Sticky rice cakes are Vietnam traditional food for Vietnam Tet holiday – Best places to visit in Vietnam
Tet holiday is coming in Vietnam. Although, there are differences among regions of Vietnam, but all regions have a similar thing is Chưng Cake or Square cake, and Tét cake or Cylindrical cake. Chưng cake or Square cake is popular in Northern regions of Vietnam while Tét cake or Cylindrical cake is popular in central and southern regions of Vietnam. Sticky rice is one of Vietnam famous foods and indispensable foods during Vietnam Tet holiday.
The cakes are made from glutinous rice, mung bean, pork and other ingredients. For the Vietnamese, making “Banh Chưng” is the ideal way to express gratitude to their ancestors and homeland.
Introduction video of sticky rice cakes – Vietnam famous foods:
How to make bánh chưng (sticky rice cake) – one of the Vietnam famous foods?
4kg sticky rice
1,5kg mung bean (without cover)
1,5kg half lean half fat pork meat
Spices: 10gr Purple onion, pepper, fish sauce, salt, vegetable oil
Square moulds (16*16)
Phrynium leaves (Lá Dong) (or replace with banana leaves)
Giang strings: strings split from giang, one type of bamboo which has long node. Each cake need 2 – 4 strings.
Clean sticky rice in water added a little salt. Soak through over night or at least 8 hours. Pour out water.
Phrynium leaves are soaked into water, clean carefully and wait to dry. Use paper towers to wipe again. Whittle a part of leave ribs to make it thinner and easier to fold. Each square sticky rice cake will need 4 leaves.
Mung beans are soaked in water for 2 hours. Then place the mung beans in a pot filled with just enough water to cover. Boil over medium heat, then reduce to a simmer and cook, stirring occasionally, until mashable, about 20-30 minutes. Percentage of rice and beans is 8: 2.
Pork should be half lean and half fat, sliced into 5 cm pieces, 0.5 cm thick. Add salt, milled black pepper, thinly sliced/minced shallots and wait for 15 minutes before wrapping.
Lay out two sheets of partially overlapping banana leaves, place a third leaf on top (perpendicular to the first two sheets), and a fourth leaf on top of that (perpendicular to the third sheet). Put the inner mould in the center of leaves. Wrap leaves around the inner mould.
Put the wrapped inner mould into it frame, open the leaves and remove the inner mould. Now it’s ready to form a square sticky rice cake.
Place about a cup of rice in the center of the leaves and spread out to fill the mold). Take about a cup of mung beans and pat it into a slightly smaller square and place it on top of the rice. Put pork on mung beans layer, and finally another cup or so of rice and pack it over the top and sides.
Fold the innermost leaves, forming a square. Wrap it tightly like a present so that the contents don’t shift or spill during cooking, remove the cake from mould frame and tie tightly with giang strings.
Bring a large stockpot of water to a boil. Cover the bottom of pot with redundant phrynium leaves. Add the cakes and place a heavy object on top to make sure they stay submerged under water. Simmer until the cakes feel plump and the rice is congealed, about 6-8 hours. 6-8 hours are enough for the rice skin of square sticky rice cake to turn green because rice has absorbed the colour of phrynium leaves. Keep an eye on the pot and add more hot water as necessary to keep the cakes covered.
Chưng cake is often served with pickled onions or vegetables, lean pork paste and fish sauce
One ‘bánh chưng” is often divided in 8 parts, usually by using the very thin giang string which bound the wrap of the cake. Do not for get to try these famous dishes in Vietnam.