Vietnamese sticky rice cake

Ingredients

• 240 ml (or slightly more) of mung beans, washed and soaked in water for 4 hours, or ideally overnight.
• 1320 ml of sticky rice, washed and soaked in water for 4 hours, or ideally overnight, and seasoned with salt.
• 500 g of pork loin
• 2 tablespoons of salt
• 2 1/2 tablespoons of black pepper, preferably freshly ground
• 3 tablespoons of Allium ascalonicum (garlic) fried in oil
• 1 tablespoon of vegetable oil paint
• 3 Allium ascalonicum, finely chopped
• 2 tablespoons of fish sauce
• 1 kg of banana leaves, fresh or thawed
• To prepare the filling for the bánh chưng, soak the mung beans in water for at least 4 hours, or even overnight.
• Place the mung beans in a pot and fill it with water until they are completely submerged.
• Bring the water to a boil, then reduce the heat to low.
• Cook until the beans are tender and easily mashed, for about 20 minutes.
• Mash the beans until smooth. Season to taste with 1 teaspoon of salt, vegetable bouillon powder, fried onions, 1 teaspoon of pepper, and 1 tablespoon of vegetable oil.
• For the meat, use both lean pork and pork fat. Cut them into large cubes, then season with 1/2 teaspoon of salt and 1 1/2 teaspoons of pepper. Also add finely chopped onions and 2 tablespoons of fish sauce. Mix well and let marinate for a few hours.
• Use about a cup of mashed mung beans, spread them thinly on a plastic wrap, add some lean pork and pork fat, and shape them into a round or square form.
• Chop the banana leaves into large pieces, about 45 to 50 cm in length.
• Place two banana leaves, partially overlapping, on a flat surface. Position a bowl of sticky rice, which has been soaked in water overnight and seasoned with salt, in the center of the leaves. Arrange the fillings on top of the rice, then cover it with another bowl of sticky rice. Fold the leaves and wrap them tightly, like a gift.
• To prevent water from seeping into the cake during baking, it’s important to wrap it twice. For the first layer, make sure the darker side of the banana leaf is facing the rice, so it can give the cake a subtle, attractive green color later. However, for the second layer, the darker side of the banana leaf should be facing outwards, to give it an appealing green appearance.
• Once the cake is packaged, securely tie it with string.
• Place the cakes in a large pot and cover them with water. Bring the pot to a boil, then reduce the heat and simmer for about 6 to 8 hours, or until the cakes are tender and the rice has thickened.
• To enjoy the cake, simply remove the string and unwrap it. Since the cake is sticky, it may be difficult to cut with a knife. Cut the cake into slices or portions using a string or dental floss.
• Bánh chưng is often eaten with marinated onions (marinated onions), vegetables marinated in fish sauce (marinated vegetables), or dipped in sugar for a sweet snack. It can also be sliced, fried in a pan until golden brown, and served with sugar or a sweet chili sauce.

To prepare the filling for the bánh chưng, soak the mung beans in water for at least 4 hours, or even overnight.

Place the mung beans in a pot and fill it with water until they are completely submerged.

Bring the pot to a boil, then reduce the heat to low.

Mash the beans until they form a smooth puree.

Season to your liking with 1 teaspoon of salt, 1 teaspoon of bouillon powder, 1 teaspoon of French fry seasoning, 1 teaspoon of pepper, and 1 tablespoon of vegetable oil.

For the meat, use both lean pork and pork fat.

Cut them into large cubes, then season with 1/2 teaspoon of salt and 1 1/2 teaspoons of pepper.

Also, add finely chopped onions and 2 tablespoons of fish sauce.

Mix well and let it marinate for a few hours.

Chop the banana leaves into large pieces, about 45 to 50 cm in size.

Lay two partially overlapping banana leaves on a flat surface.

Place a cup of sticky rice, which has been soaked in water overnight and seasoned with salt, in the center of the leaves.

Place the filling on top of the rice, then cover with another portion of sticky rice.

Fold the leaves and package them securely, as you would a gift.

To prevent water from seeping into the cake during baking, it is important to wrap it twice.

For the first layer, make sure the darker side of the banana leaf is facing the rice, so that the cake will have a subtle, beautiful green color later.

However, for the second layer, the darker side of the banana leaf should face outwards, to give it an attractive green appearance.

Arrange the cakes tightly in a large stockpot and fill it with water.

Bring the stockpot to a boil, then reduce the heat and simmer for about 6 to 8 hours, or until the cakes are tender and the rice has thickened.

To enjoy the cake, simply remove the string and unwrap it.

Since the cake is sticky, it can be difficult to cut with a knife.

Cut the cake into slices or pieces using a thread or dental floss.

Bánh chưng is often eaten with marinated onions (marinated onions), vegetables marinated in fish sauce (marinated vegetables), or dipped in sugar for a sweet snack.

It can also be sliced and fried in a pan until golden brown, and served with sugar or a sweet chili sauce.