Square Sticky Rice and Mung Bean Cakes / Lunar New Year Cake (Banh Chung)

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.

Prepare banana leaves by cleaning and cutting them to size using card stock templates.

Cut 16 pieces of banana leaf: four 4-inch squares, and eight 2-inch by 10-inch strips.

Store cut banana leaves in a plastic bag in the refrigerator until ready to use.

Cut pork into slices about half an inch thick, then cut into smaller pieces.

Peel and chop shallots, then mix with sugar, fish sauce, and coarsely ground black pepper.

Add pork to the shallot mixture, combine well, cover with plastic wrap, and marinate in the refrigerator overnight.

Wash mung bean by swirling in cold water and repeat until water is mostly clear, then soak overnight.

Wash glutenous rice in the same manner and soak overnight as well.

The next day, rinse mung bean again and drain well, then transfer to a rice cooker with half a teaspoon of salt and water, cooking until the cooker switches to keep warm (about 20 minutes).

Mash the cooked mung bean with a paddle spoon for about 2 minutes, then transfer to plastic wrap and shape into an 8-inch log, cutting into 1-inch sections.

In a mold, layer a piece of mung bean, add one quarter of the pork (approximately 4 oz), then top with another piece of mung bean, pressing down gently and removing the mold.

Repeat to make all four filling squares and place them in the freezer.

Drain glutenous rice using a colander, toss to remove excess water, and mix in 1 teaspoon of salt.

Divide the rice into four equal portions (approximately 1 and 1/4 cups or 7.5 oz each).

Prepare the first banana leaf by placing the shiny side down, folding it in half, and creating a triangular shape before placing it in the cardboard form.

Repeat the folding process for the second banana leaf and place it in the mold, ensuring the shiny side is up for the last two leaves.

Add a heaping 1/3 cup of rice to the mold, spread evenly, then add the mung bean and pork filling, followed by more rice, and cover with the last banana leaf, folding it like a present.

Tie the cakes with string using medium tension to secure them, then wrap each cake in foil.

Transfer the cakes into a pressure cooker, fill with boiling water to the max line, cover, and cook on high pressure for 90 minutes, then keep warm for another 90 minutes.

After cooking, replace hot water with cold water and let soak for 10 minutes before unwrapping and rinsing the cakes in cold water.

Pat the cakes dry, line a dish with a kitchen towel, place the cakes inside, cover with another towel, and press with a heavy weight for 6 to 8 hours.

To serve, cut the string, peel back the banana leaves, and invert onto a plate, cutting with twine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens