Banh Chung Vietnamese Rice Cake Recipes

BANH CHUNG (VIETNAMESE RICE CAKE)

Steps:

• You will also need: Strings and 6 phrynium leaves or aluminum foil can be used as substitute.
• Steam or boil mung bean with half a tsp of salt until soft, may take up to 45 minutes depending on how large your steamer is.
• Smash bean thoroughly.
• Place 2 leaves in one direction, slightly overlapping, then 2 perpendicular, also overlapping, and the last layer like the first.
• If use aluminum foil, place them crossing each other.
• Place half of the rice on the leaves, topped with half of the mung beans.
• Lay the pork on top of the beans, and then add the last of the beans followed by last of the rice.
• Fold the leaves/foils over the cake very tightly into a square, use string to secure the cake.
• Place in a large pot, cover with water and boil for about 6 hours.
• Add water every hour if necessary.
• After 6 hours or so, remove the cake, submerge it into cold water for a few minutes.
• The cake lasts up to 10 days on a cool dry place.
• The easiest way to cut up the cake is to open it and use the string to cut it up into 8 portions.
• Best served with pickled onions.