Chia Sẻ Cách Làm Bánh Chưng Mini Ăn Tết 2026 Nhanh Lẹ Bằng Nồi Áp Suất Instant Pot Ngon Mềm Rất Dẻo

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 1 kg of glutinous rice in cold water for about 6 hours.

Soak 400 g of peeled mung beans for about 6 hours.

Chop 3 small shallots finely and place them in a bowl.

Cut 800 g of pork belly into small cubes for easier wrapping.

Marinate the pork with 1.5 teaspoons of salt, 1.5 tablespoons of sugar, 1 tablespoon of black vegetarian seasoning powder, and 1 tablespoon of fish sauce. Mix well and set aside.

In a pan, heat 400 ml of coconut cream over high heat and add 1 teaspoon of salt and 3 tablespoons of sugar. Stir until dissolved.

Add the soaked glutinous rice to the pan with the coconut cream and stir until the rice absorbs the cream and becomes sticky, about 10-15 minutes.

For the mung beans, mix with 2 tablespoons of sugar and 1 teaspoon of salt, and let it soak until it releases some water.

Prepare banana leaves by washing and drying them. Cut them into pieces suitable for the mold, ensuring they are long enough to cover the mold completely.

Place the banana leaves in the mold, ensuring the shiny side is facing up.

Layer the glutinous rice in the mold, pressing it down slightly to create a base.

Add a layer of mung beans on top of the rice, followed by a layer of pork cubes.

Top with another layer of mung beans, pressing down to flatten it.

Fold the banana leaves over the top and secure with a rubber band to keep everything in place.

Place the mold in the Instant Pot and pressure cook for about 30 minutes.

Once cooked, allow it to cool slightly before removing from the mold.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens