Banh Tet (Photo: VNA) HCM City (VNA) – BanhTet (round glutinous rice cake) is a traditional cake enjoyed by southernVietnamese people on the occasion of the Lunar New Year. It is considered avariant of Banh Chung (square glutinous rice cake), which is more popular inthe northern region.
The Tet cake is cylindrical, madewith sticky rice and filled with pork fat and beans seasoned with black pepperand shallots. It is wrapped in banana leaves and as a result, the sticky ricetakes on a pale green color and a slightly leafy taste. Even though the cake isavailable all year, it is still considered a New Year treat.
The cake is served with pickledscallions, vegetable pickles and fish sauce. After cooking, the banana leavesare removed and the cake is sliced into wheel-shaped servings. It may also besliced and fried to a delicious chewy crispness.
To prevent the banana leaf fromcoming apart during cooking, a Tet cake is usually wrapped again several timeswith a length of plastic ribbon before steaming.
People of different regions cancreate ingredients to make perfect Tet cakes for themselves. Can Tho is famousfor its unique Banh Tet La Cam – violet glutinous rice cake.
This version of the Tet cake has alovely purple colour because the sticky rice is soaked in purple waterextracted from the leaves of a magenta plant. Inside of the cake there aretasty ingredients such as beans, pork fat, dried shrimps and salted egg yolks.All are tightly wrapped in banana leaves and cooked for hours.
The process of making Tet cakes istime consuming, thus providing an opportunity for family members to bond andcome together to celebrate the holiday spirit.
Presently, Tet cakes have becomepopular with people in other regions as they are sold on the market shelves inmany localities across the country.-VNA
The Tet cake is cylindrical, madewith sticky rice and filled with pork fat and beans seasoned with black pepperand shallots. It is wrapped in banana leaves and as a result, the sticky ricetakes on a pale green color and a slightly leafy taste. Even though the cake isavailable all year, it is still considered a New Year treat.
The cake is served with pickledscallions, vegetable pickles and fish sauce. After cooking, the banana leavesare removed and the cake is sliced into wheel-shaped servings. It may also besliced and fried to a delicious chewy crispness.
To prevent the banana leaf fromcoming apart during cooking, a Tet cake is usually wrapped again several timeswith a length of plastic ribbon before steaming.
People of different regions cancreate ingredients to make perfect Tet cakes for themselves. Can Tho is famousfor its unique Banh Tet La Cam – violet glutinous rice cake.
This version of the Tet cake has alovely purple colour because the sticky rice is soaked in purple waterextracted from the leaves of a magenta plant. Inside of the cake there aretasty ingredients such as beans, pork fat, dried shrimps and salted egg yolks.All are tightly wrapped in banana leaves and cooked for hours.
The process of making Tet cakes istime consuming, thus providing an opportunity for family members to bond andcome together to celebrate the holiday spirit.
Presently, Tet cakes have becomepopular with people in other regions as they are sold on the market shelves inmany localities across the country.-VNA
VNA
