Banh Chung (Vietnamese Rice Cake)

Recipe by Nolita_Food
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 7hrs
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g glutinous rice, soaked overnight
  • 100 -150
    g mung beans, soaked overnight
  • 100
    g pork, cut into chunks,seasoned with
  • salt and pepper
  • 12
    teaspoon salt
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DIRECTIONS

  • You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute.
  • Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.
  • Smash bean thoroughly.
  • Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
  • If use aluminum foil, place them crossing each other.
  • Place half of the rice on the leaves, topped with half of the mung beans.
  • Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
  • Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
  • Place in a large pot, cover with water and boil for about 6 hours.
  • Add water every hour if necessary.
  • After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
  • The cake lasts up to 10 days on a cool dry place.
  • The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
  • Best served with pickled onions.
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