Part 1: Sticky Rice and Mung Bean Cakes (Banh Tet) - Making the Filling

[@76Lonnie]

I have always wanted to learn this. You are such a good chef with step by step directions are so easy to follow. Can't wait to see part 2 !

[@RunAwayRice]

Hi Lonnie, glad to hear you're interested in the recipe. I love making these cakes. My favorite part is tying the cakes and of course the eating...lol! Part 2 will be out on Thursday!

[@CL-eo1oh]

I made these Banh Tet last year and it was the first time in my life, they turned out so good, many people tried and surprised they are so good. Thanks for sharing this recipe, I am going to make lot of this year to send out for friend and family.

[@RunAwayRice]

Hi Chau, I am so happy to hear you enjoyed this recipe! Great job to you as they take patience but are so worth the effort. Your family and friends are sure to love your thoughtful gifts. Thanks for sharing your results. Happy New Year!

[@For91Days]

We just made our own here in Saigon and loved it!

[@RunAwayRice]

Hi friend, I am so glad you enjoyed the recipe. :)

[@張建國-g9p]

For 91 Days Travel Blog 我

[@PajYolanda]

Yes. I'm excited & looking forward to the 2nd part of this recipe. Looks pretty simple so far. lol

[@RunAwayRice]

Washing the banana leaves is the most time-consuming. Once you finish the day 1 prep, day 2 will be a breeze :)

[@doodahgurlie]

Although these are never - and will never - be my favorites, I understand it's a big part of the Vietnamese New Year celebration. The only way I enjoy eating it is mashed and then fried up. I hope you show that option in part two for those people not familiar with how this is eaten. Thanks for another quality video as I love watching you demonstrate how things like this are done.

[@RunAwayRice]

Yes, in video Part 2 I share the option of frying the cakes. It's a great way to reuse leftover cakes as I always seem to have so many around after New Year. I may have to invent some more recipes ;) Thanks for your support!

[@minhng575]

I love your accent so much :) fast but easy to hear.

[@RunAwayRice]

LOL, thanks! :)

[@kristinw.6648]

Great tutorial video - thx for sharing this amazing recipe!

[@chrisb6943]

looks delicious. I know BOTH Banh Tet and Banh Chung are eaten during Lunar New Year. but what are the differences between them??? besides their shapes... same ingredients for BOTH.

[@tirinoa]

I love this recipe so much! Please also show us how to make Sticky Rice and Bananas cake for vegetarian.

[@RunAwayRice]

Hi! If I don't get to the recipe this year, it'll definitely be on the list for next year. I love this version too!

[@ntantran6024]

Cam on Co Trang for part 1of Banh Tet.

[@RunAwayRice]

My pleasure, it's a lengthy video so I broke it into 2 parts.

[@soniadinh9193]

Just in time for VNamese New Year... TET! :-) Thank you!

[@RunAwayRice]

Yes, you can make the weekend before Tet and have these amazing cakes to enjoy :)

[@marianhreads]

Thank you so much for this!!

[@kimtran7174]

I love your video! Easy to make! Thank you so much!

[@RunAwayRice]

Appreciate the kind words. Thanks!!

[@umei423]

Thank you! I'm looking forward to the next part :)

[@RunAwayRice]

Thanks! It'll be available next Thursday.

[@niniedmax2578]

Chi trang oi ! U make everything look so easy ! Luv ya videos

[@RunAwayRice]

Thanks Ninie! Always nice to "see" you again. Appreciate your support :)

[@hatruong6348]

Yummy thank you so much for the video.

[@RunAwayRice]

My pleasure and I hope you'll give this recipe a try :)

[@johnlai2309]

I have a question, bananas leave L=11 inches and W=11 inches, is that right?

[@5683love2]

Thank you for the video I'll try this recipe tomorrow.

[@yenthanhnguyen2957]

Thanks very much. Your video today yenthanh making

[@RunAwayRice]

Good luck with your banh tet. Please let me know how it turns out for you!

[@ashleynguyen8353]

hello! I have a question on the coloring that comes off from the strings that I bought at an Asian store to use for this. is it normal that there's coloring coming off when u place it in hot water?

[@RunAwayRice]

+Ashley Nguyen Hi Ashley, I haven't come across this. I would suggest switching to a different brand or making sure the string is food-grade. Good Luck!

[@thomasnguyen5812]

P

[@daoleta]

I found your instructions clear, simple and easy to follow. I have made both cylindrical and square cakes. The instruction on wraps are also great. I do have a question: I hear we should not cook with foil. Is it really safe? ( I need the foil to make my cakes stay in shape while being cooked and realy really want to use this technique yet m also worry about the health aspect. Thank you !

[@malisonevejsawan5643]

Qq

[@oscarricher]

thank you for ur videos, i would like ot make this, but can i substitute the meat for veggy option? i was thinking making the mung bean roll with dried chiinese mushrooms instead of the pork, would this work? would i use dried mushrooms or presoaked ones? ta

[@RunAwayRice]

For vegetarian options, mushrooms are great. Rehydrate them first and then squeeze out all of the water. Mix with the mung bean to make the filling. Another good meatless option is to use seasoned seitan or other mock meat. Good Luck!

[@valeriephouangphet5692]

how many servings does the cakes make with the amount of ingerdients shown in the video?

[@RunAwayRice]

Hi Valerie, 1/2 cake per person is generous so the recipe yields 8-10 servings. Hope that helps!

[@IsidoreCYO]

I think it’s better if you add a bit of salt to the sweet rice and mung bean. I wonder how much should be added?

[@elizabethyaj2125]

i have never tried this before. just sticky rice and banana wrapped in the leaf. is this usually sold in the small markets, so I can try first. or is this something usually made at home only?

[@RunAwayRice]

HI Elizabeth, where do you live? If you are in an area with lots of Asians you can find these now in many of the grocery stores and bakeries as everyone is making these cakes for Lunar New Year.

[@elizabethyaj2125]

I live in an area with a lot of Asians. And we have a lot of little Asian stores as well. I will be popping into the store to purchase some to try, and I will continue to wait for the second part!!! :-)

[@RunAwayRice]

elizabethyaj2125 That's great, they should be easy to find then. You may also find the square version of these cakes as well. Check to make sure you're getting the one with mung bean and pork filling. There are lots of filling variations like the banana ones you've had. Good Luck!

[@USER-LlewisTLDB]

Square cake is in safety for kids carrot and Friends

[@antilier1176]

is it an Camdodian food called Nom Amsom???

[@RunAwayRice]

Hi Anti Lier, This is very similar to Nom Ansom but this recipe is for the Vietnamese version.

[@angela14962002]

Will organic sweet brown rice work?

[@RunAwayRice]

angela14962002 Hi Angela, I have not tried this recipe with sweet brown rice but think it will work. It sounds really delish and a healthy alternative to the regular sweet rice. Hope you give it a try and share your results.

[@angela14962002]

Thanks for your reply. I am trying to eat healthier and stick with brown rice. :) I have been wanting to make this for a long time - my co-worker's mom made me a sweet rice cake with a banana/mung bean filling (If I remember correctly), many years ago for the Chinese new year (I am vegetarian), and it was delicious with the right amount of sweetness. I was checking to see how complicated it was to make and I came across your video with meat. I'll have to play around with meat alternatives, however, I love your easy to follow instructions. :) Thanks for sharing!

[@RunAwayRice]

Hi Angela, I like eating healthy too and have used sweet brown rice in place of regular sweet rice in a few recipes. (I've made Sticky Rice Cakes with Star Anise using sweet brown rice and was really delicious.) I'll definitely plan to use sweet brown rice with this recipe in the future. Good Luck with your cakes!

[@sweetiemcgee]

where do you buy your pork belly?

[@RunAwayRice]

Hi, I buy at 99 Ranch, my local Asian grocery store here in southern California. You can also ask your butcher for unsmoked, uncut bacon which is the same. Good Luck!

[@dinhhaivinh219]

that is the very first time i know there is a frozen banana leaf

[@RunAwayRice]

Yeah? I've only used frozen banana leaves and the flavor and aroma is wonderful. I can just imagine what fresh banana leaves would do for these cakes...yum!!