Bánh Tét Ngày Tết

Bánh Tét Ngày Tết is a traditional Vietnamese sticky rice cake, enriched with savory fillings and wrapped in banana leaves, reflecting the essence of Lunar New Year celebrations. This Paleo version replaces traditional ingredients with wholesome, natural components while maintaining its delicious character.

Ingredients

• Banana leaves - 4 large leaves
• Glutinous rice (or cauliflower rice) - 1 cup (200g)
• Coconut milk - 200 ml
• Salt - 1/2 teaspoon
• Mung beans - 1/2 cup (100g), soaked for 2 hours
• Ground pork (or minced chicken) - 150g
• Black pepper - 1/2 teaspoon
• Garlic, minced - 1 clove
• Fish sauce - 1 tablespoon
• Cilantro, chopped - 1 tablespoon

Steps

1. Prepare the banana leaves by cleaning and softening them with hot water. Cut them into large rectangular pieces (about 30 cm x 20 cm).
2. Soak the glutinous rice in water for at least 4 hours, then drain and mix it with coconut milk and salt until evenly coated.
3. In a separate bowl, mix the soaked mung beans with a pinch of salt and steam for about 20 minutes until soft. Mash them lightly and set aside.
4. In a skillet, sauté the minced garlic until fragrant, then add the ground pork (or chicken), black pepper, and fish sauce. Cook until fully cooked and set aside.
5. To assemble, lay two pieces of banana leaves in a cross pattern, with the shiny side facing down. Spread half of the rice mixture evenly on the leaves, leaving some space on the edges.
6. Layer the mung bean mixture over the rice, followed by the meat mixture, and then top with the remaining rice. Fold the banana leaves over the filling to form a rectangular package, securing it tightly.
7. Wrap the filled package with kitchen twine or more banana leaves to hold its shape. Repeat for the second serving.
8. In a large pot, place a steaming rack and add enough water to steam the Bánh Tét. Bring to a boil, then place the packages in the pot, cover, and steam for about 2 hours.
9. Allow the Bánh Tét to cool slightly before unwrapping. Slice and serve, garnished with chopped cilantro.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 45 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 70 mg
• Total Fat: 25 g
• Saturated Fat: 22 g
• Unsaturated Fat: 3 g
• Water: 0.3 L

Health Benefits

• Rich in protein and fiber, contributing to satiety and muscle health.
• Provides healthy fats from coconut milk for sustained energy and hormone balance.

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