Banh Chung (Vietnamese Sticky Rice Cake)

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1. 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.

   Kockens tips: Soaking ensures the rice cooks evenly and achieves the desired sticky texture.

2. 2

   Rinse the hulled mung beans and soak them in water overnight, or for at least 6-8 hours.

3. 3

   Drain the soaked glutinous rice well and mix it with the salt.

   Cirka 5 min

4. 4

   Drain the soaked mung beans, steam them for 15-20 minutes until tender, then mash them into a coarse paste.

   Cirka 25 min

   Kockens tips: A fork or potato masher works well for mashing.

5. 5

   Mix the mashed mung bean paste with the sugar.

   Cirka 2 min

6. 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.

   Cirka 30 min

   Kockens tips: Marinating longer will deepen the flavor of the pork.

7. 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.

   Cirka 10 min

   Kockens tips: Pliable leaves are less likely to crack when folding.

8. 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.

   Cirka 2 min

   Kockens tips: This layering provides extra strength for the package.

9. 9

   Spoon a layer of the seasoned glutinous rice onto the center of the banana leaves, forming a square.

   Cirka 1 min

   Kockens tips: Leave enough space around the edges for folding.

10. 10

    Spread a layer of the mung bean paste over the rice.

    Cirka 1 min

11. 11

    Place one or two slices of the marinated pork belly on top of the mung bean layer.

    Cirka 1 min

    Kockens tips: Distribute the pork evenly for consistent flavor.

12. 12

    Cover the pork and mung beans with another layer of the seasoned glutinous rice.

    Cirka 1 min

    Kockens tips: Ensure the filling is completely covered by the rice.

13. 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.

    Cirka 5 min

    Kockens tips: Aim for a compact, tight package to prevent water from seeping in during cooking.

14. 14

    Tie the banana leaf package securely with the kitchen twine, making sure it holds its square shape.

    Cirka 3 min

    Kockens tips: Use multiple pieces of twine crisscrossed to ensure stability.

15. 15

    Repeat the wrapping process for the remaining ingredients to create more Banh Chung packages.

    Cirka 15 min

16. 16

    Place the wrapped Banh Chung packages in a large stockpot. Cover them completely with water.

    Cirka 5 min

    Kockens tips: Ensure there is at least an inch of water above the top of the cakes.

17. 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.

    Cirka 12 tim

    Kockens tips: Long, slow cooking is crucial for the rice to become perfectly tender and sticky.

18. 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.

    Cirka 1 tim

    Kockens tips: This pressing step helps to compact the cake and remove excess water, resulting in a denser, firmer texture.

19. 19

    Unwrap the Banh Chung and slice it into serving pieces before eating.

    Cirka 5 min

    Kockens tips: Traditionally, Banh Chung is cut with a piece of string or thin wire for clean slices.