Vietnamese Rice Cakes In Banana Leaves
Serves: 4
Carolyne Schoen
1 January 1970
Based on User reviews:
51
Spice
50
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 cup
Mung Bean (dried split)1 tsp
Salt2 tbsps
Shallot (chopped)1.5 tbsps
Fish Sauce1 tsp
Ground Black Pepper140 g
Pork Shoulder1.5 tbsps
Vegetable OilDirections:
1
Place the sticky rice in a large bowl and cover it with 3 inches of water
2
Stir in the food coloring, if using, and let the rice soak overnight
3
(Once soaked, the rice will double to about 4 cups
4
) In a separate bowl, soak the mung beans for at least 4 hours
5
Drain both just before using and set aside in separate bowls
6
Add the salt to the rice and stir to blend
7
Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes
8
Heat the oil in a frying pan over moderate heat
9
Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes
10
Remove the pan from the heat and set aside
11
Using a steamer basket, steam the mung beans until they are soft, about 10 minutes
12
Remove from the heat and set aside
13
To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other)
14
Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square
15
Place half of the mung beans on top, then add the pork pieces
16
Cover with the remaining mung beans and place 1 cup of rice on top
17
Bring the narrow sides of the wrappers together
18
Fold the gathered edges over twice, then flatten against the packet
19
(You now have two open ends
20
) Fold one end over and hold the packet upright
21
Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square
22
Fold the end over and repeat on the other side
23
Place the packet with the folded sides down in the center of the remaining plastic sheet
24
Wrap tightly so that water will not seep into the packet during cooking
25
Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern)
26
Fill a large stockpot with water
27
Add the packet and bring to a boil
28
Reduce the heat to a simmer
29
Place a colander or something heavy on top of the packet to keep it submerged in the water
30
Cook uncovered until done, about 6 hours, adding more water if necessary
31
Remove from the heat and set aside to cool for 1 hour
32
To serve, cut the packet (without unwrapping) into 1/2-inch slices
33
Remove the wrapping and arrange the slices on a serving plate
34
Serve warm or at room temperature
35
If wrapped in plastic and refrigerated, the cake will keep for 1 week
36
Place the sticky rice in a large bowl and cover it with 3 inches of water
37
Stir in the food coloring, if using, and let the rice soak overnight
38
(Once soaked, the rice will double to about 4 cups
39
) In a separate bowl, soak the mung beans for at least 4 hours
40
Drain both just before using and set aside in separate bowls
41
Add the salt to the rice and stir to blend
42
Combine the shallots, fish sauce, black pepper and pork pieces and let marinate for 30 minutes
43
Heat the oil in a frying pan over moderate heat
44
Add the pork pieces and all the marinade and stir just until the meat is brown around the edges, about 3 to 4 minutes
45
Remove the pan from the heat and set aside
46
Using a steamer basket, steam the mung beans until they are soft, about 10 minutes
47
Remove from the heat and set aside
48
To make the packet, neatly lay down the wrappers in this order: 1 sheet of plastic wrap (leave the other for use later), the aluminum foil, 2 sheets banana leaves (one perpendicular to the other)
49
Place one cup of the rice in the center of the banana leaf, spreading it to cover a 5-inch square
50
Place half of the mung beans on top, then add the pork pieces
51
Cover with the remaining mung beans and place 1 cup of rice on top
52
Bring the narrow sides of the wrappers together
53
Fold the gathered edges over twice, then flatten against the packet
54
(You now have two open ends
55
) Fold one end over and hold the packet upright
56
Add half of the remaining rice, tapping it and pushing it down so the packet will be an even square
57
Fold the end over and repeat on the other side
58
Place the packet with the folded sides down in the center of the remaining plastic sheet
59
Wrap tightly so that water will not seep into the packet during cooking
60
Tightly tie the packet with two parallel strings in both directions (as in a tic-tac-toe pattern)
61
Fill a large stockpot with water
62
Add the packet and bring to a boil
63
Reduce the heat to a simmer
64
Place a colander or something heavy on top of the packet to keep it submerged in the water
65
Cook uncovered until done, about 6 hours, adding more water if necessary
66
Remove from the heat and set aside to cool for 1 hour
67
To serve, cut the packet (without unwrapping) into 1/2-inch slices
68
Remove the wrapping and arrange the slices on a serving plate
69
Serve warm or at room temperature
70
If wrapped in plastic and refrigerated, the cake will keep for 1 week