MAKING BANH CHUNG (VIETNAMESE SQUARE STICKY RICE CAKE) | TET SERIES | VIETNAMESE LUNAR NEW YEAR 🧧

glutinous rice

🥗Healthier: brown rice

💰Cheaper: regular rice

Brown rice adds fiber and nutrients.

pork

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in fat.

mung beans

🥗Healthier: lentils

💰Cheaper: split peas

Lentils are nutritious and affordable.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: plastic wrap

Parchment paper can mimic the wrapping effect.

Soak glutinous rice in water for at least 8 hours.

Rinse mung beans and soak them for 4 hours.

Prepare pork by marinating it with salt, black pepper, and garlic.

Drain the soaked rice and mung beans.

Mash the mung beans into a paste and set aside.

Lay out banana leaves in a cross shape, overlapping them.

Spread a layer of glutinous rice on the leaves, about 1/3 of the total amount.

Add a layer of mung bean paste on top of the rice.

Place marinated pork on the mung bean layer.

Top with another layer of mung bean paste and cover with remaining rice.

Fold the banana leaves over the filling to form a square package.

Wrap tightly with string to secure the shape.

Boil water in a large pot and place the wrapped cakes inside.

Steam the cakes for about 6-8 hours, ensuring they remain submerged in water.

Remove from heat and let cool before unwrapping.

Slice and serve the cake at room temperature.

Cooking Techniques

Spice Level:

Allergens