Vietnamese

Bánh Chưng (Sticky Rice Cake)

Name: Bánh Chưng (Sticky Rice Cake)
Total time: 840 min
Yield: 12 servings
Cuisine: Vietnamese
Ingredients: 4 lbs glutinous sticky rice, soaked overnight; 1.5 lbs split mung beans, soaked overnight; 1.5 lbs fatty pork belly, cut into thick strips; 2 tbsp black pepper, 2 tbsp fish sauce; Banana leaves or Phrynium leaves (lá dong), washed and wiped clean; Bamboo strings for tying

Traditional square sticky rice cake filled with mung bean and pork, wrapped in banana leaves.

840 minutes

Serves 12

Main

Contains common allergens

Fish Seafood

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Instructions

6 steps

1
Prepare Ingredients: Drain the rice and mix with 1 tbsp salt. Drain the mung beans, steam until soft, mash lightly, and season with salt. Marinate the pork belly heavily with fish sauce and black pepper.

2
Prepare Mold: Fold the cleaned leaves and arrange them in a square wooden Bánh Chưng mold, ensuring the glossy side faces inward.
3
Layering: Pour a layer of sticky rice into the bottom of the mold. Add a layer of mashed mung beans. Place the marinated pork belly strips in the center. Cover with another layer of mung beans, and finally, top with a thick layer of sticky rice to completely encase the filling.
4
Wrap and Tie: Fold the leaves tightly over the top of the rice to form a perfect, watertight square. Remove from the mold and tie securely with bamboo strings, creating a grid pattern.
5
Boil: Place the cakes in a very large pot and cover completely with water. Bring to a boil, then simmer continuously for 10-12 hours. You must add boiling water periodically to keep the cakes fully submerged.
6
Press and Cool: Remove the cakes and plunge them into cold water to wash off the starch. Place a heavy wooden board on top of the cakes for a few hours to press out excess water and compress the rice. Slice with a string to serve.

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