper to the rice mixture.
• To enhance the fragrance of the dumplings, you can add a pandan leaf or a few drops of pandan essence to the rice mixture.

Serving advice

Serve the Malaysian Indian-style Bánh Tét warm as a main dish or as part of a festive meal. Accompany it with a side of spicy sambal sauce or a cooling cucumber raita to balance the flavors.

Presentation advice

Arrange the sliced dumplings on a platter, allowing the vibrant green color of the banana leaves to shine through. Garnish with fresh cilantro leaves for a pop of color and serve with a sprinkle of toasted coconut flakes for added texture.