STICKY RICE CAKE WITH PORK AND MUNG BEAN WRAPPED IN BANANA LEAVES

Cut banana leaves into long pieces.

Cut off the tough stem of the banana leaves.

Using a damp cloth, wipe down each side of the banana leaves.

Pass the banana leaves over a low flame until they turn a vibrant green.

Rinse the sticky rice five times and soak it in water overnight.

Rinse and strain the sticky rice, then add sugar, salt, and coconut cream.

Rinse and strain the mung beans that have been soaking overnight, then add salt and black pepper.

Cut the fatty pork into strips and season with garlic, sugar, black pepper, granulated chicken flavor, and oyster sauce.

Prepare the banana leaves by placing two sheets on top of each other with the dull sides facing inwards.

Add a thin layer of sticky rice to the banana leaves.

Add a bit of mung bean on top of the sticky rice.

Place a few strips of fatty pork on top of the mung beans.

Add a light coat of mung beans and sticky rice on top of the pork.

Fold the edges of the banana leaves together tightly to compact the filling.

Fold one end over and tap the cake down to compact everything.

If desired, add more sticky rice to the ends to cover the filling.

Fold the other side over and tightly wrap the cake.

Tie the cooking twine around the wrapped cake to seal it shut.

Place the rice cakes flat into a deep pot.

Completely submerge the rice cakes with water and add any banana leaf scraps for flavor.

Boil on medium heat for about three and a half to four hours, checking the water levels occasionally and adding more water if needed.

After about three and a half hours, the rice cakes are done.

Cut one open to check the texture and aroma.

Equipment Needed

Spice Level:

Allergens