Bánh Chưng
A traditional Vietnamese savory cake prepared for the Lunar New Year, known as Tết. This dense, satisfying parcel contains glutinous rice, savory mung bean paste, and rich pork belly, all wrapped in banana leaves and boiled for several hours.
En original opskrift af Forkin
- Tid i alt
- 17 t. 30 min.
- Portioner
- 6
- Sværhedsgrad
- Svær
Allergenoplysninger: kan indeholde fisk og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 500 gglutinous rice
- 250 gpeeled split mung bean
- 250 gpork belly, cut into 2-inch thick pieces
- 500 gbanana leaf, thawed if frozen
for rice
- 1 tsk.salt
for mung beans
- 0,5 tsk.salt
marinade
- 2 spsk.fish sauce
- 1 tsk.black pepper, ground
- 1 stk.shallot, finely chopped
Udstyr
square mold · steamer · mixing bowls · cutting board · knife · kitchen twine · large stockpot
Fremgangsmåde
Trin for trin
- 1
Rinse the glutinous rice and mung beans separately in cold water until the water runs clear.
Ca. 5 min.
- 2
Place the rice and beans in separate bowls, cover generously with water, and let soak. The rice needs at least 8 hours or overnight; the beans need at least 4 hours.
Kokkens note: Soaking is crucial for the correct texture, so don't skip this long rest.
- 3
In a bowl, combine the fish sauce, ground black pepper, and finely chopped shallot. Add the pork belly pieces and toss to coat evenly. Let marinate for at least 30 minutes.
Ca. 30 min.
- 4
Drain the soaked mung beans. Place them in a steamer basket over boiling water, cover, and steam for 20-30 minutes until they are very soft and easily mashed.
Ca. 30 min.
- 5
Transfer the steamed beans to a bowl and mash into a coarse paste. Mix in the salt designated for the mung beans.
Ca. 5 min.
Kokkens note: A fork or potato masher works well for this.
- 6
Thoroughly drain the soaked rice and mix it with the salt designated for the rice.
Ca. 5 min.
- 7
Wipe the banana leaves clean. To make them pliable, briefly pass them over a gas flame or dip them in hot water for a few seconds.
Ca. 5 min.
Kokkens note: Pliable leaves are less likely to tear when you are folding the cake.
- 8
On a flat surface, layer several pieces of banana leaf to form a square base. Place a layer of rice, then a layer of mung bean paste.
Ca. 5 min.
Kokkens note: Using a square cake mold can help to keep the shape neat during assembly.
- 9
Arrange the marinated pork pieces in the center, then cover with the remaining mung bean paste, followed by the remaining rice. Ensure the filling is fully enclosed.
Ca. 5 min.
- 10
Carefully fold the banana leaves up and over the filling to form a tight, square package.
Ca. 5 min.
- 11
Secure the parcel firmly with kitchen twine, wrapping it horizontally and vertically like a gift.
Ca. 5 min.
Kokkens note: The twine should be tight enough to hold the shape but not so tight that it cuts into the leaves.
- 12
Place the wrapped cake in a large stockpot. Add enough water to cover the cake by at least 2 inches.
Ca. 2 min.
Kokkens note: You can place a small, heavy plate on top of the cake to keep it submerged.
- 13
Bring the water to a boil, then reduce the heat to maintain a steady simmer for 4 to 5 hours.
Ca. 4 t.
Kokkens note: Check the water level every hour and add more boiling water as needed to ensure the cake remains fully submerged.
- 14
Carefully remove the cake from the pot. Place it on a tray and put a flat board or plate on top, then add a heavy weight to press it.
Ca. 5 min.
Kokkens note: Use heavy cans, a cast iron skillet, or books as a weight.
- 15
Let the cake press for at least 4 hours, or overnight, to expel excess water and become firm.
Ca. 4 t.
- 16
To serve, unwrap the cake, slice it into portions, and enjoy at room temperature or pan-fried until crispy.
Ca. 3 min.
Bevar den gode smag
Store the fully wrapped cake in the refrigerator.
Pan-fry slices in a little oil until golden and crispy, or steam them for 5-10 minutes until warmed through.