Bánh Tét Chuối (Banana Sticky Rice Log)
Nguyên liệu
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1 kg glutinous rice (sticky rice)
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500 g black beans or red beans (pre-soaked and cooked)
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12 ripe Siamese banana (or ripe burro bananas), peeled
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100 ml coconut milk
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3 pandan leaves, tied into a knot
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2 teaspoons salt
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3 tablespoons sugar
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1 tablespoon rice wine (or light cooking wine)
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8 large banana leaves (softened by blanching or steaming)
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5 g string or twine for tying
Thành phần dinh dưỡng
For: Meat-eaters
Calories per serving: ~300–350 kcal (varies by portion size)
Key Nutrients:
1. Complex Carbohydrates
- Source: Glutinous rice, bananas, red beans/black beans
- Benefits: Provide sustained energy and dietary fiber for digestion
2. Plant-based Protein
- Source: Beans (đậu đỏ or đậu đen), coconut milk
- Benefits: Supports muscle repair and keeps you full longer
3. Potassium & Vitamin B6
- Source: Chuối sứ (Siamese banana)
- Benefits: Supports heart function and nervous system health
4. Medium-Chain Fatty Acids
- Source: Coconut milk
- Benefits: Easy-to-digest fats that help boost metabolism
5. Polyphenols
- Source: Bananas, beans, and rice bran
- Benefits: Antioxidant support for immune and cardiovascular health
1. Prepare the Ingredients
Rinse glutinous rice 4–5 times until the water runs clear. Soak it for 5–6 hours, then drain thoroughly.
Peel ripe chuối sứ (a type of Vietnamese plantain or cooking banana). Season the bananas with a pinch of salt, some sugar, and a splash of rice wine to enhance aroma and flavor. Rinse red beans (or black beans if preferred), remove damaged seeds and debris, then cook until soft.
2. Cook the Sticky Rice with Pandan Leaf Juice
Wash pandan leaves and blend them with a bit of water. Strain to extract the juice.
In a large pan, combine the glutinous rice and cooked beans. Add coconut milk and pandan juice, stir and cook the mixture for about 15 minutes. Once partially absorbed, pour in a second portion of coconut milk, mix well, then turn off the heat.
Meanwhile, rinse banana leaves and sun-dry or briefly heat them to soften, making them more pliable for wrapping.
3. Wrap and Cook the Cakes
Spread a layer of sticky rice and beans onto the banana leaf. Place the banana filling in the center, then cover it with more sticky rice.
Wrap the cake tightly into the traditional cylindrical bánh tét shape, secure with twine.
Place the wrapped cakes into a large pot of boiling water and cook for 4–5 hours until fully done.
4: Finished Product
Bánh tét chuối is a cherished sweet sticky rice cake from southern Vietnam, especially the Mekong Delta. It features sweet ripe bananas at the core, surrounded by nutty red beans, fragrant coconut-infused sticky rice, and wrapped in banana leaves. The flavors are tender, sweet, and deeply aromatic — a beloved treat often enjoyed during Tết and family gatherings.
Bánh Tét Chuối – A Sweet Slice of the Mekong Delta
A beloved specialty from Vietnam’s southern countryside, bánh tét chuối reflects the generosity and sweetness of the Mekong Delta. Unlike its savory sibling, this version is filled with ripe bananas, red beans, and fragrant coconut-infused sticky rice, all wrapped in banana leaves and slowly boiled until tender and aromatic.
Traditionally made during Tết (Lunar New Year) or family gatherings, this cake is a labor of love — each one carefully wrapped by hand, passed from generation to generation. The subtle sweetness of the banana, the creamy richness of coconut, and the earthiness of beans create a flavor that feels both nostalgic and timeless.
To unwrap bánh tét chuối is to taste a story of rivers, sun-drenched paddies, and family warmth — a sweet reminder of southern Vietnam’s culinary soul.