Bánh Chưng (Traditional Vietnamese New Year Cake)
Món truyền thống · Vietnamese
A traditional Vietnamese sticky rice cake, essential for Tết (Lunar New Year). It features savory mung bean and pork filling encased in glutinous rice, all wrapped in banana leaves and boiled for many hours, resulting in a dense, flavorful, and aromatic cake.
Đánh giá công thức này
Chọn từ 1 đến 5 sao. Mỗi công thức chỉ có thể được đánh giá một lần.
Chưa có đánh giá.
Nguyên liệu
- Glutinous rice1 kg
- Mung beans (split, hulled)500 g
- Pork belly500 g
- Banana leaves10-12 large
- Salt2 tbsp
- Black pepper1 tbsp
- Waterfor soaking and boiling
- Shallots2-3
- Fish sauce2 tbsp
Các bước
- 1
Soak glutinous rice in water overnight (at least 8 hours). Drain well.
- 2
Soak mung beans in water for at least 4 hours or overnight. Drain well.
- 3
Cut pork belly into 1-inch cubes. Marinate with salt, pepper, fish sauce, and minced shallots.
- 4
Prepare banana leaves: wash, dry, and blanch or steam them to make them pliable. Cut into large squares (approx. 16x16 inches) for wrapping.
- 5
Mix drained glutinous rice with 1 tbsp salt.
- 6
Divide the rice into two portions. Mix one portion with the drained mung beans.
- 7
Assemble the cake: Lay two layers of banana leaves, shiny side down, forming a cross. Place a layer of the mung bean-rice mixture in the center. Add the marinated pork in the middle. Top with the plain glutinous rice mixture. Fold the leaves to form a tight square package.
- 8
Secure the package tightly with kitchen twine or bamboo strips.
- 9
Place the wrapped cakes in a large pot. Cover completely with water. Boil for at least 8-12 hours, adding more hot water as needed to keep the cakes submerged.
- 10
Remove cakes from water, let them cool slightly, then press them flat with a heavy object for a few hours.
- 11
Unwrap and serve warm or at room temperature. Cut into slices.
