Familiar as it may be, simplicity alone does not guarantee a flavorful, soft, non-soggy, eye-catching cake.
There are times when bánh chưng and bánh tét turn out “undercooked”. This may be due to errors in the cake-making process, such as: Tightly wrapping the cake, causing it not to expand when boiled, not enough time for the cake to cook, etc. To address this issue, let’s take a look at the following solutions.
1 Method 1: Reboil/steam undercooked bánh chưng and bánh tét
Reboil/steam undercooked bánh chưng and bánh tét
Reboil or resteam (for about 1-2 hours).
End product:
The cake is once again soft and delicious, with a vibrant color.
The cake is once again soft and delicious, with a vibrant color. When enjoying it, you’ll feel the chewy texture of glutinous rice combined with a rich, fatty filling that is irresistibly appetizing.
2 Method 2: Re-fry undercooked bánh chưng and bánh tét
Tools:: , .
Procedure:
Cut the cake into bite-sized pieces.
Fry over medium heat.
End product:
Fried bánh chưng and bánh tét
After frying, bánh chưng and bánh tét will have an attractive color and emit a tantalizing aroma throughout the kitchen. When enjoying them, you’ll taste the crispy outer layer and the soft, chewy inside. Along with that is the flavorful filling, which is extremely tasty.
3 Some notes when wrapping and boiling bánh chưng and bánh tét to prevent them from being undercooked
, soak the ingredients in water for at least 10 hours before making the cake to ensure it cooks faster and tastes better.
When wrapping the cake, avoid wrapping it too tightly as the rice will be compressed and unable to fully expand, causing the filling to be undercooked and tough. Also, do not wrap it too loosely as the cake will absorb water, become watery, less flavorful, and prone to spoilage.
The ideal boiling time for the cake is 10-12 hours, boil with a strong fire, do not use a small or weak fire during the boiling process.
When pouring water into the pot to boil the cake, make sure the water is boiling. Avoid pouring cold water while boiling the cake, as it may cause uneven cooking.
After the cake is cooked, remove it and clean any sticky film on the outer shell of the cake with a clean cloth. Stack the cakes on top of each other, then place a piece of wood or an equivalent weight on top of the cakes for a few hours to help drain the water inside out, ensuring firm and tasty cakes that are not moist, and allowing them to stay fresh longer.
Store the cakes in a dry, well-ventilated place, away from moisture. If it’s hot weather, it’s recommended to store the cakes in the refrigerator to prevent spoilage.
Hopefully, through the above tips, you will be able to save your undercooked bánh chưng and bánh tét. Don’t forget to check out more recipes!
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