Bánh Chưng (Vietnamese Tết Sticky Rice Cake)

Ingredients

• 4.5 cups (1kg) glutinous rice
• 1 tbsp salt
• 2 cups (400g) split, peeled mung beans
• 1 lb (450g) fatty pork belly, cut into strips
• 2 tsp salt, for the pork
• 1 tsp black pepper, for the pork
• 2 tbsp fish sauce
• 1 shallot, chopped
• Large banana leaves, for wrapping
• Kitchen twine, for tying

Before you cook

• Soak the glutinous rice in water for 6 to 8 hours, then drain and toss with the salt.
• Soak the mung beans in water for 4 hours, then drain.
• Marinate the pork belly strips with the salt, pepper, fish sauce and shallot for at least 1 hour.
• Wipe the banana leaves clean.

Steps

1. Pass the banana leaves briefly over a flame to make them pliable.
2. Line a square mold with the softened banana leaves, leaving enough overhang to fold over the top.
3. Steam the drained mung beans for 30 minutes, until soft enough to mash.
4. Mash the steamed mung beans into a smooth paste.
5. Spoon a layer of glutinous rice into the lined mold.
6. Spread half the mung bean paste over the rice.
7. Lay the marinated pork strips over the mung bean layer.
8. Spread the remaining mung bean paste over the pork.
9. Top with a final layer of glutinous rice, pressing it down firmly.
10. Fold the banana leaves over the top to fully enclose the filling.
11. Remove the mold and tie the parcel tightly with kitchen twine into a firm square.
12. Place the wrapped cakes in a large pot and cover completely with water.
13. Bring to a boil, then reduce to a steady simmer.
14. Simmer for 7 hours, topping up with boiling water as needed to keep the cakes submerged.
15. Remove the cakes and press them under a heavy weight for 20 minutes to flatten and expel excess water.
16. Let the cakes cool completely before unwrapping and slicing.