Serves 14
105 min
Bánh Chưng (Vietnamese Savory Sticky Rice Cakes)
Recipe GLPR20abe791dd28f0
These traditional Vietnamese savory sticky rice cakes feature layers of glutinous rice and mung beans wrapped in banana leaves, creating an iconic dish served during Lunar New Year celebrations. The combination of aromatic rice, earthy mung beans, and caramelized onions creates a hearty, naturally plant-based main course that is both satisfying and culturally significant.
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Ingredients
5½ cups glutinous rice
1½ cups split yellow mung beans, rinsed
2 pounds fresh or frozen banana leaves
1 large yellow onion, thinly sliced
1 teaspoon salt
2 tablespoons peanut oil
Directions
Rinse the glutinous rice thoroughly under cold water until the water runs clear, then drain well. Rinse the split yellow mung beans separately and drain.
In a large pot, bring water to a boil and cook the mung beans for approximately 15-20 minutes until they are very soft but still hold their shape. Drain and set aside.
Heat 2 tablespoons of peanut oil in a large skillet over medium heat. Add the sliced onion and cook, stirring frequently, for 8-10 minutes until the onion is deeply golden and caramelized. Season with salt and set aside to cool.
In a large mixing bowl, combine the cooked glutinous rice with the cooled mung beans and caramelized onions. Mix thoroughly until the ingredients are evenly distributed.
Prepare the banana leaves by briefly heating them over a gas flame or blanching in boiling water for 1-2 minutes to soften them and make them pliable. Cut into pieces approximately 12 by 12 inches.
Layer two banana leaf pieces together and place approximately 1 cup of the rice mixture in the center. Fold the banana leaves around the rice to form a square or rectangular parcel, ensuring the seams are folded inward. Use kitchen twine if needed to secure the parcel.
Fill a large pot with water and bring to a boil. Carefully place the wrapped rice cakes into the boiling water. They should be fully submerged. Cover and boil for 45 minutes to 1 hour.
Remove the cakes from the water using tongs and drain on a clean kitchen towel. Allow to cool before serving. The cakes can be served at room temperature or reheated as desired.
