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Pressure Cooker Banh Tet

Name: Pressure Cooker Banh Tet
Prep time: 6 h
Cook time: 1 h 10 min
Total time: 7 h 10 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: uncooked glutinous rice; mung beans; pork; Coconut milk; Pandan juice; Magenta leaf juice; shallot; Salt; sugar; crushed black pepper; Cooking oil

groups4 servingsspeedMediumcountertopsPrep: 360 minsskilletCook: 70 minsscheduleTotal: 430 minsoutdoor_grillPressure-cookedlocal_fire_departmentMild

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

11 Steps Total

schedulePrepare in advance

circlePork needs to be marinated 4 hours in advance4h
circleSticky rice needs to be soaked 4 to 6 hours in advance6h
circleMung beans need to be soaked 4-6 hours and cooked in advance6h

Waiting Time

00:00:17

warningStay safe

Wash hands thoroughly with soap after handling raw pork to prevent cross-contamination.

Place 400g pork strips into a bowl
Add 1/2 tsp salt, 1 tsp sugar, 1/2 tsp black pepper, and 1 tbsp minced shallots
Mix thoroughly with tongs until seasonings are well combined
Cover bowl and let marinate for 4 hours

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Watch out

Marinate for full 4 hours so the pork fat renders translucent and deeply seasoned.

Ingredients:pork (400 g)Salt (0.5 tsp)sugar (1 tsp)crushed black pepper (0.5 tsp)shallot (1 tbsp)

Tools:tongs

Waiting Time

00:00:46

Place 800g sticky rice into a bowl, cover with fresh water and soak for 4 to 6 hours
Drain off all soaking water through a colander and let rice drain completely

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Watch out

Sticky rice must be drained thoroughly before stir-frying

excess water will make it mushy

Ingredients:uncooked glutinous rice (800 g)

Tools:colander

Preparation

00:00:55

Place 300g soaked (4-6 hrs) and cooked peeled mung beans into a bowl
Add 1/2 tsp salt and 1 tsp sugar
Mash continuously with a fork until mung beans become smooth, pliable, and form a cohesive paste

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Watch out

Mash the mung beans while still warm so they combine into a smooth paste without dry lumps.

Ingredients:mung beans (300 g)Salt (0.5 tsp)sugar (1 tsp)

Tools:fork

Active Cooking

00:01:14

Place pan on stove, pour in 200ml coconut milk and 150ml pandan juice
Add 1/2 tsp salt, 2 tsp sugar, and 2 tbsp cooking oil; heat over high until boiling
Add 400g drained sticky rice (half of total amount)
Stir quickly on high heat until liquid re-boils, then lower heat to medium
Stir continuously until rice absorbs liquid, turns glossy, sticky, and semi-cooked

local_fire_departmentHigh heat then medium, about 5-7 minutes

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Watch out

Add sticky rice only when liquid is boiling vigorously to prevent rice grains from breaking.

Ingredients:Coconut milk (200 ml)Pandan juice (150 ml)Salt (0.5 tsp)sugar (2 tsp)Cooking oil (2 tbsp)uncooked glutinous rice

Tools:wooden spatulapan

Active Cooking

00:02:17

Pour 200ml coconut milk and 150ml magenta leaf juice into a clean pan
Add 1/2 tsp salt, 2 tsp sugar, and 2 tbsp cooking oil; bring to boil on high heat
Add the remaining 400g drained sticky rice
Stir continuously until liquid thickens, reduce to medium heat until sticky purple rice forms
Transfer magenta sticky rice to a bowl and cover with a plate to keep warm

local_fire_departmentHigh heat then medium, about 5-7 minutes

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Watch out

Do not overcook the sticky rice here

if fully cooked now, it will turn mushy in the pressure cooker

Ingredients:Coconut milk (200 ml)Magenta leaf juice (150 ml)Salt (0.5 tsp)sugar (2 tsp)Cooking oil (2 tbsp)uncooked glutinous rice

Tools:pan

Preparation

00:02:55

Wipe clean the washed banana leaves and prepare tying strings, scissors
For each log of cake, place 3 layers of banana leaves:
2 outer layers of leaves placed vertically (vertically lengthwise), facing the rough side of the leaves down toward the table surface
1 middle layer of leaf placed horizontally, facing the rough side of the leaf protruding upward for easy peeling of the cake

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Watch out

Must place outer 2 leaves vertically aligned to prevent tears when wrapping tight.

Tools:scissors

Active Cooking

00:03:27

Place parchment paper over the arranged banana leaves
Spread half of green pandan rice into a rectangle sized to fit the pressure cooker
Spread 1/4 of mashed mung bean evenly over rice
Lay marinated pork strip along center of mung bean
Use parchment paper to roll tight into a log, then carefully peel away paper
Trim rice at both ends for neat edge
Wrap banana leaves tightly around rice log, fold both ends into square corners, cover ends with cross leaf strips, and tie temporary string
Wrap main string tightly around roll 5-6 times, then roll on counter to smooth shape

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Watch out

Remember to remove the parchment paper before folding leaves, and tie strings tightly.

Ingredients:pork

Tools:parchment paper

Active Cooking

00:09:09

Spread purple magenta rice onto arranged banana leaves
Wrap 1/4 of mung bean paste around a pork strip and lay in center of purple rice
Roll banana leaves tightly around purple rice
Fold both ends into 4 sharp corners, cap ends with crosswise leaf strips
Tie main string around roll 5-6 times securely
Roll log on counter to round out shape (repeat to make a total of 4 rolls)

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Watch out

Wrap and tie tightly so water does not seep inside during cooking.

Active Cooking

00:10:39

warningStay safe

Check that the steam release valve is properly set to Sealing position before cooking.

Line bottom of Instant Pot inner pot with scrap banana leaves
Arrange bánh tét rolls inside pot
Pour in boiling water until rolls are submerged, not exceeding max line
Close lid and turn steam valve to Sealing position
Select 'Multigrain' setting and set timer for 60 minutes

local_fire_departmentPressure cook for 60 minutes

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Watch out

Do not fill water above the Max fill line inside the pressure pot.

Tools:Instant Pot / Pressure Cooker

Waiting Time

00:11:31

warningStay safe

Hot steam will rush out when releasing valve; keep hands and face away from steam vent.

After pressure cooking timer ends, let bánh tét rest inside closed pot for 10 minutes
Release steam valve, open lid
Transfer bánh tét immediately into a bowl of cold water; wash off external leaf residue
Wipe outer banana leaves completely dry with clean towel or paper towels
Wrap tightly with plastic cling wrap
Roll on counter and stand rolls vertically to set sticky rice

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Watch out

Rest in closed pot for 10 minutes so sticky rice sets properly without soft soggy spots.

Tools:plastic cling wrap

Active Cooking

00:12:05

Remove plastic wrap and outer banana leaf layers
Use a plastic-wrapped knife or thin string to slice bánh tét into round discs about 1.5-2 cm thick
Arrange slices on a plate to serve

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Watch out

Use a string or plastic-wrapped knife to cut slice neatly without sticking.

Tools:chef's knife