Instant Pot Bánh Tét Recipe

January 30, 2019Van
Blog post

Prep time: 24 hours

Cook time: 2 hours

Serves: 4 Bánh Tét

Lunar New Year is coming up and my kids look forward to eating bánh tét every year. I grew up eating this my whole life, but only tried making them for the first time last year thanks to RunAwayRice’s recipe (link here). This is a recipe that seems daunting, but watch her tutorial videos – she breaks down the steps and organizes the recipe so it’s very easy to make at home.

Instant Pot Banh Tet Recipe

My favorite way to eat bánh tét, sliced then pan fried until they are crispy
Instant Pot Banh Tet Recipe

Print Recipe

Instant Pot Bánh Tét Recipe

  • Prep time: 24 hours
  • Cook time: 2 hours
  • Serves: 4 Bánh Tét

www.foodisafourletterword.com

Ingredients

  • ¾ Pound Pork Belly
  • ½ Teaspoon Ground Black Pepper
  • ½ Teaspoon Sugar
  • 2 ½ Teaspoons Salt, divided
  • ½ Tablespoon Fish Sauce
  • 3 Cups Mashed Mung Beans
  • 16 oz Frozen Banana Leaves
  • 6 Cups Long Grain Sweet/Sticky Rice

Method

  • 1)

    Reference RunAwayRice’s Original Recipe and watch her two tutorial videos below:

    Recipe: http://runawayrice.com/main-dishes/sticky-rice-mung-bean-cakes-banh-tet/

  • 2)

    Instant Pot Cooking Instructions:

    If you have an 8Qt, it’s possible to cook all 4 banh tet at once, if you have a 6Qt, you might have to cook them in two batches. Lay them horizontally into the pot to get them to fit.

    If you’re wrapping the banh tet with foil, then cook for 2 Hours High Pressure and let it do a full natural pressure release (this will take 1+ hours). Be sure to completely submerge them in the water, I had to fill above the max line to cover them.

    If you don’t want to wrap them in foil, cook for 1 Hour 30 Minutes and 60 minute natural pressure release.

↓ Supplies to make this recipe ↓






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