This cake is called 'banh tet' and you have it with tea during the Vietnamese New Year (Tet). However, I felt like drinking chai, so I made a REALLY spicy chai to have with the sticky rice cake. Even though I used regular Tazo chai mix, the brewing, the milk, and the ginger made it into a great drink. The sticky cake had a banana/tea flavor on the outside, and had freshly grated coconut and black beans mixed into the sticky rice part. Baby bananas made up the filling, and it became red from braising for hours.This is one of my favorite things about Vietnamese New Year- making AND eating sticky rice cake. I prefer this sweet banana filling to the dense savory filling of mung beans and pork.
Though, the savory version is also very good when pan-fried up and served with pickled shallots, thai chili peppers, and pickled crunchy cauliflower. Mmm!
