Main Course

Banh Chung (Vietnamese Sticky Rice Cake)

Name: Banh Chung (Vietnamese Sticky Rice Cake)
Prep time: 3 h
Cook time: 12 h
Total time: 16 h
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 500 g glutinous rice soaked overnight; 200 g mung bean hulled, soaked overnight; 300 g pork belly cut into 4-5cm thick slices; 2 pcs shallot finely minced; 2 tbsp fish sauce; 0.5 tsp black pepper freshly ground; 6 pcs banana leaf large, cleaned; 1 tsp salt; 0.5 tsp sugar

Banh Chung is a traditional Vietnamese savory sticky rice cake, typically enjoyed during Tet (Lunar New Year). It features glutinous rice, pork belly, and mung beans, all wrapped in banana leaves and boiled for many hours to create a dense, flavorful, and satisfying dish.

An original recipe by Forkin

Total time: 16 hr
Serves: 4
Difficulty: Hard
Per serving: 927 kcal

Allergen information: may contain fish and soy. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gglutinous rice, soaked overnight
200 gmung bean, hulled, soaked overnight
300 gpork belly, cut into 4-5cm thick slices
6 pcsbanana leaf, large, cleaned
1 tspsalt
0.5 tspsugar

pork marinade

2 pcsshallot, finely minced
2 tbspfish sauce
0.5 tspblack pepper, freshly ground

Equipment

stockpot · fork · large bowl · cutting board · knife · steamer basket

The method

Step by step

1
Rinse the glutinous rice thoroughly until the water runs clear, then soak it in plenty of water overnight, or for at least 6-8 hours.
Cook’s note: Soaking ensures the rice cooks evenly and achieves the desired sticky texture.
2
Rinse the hulled mung beans and soak them in water overnight, or for at least 6-8 hours.
3
Drain the soaked glutinous rice well and mix it with the salt.
About 5 min
4
Drain the soaked mung beans, steam them for 15-20 minutes until tender, then mash them into a coarse paste.
About 25 min
Cook’s note: A fork or potato masher works well for mashing.
5
Mix the mashed mung bean paste with the sugar.
About 2 min
6
In a bowl, combine the pork belly slices with the shallot, fish sauce, and black pepper. Marinate for at least 30 minutes, or up to several hours in the refrigerator.
About 30 min
Cook’s note: Marinating longer will deepen the flavor of the pork.
7
Prepare the banana leaves by wiping them clean with a damp cloth. If they are stiff, briefly pass them over a flame or dip them in hot water to make them more pliable.
About 10 min
Cook’s note: Pliable leaves are less likely to crack when folding.
8
Lay out two large banana leaf pieces in a cross shape. Place a smaller, rectangular piece of banana leaf in the center to form a square.
About 2 min
Cook’s note: This layering provides extra strength for the package.
9
Spoon a layer of the seasoned glutinous rice onto the center of the banana leaves, forming a square.
About 1 min
Cook’s note: Leave enough space around the edges for folding.
10
Spread a layer of the mung bean paste over the rice.
About 1 min
11
Place one or two slices of the marinated pork belly on top of the mung bean layer.
About 1 min
Cook’s note: Distribute the pork evenly for consistent flavor.
12
Cover the pork and mung beans with another layer of the seasoned glutinous rice.
About 1 min
Cook’s note: Ensure the filling is completely covered by the rice.
13
Fold the banana leaves tightly over the filling, creating a square package. First, fold the sides of the inner leaf, then fold the outer leaves, securing the package.
About 5 min
Cook’s note: Aim for a compact, tight package to prevent water from seeping in during cooking.
14
Tie the banana leaf package securely with the kitchen twine, making sure it holds its square shape.
About 3 min
Cook’s note: Use multiple pieces of twine crisscrossed to ensure stability.
15
Repeat the wrapping process for the remaining ingredients to create more Banh Chung packages.
About 15 min
16
Place the wrapped Banh Chung packages in a large stockpot. Cover them completely with water.
About 5 min
Cook’s note: Ensure there is at least an inch of water above the top of the cakes.
17
Bring the water to a rolling boil, then reduce the heat to a simmer. Cook for at least 8-10 hours, replenishing with hot water as needed to keep the cakes submerged.
About 12 hr
Cook’s note: Long, slow cooking is crucial for the rice to become perfectly tender and sticky.
18
Once cooked, carefully remove the Banh Chung from the pot. Place them on a clean surface and weigh them down with a heavy object (like a cutting board with cans) for at least 1 hour.
About 1 hr
Cook’s note: This pressing step helps to compact the cake and remove excess water, resulting in a denser, firmer texture.
19
Unwrap the Banh Chung and slice it into serving pieces before eating.
About 5 min
Cook’s note: Traditionally, Banh Chung is cut with a piece of string or thin wire for clean slices.

Per serving

Nutrition

37%Score

Calories: 927.3kcal
Protein: 25g
Carbs: 117.6g
Fat: 41.5g
Fibre: 2.5g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover Banh Chung tightly wrapped in plastic film or foil in the refrigerator.

Reheating

Reheat by steaming for 15-20 minutes, pan-frying slices until crispy, or microwaving briefly until warmed through.