Traditional Vietnamese Sticky Rice Cake
A delightful cake made from glutinous rice, mung beans, and pork belly, embodying Vietnamese traditions and flavors, perfect for special occasions.
Ingredients
Main Ingredients
- 2 cups glutinous rice Soaked overnight.
- 1 cup mung beans, peeled Soaked overnight.
- 300 grams pork belly, cut into thin slices Seasoned with salt and pepper.
- Banana leaves for wrapping Cut into rectangular shapes.
- Salt To taste.
- Black pepper To taste.
Instructions
Preparation
- Begin by soaking the glutinous rice and mung beans separately in water overnight.
- The next morning, drain the soaked mung beans and steam them until soft, about 20 minutes. Once they’re cooked, mash them until smooth.
- Season the thin slices of pork belly liberally with salt and pepper.
- Prepare the banana leaves by cutting them into rectangular shapes.
Assembly
- Starting with glutinous rice, create a base layer in the center of each banana leaf.
- Add a layer of mashed mung beans followed by a layer of seasoned pork belly.
- Carefully fold the banana leaves over the layered ingredients to encase them tightly. Secure with string or kitchen twine.
Cooking
- Place the wrapped cakes into a steamer and cook for about 4-6 hours.
- Once finished, carefully remove the cakes from the steam and let them cool for about 30 minutes.
- After cooling, unwrap the banana leaves and slice the cake into portions.
Notes
Store leftover cake in an airtight container in the refrigerator for 2-3 days. For reheating, steam for 15-20 minutes.