Cooked Glutinous Rice Cake – Banh Day Banh Chung

A bean recipe for every taste:

Rinse glutinous rice well, mix in the salt and soak for about 24 hours.

Soak the soybeans for about 24 hours and skim off the skins.

Rinse pork briefly, dry and cut into slices about 1/2 cm thick, 5 cm wide and 10 cm long.

Clean fresh banana leaves well, turn quickly over a flame to the other side to soften. Dip dried banana leaves briefly in lukewarm water to make them pliable. On each leaf, place a layer of long-grain rice (approx. 125 g), a layer of beans (approx. 60 g), a layer of meat (approx.

125 g), repeat in about 60 g of beans and in about 125 g of long grain rice. Fold the banana leaf to make a cuboid cake, wrapping it tightly with spagat.

Make the glutinous rice cakes in enough water in about 5-8 hours each according to the intensity of the temperature in a large Reindl. Add boiling water from time to time and turn the cakes to the other side.

Remove the glutinous rice cakes from the water and cool them under a very heavy object so that the rice mixture is well pressed.

Dipping: pour bee honey into a sauce pan.

Dressing: Remove the banana leaves, place the cakes on a serving plate, cut each cake into approximately 3 cm pieces. Bring shallots to table in a separate baking dish.

Eat: Bring to table cold, without long grain rice.

Eat with chopsticks

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