* Instructions:
Wash the glutinous rice about 4-5 times until the water runs clear. Soak the rice in a bowl for 5-6 hours. Then drain it.
Peel ripe plantains. Add a little salt, sugar, and rice wine to the plantains. Wash red beans (or black beans), remove any spoiled or dirty beans, and cook until tender.
Cooking sticky rice with pandan leaves: Wash the pandan leaves, put them in a blender, blend until smooth, and strain to extract the juice.
Take a large pan, add the glutinous rice and beans, and stir-fry. While stir-frying, add the coconut milk and pandan leaf extract, and mix well. Stir-fry for about 15 minutes, then add the coconut milk again, stir well, and turn off the heat.
Wash the banana leaves and dry them in the sun until they are slightly wilted. Then, arrange the banana leaves as you would for wrapping traditional bánh tét (Vietnamese sticky rice cake).
Wrapping and steaming the cakes: Spread the glutinous rice and beans on a banana leaf, place the banana filling in the middle of the rice. Wrap the cakes as you would in a traditional way. Place the cakes in a large pot and boil for about 4 to 5 hours until cooked.
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