Description
Bánh Chưng is a traditional Vietnamese sticky rice cake that embodies family gatherings and festive celebrations during Tết.
Ingredients
Scale
- 2 cups Sticky Rice
- 2 tsps Salt
- 300 grams Pork Belly
- 1 tbsp Sugar
- 1 tbsp Chicken Bouillon Powder
- 1/2 tsp Pepper
- 1 tbsp Fish Sauce
- 50 grams Shallots
- 1 cup Peeled Split Mung Beans
- 4 leaves Banana Leaves
- 1 roll Tape
- 1 roll String
Instructions
- Prepare the Mold: Create a square mold using cardboard, measuring 4×4 inches and 2 inches high.
- Soak the Rice: Overnight, soak the sticky rice in salted water for optimal texture.
- Marinate the Pork: Combine pork with salt, sugar, chicken bouillon, pepper, fish sauce, and shallots. Marinate overnight.
- Soak Mung Beans: Soak the peeled split mung beans overnight.
- Boil and Mash: Boil mung beans until soft, then drain and mash until smooth.
- Sauté Shallots: Caramelize shallots in oil over medium heat until golden brown.
- Assemble Layers: In the mold, layer sticky rice, mung bean mash, marinated pork belly, and more sticky rice.
- Wrap Tightly: Fold banana leaves to secure the contents in the mold with tape and string.
- Cook the Cakes: Boil the wrapped cakes for approximately 7 hours.
- Cool Before Serving: Let the Bánh Chưng cool before unwrapping and serving.
Notes
- Prep Time: 720 min
- Cook Time: 420 min
- Category: Dessert
- Method: Boiling
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 piece
- Calories: 350 kcal
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 25 mg