To make bánh rò, you need to prepare two main ingredients, namely sticky rice and green beans, and of course banana leaves to wrap the cakes.
It is recommended you choose fresh, delicious and unbroken sticky rice.
Make sure that the rice is well cleansed with water as that is the key to keeping the cakes for a long period.
Then you soak the glutinous rice in water for about ten hours and leave it dry on the basket before mixing it with peanut oil, monosodium glutamate and pounded salt.
You soak the green beans water in until they soften and are boiled and pounded into paste with a little salt, monosodium glutamate, garlic and pepper.
You should use banana leaves that have either been exposed to the sun or have been swiftly soaked in hot water.
You need to tear them into smaller pieces sized 35cmx35cm and join them together.
Put a moderate volume of glutinous rice into the center of the piled leaves, and add some green bean paste and then another volume of glutinous rice.
The last job is to tie the square-shaped cakes with day lat which is made from bamboo trunks.
It is not as simple as it seems since it affects the quality of the cakes.
You will boil the cakes for around six hours but don’t forget to regularly add water into the pot to ensure the cakes are always moist.
Bánh rò can be served with pickles.
However, you can eat it by itself thanks to the sticky rice, the buttery taste of green beans, the fatness of peanut oil and the aroma of banana leaves coupled with spices.
By THANH NGA
Source: The Saigon Times