HOW TO MAKE BÁNH TÉT - VIETNAMESE STICKY RICE CAKE-VERY SIMPLE AND FAST WAY

HOW TO MAKE BANH TET WITH A VERY EASY AND FAST WAY Ingredients: This recipe for 10 of Bánh Tét , you can increase or decrease as your need 10 cups of Sticky rice, 2 bags of mung bean, 1 kg of side pork ( choose the fat one for this kind of dish, better taste 😄) 1- SIDE PORK: Cut in to small pieces( about a palm size), add 145 gr of shallot, 1 teaspoon of sea salt, 1 teaspoon of chicken powder, 2 teaspoon of sugar, 2 table spoon of cooking oil , 1 1/2 teaspoon of pepper ( if you had oil fry from garlic or shallot, even better yet) 2- MUNG BEAN 2 bags of mung bean, after wash add 5 cups of water, bring to boil, ( it like you cook rice on pan but abit watery than usual), add 1 teaspoon of sea salt , 1 teaspoon of chicken powder when cooked.. smash the bean while you stir up( please watch video) 3- PANDAN LEAF Bring pandan leaf to boil, after that grind it and use 7 cups to cook with sticky rice ( please watch video) 4- STICKY RICE 10 cups , after wash , add 7 cups of pandan leaf juice, bring to boil( suggest cook with non stick pan) add 1 tablespoon of sea salt, 1 tablespoon of chicken powder, stir up about 5-7 min till sticky rice and juice stick together, not watery... at this point sticky rice still not fully cooked 5- HOW TO WRAP Please watch video 6- HOW TO COOK STicky rice cake will be boil cooked about 3.5-4 hours.. after take out, soak in cold water... leave to dry... ( don’t put them on top each other... won’t look nice when got squeezed like that) Sticky rice cake can be store in room temperature for 4-5 days, after that put in fridge and warm up to served or fry ... very yummy ( don’t forget to wrap them with Saran Wrap after cool down ) Please watch video to see easy way to wrap the cake... hope you like the share👍 Enjoy The delicious vietnamese Dish everyone ❤️