Yusheng
30 min · 393 kcal · Lunch & dinner · Asian
Asian
Bánh Chưng
The square sticky rice cake of the Vietnamese Lunar New Year: glutinous rice packed around a heart of mashed mung bean and peppery pork belly, wrapped in dong leaves and boiled for hours until the rice turns green-tinged and translucent. This makes one small cake, cut into wedges and eaten with pickled shallots.
Method
- The night before, rinse 180 g of glutinous rice until the water runs almost clear, then cover with plenty of cold water and soak 8 hours or overnight. In a separate bowl, soak 50 g of split mung beans in cold water for 4 hours. Drain both thoroughly in a sieve for 15 minutes, then toss the rice with 0.5 tsp of the salt.
- Steam the drained mung beans over rapidly boiling water for 20 minutes, until a bean crushes to paste between your fingers. Tip into a bowl, mash smooth while hot with 0.25 tsp of the salt, and press into a flat square patty about 8 cm across. Cut it in half so you have two thin layers.
- Rub the 70 g of pork belly with 0.25 tsp of the salt, 0.25 tsp of coarsely ground black pepper and 0.5 tsp of fish sauce. Leave to marinate at room temperature for 30 minutes while you prepare the leaves.
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1214kcal
31gprotein
181gcarbs
39gfat
14gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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