RCI-ND.007.0007.001
Banh Chung
Banh Chung Banh Chung is also known as sticky rice cakes, a Vietnamese traditional dish, and can be served as a snack.
Prep20 min
Cook35 min
Total55 min
Servings4
Difficultybeginner
Ingredients
- glutinous rice200 gsoaked overnight
- – 150 g mung beans100 unitsoaked overnight
- pork100 gcut into chunks, seasoned with salt and pepper
- ½ teaspoon
- bamboo leaves (or aluminum foil)6 unit
Method
1
Drain the soaked glutinous rice and mung beans thoroughly, then combine them in a large bowl with the salt and mix well to distribute the seasoning evenly.
2
Prepare the bamboo leaves by rinsing them under water and patting dry; if using aluminum foil, cut six 12-inch squares.
3
Layer two bamboo leaves (or foil) in a square formation, then add a layer of the rice-mung bean mixture (about 2-3 tablespoons) in the center.
4
Place a seasoned pork chunk on top of the rice layer, then cover with more rice-mung bean mixture (2-3 tablespoons) to enclose the filling.
5
Fold the bamboo leaves over the filling to create a square parcel, tucking in the corners firmly; tie the bundle with kitchen twine to hold it securely during cooking.
6
Repeat the layering, filling, and folding process with the remaining ingredients to prepare 4 banh chung parcels.
7
Fill a large pot with water and bring it to a rolling boil, then carefully place all wrapped parcels into the pot, ensuring they are submerged.
8
Simmer the banh chung parcels for 3 hours, maintaining a gentle boil and adding more water as needed to keep them fully submerged.
180 minutes
9
Remove the parcels from the water using tongs and allow them to cool on a serving plate for 10-15 minutes before opening.
10
Carefully unwrap the bamboo leaves (or foil) and serve the banh chung warm or at room temperature.